Cuban Picadillo

Tap an ingredient or step to check it off.

1. 1Step 1: Brown the meat on high heat in a large sauté pan and season with salt and pepper. Use a wooden spoon to break the meat up into small pieces. When the meat is no longer pink, drain all the juice from the pan.
2. 2Step 2: Meanwhile, while the meat is cooking, chop the onion, garlic, pepper, tomato, and cilantro.
3. 3Step 3: Add the vegetables to the meat and continue cooking on low heat until soft, about 5 minutes. Add the olives or alcaparrado and about 2 to 4 tbsp of the brine (the juice from the olives, this adds great flavor), cumin, bay leaf, and more salt if needed.
4. 4Step 4: Add the tomato sauce and ¼ cup of water and mix well. Reduce heat and simmer covered about 20 minutes.