Description
Cuban Picadillo landed on my dinner table last night, and trust me, this classic ground beef recipe brings pure comfort straight from Cuban kitchens. Savory beef minced with olives, raisins, and spices creates a delicious meal perfect for serving over rice or tucking into empanadas.
Ingredients
Scale
Proteins:
- 1.5 pounds ground beef
Supporting Vegetables and Aromatics:
- 1 small onion, finely chopped
- 1 green bell pepper, chopped
- 3 cloves garlic, minced
Seasonings and Flavor Enhancers:
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 0.5 teaspoon ground cinnamon
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red pepper flakes
- 2 tablespoons olive oil
Liquid and Canned Ingredients:
- 1 can (14.5 ounces) diced tomatoes
- 0.33 cup tomato sauce
- 0.5 cup beef broth
Additional Mix-Ins:
- 0.5 cup pimiento-stuffed green olives, sliced
- 0.25 cup raisins
- 2 tablespoons capers
Serving Suggestions:
- Cooked white or brown rice
- Chopped fresh parsley or cilantro for garnish
Instructions
- Warm 2 tablespoons olive oil in a large skillet over medium heat for 1-2 minutes. Add finely chopped onion and bell pepper, sautéing for 3-4 minutes until they soften and become translucent.
- Incorporate minced garlic and cook for 30 seconds, releasing its aromatic essence. The kitchen will start to smell wonderful.
- Add 1 ½ pounds ground beef to the skillet, breaking it into small pieces with a wooden spoon. Brown the meat for 5-7 minutes, ensuring no pink remains. Drain excess fat if your skillet looks greasy.
- Sprinkle 1 teaspoon each of cumin, oregano, ½ teaspoon cinnamon, and 1 teaspoon smoked paprika over the meat. Stir thoroughly to distribute spices evenly across the beef.
- Pour in 14.5 ounces diced tomatoes and ⅓ cup tomato sauce. Mix completely and let the mixture simmer for 5 minutes, allowing flavors to integrate.
- Stir in ½ cup sliced pimiento-stuffed green olives, ¼ cup raisins, and 2 tablespoons capers. These ingredients create a complex flavor profile that makes Cuban picadillo unique.
- Add ½ cup beef broth and continue simmering for 10-15 minutes. The sauce should gradually thicken and become rich and glossy.
- Season with 1 teaspoon salt, ½ teaspoon black pepper, and optional red pepper flakes to taste. Stir gently to incorporate.
- Remove from heat when the sauce reaches your desired consistency. Serve immediately over steamed white or brown rice, garnishing with fresh chopped parsley or cilantro.
Notes
- Always use fresh ground beef with moderate fat content to ensure the dish stays juicy without becoming greasy.
- Raisins add a subtle sweetness that balances the savory meat, so don’t skip them even if they seem unusual.
- Chop olives and onions finely to distribute flavor evenly and create a more consistent texture throughout the picadillo.
- Serve over white rice or with black beans to soak up the delicious sauce and make the meal more filling.
- Prep Time: 5 minutes
- Cook Time: 25-31 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Cuban
Nutrition
- Serving Size: 6
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 13 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 70 mg