Picadillo Recipe
Ground beef slow cooked with potatoes and olives. Served with congri and yuca con mojo.
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Ingredients
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Main Ingredients
For Serving
Method
Cooking Picadillo
- 1
- 2
Sauté the Vegetables
In a large skillet, heat the olive oil over medium heat. Add the chopped onion, bell pepper, and garlic. Sauté until they are soft and translucent, about 5 minutes.
- 3
Brown the Beef
Add the ground beef to the skillet and cook until browned, breaking it apart with a spoon, about 7-10 minutes.
- 4
Add Potatoes and Seasonings
Stir in the diced potatoes, tomato sauce, bay leaves, salt, and black pepper to the meat mixture. Cook for another 2-3 minutes.
- 5
- 6
Add Olives
Stir in the green olives and cook for an additional 5 minutes. Adjust seasoning if necessary.
Preparing Congri and Yuca
- 7
Cook Congri
Prepare the congri according to package instructions, usually by cooking rice and black beans together with seasonings.
- 8
Boil Yuca
Peel the yuca and cut it into chunks. Boil in salted water until tender, about 20-25 minutes.
- 9
Prepare Mojo Sauce
In a small bowl, mix together minced garlic, lime juice, olive oil, and chopped cilantro to create the mojo sauce.
- 10
Serve
Drain the yuca and serve it with the mojo sauce on the side. Plate the picadillo alongside the congri.
