Cuban Picadillo

Latin Cuisine

Regional cuisine from Central and South America.

Cuban Picadillo
  • Yield:serves 8
  • Active time:30 minutes
  • Total time:45 minutes
  • Rated: 4.0
This recipe appears in:
Latin American Cuisine: Cuban Picadillo

[Photograph: Maria Del Mar Sacasa]

Picadillo is a Cuban-style hash made with ground pork, ground beef, or both. Layers of flavor in this traditional dish come in the shape of olives, capers, and raisins.

About the author: María del Mar Sacasa is a recipe developer, food stylist, and author of the food blogs High Heels & Frijoles and Cookin' and Shootin'.
Behind her girly façade lurks a truck driver's appetite. Read about her cravings and suffer through her rants on Twitter @HHandFrijoles and see her constant stream of food images on Instagram: mdmsacasa

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Ingredients

  • 2 tablespoons olive oil
  • 1 medium yellow or white onion, finely chopped (about 1 cup)
  • 1 small red bell pepper, cored and seeded, finely chopped (about 3/4 cup)
  • 1 tablespoon tomato paste
  • 4 medium cloves garlic, finely chopped (about 4 teaspoons)
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • Kosher salt and freshly ground black pepper
  • 2 bay leaves
  • 1/2 cup dry white wine
  • 1 1/2 pounds ground beef
  • 1 cup diced canned tomatoes
  • 2 tablespoons Worcestershire sauce
  • 1/3 cup raisins
  • 1/2 cup pimento stuffed olives plus 2 tablespoons brine
  • 2 tablespoons capers
  • 1 large waxy potato (such as Yukon Gold or red about 8 ounces), peeled and cut into 1/4-inch cubes

Directions

  1. 1.

    Heat oil in large skillet over medium-high heat until shimmering. Add onion and bell pepper and cook, stirring occasionally, until softened, 5 to 7 minutes. Add tomato paste, garlic, cumin, oregano, 1 1/2 teaspoons salt, 1 teaspoon pepper, and bay leaves and cook until fragrant and tomato paste darkens in color, about 2 minutes. Add wine and cook until reduced to 1/4 cup, about 5 minutes.

  2. 2.

    Add meat and cook, stirring and breaking up chunks, until no longer pink, 5 to 7 minutes. Stir in tomatoes, Worcestershire sauce, raisins, olives, capers, brine, and potatoes. Cover, reduce heat to medium-low, and cook until potatoes are tender, about 12 minutes.

  3. 3.

    Remove cover and season to taste with salt and pepper. Remove and discard bay leaves. Serve with white rice and black beans.

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