If you have leftovers, whip up a batch of empanada dough for picadillo empanadas.
Ingredients
- 1 quart beef stock
- 1/4 cup vegetable oil, plus more as needed
- 10 oz Russet potato, peeled, small dice
- 1 lb ground beef
- 6 oz ham, small dice
- 10 oz yellow onions, small dice
- 8 oz red bell pepper, small dice
- 2 cloves garlic, minced
- 5 oz diced plum tomatoes
- 1 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 cup manzanilla olive brine
- 1/4 cup chopped manzanilla olives
- 1/4 cup black raisins
- Kosher salt, as needed
- Freshly ground black pepper, as needed
- 4 cups cooked brown or white rice
- 8 fried eggs
Directions
- Place the beef stock in a small saucepan over medium heat and simmer until reduced to 1 cup. Set aside.
- Place the oil in a large sauté pan (add more, as needed to cover the bottom of the pan). Heat until the oil shimmers, and add the potatoes. Cook, stirring and flipping occasionally, until crisp and golden brown, about 5 minutes. Transfer to a towel-lined tray to drain.
- Add more oil if needed, then add the beef and cook until browned, about 8 minutes. Add the ham, onion, pepper, and garlic and sauté until softened, about 5 minutes.
- Add the tomatoes, cumin, oregano, and reduced beef stock. Simmer until the liquid has reduced and the vegetables are tender, about 15 minutes.
- Stir in the reserved potatoes, olive brine, olives, and raisins, and season with salt and pepper, to taste.
- Serve hot with white rice, topped with an egg.
