For an extra layer of flavor, add a splash of sherry vinegar or a tablespoon of capers towards the end of the cooking time. Feel free to adjust the amount of raisins and olives to your preference. Picadillo is even better the next day, as the flavors have more time to develop. Store leftovers in an airtight container in the refrigerator for up to 3 days. For a spicier kick, add a pinch of red pepper flakes or a diced jalapeño to the pot along with the bell peppers.
Cuban Picadillo
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PREP TIME25 mins
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COOK TIME30 mins
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TOTAL TIME55 mins
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SERVING8 People
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VIEWS267
Embark on a culinary journey to Cuba with this vibrant Picadillo! A harmonious blend of savory ground beef, briny olives, sweet peppers, and plump raisins creates an explosion of flavors. Served over fluffy rice and black beans, with a side of golden fried plantains, it's a guaranteed family favorite.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate45 g
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Cholesterol103 mg
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Fiber5 g
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Protein33 g
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Saturated Fat9 g
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Sodium1786 mg
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Sugar31 g
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Fat28 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 10 mins In a large Dutch oven or heavy-bottomed pot, heat a tablespoon of olive oil over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and crumbly (about 8-10 minutes). Drain off any excess grease.
02 Step
Recipe View 3 mins Add the chopped onion to the pot and cook until softened, about 3 minutes. Stir in the minced garlic and cook for another minute until fragrant.
03 Step
Recipe View 5 mins Add the diced bell peppers, raisins, and chopped olives to the pot. Cook for about 5 minutes, stirring occasionally, until the peppers begin to soften.
04 Step
Recipe View 2 mins Stir in the tomato paste, red wine, cumin, oregano, and cinnamon. Season with salt and pepper to taste. Bring the mixture to a simmer.
05 Step
Recipe View 20 mins Reduce the heat to low, cover the pot, and simmer for at least 20 minutes, or up to an hour, allowing the flavors to meld together. Stir in the chopped cilantro just before serving.
06 Step
Recipe View Serve hot over black beans and rice, with a side of fried plantains.
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Yasmeen Wisoky
Nov 21, 2024My kids are picky eaters, but they devoured this!
Fritz Daniel
Jun 29, 2024I've been making this for years. Always a hit!
Benedict Graham
Jun 27, 2024This recipe is fantastic! So easy to make and the flavors are incredible. My family loved it!
Garret Wuckert
Jun 17, 2024The raisins make it too sweet for my taste. I'll reduce the amount next time.
Duane Breitenberg
Jan 23, 2024I added a little cumin and oregano, and it was even better!
Macey Bahringer
Aug 16, 2023So delicious and freezes well too!
Mozelle Murazik
Jul 31, 2023Definitely a keeper recipe!