Cuban · Beef
Picadillo
Cuban ground beef hash with tomatoes, olives, raisins, and capers in a savory-sweet sauce. This quick and easy dish is a weeknight staple in Cuban households, traditionally served over white rice with fried plantains.
The Method
Instructions
Alright, let's get started by heating a good splash of oil in a large skillet over a medium high heat. Once the oil is shimmering and ready, toss in your chopped onion and bell peppers. Let them cook gently, stirring now and then, until they become soft and fragrant, which should take about 5 minutes . You'll notice the kitchen filling with that lovely sweet aroma from the softened veggies. Then, add your minced garlic and give it just about 1 minute to cook; you want that garlicky punch without letting it brown or burn.
Next up, pour in the ground beef. Use a wooden spoon or spatula to break it up into small pieces as it cooks. Let it brown nicely, stirring occasionally, so it gets that deep, rich color and lovely caramelized flavor. This should take roughly 8 minutes . If you see a lot of excess fat pooling in the pan, feel free to carefully drain it off to keep things from getting greasy.
Now, it's time to build those classic Picadillo flavors. Stir in your tomato sauce and canned diced tomatoes, letting everything come together beautifully. Add a splash of wine if you're using it, then sprinkle in the cumin and oregano for that earthy warmth, and drop in a bay leaf for some subtle herbal notes. Season with salt and pepper to taste. Once everything is combined, crank the heat up just enough to bring the mixture to a gentle simmer . You'll start to see it bubble softly around the edges, which means all those flavors are getting to know each other.
Now for the fun part , add in the olives, capers, and raisins. These little bursts of salty and sweet will really make your Picadillo stand out. Turn the heat down to a low simmer and let it cook gently for about 20 to 25 minutes . Give it a stir every now and then to prevent anything from sticking to the bottom and to keep the flavors mingling. You'll want to cook it until the sauce has thickened up nicely and everything looks beautifully combined.
Once your Picadillo has thickened to perfection, fish out and discard that bay leaf. Now you're ready to serve! Spoon this warm, flavorful mixture over a bed of fluffy white rice. If you have some fresh cilantro on hand, sprinkle a bit on top to add a fresh green touch. And hey, why not serve it alongside some crispy fried plantains and hearty black beans? It's a true Cuban feast that's sure to bring smiles all around the table.
Next up, pour in the ground beef. Use a wooden spoon or spatula to break it up into small pieces as it cooks. Let it brown nicely, stirring occasionally, so it gets that deep, rich color and lovely caramelized flavor. This should take roughly 8 minutes . If you see a lot of excess fat pooling in the pan, feel free to carefully drain it off to keep things from getting greasy.
Now, it's time to build those classic Picadillo flavors. Stir in your tomato sauce and canned diced tomatoes, letting everything come together beautifully. Add a splash of wine if you're using it, then sprinkle in the cumin and oregano for that earthy warmth, and drop in a bay leaf for some subtle herbal notes. Season with salt and pepper to taste. Once everything is combined, crank the heat up just enough to bring the mixture to a gentle simmer . You'll start to see it bubble softly around the edges, which means all those flavors are getting to know each other.
Now for the fun part , add in the olives, capers, and raisins. These little bursts of salty and sweet will really make your Picadillo stand out. Turn the heat down to a low simmer and let it cook gently for about 20 to 25 minutes . Give it a stir every now and then to prevent anything from sticking to the bottom and to keep the flavors mingling. You'll want to cook it until the sauce has thickened up nicely and everything looks beautifully combined.
Once your Picadillo has thickened to perfection, fish out and discard that bay leaf. Now you're ready to serve! Spoon this warm, flavorful mixture over a bed of fluffy white rice. If you have some fresh cilantro on hand, sprinkle a bit on top to add a fresh green touch. And hey, why not serve it alongside some crispy fried plantains and hearty black beans? It's a true Cuban feast that's sure to bring smiles all around the table.
Pairs Well With
