Cuban Picadillo
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
6 Servings
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Calories
207 kcal
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Course
Dinner
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Cuisine
South American, Cuban
Cuban Picadillo
Description
This Cuban Picadillo begins by browning lean ground beef over high heat, seasoned simply with salt and pepper to build a browned base. After draining excess juices, aromatic vegetables including chopped onion, garlic, tomato, red bell pepper, and fresh cilantro are added to the pot and cooked gently until softened, blending their flavors into the meat.
Olives or alcaparrado bring a salty, slightly acidic contrast, enhanced by their brine or olive juice which is stirred in. Ground cumin and dried bay leaves add warmth and herbal notes. Tomato sauce and water create a rich, saucy consistency that envelopes the ingredients. The mixture simmers uncovered for about twenty minutes to meld flavors and reduce slightly, producing a savory stew with tender beef and vegetables punctuated by olives.
This dish can be served over rice or used as a filling for empanadas and other Cuban-style preparations. It exemplifies home-style Cuban cooking with simple ingredients layered into a satisfying and moderately spiced meal.
Leftover Picadillo keeps well refrigerated for up to four days or can be frozen for extended storage, supporting convenient meal planning.
Ingredients
- ½ onion large, chopped
- 2 cloves garlic (minced)
- 1 tomato (chopped)
- ½ red bell pepper (finely chopped)
- 2 tbsp cilantro
- 1 ½ lb ground beef 93% lean
- 4 oz tomato sauce (½ can )
- ¼ cup water
- kosher salt
- black pepper fresh ground
- 1 tsp cumin ground
- 1-2 bay leaves dried
- 2 tbsp green olives capers would work too, pitted; or alcaparrado
- 2-4 tbsp olive brine
Instructions
- Brown meat on high heat in large sauté pan and season with salt and pepper. Use a wooden spoon to break the meat up into small pieces. When meat is no longer pink, drain all juice from pan.
- Meanwhile, while meat is cooking, chop onion, garlic, pepper, tomato and cilantro.
- Add the vegetables to the meat and continue cooking on low heat until soft, about 5 minutes. Add olives or alcaparrado and about 2 to 4 tbsp of the brine (the juice from the olives, this adds great flavor) cumin, bay leaf, and more salt if needed.
- Add tomato sauce and ¼ cup of water and mix well. Reduce heat and simmer covered about 20 minutes.
Notes
- Refrigerate leftovers for up to four days for safe consumption.
- Freeze cooked picadillo for up to six months to preserve flavor and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 207 kcal
% Daily Value*
| Serving | 1/2 cup | |
| Calories | 207kcal | 10% |
| Carbohydrates | 5g | 2% |
| Protein | 25g | 50% |
| Fat | 8.5g | 13% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 74mg | 25% |
| Sodium | 477mg | 20% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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