Cuban Picadillo

1. 1

   In a large, deep skillet, heat the olive oil.

2. 2

   Add the onion and garlic and cook over moderate heat, stirring, until softened, about 5 minutes.

3. 3

   Stir in the paprika and cumin and cook for 1 minute.

4. 4

   Stir in the beef, breaking it up with a spoon, and cook over high heat until no trace of pink remains, about 8 minutes.

5. 5

   Season with salt and pepper.

6. 6

   Add the tomato paste and cook, stirring, until coated.

7. 7

   Add the raisins, capers, olives, tomatoes with their liquid and 1/2 cup of water and bring to a boil.

8. 8

   Simmer for about 10 minutes, stirring occasionally, until the liquid has reduced and the picadillo is saucy.

* Per serving · 4 servings · Values may vary.

No additional tips available.