Growing up Cuban, the typical saucy Picadillo with potatoes, olives, and raisins was a staple. However, my husband and son aren’t fans of olives or raisins, and I don’t do so well with tomatoes. Luckily, I love recreating flavors from my culture with modifications to make them easier.
This Picadillo Criollo is a simple one-skillet recipe with lots of flavor. Perfect over rice or with a side of fried plantains.
- 2 tablespoons olive oil
- 1 large red onion diced
- 2 bay leaves
- 3 cloves garlic minced
- 2 teaspoons ground cumin
- 2 teaspoons black pepper
- 1 teaspoon garlic powder
- 2 pounds ButcherBox ground beef
- 2 teaspoons fine salt
- 1 teaspoon ground turmeric
- 1 ½ cups shelled peas
- 1 ⅓ cups corn kernels
- 1 cup tomato puree (or nomato sauce)
- Limes to serve
- Heat a 15-inch skillet over medium heat. Once it comes to temperature, drizzle in the olive oil.
- Add the diced onion and bay leaves to the skillet. Cook ingredients, stirring occasionally until fragrant and translucent.
- Add in the garlic, ground cumin, black pepper, and garlic powder. Stir well for 2 minutes.
- Add in the ground beef, breaking it up with a spatula until it’s crumbled. Add the salt and the turmeric. Continue cooking, stirring until the beef has browned and you see a few toasted pieces.
- Add in the peas and corn and continue stirring for another 2-3 minutes. Add in the tomato puree or nomato sauce, bringing everything to a simmer. Stir well, cooking until the sauce reduces by half.
- Serve hot with a wedge of lime.