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Picadillo (Caribbean)

  • Yield: 6 1x


Nutrition information does not include tortilla or avocado


  • 1 tsp olive oil
  • 1/2 cup onion (finely chopped)
  • 1/2 cup red bell pepper (finely chopped)
  • 3 cloves garlic (minced)
  • 3/4 pound ground beef
  • 1/4 cup broth
  • 6 Tbs Pepper Sherry (Can substitute the liquid from Sport Peppers)
  • 1/3 cup raisins
  • 1/3 cup black olives (chopped)
  • 1 tbs tomato paste
  • 1 tbs capers (drained)
  • 1/2 small poblano pepper (roasted, chopped)


  1. In a large skillet with a tight-fitting lid, warm the oil over medium heat and cook the onion, peppers, and garlic about 10-15 minutes, until soft but not browned.
  2. Push everything to one corner of the skillet.
  3. Gradually increase the heat to high and add the ground beef.
  4. Brown the meat for 5 minutes, breaking it up with a fork.
  5. Stir in all the remaining ingredients.
  6. Reduce the heat to low, cover, and simmer for 20-25 minutes, stirring occasionally.
  7. The resulting dish should have a moist but not soupy consistency: something like a taco filling.
  8. Can be served with rice or in tortillas. Top with garnish of avocado


Source: Caribbean Light by Donna Shields

  • Category: Main Dish


  • Calories: 168
  • Fat: 8.02 g
  • Carbohydrates: 7.57 g
  • Protein: 16.62 g
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