Cuban Picadillo

10 minutes Prep Time
35 minutes Cook Time
6 Servings

Picadillo is a dish commonly found across Latin America.  This version from our Cooking Class page on Serious Eats is the Cuban version where ground beef is blended with onions, peppers,…

Ingredients

  • 2 tablespoons olive oil
  • 1 medium yellow onion, finely chopped (about 1 cup)
  • 1 small green bell pepper, cored, seeded, and finely chopped (about 3/4 cup)
  • 1 small red bell pepper, cored, seeded, and finely chopped (about 3/4 cup)
  • 4 garlic cloves, minced (about 4 teaspoons)
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 1/4 teaspoon cinnamon
  • 2 bay leaves
  • 1/4 cup white wine vinegar
  • 2 pounds ground beef
  • 1 1/2 teaspoons kosher salt, plus more to taste
  • 1/2 teaspoon black pepper, plus more to taste
  • 2 (14.5 ounce) cans Tuttorosso® Diced Tomatoes, or 1 (28 oz) can Diced Tomatoes
  • 2 tablespoons Worcestershire sauce
  • 3/4 cup raisins
  • 3/4 cup pimento-stuffed green olives, plus 2 tablespoons brine
  • 2 tablespoons capers

Instructions

Step one

Heat oil in a large, deep skillet over medium-high heat until shimmering.  Add onion and green and red bell pepper and cook, stirring occasionally, until softened, 5 to 7 minutes.  Add garlic, cumin, oregano, cinnamon, and bay leaves and cook until fragrant, about 2 minutes.  Add vinegar and cook until reduced by half, about 3 minutes.

Step two

Add beef, salt, and pepper.  Cook stirring and breaking up chunks, until beef is no longer pink, 5 to 7 minutes.  Stir in Diced Tomatoes and gently mash with a wooden spoon to break up and incorporate into beef.  Stir Worcestershire sauce, raisins, olives, brine, and capers.  Reduce heat to medium and cook, stirring occasionally, until liquid is mostly absorbed, 15 to 20 minutes.

Step three

Remove and discard bay leaves.  Season to taste with salt and pepper.  Serve over white rice, black beans, and/or fried plantains.

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