Cuban Picadillo

Serves: 4
Prep Time: 10 mins
Cook Time: 20 mins

Ingredients:

• 2 tbsp olive oil

• ½ cup diced onion

• ½ cup diced green pepper

• 3–4 cloves garlic, minced

• 1 lb ground beef (or Impossible Ground Beef for vegan)

• ⅓ cup dry cooking wine (vino seco)

• 6 oz tomato sauce

• 1 tbsp of olive juice

• 1 tsp ground cumin

• 1 tsp dried oregano

• ¼ tsp salt (adjust to taste)

• ¼ tsp black pepper (adjust to taste)

• ¼ cup Spanish olives, halved

• 2 tbsp raisins (optional)

• 2 tsp sugar

Instructions:

1. Sauté Veggies: Heat olive oil in a large skillet over medium heat. Add onion and green pepper; cook until softened (2–3 mins). Stir in garlic and cook for 30 seconds.

2. Brown Beef: Add ground beef (or Impossible Beef), breaking it apart with a spoon. Cook until no pink remains (5 mins). Reduce heat to medium-low.

3. Simmer Sauce: Stir in tomato sauce, cumin, oregano, salt, pepper and olive juice. Simmer for 10–12 mins until thickened and fragrant. Stir in raisins so they can absorb some of that liquid and get plump. Once most of the liquid has evaporated, pour in cooking wine to deglaze pan and reincorporate some of the flavor from the bottom of the pan. Stir in sugar- 1 min.

4. Finish: Remove from heat. Stir in olives.

5. Serve: Enjoy over white rice.

Vegan Option: Use Impossible Ground Beef for a plant-based version.