Description
This classic Cuban Picadillo recipe features a flavorful blend of ground beef simmered with onions, bell peppers, garlic, and warm spices. Enhanced with tangy green olives, sweet raisins, and optional diced potato, it creates a perfect balance of sweet and savory notes. Serve it over rice or with warm tortillas for a satisfying main course that’s easy to prepare on the stovetop.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 1 1/2 pounds ground beef
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground cloves (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup tomato sauce
- 1/4 cup dry white wine or beef broth
- 1/3 cup green olives, sliced
- 1/4 cup raisins
- 2 tablespoons capers (optional)
- 1 bay leaf
- 1 medium potato, peeled and diced (optional)
Instructions
- Heat the Vegetables: Heat olive oil in a large skillet over medium heat. Add the chopped onion and green bell pepper to the pan. Cook for 3 to 4 minutes, stirring occasionally, until the vegetables are softened and fragrant.
- Add Garlic: Stir in the minced garlic and cook for an additional 30 seconds to release its aroma without burning it.
- Brown the Ground Beef: Add the ground beef to the skillet. Cook until the beef is fully browned, breaking it apart with a spoon as it cooks to ensure even browning. Drain any excess fat from the skillet if necessary.
- Season the Meat Mixture: Sprinkle in the ground cumin, cinnamon, smoked paprika, optional ground cloves, salt, and black pepper. Stir well to combine all the spices evenly throughout the beef mixture.
- Add Liquids and Flavorings: Mix in the tomato sauce and the white wine or beef broth. Add the sliced green olives, raisins, capers if using, and the bay leaf. If including potatoes, stir the diced potatoes into the skillet now.
- Simmer the Picadillo: Cover the skillet and reduce heat to low. Let it simmer gently for 15 to 20 minutes, stirring occasionally to prevent sticking. Cook until the sauce has thickened and the potatoes are tender if included.
- Finish and Serve: Remove the bay leaf before serving. Serve the picadillo hot, ideally over a bed of rice or accompanied by warm tortillas for an authentic Cuban experience.
Notes
- This Cuban-style picadillo balances sweet and savory flavors perfectly.
- You can substitute ground turkey or chicken as a leaner option.
- For a spicier kick, add a diced jalapeño pepper or a pinch of cayenne pepper.
- Leftover picadillo is excellent as a filling for empanadas or tacos.
