Cuban Picadillo

As I’ve often mentioned before, throughout my life, I have somehow surrounded myself with many people from diverse backgrounds. I’m not sure if it’s the fact that my curiosity 🐱 is so transparent, my enthusiasm to learn more about their roots, or simply my aura, but I attract them to me (or vice versa).
 
When I briefly owned my high-end fashion clothing store back in the ‘90s, my event coordinator introduced me to a friend of hers who just married 👰🤵 a Cuban lady. They invited us many times over to their place for dinner. This is how I discovered Cuban food!
 
I had the pleasure of enjoying for the first time Arroz con Pollo, Papas Rellenas, Lechón Asado, Tostones, Ropa Vieja, Churros, their popular Medianoche as well as Cuban Sandwich, Pastelitos, Tortilla de Patatas, Tres Leches Cake, and many more, including this one… Cuban Picadillo!
 
This one-pot dish is so delicious! With a lovely tomato sauce base and a briny flavor in the background balanced by the sweetness of golden raisins, this is comfort food to the MAX 🥰! It’s nothing fancy, making it a perfect weeknight meal to enjoy. It has some similarities to Lamb Keema or Sloppy Joes.
 
What I like about Cuban Picadillo is its versatility…
In the video, I serve it along with rice 🍚, but the mixture can be spooned into burritos, tacos, over papas rellenas, or even stuffed in empanadas. Also, it can be adapted using other meats such as turkey, ground pork, etc. The same applies to using other vegetables like carrots and peas.
 
This Hispanic dish is all about developing flavor as it cooks. A typical Cuban Picadillo is made with a foundation called “sofrito”, which is a flavor base of onions 🧅, peppers, garlic, and herbs. It’s the Latin version of the French mirepoix.
 
My version differs slightly as I layer the seasonings… I season some at the beginning, and the rest later, after the ingredients are in. It helps to preserve the spices’ vibrant flavor. Also, I prefer using a can of crushed tomatoes 🍅 instead of tomato sauce, but either way, they bring a gorgeous taste to the dish.
 
Like Texas Cowboy Stew, Saag Aloo, Curry Fish Stew, or any other recipe where raw potatoes 🥔 are added to the dish, I push them down into the mixture. I make sure the spuds are very well submerged so they cook faster and more evenly as well.
 
Cuban Picadillo is a simple dish and yet so tasty! This flavorful one-pot recipe 🥘 is a great one to add to your folder. It’s versatile, can be served in many different ways, plus it’s budget friendly too. Simmered in a savory sauce, this is a satisfying meal to serve to your family.
Bon Appétit! 🍽
 
Check out these other delicious one-pot recipes… 😀
– Chicken Vesuvio
– Bourride Provençale with Aïoli
– Guinness Beef Stew
– Chicken Marengo
– Cod in Puttanesca Sauce
– Mexican Beef & Rice Skillet
– Italian Gnocchi Casserole
– Fricassée de Poulet (Chicken Fricassee)
– Creamy Tuscan Salmon
and for even more international recipes 🌍, click on this link… Recipe Category • International
 

 
Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube
 

Cuban Picadillo

This flavorful Cuban Picadillo is a great one-pot recipe to add to your folder. It’s versatile, affordable, and can be served different ways.

5 from 6 votes

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Servings 4

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Passive Time 0 minutes mins

Ingredients

  

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• 1 1/2 lbs. ground beef
• freshly ground mixed peppercorns, to taste
• 1 cup yellow onions, diced
• ground Himalayan pink salt, to taste Footnote
• 1/2 cup red peppers, diced
• 1/2 cup orange peppers, diced
• 1/2 tbsp. olive oil, if needed tips & tricks
• 3 large cloves garlic, pressed
• 1 tbsp. tomato paste tips & tricks
• 1/4 cup dry red wine
• 1/3 cup low-sodium beef broth
• 1 can (398 ml/14 oz.) crushed tomatoes
• 1 tbsp. Worcestershire sauce
• 10 to 12 whole pimiento stuffed Spanish Queen olives
• 2 tbsp. olive brine
• 1 tbsp. capers
• 1/3 cup golden raisins
• 1 large (about 2 cups) Yukon Gold potato, peeled and cubed into 1/4-inch pieces
• 1/2 tbsp. ground cumin
• 1 tsp. dried oregano leaves
• 1/2 tsp. hot paprika
• 1 large bay leaf
• 1 tbsp. fresh chopped parsley, for garnish tips & tricks

Directions

 

• In a large skillet over medium heat, add ground beef; generously season with freshly ground mixed peppercorns. Sauté until no longer pink, breaking the meat into small pieces.
• Using a slotted spoon, scoop up the meat into a bowl and set aside.
• Discard fat but keep 1 tbsp. Add onions and lightly season with ground sea salt. Sauté for 2 minutes.
• Add red and orange peppers; sauté for 2 minutes. If there’s no fat left in the skillet, add a little bit of olive oil to prevent the veggies from sticking to the bottom.
• Add garlic and quickly sauté for 30 seconds. Add tomato paste and stir to coat; cook for 2 minutes.
• Return the ground beef with any accumulated juices. Pour in red wine and beef broth. Add tomatoes, Worcestershire sauce, olives and olive brine, capers, raisins, and potatoes; stir well.
• Season the mixture with ground cumin, oregano leaves, hot paprika, and bay leaf; mix until blended.
• Bring the mixture to a boil. Cover, reduce back to medium heat, and simmer for 18 to 20 minutes, or until the potatoes are tender.
• When they’re done, discard the bay leaf; taste and adjust seasonings if needed.
• Cook, uncovered, for another 2 minutes to help thicken the mixture.
• Serve with rice and sprinkle on fresh chopped parsley.

Notes

Footnote: Don't add too much salt as the dish will be already salty with the addition of olives, olive brine, and capers.

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