Traditional Cuban Picadillo Recipe

Print Recipe

5 from 1 vote

Traditional Cuban Picadillo Recipe

Cuban style ground beef with peppers, onions, tomatoes and olives

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: cuban

Servings:

Calories: 433kcal

Author: Cari

Ingredients

2 tablespoons of olive oil
1 Lb ground chuck beef 80/20
½ Teaspoon of salt
1 bay leaf
1 Large onion chopped
4 Large garlic cloves minced
1 Green bell pepper deseeded and chopped
1 Red bell pepper deseeded and chopped
8 oz tomato sauce
¼ Cup red cooking wine
1 Teaspoons cumin ground
¼ Teaspoon oregano
½ Teaspoon of black pepper
½ Cup of manzanilla olives with pimento pitted
2 Tablespoons of olive brine from the olive jar
¼ Teaspoon crushed red pepper optional

Instructions

Heat the olive oil in a large skillet over medium heat. When the pan is hot, stir in the ground beef, bay leaf and salt.
Once your beef is browned, drain out half the liquid and fat then return back to the stove at medium heat.
Add the onions, red bell pepper, green peppers and garlic. Stir well and allow it to cook a few 5 minutes.
Once your onions have become translucent, add the tomato sauce, wine, seasonings, olives and olive brine.
The add the cumin, oregano and pepper.
Lower the heat to low and cover. Cook for 10 minutes stirring occasionally. Remove from the heat, add additional salt and pepper to taste and serve.

Notes

Variations and Substitions for this authentic cuban picadillo

Some people also enjoy putting mini potato fries in their picadillo. If you like your picadillo with papitas, chop some yukon gold potatoes into small cubes and fry them separately while cooking the picadillo. Fold the fried potatoes into the picadillo right before serving so they don't become mush.

If you're trying to lay off the beef? You can make this recipe with ground turkey or with ground chicken.

Want some raisins in your picadillo? Raisins in picadillo tends to be a bit of a contentious topic within the Cuban community. Some people love them and don't eat their picadillo any other way, while others find them disgusting. I belong to the latter group. However, if you like raisins in your picadillo, feel free to add half a cup at the same time you add your olives.

Dealing with picky eaters that don't even want to see bell peppers in their food? Place the onions, garlic and bell peppers in your food processor and pulse until the vegetables reach your desired size.

Don't want to use ground chuck 80/20 beef? Opt instead for lean ground beef.

Storage

Once cooked, your picadillo will keep in an airtight container in the refrigerator for up to 3-5 days.

Nutrition