Description
Cuban Picadillo is a classic Cuban comfort food made with a savory combination of ground beef and pork, simmered with green peppers, onions, aromatic spices, tomatoes, raisins, and green olives. This hearty, sweet and tangy dish is perfect served over fluffy white rice and captures the vibrant flavors of Cuban cuisine for a satisfying and flavorful meal.
Ingredients
Scale
Vegetables and Aromatics
- 1/2 green pepper, diced
- 1 onion, diced
- 3 teaspoons minced garlic
Meat
- 1 pound ground beef
- 1 pound ground pork
Spices and Seasonings
- 1 tablespoon oregano
- 1 tablespoon cumin
- 1/2 teaspoon ground cinnamon
- 2 teaspoons olive oil
- 3 bay leaves
Liquids and Others
- 1 (14 oz) can diced tomatoes
- 3/4 cup dry white wine
- 1/2 cup water or broth
- 1/2 cup raisins
- 1/2 cup green olives, halved
To Serve
- Cooked white rice
Instructions
- Sauté Vegetables: In a large pot, heat the olive oil over medium-high heat until shimmering and hot. Add the diced onions and green peppers and cook for 3 to 4 minutes, stirring occasionally, until the onions become translucent and the peppers soften.
- Brown the Meat and Add Spices: Add the ground beef and ground pork to the pot along with oregano, cumin, ground cinnamon, and minced garlic. Cook while crumbling the meat and stirring occasionally for 8 to 10 minutes until the meat is mostly cooked through with just a hint of pink remaining.
- Add Tomatoes and Liquids: Pour in the diced tomatoes, dry white wine, and water or broth. Add the bay leaves. Bring the mixture to a gentle simmer and cook uncovered for 20 minutes, stirring occasionally to allow the flavors to meld and the sauce to reduce slightly.
- Add Raisins and Olives: Stir in the raisins and halved green olives. Cook for an additional 5 minutes, stirring occasionally, until the raisins plump up and the flavors combine beautifully.
- Finish and Serve: Remove the pot from the heat and carefully take out the bay leaves. Serve the picadillo hot over cooked white rice for a well-rounded and delicious meal.
Notes
- You can substitute water with beef or chicken broth for a richer flavor.
- If you prefer a spicier version, add a pinch of crushed red pepper flakes when cooking the meat.
- Leftovers keep well refrigerated for up to 3 days and also freeze beautifully.
- For a lower-fat option, use lean ground beef and pork or substitute pork with turkey or chicken.
- Raisins add a subtle sweetness balancing the savory and tangy flavors; feel free to adjust the quantity to taste.
