Savory and sweet with pops of briny olives and crunchy almonds,
picadillo is a Cuban beef and tomato dish that’s a delight to eat.
Krysten Chambrot, associate editor of New York Times Cooking, said her
mom filled her freezer with it when she was in college. "I ate it for
months and was so grateful," she wrote."It’s literally the most cozy
thing in the world to me."

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Title: Picadillo
Categories: Beef, Vegetables, Herbs, Fruits
Yield: 6 servings

2 tb Extra-virgin olive oil
2 md Yellow onions; peeled,
- chopped
2 oz Dried chorizo; diced
4 cl Garlic; peeled; minced
1 1/2 lb Ground beef
Salt & fresh ground pepper
4 Ripe tomatoes; chopped
+=OR=+
28 oz Can whole tomatoes; drained,
- crushed
2 tb Red-wine vinegar
1 tb Ground cinnamon
2 ts Ground cumin
2 Bay leaves
pn Ground cloves
pn Nutmeg
2/3 c Raisins
2/3 c Pitted stuffed olives.

Put the olive oil in a large, heavy pan set over a
medium-high flame, and heat until it begins to shimmer.
Add onions, chorizo and garlic, stir to combine and cook
until the onions have started to soften, approximately
10 minutes.

Add the ground beef, and allow it to brown, crumbling
the meat with a fork as it does. Season to taste with
salt and black pepper.

Add tomatoes, vinegar, cinnamon, cumin, bay leaves,
cloves and nutmeg and stir to combine. Lower the heat,
and let the stew simmer, covered, for approximately 30
minutes.

Uncover the pan, and add the raisins and the olives.
Allow the stew to cook for another 15 minutes or so,
then serve, accompanied by white rice.

By: Sam Sifton

Yield: 6 servings

RECIPE FROM: https://cooking.nytimes.com

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