Directions:
- In a large bowl using your hands mix beef, onion, bell pepper, garlic, olives, raisins, capers, tomato paste, oregano, cumin, allspice and some pepper. Cover with plastic and leave at room temperature for 1/2 hour for the flavours to mix.
- In a large skillet, heat the olive oil and add the meat mixture with a splash of vinegar and a pinch of salt. Cook, while breaking up the meat frequently. If the meat starts to brown lover the heat, and continue to cook until most of the liquid has evaporated, about 30 minutes.
- The picadillo should be juicy, but not soupy.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 303.46 Kcal (1271 kJ) | ||
| Calories from fat | 189.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.07g | 32% | |
|---|---|---|---|
| Cholesterol | 70.29mg | 23% | |
| Sodium | 316.13mg | 13% | |
| Potassium | 469.5mg | 10% | |
| Total Carbs | 7.67g | 3% | |
| Sugars | 1.59g | 6% | |
| Dietary Fiber | 1.47g | 6% | |
| Protein | 22.3g | 45% | |
| Vitamin C | 12.5mg | 21% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 7.1mg | 40% | |
| Calcium | 34.3mg | 3% | |
| Amount Per 100 g | |||
| Calories | 182.33 Kcal (763 kJ) | ||
| Calories from fat | 113.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.66g | 32% | |
|---|---|---|---|
| Cholesterol | 42.23mg | 23% | |
| Sodium | 189.94mg | 13% | |
| Potassium | 282.09mg | 10% | |
| Total Carbs | 4.61g | 3% | |
| Sugars | 0.96g | 6% | |
| Dietary Fiber | 0.88g | 6% | |
| Protein | 13.4g | 45% | |
| Vitamin C | 7.5mg | 21% | |
| Vitamin A | 0.1mg | 8% | |
| Iron | 4.3mg | 40% | |
| Calcium | 20.6mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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