Cuban-Inspired Picadillo Recipe

Introduction

Cuban-Inspired Picadillo is a flavorful ground beef dish bursting with warm spices, tender potatoes, and a perfect balance of sweet and savory. It’s a comforting meal that pairs wonderfully with rice or fried plantains.

Ingredients

• 3 tablespoons olive oil, plus more as needed
• 1 medium-large gold or russet potato, peeled & diced
• 1 medium yellow onion, chopped
• 1 green bell pepper, chopped
• 6 cloves of garlic, finely minced or pressed
• 1 lb ground beef (93% lean, grass-fed preferred)
• Kosher salt & freshly ground black pepper, to taste
• 3 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• ¼ teaspoon ground nutmeg
• 1 bay leaf
• 1 tablespoon red wine vinegar
• 1 cup beef broth
• ¾ cup tomato sauce
• ¼ cup golden raisins
• ½ cup Spanish (Manzanilla) olives

Instructions

1. Step 1: In a large skillet over medium heat, heat 3 tablespoons olive oil until shimmering. Add the diced potatoes and cook, tossing occasionally, until they are slightly crispy and golden, about 5-6 minutes. Remove the potatoes with a slotted spoon and drain on a paper towel-lined plate.
2. Step 2: Add more oil to the pan if needed. Sauté the chopped onion and bell pepper, stirring often, until translucent and golden brown, about 4-5 minutes. Add the minced garlic and cook another minute until fragrant.
3. Step 3: Push the onion and pepper mixture to one side of the pan. Add the ground beef to the empty side and break it up with a spoon. Cook until browned, about 3-4 minutes. Mix the sofrito with the beef and continue cooking until no longer pink, about 3-4 more minutes.
4. Step 4: Season with salt, pepper, cumin, coriander, smoked paprika, oregano, nutmeg, and bay leaf. Stir and toast the spices for 1-2 minutes. Add red wine vinegar, beef broth, tomato sauce, golden raisins, and olives. Mix well, cover, reduce heat to medium-low, and simmer for 10-15 minutes.
5. Step 5: Stir the reserved crispy potatoes into the beef mixture. Cook together for 1 minute to blend flavors. Adjust seasoning with salt and pepper if needed. Serve hot with rice and fried plantains or tostones.

Tips & Variations

• Substitute ground turkey or pork for beef for a different flavor profile.
• Add chopped tomatoes or a splash of orange juice for a slightly tangy twist.
• Use green olives stuffed with pimentos if Manzanilla olives aren’t available.
• For extra richness, stir in a tablespoon of butter at the end of cooking.

Storage

Store picadillo in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or microwave until warm. This dish also freezes well—thaw overnight in the fridge and reheat thoroughly before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make picadillo ahead of time?

Yes, picadillo tastes even better the next day as the flavors develop. Prepare it in advance and refrigerate or freeze for convenient meals.

What should I serve with picadillo?

Picadillo is traditionally served with white rice and fried plantains or tostones. It also goes well with black beans, sautéed vegetables, or warm crusty bread.

Cuban-Inspired Picadillo Recipe

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★★★★★

4.8 from 53 reviews

This Cuban-Inspired Picadillo recipe features a savory ground beef hash with a flavorful sofrito base, accented by golden potatoes, smoky spices, sweet raisins, and briny olives. Perfectly spiced and simmered to meld the rich flavors, it’s an authentic and comforting dish ideal for serving with rice and plantains.

• Author: nova
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Cuban
• Diet: Halal

Ingredients

Scale 1x2x3x

Primary Ingredients

• 3 tablespoons olive oil, plus more as needed
• 1 medium-large gold or russet potato, peeled & diced
• 1 medium yellow onion, chopped
• 1 green bell pepper, chopped
• 6 cloves of garlic, finely minced or pressed
• 1 lb ground beef (grass-fed, 93% lean recommended)

Spices & Seasonings

• Kosher salt & freshly ground black pepper, to taste
• 3 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• ¼ teaspoon ground nutmeg
• 1 bay leaf

Liquids & Extras

• 1 tablespoon red wine vinegar
• 1 cup beef broth
• ¾ cup tomato sauce
• ¼ cup golden raisins
• ½ cup Spanish (Manzanilla) olives

Instructions

1. Prepare and Crisp Potatoes: Heat oil in a large skillet over medium heat until shimmering. Add the diced potatoes and cook, tossing occasionally, until golden brown and slightly crispy, approximately 5-6 minutes. Remove with a slotted utensil and drain on paper towels.
2. Sauté Vegetables: Add more oil if needed. Sauté chopped onion and green bell pepper until translucent and golden, about 4-5 minutes. Add garlic and cook until fragrant, about 1 minute.
3. Cook Ground Beef: Push the vegetable mixture to one side of the pan. Add ground beef to the other side and crumble with a wooden spoon, browning well for 3-4 minutes. Combine vegetables and beef and cook until beef is fully browned and no longer pink, another 3-4 minutes.
4. Add Spices and Toast: Season with salt, pepper, cumin, coriander, smoked paprika, oregano, nutmeg, and add the bay leaf. Stir and cook the spices with the mixture for 1-2 minutes to release aromas.
5. Simmer Picadillo: Add red wine vinegar, beef broth, tomato sauce, golden raisins, and olives. Stir well and cover the pan. Reduce heat to medium-low and simmer for 10-15 minutes to blend flavors.
6. Combine Potatoes and Final Touches: Stir the crispy potatoes back into the pan and cook together for 1 minute to meld flavors. Taste and adjust seasoning with salt and pepper as needed.
7. Serve: Plate the picadillo alongside rice and fried plantains or tostones for an authentic Cuban meal experience. Enjoy!

Notes

• Use russet or gold potatoes for best crispiness and texture.
• Grass-fed ground beef is recommended for a richer flavor and leaner profile.
• The golden raisins add a distinct subtle sweetness that balances the savory and smoky elements.
• Adjust spice levels and salt according to personal preference.
• To make it gluten-free, ensure beef broth and tomato sauce have no gluten-containing additives.
• Serve with traditional Cuban sides like white rice and tostones for a complete meal.

Keywords: picadillo, Cuban picadillo recipe, ground beef hash, Cuban cuisine, Latin American recipes, savory beef hash, easy stovetop meal