Cuban Picadillo

Ingredients:

• 1 medium red onion diced

• 1 cubanelle pepper seeded, deveined, and diced

• 4 garlic cloves

• 12 ounce can diced tomatoes

• 1/3 cup cilantro

• 1/3 cup oregano

• 1/3 cup parsley

• 2 tablespoons olive oil

• 1 medium yellow onion finely chopped

• 1 medium bell pepper seeded, cored, and finely chopped

• 2 tablespoons tomato paste

• 4 garlic cloves minced

• 2 teaspoons cumin

• 2 teaspoons smoked paprika

• 2 teaspoons dried oregano

• 1/2 tablespoon salt

• 1/2 tablespoon black pepper

• 2 bay leaves

• 1/2 cup dry white wine or chicken stock

• 1 1/2 pounds ground beef

• 1 cup canned diced tomatoes

• 1/2 cup pimento stuffed olives

• 2 tablespoons olive brine from the jar

• 2 tablespoons capers

Utensils:

• food processor

• knife

• cutting board

• large skillet with lid

• wooden spoon

Instructions:

1. prepare ingredients

2. get a food processor and add 1 medium diced red onion

3. add 1 diced cubanelle pepper to the processor

4. add 4 garlic cloves to the processor

5. add a 12 oz can of diced tomatoes to the processor

6. add 1/3 cup of cilantro to the processor

7. add 1/3 cups of oregano to the processor

8. add 1/3 cup of parsley to the processor and pulse until it becomes a salsa like consistency and set aside

9. get a large skillet over medium-high heat and add 2 tbsp of olive oil

10. add 1 medium chopped yellow onion to the pan

11. add 1 medium chopped bell pepper to the pan

12. add 2 bay leaves to the pan

13. add 2 tsp of cumin to the pan

14. add 2 tsp of smoked paprika to the pan

15. add 2 tsp of dried oregano to the pan

16. add 1/2 tbsp of salt to the pan

17. add 1/2 tbsp of black pepper to the pan and mix together and cook, stirring occasionally for 5-7 minutes until softened

18. add 4 minced garlic cloves to the pan and saute together for another 1 minute until fragrant

19. add 2 tbsp of tomato paste to the pan and saute together for 1-2 minutes until the tomato paste darkens slightly

20. pour 1/2 cup of dry white wine into the pan to deglaze and scrape up all the browned bits

21. add 1 1/2 lbs of ground beef to the pan and use a wooden spoon to break it up and cook until browned

22. pour the the blended vegetables into the pan

23. add 1 cup of canned diced tomatoes to the pan

24. add 1/2 cup of pimento stuffed olives to the pan

25. add 2 tbsp of olive brine to the pan

26. add 2 tbsp of capers to the pan and mix together

27. cover the pan with the lid, reduce the heat to a simmer, and allow it to cook for 15 minutes

28. discard the bay leaves and turn off heat

When you are ready for serving, serve over rice with a sunny side up egg and garnish with parsley if you desire.