Cuban Beef Picadillo
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
6 servings
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Calories
543 kcal
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Course
Main Course, Dinner
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Cuisine
South American, Cuban, Caribbean
Cuban Beef Picadillo
Description
This Cuban Beef Picadillo recipe centers on browning ground beef with softened onions, minced garlic, chopped serrano peppers, and chopped cilantro. The seasoning blend of cumin, smoked paprika, ground cinnamon, and salt infuses warm, aromatic notes into the meat. Adding tomato sauce and vinegar introduces acidity and depth, while green olives and raisins contribute salty and sweet contrasts, respectively. Simmering the mixture until the sauce reduces thickens it nicely around the beef.
The dish is versatile for serving and can be eaten with rice to soak up the sauce or used as a flavorful taco filling. The combination of spices and mix-ins creates a complex layer of flavors that balance savory, sweet, and tangy tastes.
Leftovers keep well refrigerated up to 4 days, with flavors deepening over time. It also freezes well, though texture of olives and raisins softens after thawing.
Ingredients
- 2 tablespoons neutral cooking oil generic cooking oil
- 1 large onion peeled and chopped
- 4-5 cloves garlic minced
- 1-2 Serrano peppers seeded and chopped
- ¼ cup cilantro chopped
- 2 pounds ground beef (I used beef chuck.)
- 1 ½ teaspoons cumin ground
- 1 teaspoon smoked paprika
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 15 ounce tomato sauce canned
- 1 tablespoon apple cider vinegar or red wine vinegar
- 1 cup green olives drained and sliced, pimento stuffed
- ¾ cup raisins
Instructions
- Set a large sauté pan over medium heat. Add the oil, chopped onions, garlic, serrano peppers, and cilantro. Saute for 3-5 minutes to soften.
- Add in the ground beef, cumin, paprika, cinnamon, and salt. Brown the beef, breaking it into small pieces with a wooden spoon, 5-8 minutes.
- Once the meat is cooked, add in the tomato sauce, vinegar, olives, and raisins. Simmer and stir another 5-7 minutes, until the sauce tightens around the meat.
- Serve warm with rice or as a taco filling.
Notes
- Store leftover Picadillo in an airtight container in the fridge for up to 4 days; flavors improve after resting.
- You can freeze the dish for up to 3 months, but olives and raisins will be less tender after thawing and reheating.
- This recipe provides a versatile filling suitable for rice dishes or tacos.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 543 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 543kcal | 27% |
| Carbohydrates | 22g | 7% |
| Protein | 28g | 56% |
| Fat | 39g | 60% |
| Saturated Fat | 12g | 60% |
| Trans Fat | 2g | 100% |
| Cholesterol | 107mg | 36% |
| Sodium | 1218mg | 51% |
| Potassium | 861mg | 18% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 622IU | 12% |
| Vitamin C | 9mg | 10% |
| Calcium | 71mg | 7% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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