Carne Molida (Beef Picadillo)

🧂 Ingredients

• 2 tablespoon olive oil
• 1 small yellow onion

  diced
• 1 tablespoon garlic paste

  minced or crushed
• 1 red bell pepper

  diced
• 1 handful fresh chopped cilantro

  keep the stems and chop them separately
• 2 lbs 80/20 ground beef
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 2 bay leaves
• 1 teaspoon salt
• ¼ teaspoon black pepper
• 2 small yukon gold potatoes

  peeled and diced
• ⅓ cup green pitted olives

  sliced
• 8 ounces tomato sauce
• 2 tablespoon red wine vinegar
• ½ cup chicken broth

  use only if you're using potatoes

Instructions

• 1 Heat 2 tablespoons of oil in a deep skillet or pan. Sauté the diced onion,
  garlic paste, bell peppers, and cilantro stems until fragrant.
• 2 Add the ground beef and brown it in the same skillet over medium heat, breaking
  it up with a spoon as it cooks.
• 3 Add the potatoes (optional) and olives, combining them with the ground beef.
• 4 Add the red wine vinegar, tomato sauce and bay leaves. If using potatoes, add
  just enough broth to cover them. Stir everything together and bring to a simmer.
• 5 Cover the pan with a lid and simmer over low heat for 30 minutes or until the
  potatoes are cooked. Stir every 10 minutes, adjusting the flame and adding
  liquid as needed to prevent burning.
• 6 Turn the burner off and stir in the chopped cilantro leaves. Serve over white
  rice, or as a filling for your preferred dish.

Nutrition Info