# Tasty Picadillo Recipe

## Ingredients:

- **1 pound** ground beef or ground turkey (for a lighter version)
- **1** onion, finely chopped
- **4** cloves garlic, minced
- **1** bell pepper (red or green), diced
- **1** jalapeño pepper, seeded and minced (optional for heat)
- **2** ripe tomatoes, chopped (roasting them adds depth)
- **1/2 cup** homemade vegetable broth
- **1/2 cup** green olives, chopped
- **1/3 cup** raisins
- **1** bay leaf
- **1 teaspoon** cumin
- **1/2 teaspoon** paprika
- **1/2 teaspoon** ground oregano
- **1/4 cup** chopped cilantro
- Salt and pepper to taste
- **2 tablespoons** olive oil (for sautéing)
- **1 tablespoon** red wine vinegar or a squeeze of lime (optional for acidity)

## Instructions:

1. In a large skillet or pot, heat olive oil over medium heat.
2. Add the onion, bell pepper, and jalapeño (if using). Sauté until onions are translucent (~5 minutes).
3. Add the garlic and sauté for an additional 1-2 minutes, or until fragrant.
4. Add the ground beef or turkey to the skillet, breaking it up with a spoon as it cooks.
5. Once the meat has browned, drain any excess grease if necessary.
6. Add the chopped tomatoes, vegetable broth, cumin, paprika, oregano, bay leaf, salt, and pepper. Stir well and bring the mixture to a gentle boil.
7. Once boiling, reduce heat to low and add the olives, raisins, and half of the cilantro. Cover and let simmer for 15-20 minutes, allowing the flavors to meld.
8. Near the end of the cooking process, add the red wine vinegar or lime juice if desired.
9. Taste and adjust seasonings if needed. Remove from heat and discard the bay leaf.
10. Stir in the remaining cilantro and serve warm.

## Serving Suggestions:

- Serve over steamed rice, quinoa, or use as a filling for tacos, burritos, or empanadas.
- Garnish with additional fresh cilantro or a dollop of sour cream.

## Tips:

- For a richer flavor, you can replace half of the vegetable broth with red or white wine.
- If you like a smoky flavor, consider adding a touch of smoked paprika or roasting the bell pepper and tomatoes before adding.

Enjoy your meal!

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# New Mexico Picadillo Recipe

## Ingredients:

- **1 pound** ground beef
- **1** onion, chopped
- **2** cloves garlic, minced
- **1** jalapeño pepper, seeded and minced (optional)
- **1** Hatch green chile, roasted, peeled, and chopped
- **2** tomatoes, chopped (or roasted for added depth)
- **1** potato, diced
- **1/2 cup** beef broth
- **1 tablespoon** chili powder
- **1 teaspoon** cumin
- **1/2 teaspoon** paprika
- **1/4 teaspoon** oregano
- Salt and pepper to taste
- **1/4 cup** chopped cilantro
- **1/4 cup** green olives, chopped
- **1/4 cup** raisins
- **1** bay leaf

## Instructions:

1. In a large skillet, brown the ground beef over medium heat. Drain excess grease.
2. Add the onion, garlic, jalapeño, and Hatch green chile. Sauté until onions are translucent (~5 minutes).
3. Incorporate the tomatoes, potato, beef broth, chili powder, cumin, paprika, oregano, salt, pepper, and bay leaf. Bring mixture to a boil.
4. Once boiling, reduce to a simmer. Add the olives, raisins, and half of the cilantro. Cover and let it simmer for 15-20 minutes or until the potatoes are tender.
5. Remove from heat. Discard the bay leaf. Stir in the remaining cilantro for freshness.
6. Serve over rice or as a filling for tacos or empanadas.

## Tips:

- For a smokier flavor, roast the tomatoes and Hatch green chile before adding to the skillet.
- Adjust the heat level by modifying the amount of jalapeño or adding a pinch of red pepper flakes.
- This picadillo can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Enjoy your meal!

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