Normy cooks Picadillo

Normy’s Titi (Aunt) Michelle made this one time when she came to visit us in Denver and we LOVED it. So Normy made it for me, and now it’s one of our go to dishes!

So Normy got the recipe from here

1 yellow onion, chopped
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1 green pepper, seeded and chopped
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1 tablespoon olive oil for sauteing
4 cloves garlic, minced
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about 1 1/2 pounds extra lean ground beef (we used a little less than 1 1/2 pounds)
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6 roma tomatoes, washed, boiled, peeled, chopped

Normy starts by washing the tomatoes
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then he gets a pot of water to boil
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then he marks an X in the bottom of the tomato (makes it easier to peal later on)
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then he drops the tomatoes in the boiling water and boils them for about 5-7 minutes (or until you see the skin start to break and peal away from the tomato)
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while they boil, he gets an ice bath ready, so when he removes the tomatoes from the boiling water and drops them in the ice bath, they stop cooking immediately. It also makes it easier to handle the tomatoes when he peals the skins off.
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Then he drains the tomatoes and peals the skin off
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then he cores them and chops them, into bite size chunks
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1 teaspoon ground cumin
1/4 teaspoon cinnamon
1 teaspoon oregano
1/2 cup green olives, chopped
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1/3 cup raisins
1/2 teaspoon salt and black pepper, to taste
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add about 1 tablespoon of oil to a large pan and heat to medium high heat
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Sauté onion and green pepper in olive oil.
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Sauté about 5-7 minutes, until the onions are translucent
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season with salt and pepper, to taste
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then add the garlic, and stir in and saute for about 30 seconds
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then add the meat
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break up the meat and cook with the onion, peppers and garlic. Browning the meat and breaking it up as it cooks
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season with salt and pepper, to taste
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cook everything together, stirring constantly until meat is browned and you no longer see pink
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Add the cumin,
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cinnamon,
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and oregano.
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Stir everything together, then add tomatoes
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stir in tomatoes
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Reduce heat to low, cover and simmer for about 15 minutes.
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Add olives
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and raisins
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and simmer 5 minutes longer.
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Season with Salt and pepper to taste.

Serve hot over white rice
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Recipe

  • 1 yellow onion, chopped
  • 1 green pepper, seeded and chopped
  • 1 tablespoon olive oil for sauteing
  • 4 cloves garlic, minced
  • about 1 1/2 pounds extra lean ground beef (we used a little less than 1 1/2 pounds)
  • 6 roma tomatoes, washed, boiled, peeled, chopped
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cinnamon
  • 1 teaspoon oregano
  • 1/2 cup green olives, chopped
  • 1/3 cup raisins
  • 1/2 teaspoon salt and black pepper, to taste
  • Normy starts by washing the tomatoes
  • then he gets a pot of water to boil
  • then he marks an X in the bottom of the tomato (makes it easier to peal later on)
  • then he drops the tomatoes in the boiling water and boils them for about 5-7 minutes (or until you see the skin start to break and peal away from the tomato)
  • while they boil, he gets an ice bath ready, so when he removes the tomatoes from the boiling water and drops them in the ice bath, they stop cooking immediately. It also makes it easier to handle the tomatoes when he peals the skins off.
  • Then he drains the tomatoes and peals the skin off
  • then he cores them and chops them, into bite size chunks
  • add about 1 tablespoon of oil to a large pan and heat to medium high heat
  • Sauté onion and green pepper in olive oil.
  • Sauté about 5-7 minutes, until the onions are translucent
  • season with salt and pepper, to taste
  • then add the garlic, and stir in and saute for about 30 seconds
  • then add the meat
  • break up the meat and cook with the onion, peppers and garlic. Browning the meat and breaking it up as it cooks
  • season with salt and pepper, to taste
  • cook everything together, stirring constantly until meat is browned and you no longer see pink
  • Add the cumin,
  • cinnamon,
  • and oregano.
  • Stir everything together, then add tomatoes
  • stir in tomatoes
  • Reduce heat to low, cover and simmer for about 15 minutes.
  • Add olives
  • and raisins
  • and simmer 5 minutes longer.
  • Season with Salt and pepper to taste.
  • Serve hot over white rice
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