I have been looking for a good picadillo recipe since I grew up in Miami and this type of cuisine is common. I love the sweet/salty flavors of the raisins (I used golden raisins, as I've never seen it served with black raisins in Miami) and olives. I'm not a big olive fan per say, but the flavors meld nicely that you don't go, "hey, this has olives, eww.." :) Almost all of the ingredients are there but I switched up the order. I started with the traditional Sofrito before I even cooked the beef. (Saute onions, garlic in olive oil until clear, then add cumin, oregano, red pepper, two 8 oz cans of Goya tomato sauce and red and green bell peppers then letting liquid reduce/thicken) To this I added the remainder of the ingredients and then let the liquid cook down into the ground beef. Don't worry if it seems like you're not actually "browning" the ground beef with all the liquid present as the sauce eventually evaporates and makes the beef very flavorful. I served this with white rice and tradionally seasoned black beans.
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I have been looking for a good picadillo recipe since I grew up in Miami and this type of...