Cuban Picadillo is a hearty and satisfying beef recipe. The combination of onions, peppers, tomatoes and green olives, are offset beautifully by sweet raisins and hints of cinnamon. I crave this recipe every couple of weeks because of its complex flavors.
This Cuban Picadillo comes together quickly for an easy weeknight dinner. It also saves nicely, resting a day or two in the fridge to be reheated when you need it. Don’t worry, Picadillo only gets better after a day or two, once the flavors hang out and get to know one another better.
My mother-in-law, Jane, is fantastic at unearthing solid ethnic recipes from a variety of cultures. Many of my favorite recipes are from her well built collection. She lived for many years in Florida, close to Miami. After moving to Georgia, she searched for a Cuban Picadillo recipe that recreated the flavors she loved from being in Miami.
Her searching resulted in finding the Three Guys from Miami recipe, that is now Jane’s favorite. She talks about “Three Guys from Miami” in such a way, that I thought they must have run a restaurant that she frequented, and that she personally knew them! Now that I’ve explored their website, I understand why. They are extremely personal and fun.
I have modified their Picadillo recipe below. Because I’m not a heavy meat eater, I playing up the peppers, and other non-meat items. This dish can handle heavy modification. I’ve seen recipes that call for the addition of potatoes and I’m very intrigued! I can’t wait to try add them the next time I make this.
Speaking of adaptation, I have twin girls who are a bit particular about this dish. One removes all her raisins and the other removes all the olives. I happily benefit from this, adding both to my dish. If either or these ingredients scare you off, don’t let that stand in your way from trying this. Just eliminate them. The joy of cooking is the freedom to add or eliminate things based on your own preferences.
Leave me a note in the comments below and let me know how your Cuban Picadillo recipe varies from this one. I’d love to hear from you!
Cuban Picadillo
This hearty one-dish meal is a crowd pleaser. This recipe uses simple ingredients to create a memorable combination of flavors. It reheats wonderfully, and makes plenty to freeze for later or eat as leftovers.
Ingredients
- 2 medium onions diced
- 2 green bell peppers diced
- 3 tbsp olive oil
- 8 cloves fresh garlic minced
- 2 lbs ground beef 85/15 or 90/10
- 1 can diced tomatoes 16 oz
- 1 1/2 tbsp cumin
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 2/3 cup raisins
- 1 cup green olives sliced thick
- 2 tbsp fresh oregano chopped
- 1/2 tsp salt and pepper
Instructions
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Heat oil in large skillet over medium high heat. Saute onions and peppers about 5 minutes, until soft. Add garlic and stir.
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Add beef, and cook about 6-8 minutes until meat is mostly cooked.
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Add tomatoes, cumin, cinnamon, and cloves. Stir well and reduce heat to medium-low. Cover and cook for 15 minutes.
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Add raisins and olives, and 1 tbsp oregano. Recover and cook for another 10 minutes.
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Remove from heat, stir in remaining 1 tbsp oregano. Salt and pepper to taste.
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Serve on rice. Enjoy!
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