Picadillo is a Cuban dish. This recipe is probably not very authentic but it makes for one delicious meal. I have adapted it from a wonderful cookbook called: The 150 Best Slow Cooker Recipes. My friend Marieke gave me the book as a gift years ago and I have been putting it to good use ever since.
This is ideal for a family meal or for company. The leftovers are only enhanced the next day as the flavors mingle together and the ingredients become good friends. Leftovers are rare when I make Picadillo, though: it's just too delicious.
I made it with buffalo meat instead of my usual grass-fed beef. Although I usually make it in the slow cooker, this time I made a few changes to try it on the stovetop. It turned out beautifully!
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|Picadillo with Sauteed Almonds (serves 6)|
Serve this wonderful dish with brown rice and sauteed greens. I especially love sauteed collard greens with garlic.
1 tbsp olive oil
2 lbs ground buffalo (or lean grass-fed beef)
2 tbsp of minced garlic
2 tsp oregano leaves
1 tsp sea salt
1/4 tsp ground cinnamon
1/4 tsp ground cloves
1 bay leaf
1 can 6 oz tomato paste + 1 can-worth of hot water
2 tbsp red wine vinegar
12 pimiento-stuffed olives, halved
1/2 cup slivered almonds
1 tsp olive oil