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Picadillo Recipe

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This authentic Picadillo recipe is a flavorful Cuban-inspired ground beef hash simmered with bell peppers, onions, garlic, tomato sauce, olives, capers, and golden raisins. It’s a delicious balance of savory, tangy, and sweet flavors, perfect served over rice or cauliflower rice for a comforting meal.

Ingredients

Main Ingredients

  • 2 lb. lean ground beef
  • 1 small onion, diced
  • 1 medium red or green bell pepper, diced
  • 3 garlic cloves, minced
  • 1 14-ounce can tomato sauce
  • ¾ teaspoon ground cumin
  • ½ teaspoon dried oregano
  • 1 bay leaf
  • ½ cup green olives, pitted and drained
  • 2 tablespoons juice from olive jar
  • 2 tablespoons capers, drained
  • ½ cup golden raisins
  • ¼ teaspoon black pepper
  • ⅛ to ½ teaspoon fine salt (to taste)

Optional for Serving

  • Cooked rice or steamed cauliflower rice
  • Chopped fresh cilantro
  • Lime wedges
  • Fried plantains or plantain chips
  • Roasted green beans

Instructions

  1. Cook the Ground Beef and Vegetables: In a large skillet over medium-high heat, add ground beef, diced bell pepper, and diced onion. If your skillet is not nonstick or enamel-coated cast iron, add 2-3 teaspoons of olive oil to prevent sticking. Cook, breaking up the beef with a spatula, until the onions begin to soften and the beef is browned, about 6 to 8 minutes.
  2. Add Garlic: Stir in the minced garlic cloves and sauté for an additional 1 to 2 minutes until fragrant.
  3. Add Seasonings and Sauce: Pour in the tomato sauce, then add ground cumin, dried oregano, bay leaf, green olives along with 2 tablespoons of olive juice, capers, golden raisins, and black pepper. Mix everything to combine well.
  4. Simmer: Bring the mixture to a low simmer uncovered. Let it cook for 10 to 12 minutes or until the sauce thickens to your desired consistency, stirring occasionally.
  5. Finish and Season: Remove the bay leaf. Taste the dish and season with salt as needed — start with ⅛ teaspoon and adjust according to your preference.
  6. Serve: Serve the Picadillo over cooked rice or steamed cauliflower rice. Garnish with chopped fresh cilantro and a wedge of lime. Optionally, add fried plantains or roasted green beans on the side for a complete meal.
  7. Store Leftovers: Transfer any leftovers to an airtight container and refrigerate for up to 3 days.

Notes

  • You can use either red or green bell peppers depending on your taste preference.
  • If your skillet does not have a nonstick surface, add a small amount of olive oil when cooking the beef and vegetables to prevent sticking.
  • Adjust salt to your taste after cooking because the olives and capers add natural saltiness.
  • Picadillo pairs beautifully with rice, cauliflower rice for a low-carb option, or fried plantains for added sweetness and texture.
  • This dish reheats well and is even more flavorful the next day.

Find it online: https://marthatasty.com/picadillo-recipe/