Picadillo

Ingredients

Serves/makes 8

1 1/2 tablespoons olive oil

1 yellow onion, small dice

1 red bell pepper, small dice

1 tablespoon garlic, minced

1 pound ground beef (80/20)

1 teaspoon coarse salt

1 1/2 teaspoons sazón (1 packet)

1 teaspoon adobo

1/2 cup sofrito

1/2 cup sliced pimento-stuffed green olives

1/4 cup raisins

1/2 tablespoon white vinegar

15 ounces tomato sauce

2 bay leaves

1/4 cup water

1.
Place a large skillet over medium-high heat and add the olive oil. When the oil is hot, add the onions and peppers to the pan and cook until the onions are transparent.
2.
Add the garlic to the pan and cook until fragrant.
3.
Add the ground beef to the pan and sprinkle with salt, sazón, and adobo. As the beef browns, break up big chunks with your spoon.
4.
When the beef has browned, add the sofrito and cook, stirring constantly, until fragrant, about 2 minutes.
5.
Add the olives, raisins, white vinegar, tomato sauce, bay leaves, and water. Continue to cook, occasionally stirring, for 10 minutes.
6.
Take the pan off the heat and allow the Picadillo to cool slightly before serving.

If using fine salt, lower to 1/2 teaspoon.
A packet of sazón contains about 1.5 teaspoons of sazón. You can make your own sazón (ish) with 1/4 teaspoon of garlic powder, 1/4 teaspoon ground cumin, 1/4 teaspoon ground coriander, 1/3 teaspoon ground annatto, 1/8 teaspoon turmeric, 1/8 teaspoon ground oregano
Pimento-stuffed green olives are also known as Spanish Olives or Manzanilla Olives.