Cuban Picadillo
Savory ground beef simmered with tomato, olives, raisins, peppers, and warm spices, served with rice and plantains.
Equipment
- Large skillet
- Wooden spoon
- Chef's knife
- Cutting board
- Measuring spoons
Ingredients
Picadillo
- 1 tbsp olive oil
- 1 lb ground beef
- 1 medium yellow onion diced
- 1 green bell pepper diced
- 4 cloves garlic minced
- 1 cup crushed tomatoes
- 1/2 cup beef stock
- 1/2 cup green olives pitted and sliced
- 1/4 cup raisins
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp ground cinnamon
- 1 bay leaf
- 1/2 tsp salt or to taste
Serving
- 3 cups cooked white rice
- 2 ripe plantains sliced on the diagonal
- 2 tbsp neutral oil for frying plantains
Instructions
Brown the beef:
- Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up, until browned, about 6 minutes.
- Add the onion and bell pepper. Cook for 5 minutes, until softened, then stir in the garlic.
Simmer the picadillo:
- Add the tomatoes, stock, olives, raisins, cumin, oregano, cinnamon, bay leaf, and salt. Stir well and bring to a gentle simmer.
- Cook uncovered for 15 minutes, stirring occasionally, until the sauce is glossy and lightly thickened. Remove the bay leaf.
Fry and serve:
- While the picadillo simmers, heat the neutral oil in a skillet and fry the plantain slices until golden on both sides. Drain briefly.
- Serve the picadillo over white rice with the fried plantains.
Notes
- A small amount of cinnamon adds balance without making the dish taste sweet.
- Use ground pork or a beef-pork blend if you prefer a richer picadillo.
Nutrition
Calories: 610kcalCarbohydrates: 67gProtein: 31gFat: 25gSaturated Fat: 7gCholesterol: 78mgSodium: 760mgFiber: 6gSugar: 17g