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17. Cuban Picadillo Recipe 1

Cuban Picadillo Recipe

5 from 1 vote
The Cuban Picadillo Recipe is a traditional dish with a mix of ground beef, tomatoes, onions, garlic, and olives.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 Servings
Course: Main Course
Cuisine: Cuban
Calories: 525
Ingredients Equipment Method Notes

Ingredients
  

  • 1 onion large chopped
  • 4 cloves garlic minced
  • 2 tomato chopped
  • 1 jalapeno pepper finely chopped
  • 4 tbsp cilantro
  • 2-1 lb ground beef. 93% lean
  • 1 pound chorizo
  • 8 oz tomato sauce
  • kosher salt
  • pepper ground fresh
  • 2 tsp cumin ground fresh
  • 4 bay leaves dried
  • 1/3 cup Spanish olives chopped pimento stuffed with 1 tablespoon brine from jar
  • 2 tablespoons olive oil
  • 1/3 cup white wine or dry sherry
  • 1/3 cup raisins
  • 2 teaspoons oregano dried
  • 1/4 teaspoon cayenne pepper optional
  • Salt and freshly ground black pepper to taste

Equipment

  • Large skillet or pan
  • Spatula
  • Spoon
  • Knife and cutting board

Method
 

Heat a large skillet or pan over medium heat. Add 2 tablespoons of olive oil and let it warm up. for the Cuban Picadillo Recipe:
  1. a. Place a large skillet or pan on the stove over medium heat.
Once the oil is heated, add the chopped onions and sauté until they become translucent. for the Cuban Picadillo Recipe:
  1. a. Add the chopped onions to the skillet and cook until they turn translucent.
  2. b. Stir the onions occasionally to ensure even cooking.
Add the minced garlic and chopped peppers to the skillet. Cook for a few minutes until they release their aroma. for the Cuban Picadillo Recipe:
  1. a. Mix in the minced garlic and finely chopped peppers.
  2. b. Continue cooking until the garlic becomes fragrant.
Add the lean ground beef and chorizo to the skillet. Break them into smaller pieces using a spatula. for the Cuban Picadillo Recipe:
  1. a. Place the lean ground beef and chorizo in the skillet with the onions, garlic, and peppers.
  2. b. Use a spatula to break the meat into smaller pieces for even cooking.
  3. c. Cook the meat until it browns and is no longer pink.
Season the meat with ground cumin, dried oregano, cayenne pepper (if using), kosher salt, and fresh ground pepper. for the Cuban Picadillo Recipe:
  1. a. Sprinkle ground cumin, dried oregano, and cayenne pepper (if desired) over the meat.
  2. b. Add a pinch of kosher salt and freshly ground pepper for seasoning.
Stir in the chopped tomatoes and tomato sauce. Mix well and let it simmer for a few minutes. for the Cuban Picadillo Recipe:
  1. a. Add the chopped tomatoes and tomato sauce to the skillet with the meat.
  2. b. Stir the mixture well to combine all the ingredients.
  3. c. Let it simmer for a few minutes to allow the flavors to meld.
Pour in the dry white wine or dry sherry. Allow it to cook until the liquid reduces slightly. for the Cuban Picadillo Recipe:
  1. a. Pour the dry white wine or dry sherry into the skillet.
  2. b. Let it cook until the liquid reduces a bit.
Add the chopped cherry tomatoes or diced tomatoes with juice, along with the Spanish olives and their brine. for the Cuban Picadillo Recipe:
  1. a. Mix in the chopped cherry tomatoes or canned diced tomatoes with their juice.
  2. b. Add the Spanish olives along with one tablespoon of brine from the jar.
Sprinkle the raisins over the mixture and stir well. for the Cuban Picadillo Recipe:
  1. a. Sprinkle the raisins over the skillet's contents.
  2. b. Stir everything well to evenly distribute the ingredients.
Drop the dried bay leaves into the skillet. Lower the heat to a gentle simmer, cover, and cook for about 20 minutes. for the Cuban Picadillo Recipe:
  1. a. Gently place the dried bay leaves into the skillet.
  2. b. Lower the heat to a simmer and cover the skillet with a lid.
  3. c. Allow the dish to cook for approximately 20 minutes.
Taste the picadillo and adjust the seasoning with salt and pepper as needed. for the Cuban Picadillo Recipe:
  1. a. Use a spoon to taste the picadillo and see if it requires more seasoning.
  2. b. Add more salt and pepper if desired to enhance the flavors.
Garnish with chopped cilantro before serving. for the Cuban Picadillo Recipe:
  1. a. Sprinkle chopped cilantro over the picadillo just before serving.
  2. b. The cilantro adds a fresh, herbal aroma to the dish.

Notes

Brown the meat in batches to avoid overcrowding the pan.
Add a splash of broth or water if the mixture becomes too dry while cooking.
Adjust the level of spiciness by increasing or decreasing the cayenne pepper.
For a sweeter version, add a bit more raisins to the dish.
If using canned diced tomatoes, drain some of the juice to control the consistency.
For a more intense flavor, marinate the ground beef and chorizo in the wine before cooking.
To save time, chop the onions, garlic, and tomatoes in advance.