Picadillo Cubano
A traditional Cuban dish packed with savory, salty, and sweet flavors. This comforting ground beef recipe includes potatoes, olives, raisins, capers, and a rich tomato sauce, making it perfect to serve over rice with plantains and salad.
Yield: 4
Prep Time: 15 minutes
Cook Time: 35 minutes
Special Equipment: large and medium skillet
Ingredients
1 pound ground beef
2 tablespoons olive oil
1 medium yellow onion, diced
6 garlic cloves, finely chopped
½ red bell pepper, diced
1 tablespoon ground cumin
3 small potatoes, peeled and chopped into small pieces
¾ cup dry white wine
½ cup whole green olives stuffed with pimento
½ cup raisins
¼ cup drained capers
16 oz tomato sauce (two 8 oz cans)
Salt and ground black pepper, to taste
Directions
In a medium skillet, cook the ground beef until browned. Add a pinch of cumin and pepper while cooking. Drain the excess fat and set the meat aside.
In a large skillet, heat olive oil over medium-low heat. Sauté the onion until soft, about 5 minutes.Add the chopped garlic and cook until just golden.
Stir in the red bell pepper, remaining cumin, salt, and pepper. Cook for a minute.
Add the chopped potatoes and cook for about 5 minutes, stirring occasionally.
Return the browned ground beef to the pan. Add the white wine and cook until the liquid reduces slightly.
Once the potatoes are halfway cooked (soft on the outside, firm in the center), add the raisins and tomato sauce. Continue cooking for 5 more minutes, then stir in the olives and capers.
Simmer over medium heat, stirring occasionally, until potatoes are fully cooked. If needed, add more wine or water to maintain a saucy consistency.
Taste and adjust salt and pepper as needed. Serve hot with white rice, fried ripe plantains, and a side salad.
