There’s a special kind of comfort in a dish that warms you from the inside out. My cuban picadillo recipe wraps you in a hug of savory, slightly sweet flavors. It’s a classic for a reason. The blend of tender ground beef, sweet raisins, briny olives, and tangy capers creates a truly unique taste experience. This dish feels like home, no matter where you are.
I often make a big batch of this tasty cuban picadillo on Sunday afternoons. It fills the house with an amazing aroma. Plus, having leftovers means an easy lunch or dinner later in the week. My family always asks for seconds, which tells me I’ve nailed it.
Why I Love This cuban picadillo Recipe
This cuban picadillo recipe is a weeknight warrior! It’s wonderfully simple to make. The flavors are just incredible. It’s a true taste of home. Here’s why I adore it:
- So Quick: Ready in under an hour total time.
- Big Flavor: Sweet, savory, and tangy notes combine.
- Crowd Pleaser: Even picky eaters usually love it.
- Versatile: Great for dinner or packed lunches.
cuban picadillo Recipe Ingredients
The magic of this cuban picadillo recipe truly comes alive with a simple yet perfectly balanced mix of ingredients. It’s a symphony of sweet, savory, and tangy notes that dance on your palate. Each component plays a vital role in creating that unforgettable, comforting flavor.
Let’s dive into what makes this dish so special:
- Ground Beef: The hearty base of our picadillo. I like to use a standard 80/20 blend for great flavor.
- Olive Oil: Just a touch to get things started. It helps sauté our aromatics beautifully.
- Onion and Green Bell Pepper: These create a flavorful foundation. They soften and sweeten as they cook.
- Garlic: Essential for that pungent, aromatic kick. A little goes a long way!
- Diced Tomatoes: These bring moisture and a lovely tomatoey depth. Use them undrained for maximum flavor.
- Beef Broth and White Wine: This liquid base marries all the flavors together. Wine adds a subtle complexity. (Or use more broth if you prefer!)
- Green Olives and Capers: These briny beauties add pops of salty goodness. They are key to the picadillo’s signature tang.
- Golden Raisins: Don’t skip these! They provide little bursts of sweetness that perfectly balance the savory elements.
- Cumin and Oregano: Our main spices. They add warmth and earthy notes.
- Bay Leaf: A subtle background note that enhances the overall aroma.
- Salt and Black Pepper: To taste. Always season at the end!
Substitutions and Tips
This cuban picadillo recipe is quite forgiving. If you don’t have white wine, simply use more beef broth. Not a fan of raisins? You can omit them, though they add a wonderful contrast. For a vegetarian version, try using plant-based ground ‘beef’. I sometimes add a pinch of red pepper flakes for a touch of heat. Remember, exact quantities are in the printable recipe card!
How to Make cuban picadillo Recipe
Let’s get cooking this amazing cuban picadillo! It’s easier than you think. We’ll build layers of flavor step-by-step.
Step 1: Brown the Beef
Grab a large skillet or Dutch oven. Heat 1 tablespoon of olive oil over medium-high heat. Add 1 pound of ground beef. Cook it, breaking it up with a spoon. Make sure it’s nicely browned. Drain off any extra grease. Set the cooked beef aside for a moment.
Step 2: Sauté Aromatics
In the same preheated skillet, add your chopped onion and green bell pepper. Cook these until they start to soften. This usually takes about 5-7 minutes. Then, add your minced garlic. Cook for just one more minute. You want it fragrant, not burnt.
Step 3: Combine and Simmer
Now, return the browned ground beef to the skillet. Stir in the can of diced tomatoes. Don’t drain them! Add the beef broth and the white wine. If you’re not using wine, add more broth. Toss in the sliced olives and drained capers. Stir in the golden raisins. Add the cumin, dried oregano, and the bay leaf. Season everything with salt and black pepper to your liking.
Step 4: Let Flavors Meld
Bring this delicious mixture to a simmer. Once it’s bubbling gently, reduce the heat to low. Cover the skillet. Let it cook for at least 20-30 minutes. For even deeper flavors, you can let it simmer for up to an hour. Stir it occasionally. This keeps things from sticking.
Step 5: Finish and Serve
Before serving your fantastic cuban picadillo, remember to remove the bay leaf. Serve it up hot! This dish is wonderful with fluffy white rice and some crispy fried plantains. Enjoy every bite of this classic Cuban comfort food!
Print
cuban picadillo Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4-6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Cuban
- Diet: Vegetarian
Description
A flavorful and classic Cuban Picadillo recipe featuring ground beef, vegetables, olives, capers, and raisins, simmered in a rich tomato-based sauce.
Ingredients
- 1 tbsp olive oil
- 1 lb ground beef
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 4 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes, undrained
- 1/2 cup beef broth
- 1/2 cup dry white wine (or additional beef broth)
- 1/2 cup green olives, sliced
- 1/4 cup capers, drained
- 1/4 cup golden raisins
- 1 tsp cumin
- 1/2 tsp dried oregano
- 1 bay leaf
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain any excess grease and set beef aside.
- In the same skillet, add the chopped onion and green bell pepper. Cook until softened, about 5-7 minutes.
- Add minced garlic and cook for another minute until fragrant.
- Return the ground beef to the skillet. Stir in the diced tomatoes (undrained), beef broth, white wine (or additional broth), olives, capers, raisins, cumin, oregano, and bay leaf. Season with salt and pepper.
- Bring the mixture to a simmer, then reduce heat to low, cover, and cook for at least 20-30 minutes, or longer for flavors to deepen (up to an hour), stirring occasionally.
- Remove the bay leaf before serving. Serve hot, typically with white rice and fried plantains.
Notes
- For a deeper flavor, you can simmer the picadillo for longer than an hour.
- Serve with white rice and fried plantains for an authentic Cuban experience.
- Adjust salt and pepper to your preference.
How to Store cuban picadillo Recipe
Properly storing your leftover cuban picadillo Recipe is key. Cool it completely before storing. It keeps well in an airtight container in the refrigerator. It should stay fresh for about 3 days. For longer storage, freeze it. Portion it into freezer-safe containers. Frozen picadillo lasts for up to 3 months. Reheat gently on the stovetop or in the microwave.
Tips for Success
- Taste as You Go: Always adjust seasonings. Your palate knows best!
- Soften Veggies Well: Soft onions and peppers meld beautifully.
- Don’t Rush Simmering: Longer simmering deepens the cuban picadillo flavor.
- Raisin Balance: If raisins seem too sweet, add a tiny splash more wine or broth.
- Brown Beef Properly: Good browning equals great flavor in your cuban picadillo.
Kitchen Tools You’ll Need
You don’t need fancy gadgets for this cuban picadillo recipe. Here’s what works best:
- Large skillet or Dutch oven: Essential for simmering. A heavy pot works great.
- Wooden spoon: For breaking up beef and stirring. A sturdy spatula is fine too.
- Measuring cups and spoons: For all those key ingredients.
- Knife and cutting board: For chopping veggies.
Serving Suggestions
This cuban picadillo recipe shines with classic accompaniments. Try serving it over fluffy white rice. Crispy sweet fried plantains (maduros) offer a delightful contrast. A simple green salad adds freshness. For a thirst quencher, a cold glass of water or a refreshing sparkling water is perfect.
Frequently Asked Questions
Can I make this cuban picadillo recipe ahead of time?
Absolutely! This cuban picadillo recipe is perfect for making ahead. The flavors actually deepen overnight. Store it in an airtight container in the fridge. Reheat it gently on the stovetop or in the microwave when you’re ready to enjoy.
What are some good ingredient swaps for cuban picadillo?
If you can’t find golden raisins, regular raisins work too. For olives, Kalamata can offer a slightly different but still delicious briny note. No white wine? Just increase the beef broth by half a cup. These little tweaks make the cuban picadillo recipe your own.
How can I make this recipe spicier?
For a bit of heat in your cuban picadillo, add a pinch of red pepper flakes along with the cumin and oregano. You could also stir in a bit of diced jalapeño with the onion and bell pepper. This adds a gentle warmth that many enjoy.
Is picadillo traditionally served with anything besides rice?
While white rice is a classic pairing for cuban picadillo, many people also love it with fried sweet plantains (maduros). Some enjoy it with potatoes or even just a side salad. It’s quite versatile!
