Cuban Picadillo

Ingredients

• Ground beef

  95% lean meat / 5% fat, raw

  24 oz or 680g

• Onions

  Raw

  ½ cup, chopped or 80g

• Garlic

  Raw

  2 clove or 6g

• Green bell pepper

  Sweet, green, raw

  1 cup, chopped or 149g

• Tomatoes

  Red, ripe, raw, year round average

  ¾ cup, chopped or sliced or 135g

• Fresh cilantro

  Coriander leaves, raw

  2 tbsp or 2g

• Tomato sauce

  No salt added

  ½ cup or 123g

• Water

  Plain, clean water

  ¼ cup or 59g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  1 tsp or 2g

• Alcaparrado

  Goya

  3 Tbsp or 23g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Bay leaf

  Spices

  1 tsp, crumbled or 0.6g

Directions

1. Brown the ground beef in a large sauté pan over medium heat, seasoning with salt and pepper. Break the meat into small pieces with a wooden spoon. Once the meat is no longer pink, drain the juices from the pan.
2. While the meat is cooking, chop the onion, garlic, green bell pepper, tomato, and cilantro.
3. Add the chopped onion mixture to the meat and continue cooking over low heat. Stir in the alcaparrado, 2 tablespoons of brine from the jar, cumin, bay leaf, and additional salt if needed. Add the tomato sauce and water, mixing well. Reduce heat, cover, and simmer for 15-20 minutes.