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Latin Cuisine

Cuban Picadillo

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!

Cuban Picadillo

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About This Recipe

Yield:serves 8
Active time:30 minutes
Total time:45 minutes
Special equipment:large skillet with cover
This recipe appears in: Latin American Cuisine: Cuban Picadillo
Rated:

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

Procedures

  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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