For a while Michael and I used to order in Cuban food fairly regularly. My go to was always Picadillo. When I saw this recipe I couldn't wait to try it. It turned out so well, I will definitely be making it again!
Ingredients
2 1/2 pounds ground beef
1 cup minced onion
1 cup diced bell pepper (I used green)
3 cloves garlic, minced
1/4 cup minced cilantro
1 small tomato, diced
8 oz can tomato sauce
1/4 cup green olives, plus some of the olive brine (optional)
1 1/2 teaspoons ground cumin
1/4 teaspoon garlic powder
2 bay leaves
salt and pepper, to taste
Brown meat in a large skillet on medium-high season. While browning, season generously with salt and some pepper. When the meat is no longer pink, drain all the liquid from pan. Add the onions, garlic and bell peppers to the meat and cook an additional 3 or 4 minutes.
Add the meat to the slow cooker. Add in the tomato, cilantro, tomato sauce, 1 1/4 cups water, the olives (and brine) and the spices.
Set the slow cooker to low for 6 to 8 hours (or high for 3 to 4 hours). Discard the bay leaves.
We ate it over brown rice, but you could also do a tortilla.
Enjoy!
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