Picadillo [pronunciation [pikaˈðiʎo]] is a popular dish not only in Cuba, but also in the
Spanish-speaking areas and the Philippines. The name comes from the Spanish word ”picar”,
which means “to mince” or “to chop”, in Spanish this word is used for ”ground” meat.
This Cuban picadillo version is made with peppers and potatoes, and even raisin and olive. It is usually served with rice or fried bananas.
- 0.9 pound ground beef 400 g
- 2 tablespoons olive oil
- 1 medium onion
- 6 cloves garlic
- ½ bell pepper
- 2 teaspoons ground cumin 10 g
- ½ teaspoon ground cinnamon
- 3 potatoes approx. 1 pound
- ¾ cup white wine 200 ml
- ½ cup olives 100 g
- ½ cup raisins 90 g
- 2 cups tomato purée
- Prepare the ingredients first: finely chop the onion and the garlic, chop your bell pepper into smaller cubes, peel and dice the potato.
- Pour 2 tablespoons of olive oil into a pan and brown your ground beef over medium-high heat for 6-7 minutes. Take the meat off the pan and leave the oil in the pan.
- Put your finely chopped onions into the pan and sauté them for 5 minutes until translucent. Add garlic and continue sautéing for a minute.
- Add your chopped bell pepper, cumin, cinnamon, pepper, and salt to taste.
- Add diced potatoes, stir the mixture occasionally and continue sautéing for 5 minutes.
- Add the browned ground beef and pour the white wine into the pan. Cook for 5 minutes.
- Add the tomato purée and the raisins. Continue cooking for 5 minutes.
- Add the olives and cook over low-medium heat until most of the liquid evaporates. In case your potatoes aren’t fork tender, add water – I added 1 more cup (250 ml) – and continue cooking for 10 minutes.