Picadillo
User Reviews
5
Picadillo
Description
Picadillo begins by frying peeled, cubed russet potatoes in oil until crispy, then removing them to drain. In the same pan, onions, diced bell pepper, and garlic are sautéed until softened. Ground beef is added and broken apart, cooked with kosher salt and spices including cumin, smoked paprika, coriander, and bay leaves to develop depth.
Tomato paste and beef broth combine with golden raisins to add moisture and a touch of sweetness. The mixture simmers covered for about 15 minutes to marry the flavors. Finally, red wine vinegar, crispy potatoes, and diced boiled eggs are folded in to finish the dish and add bright, savory, and creamy notes.
Served alongside rice and fried plantains (tostones or maduros), Picadillo is a hearty and flavorful meal that balances tender meat, sweet accents, and contrasting textures. The recipe is flexible; ingredients such as raisins or eggs can be omitted based on preference. Sweet potatoes can be substituted for a lower-carb version.
Ingredients
- 3 tablespoons neutral oil (I like to use grape seed or avocado oil)
- 1 russet potato peeled and cubed
- 1/2 yellow onion peeled and diced, large, or 1 small yellow onion
- 1 green bell pepper diced, or red bell pepper
- 6 garlic peeled and minced, cloves
- 1 1/2 pounds ground beef (I used 90/10 lean grass-fed beef)
- 1 teaspoon kosher salt plus more to taste
- 1 tablespoon cumin ground
- 2 teaspoons paprika ground smoked
- 1 teaspoon ground coriander
- 2 bay leaves dried
- 1/2 cup tomato paste
- 1 cup beef broth or water
- 1/4 cup golden raisins
- 1 teaspoon red wine vinegar
- 1/2 cup green olives
- 2 large egg boiled and diced
Instructions
- In a large sauté pan, set over medium heat, add the oil. When hot, add the diced russet potato and cook until crispy on both sides, about 5 to 7 minutes. Using a slotted spoon, remove the potatoes from the pan and transfer to a sheet of paper towels or on top of a clean kitchen towel to drain.
- In the same large sauté pan, add more oil, if needed. Add the onion, red bell pepper and garlic; cook until softened about 5 minutes. Add the meat and break up with a large spoon until it’s into crumbled ground beef. Add the salt and spices and give it a mix. Next, add the tomato paste, broth and golden raisins. Mix until all combined. Cover and cook for about 15 minutes, we really want the flavors to combine and marry.
- Lastly, mix in the red wine vinegar, crispy potatoes and diced boiled egg. Give it a taste and adjust the salt according to your liking. Serve alongside rice and tostones or maduros.
Notes
- This recipe is flexible; omit eggs or raisins if undesired.
- Using sweet potatoes instead of regular potatoes creates a Keto- and Whole 30-compliant version.
- Adjust seasonings to taste and serve with rice and fried plantains like tostones or maduros for a traditional experience.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 405 kcal
% Daily Value*
| Serving | 4g | |
| Calories | 405kcal | 20% |
| Carbohydrates | 18g | 6% |
| Protein | 24g | 48% |
| Fat | 27g | 42% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 151mg | 50% |
| Sodium | 843mg | 35% |
| Potassium | 777mg | 17% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 492IU | 10% |
| Vitamin C | 8mg | 9% |
| Calcium | 70mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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