5 from 78 votes
Picadillo
Picadillo is a savory ground beef dish with crispy cubed potatoes, sautéed onions, peppers, and garlic, seasoned with cumin, paprika, coriander, and bay leaves. Tomato paste and beef broth enrich the mixture alongside sweet golden raisins and briny green olives. Finished with red wine vinegar and diced boiled eggs, this dish offers a balance of textures and warm, complex flavors, often served with rice and plantain sides.
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings:
6
Calories:
405 kcal
Course:
Dinner
Cuisine:
Cuban
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 405
% 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.