Units
Ingredients
for sofrito
- 1 tablespoon olive oil
- 190 grams onion (finely chopped 1 medium )
- 140 grams red bell pepper (chopped 1 small pepper)
- 20 grams garlic (finely minced 3 large cloves)
for picadillo
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- ½ teaspoon ground cinnamon
- 2 small bay leaves
- 450 grams lean ground beef
- 205 grams whole stewed tomatoes (½ small can)
- ⅓ cup dry white wine
- 1 tablespoon tomato paste
- 140 grams potatoes (cut into ½ inch cubes 1 medium potato)
- 50 grams raisins (~⅓ cup)
- ½ teaspoon salt
- ½ teaspoon black pepper
- 65 grams stuffed green olives (~½ cup, coarsely chopped)
- 1 tablespoon olive brine (to taste)
Instructions
- Add the 1 tablespoon olive oil, 190 grams onion, 140 grams red bell pepper, and 20 grams garlic to a frying pan over medium heat and sauté until the onions are tender and starting to caramelize around the edges.
- Your sofrito should look like this.
- Add the 1 teaspoon dried oregano, 1 teaspoon ground cumin, ½ teaspoon ground cinnamon and 2 small bay leaves, and sauté until very fragrant.
- Add the 450 grams lean ground beef, 205 grams whole stewed tomatoes, ⅓ cup dry white wine, 1 tablespoon tomato paste, 140 grams potatoes, 50 grams raisins, ½ teaspoon salt, and ½ teaspoon black pepper and break up the meat and tomatoes using a spatula. Partially cover the pan and simmer until the potatoes are tender (about 15 minutes).
- Remove the lid and add the 65 grams stuffed green olives. Let the picadillo cook until most of the liquid is gone, leaving a thick sauce that coats the beef (about 10 minutes).
- When the picadillo is finished, stir in the 1 tablespoon olive brine (liquid the olives came in) and adjust salt and pepper to taste. Serve with saffron rice.
Nutrition
Calories 341kcalCarbohydrates 29gProtein 27gFat 12gSaturated Fat 3gPolyunsaturated Fat 1gMonounsaturated Fat 7gTrans Fat 0.4gCholesterol 70mgSodium 844mgPotassium 981mgFiber 5gSugar 6gVitamin A 1303IUVitamin C 63mgCalcium 85mgIron 5mg