Cuban Beef Picadillo is a traditional Latin American dish made with ground beef, tomatoes, and a variety of seasonings and ingredients that vary according to region. The name comes from the Spanish word “picar,” which means “to chop.” This hearty and flavorful dish is commonly served over white rice and is known for its unique combination of savory, sweet, and tangy flavors.

Full Recipe:

Ingredients

• For the Picadillo:

  • 1 lb ground beef (80–85% lean)

  • 2 tablespoons olive oil

  • 1 medium onion, diced

  • 1 red bell pepper, diced

  • 4 cloves garlic, minced

  • 1 teaspoon ground cumin

  • 1 teaspoon ground cinnamon

  • 1 teaspoon smoked paprika

  • 1 (8 oz) can tomato sauce

  • ¼ cup dry white wine

  • ½ cup pimento stuffed green olives, sliced

  • ¼ cup raisins

  • 2 tablespoons capers (optional)

  • Salt and freshly ground black pepper, to taste

• To Serve:

  • Cooked white rice

  • Fried ripe plantains (tostones)

Directions

1. Prepare the Ingredients:

   • Dice the onion, red bell pepper, and garlic.

   • Slice the olives and measure out the raisins and capers (if using).

2. Cook the Ground Beef:

   • In a large skillet, heat the olive oil over medium heat.

   • Add the diced onion and red bell pepper to the skillet and sauté until softened, about 5 minutes.

   • Add the minced garlic and cook for an additional 1 minute until fragrant.

   • Add the ground beef to the skillet, breaking it apart with a spoon, and cook until browned.

   • Drain any excess fat from the skillet.

3. Add Seasonings and Simmer:

   • Stir in the ground cumin, ground cinnamon, and smoked paprika.

   • Pour in the tomato sauce and dry white wine, stirring to combine.

   • Season with salt and freshly ground black pepper to taste.

   • Bring the mixture to a simmer and cook for 10–12 minutes, allowing the flavors to meld and the sauce to thicken slightly.

4. Add Olives, Raisins, and Capers:

   • Stir in the sliced olives, raisins, and capers (if using).

   • Continue to simmer for an additional 5 minutes, ensuring the ingredients are well incorporated and heated through.

5. Serve:

   • Serve the picadillo over a bed of cooked white rice.

   • Accompany with fried ripe plantains (tostones) for an authentic Cuban meal.

Nutritional Information (per serving)

• Calories: Approximately 320 kcal

• Protein: 18g

• Carbohydrates: 40g

• Fat: 9g

• Saturated Fat: 3g

• Cholesterol: 45mg

• Sodium: 550mg

• Potassium: 683mg

• Fiber: 4g

• Sugar: 14g

• Vitamin D: 0mg

• Calcium: 59mg

• Iron: 4mg