One of our go to meals when we need an easy dinner is tacos. They are quick to make and seem to satisfy just about everyone. I don’t think I’ve met a person yet who doesn’t like a taco. Seriously do you?
Since we make them pretty often I decided to get creative this round and prepare picadillo style beef. Picadillo is known throughout Latin America and the ingredients vary by region. I tend to prefer the Cuban interpretation adding olives and raisins to the ground beef. This recipe is a winner! Not only is it great in tacos but makes a superb topping to a Mexican salad and is perfect for making enchiladas.
- onion, chopped
- garlic, chopped
- 1 lb ground beef
- 2 tbsp chopped cilantro
- 3 oz tomato sauce
- 1 tsp cumin
- bay leaf
- 1/4 cup raisins
- 1/4 cup chopped Spanish olives plus 2-3 tablespoons brine
- Over medium heat brown the meat and season with salt and pepper. Break the meat up with the back of the spoon as it cooks.
- Add the onion, garlic, and cilantro. Continue to cook over low heat until onion starts to soften.
- Stir in the tomato sauce, cumin, bay leaf, raisins, olives, and olive brine. Cover and simmer for 20 minutes.
* Serve inside corn tortillas with lettuce and grated cheddar cheese.