Cuban Picadillo: A Taste of the Caribbean

Picadillo is a traditional Cuban dish featuring ground beef cooked with aromatic spices, vegetables, and a touch of sweetness. This hearty and flavorful meal is perfect for family dinners and can be served with rice, plantains, or even used as a filling for empanadas.

Traditional recipes call for a splash of vinegar at the end, but I like hitting my picadillo with the brine from the olives. It adds the requisite tartness while imparting an additional blast of umami that rounds out the dish at the end.

Ingredients:

For The Sofrito

1 tablespoon olive oil
190 grams onion (finely chopped 1 medium )
140 grams red bell pepper (chopped 1 small pepper)
20 grams garlic (finely minced 3 large cloves)

The Picadillo

Ingredients:

1 lb (450g) ground beef
1 large onion, finely chopped
1 green bell pepper, finely chopped
3 cloves garlic, minced
1 cup (150g) diced tomatoes (canned or fresh)
1/4 cup (40g) raisins
1/4 cup (30g) pitted green olives, chopped
2 tbsp (30ml) olive oil
1 tsp (5ml) ground cumin
1 tsp (5ml) dried oregano
1/2 tsp (2.5ml) salt
1/4 tsp (1.25ml) black pepper
1/4 tsp (1.25ml) cayenne pepper (optional, for a bit of heat)
1/4 cup (60ml) dry white wine (optional)
1/4 cup (60ml) beef broth
2 tbsp (30ml) tomato paste
1 tbsp (15ml) white vinegar
1 tbsp (15ml) brown sugar
Fresh cilantro, chopped, for garnish

Instructions:

1. Brown the Beef: Heat the olive oil in a large skillet over medium heat. Add the ground beef and cook, breaking it up with a spoon, until browned, about 5-7 minutes. Drain any excess fat.

2. Sauté the Vegetables: In the same skillet, add the chopped onion and green bell pepper. Cook until softened, about 5 minutes. Add the minced garlic and cook for an additional 1 minute.

3. Add Spices and Aromatics: Stir in the cumin, oregano, salt, black pepper, and cayenne pepper (if using). Cook for 1 minute to allow the spices to bloom.

4. Deglaze the Skillet: Pour in the white wine (if using) and scrape up any browned bits from the bottom of the skillet. Cook until the wine has mostly evaporated, about 2-3 minutes.

5. Combine Ingredients: Add the diced tomatoes, raisins, chopped olives, beef broth, tomato paste, white vinegar, and brown sugar to the skillet. Stir well to combine.

6. Simmer: Reduce the heat to low, cover the skillet, and let the picadillo simmer for about 20-25 minutes, stirring occasionally. This allows the flavors to meld together and the beef to become tender.

7. Adjust Seasoning: Taste the picadillo and adjust the seasoning with more salt, pepper, or sugar if needed.

8. Serve: Garnish with chopped fresh cilantro and serve the picadillo hot with steamed white rice, fried plantains, or use it as a filling for empanadas.

Nutritional Data (per serving):

Calories: 370
Total Fat: 22g (34% DV)
Saturated Fat: 7g (35% DV)
Cholesterol: 70mg (23% DV)
Sodium: 850mg (35% DV)
Total Carbohydrate: 18g (6% DV)
Dietary Fiber: 2g (8% DV)
Sugars: 11g
Protein: 24g (48% DV)

DV = Daily Value, based on a 2000-calorie diet

This Cuban-Style Picadillo is a comforting and flavorful dish that combines the richness of ground beef with the sweetness of raisins and the tanginess of olives. Enjoy this traditional meal as part of a balanced diet and share it with loved ones for a taste of Cuban cuisine. ¡Buen provecho!

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Cuban Picadillo: A Taste of the Caribbean