cuban picadillo, picadillo cubano
This is one of my Picadillo dishes that I make often. My mother-in-law taught me to make this ground beef dish many years ago. It is delicious on top of white rice. A must is to serve the fried sweet plantains alongside the Picadillo. I also like to serve with black beans and a salad. Enjoy this traditional Cuban dish.
Blue Ribbon Recipe
Picadillo is a traditional Latin American meal that begins with ground that simmers in a tomato sauce. In this Cuban version, the ground beef is mixed with garlic, onions, bell peppers, and chunks of potatoes. It's cooked in a wine and tomato sauce. We enjoyed the pops of sweetness from the raisins and the salty flavor of the green olives. Lime juice, white wine, and balsamic vinegar add a nice tanginess to this Picadillo. Serve over white rice for a delicious Cuban meal.
Ingredients
- 1 1/2 pounds ground beef, buy less fatty
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon ground oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 large lime or lemon, juiced
- 1/4 cup olive oil
- 1 medium sweet onion, diced
- 1 large green bell pepper, diced
- 4 cloves garlic mashed or put through a garlic press
- 1/4 cup golden or black raisins
- 1/4 cup white dry wine
- 1 small can tomato sauce like hunts or delmonte
- 2 medium potatoes, peeled and diced
- 8 - 10 large stuffed green olives with pimentos
- 1 package Goya Sazon seasoning with culantro/achiote
- 1 teaspoon balsamic vinegar
- 1/2 teaspoon oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
How To Make cuban picadillo, picadillo cubano
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Step 1In a mixing bowl combine ground beef, garlic powder, cumin, oregano, salt, pepper, and lemon or lime juice. -
Step 2In a frying pan heat the olive oil. Saute the onions, green pepper, fresh garlic, and raisins.
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Step 3When veggies are somewhat limp add the ground beef and continue to saute until the meat begins to lose its red color.
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Step 4Next, add the wine and tomato sauce. Fill the empty tomato sauce can with water and add to the meat. Cover and cook for 15 minutes over a medium heat.
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Step 5Combine the 1/2 teaspoons of cumin, oregano, garlic powder, salt, and pepper in a shaker. After the 15 minutes, add the potatoes, olives, Goya Sazon packet, vinegar, and 2 - 3 good shakes of the seasoning in the shaker. Stir well.
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Step 6Cover and continue to cook for 15 to 20 minutes over medium-low heat on a simmer until potatoes are cooked through. Taste to see if your seasoning is ok. Add more salt and pepper if needed. If too soupy uncover it and cook for 10 more minutes. Serve over fluffy white rice along with fried sweet plantains.
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