1 cup fresh herbs medleybasil, oregano, parsley, etc.
Salt and black pepper to taste
For the picadillo
2tablespoonolive oil
1mediumyellow onionfinely chopped
1mediumbell peppercored and seeded, finely chopped
2tablespoontomato paste
4clovesgarlicfinely chopped
2teaspoonground cumin
2teaspoonsmoked sweet paprika
2teaspoondried oregano
½tablespoonKosher salt
½tablespoonground black pepper
2bay leaves
½cupdry white cooking wine
1 ½poundsground beef
½cuppimento stuffed olives
2tablespoonolives brinefrom the jar
2tablespooncapers
Instructions
Make the sofrito
Add all ingredients in a food processor and pulse until salsa like consistency.
Make the Picadillo
Heat oil in large skillet over medium-high heat. Add onions, peppers, garlic, bay leaves, and ⅓ of spice mix and cook, stirring occasionally, until softened, 5 to 7 minutes.
Add tomato paste and stir to mix well. Saute for about another 1-2 minutes. Add the cooking wine and deglaze the pan, scraping up any brown bits.
Add ground beef plus another ⅓ of the spice mix and cook until browned. Stir as necessary so that all the meat is cooked through.
Stir in sofrito, olives plus brine, capers, and remaining spices. Cover, reduce heat to a simmer and allow to cook for 15 minutes.
Discard bay leaves, then add fresh parsley and serve with rice.
Notes
For more depth of flavor in the sofrito saute the vegetables for 2-3 minutes before pureeing.
Make a sofrito ahead of time and use as base flavor in this dish. You can certainly make good picadillo without it and most recipes don’t call for it, but I highly recommend it to take the dish to that other level of the game.
Sofrito will keep refrigerated for 5 days, or freeze for up to 3 months.
I like briny food and with the gamey venison upped the brininess in the dish. For less of a briny taste eliminate the capers. But if you like brine like me, feel free to add some of that olive juice.
The entire dish can be made ahead if you prefer. The flavors actually blend even more after sitting.
For a more filling, heartier version dice potatoes and add them at the saute step
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