Cuban Picadillo

Name: Cuban Picadillo
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6 to 8
Ingredients: 2 tablespoons olive oil; 1 medium yellow onion; 1 small green bell pepper; 1 small red bell pepper; 4 garlic cloves; 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; 1/2 teaspoon black pepper; 2 (14.5 ounce) cans Diced Tomatoes; 2 tablespoons Worcestershire sauce; 3/4 cup raisins; 3/4 cup pimento-stuffed green olives; 2 tablespoons capers

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Serves:

6 people

Prep Time:

10 minutes

Cook Time:

35 minutes

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, spices, tomatoes, raisins and olives. This dish has a juiciness similar to a Bolognese sauce. If you haven't had picadillo before, this is the recipe to make!

Ingredients

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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

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.
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.
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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Cuban Picadillo

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