Cuban Picadillo
User Reviews
4.9
24 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
40 mins
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Servings
8 servings
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Calories
355 kcal
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Course
Main Course, Dinner
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Cuisine
Cuban
Cuban Picadillo
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Delicious Cuban Picadillo is a Latin America comfort food favorite made with lean ground beef, potatoes, bell peppers, green olives, capers and raisins simmered in a perfectly seasoned tomato sauce.
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Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 small red bell pepper, cored, seeded and chopped
- 4 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 1/2 pounds ground beef (I use 93% lean)
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 2 teaspoons salt (use less if you are sensitive to sodium)
- 1/2 teaspoon ground black pepper
- 3/4 cup beef broth (you can use white wine as well)
- 1 (15-ounces) can tomato sauce
- 2 tablespoon Worcestershire sauce
- 2 bay leaves
- 1/3 cup raisins
- 3/4 cup pimento stuffed olives
- 2 tablespoons capers
- 2 medium potatoes, peeled and cut into 1/4 inch cubes (red potatoes, Yukon gold or Russett)
- 1 tablespoon chopped cilantro, plus more for serving (optional)
Instructions
- In a large skillet over medium-high heat, heat the olive oil. Add the onions and bell peppers and cook, stirring frequently for about 5 minutes or until soften. Stir in the garlic and tomato paste and cook for about a minute.
- Stir in the ground beef and cook, breaking up the meat into smaller pieces with a wooden spoon. Cook until no longer pink.
- Add the cumin, oregano, salt and pepper and stir to combine. Add the beef broth or wine and bring to a boil. Cook for about 2 minutes.
- Stir in the tomato sauce, Worcestershire sauce, bay leaves, raisins, olives, capers and potatoes. Cover and simmer over low heat for 10 to 14 minutes or until the potatoes are tender, stirring a few times during the cooking.
- Add the cilantro and stir well. Adjust seasoning if needed and serve.
Notes
- Cut the potatoes into small pieces, no larger than 1/2-inch. Potatoes need time to get tender. If you cut them too big, you may need to add additional liquid (broth) and cook them longer.
- When adding the potatoes, I try to push them down with a wooden spoon so they are submerged in the stewing liquid. This will help the potatoes to cook evenly and quicker.
- You can skip the raisins if you prefer, however the little sweet bites really add a lot of flavor to this dish.
- You can store beef picadillo in an airtight container in the fridge for 5 days.
Nutrition Information
Show Details
Calories
355kcal
(18%)
Carbohydrates
21g
(7%)
Protein
18g
(36%)
Fat
23g
(35%)
Saturated Fat
7g
(35%)
Cholesterol
60mg
(20%)
Sodium
1324mg
(55%)
Potassium
836mg
(24%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
782IU
(16%)
Vitamin C
30mg
(33%)
Calcium
56mg
(6%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 355 kcal
% Daily Value*
| Calories | 355kcal | 18% |
| Carbohydrates | 21g | 7% |
| Protein | 18g | 36% |
| Fat | 23g | 35% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 60mg | 20% |
| Sodium | 1324mg | 55% |
| Potassium | 836mg | 18% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 782IU | 16% |
| Vitamin C | 30mg | 33% |
| Calcium | 56mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
24 reviews
Excellent
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