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Picadillo is one of those workhorse recipes; you can make it every week for at least a month and serve it a different way each time:
And unless you’re as raisin-phobic as the man I’m married to, I bet you’ll love the sweet and savory nature of this dish.
Want more ground beef recipes that aren’t burgers? Check these out:
And if you want to keep track of all them on Pinterest, pin this:
Ground beef doesn’t have to be burgers; make it into this tasty and versatile Picadillo!
- 1 teaspoon lard, tallow, or avocado oil
- 1 small onion, (finely diced)
- 4 cloves garlic, (minced)
- 1 pound ground beef
- 1 teaspoon salt
- 1 teaspoon cumin
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cayenne
- pinch cloves
- 1 14- ounce can diced tomatoes
- 2 tablespoons apple cider vinegar
- 1/2 cup golden raisins
- 1/2 cup pimento stuffed olives
- Heat the fat in a large skillet over medium-high heat. Add the onions and beef and cook, stirring occasionally, until browned, about 3-4 minutes.
- Stir in the garlic, cinnamon, cumin, cloves and salt and cook for another minute.
- Add the tomatoes, vinegar, raisins and olives, along with 1/2 cup water. Turn the heat down to medium-low and simmer, covered for 15-20 minutes.
- Serve over rice, cauliflower rice, with plantain tortillas, or tostones.
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