The meaning of “Picadillo” comes from the Spanish verb “picar” which means “to chop into small pieces” This dish is also referred as a Cuban style hash similar to the American version of a Sloppy Joe. Serve this dish over rice and complement with a side of fried green plantains.

1 tablespoon of Spanish olive oil

1 large green bell pepper, diced

2 pounds of ground beef

3 garlic cloves minced

1 teaspoon of cumin

1 teaspoon of kosher salt

¼ cup of toasted chopped almonds

¼ cup of raisins

1 large red onion, chopped

¼ teaspoon of cinnamon

¼ cup of chopped green olives

2 teaspoons of Mexican oregano or regular oregano

1 small can of tomato paste

1 14-ounce can of fire roasted diced tomatoes with juice

1 teaspoon of crushed red pepper

½ cup of fresh chopped parsley

In a large skillet, heat the olive oil on medium heat. Add the onion and bell pepper. Cook for 5 minutes until the vegetables are softened. Add the ground beef and minced garlic. Add the kosher salt, garlic cinnamon, crushed red pepper, fire roasted tomatoes, cumin and oregano. Cook for 8-10 minutes.

In a bowl, combine the tomato paste with 1/2 cup of water. Blend really well to smooth out any lumps. Add the sauce to the pan.

Add in the raisins, almonds and olives. Stir well and sprinkle the meat mixture with the fresh parsley.

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