Food Service
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Ingredients
Sofrito
- 2 tablespoons olive oil
- 2 medium onions, finely chopped
- 2 small bell peppers (red or green), chopped
- 6 large garlic cloves, finely minced
Picadillo
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 4 small bay leaves
- 2 pounds lean ground beef (or turkey, pork or combination)
- 15 ounce can whole stewed tomatoes
- 2 tablespoons vinegar (any kind but preferably red wine or apple cider vinegar)
- 2/3 cups water or beef broth
- 2 tablespoons tomato paste
- 2 medium potatoes cut into ½-inch cubes
- ½ cup raisins
- 2 teaspoons salt
- ½ teaspoon pepper
- 4 oz. olives - green pimento-stuffed chopped coarse (about 1/2 cup)
About this recipe
This recipe is from the Carrollton Casserole Project and chosen to be simple enough for students to make at home in large quantities. They are hearty and protein-rich to nourish people in a homeless situation who may only have one meal a day.
Instructions
Add the oil, onions, bell pepper, and garlic to a frying pan over medium heat and sauté until the onions are tender and starting to caramelize around the edges.
Add the oregano, cumin, cinnamon and bay leaves, and sauté until very fragrant.
Add the beef, tomatoes, water or broth, tomato paste, potatoes, raisins and salt and break up the meat and tomatoes using a spatula. Partially cover and simmer until the potatoes are tender (about 15 minutes).
Remove the lid and add the olives. Let the picadillo cook until most of the liquid is gone, leaving a thick sauce that coats the beef (about 10 minutes).
When the picadillo is finished, adjust salt and pepper to taste.
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