Cuban Picadillo

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.

picadillo
picadillo

Cuban Picadillo

Balazs
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Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Main Course
Cuisine Cuban
Servings 4 servings

Ingredients
  

  • 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
  • salt
  • pepper

Instructions
 

  • Prepare the ingredients first: finely chop the onion and the garlic, chop your bell pepper into smaller cubes, peel and dice the potato.
    Diced potatoes
  • 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.
    Browning ground beef in a 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.
    Sauté your finely chopped onions
  • Add your chopped bell pepper, cumin, cinnamon, pepper, and salt to taste.
    Add bell peppers
  • Add diced potatoes, stir the mixture occasionally and continue sautéing for 5 minutes.
    Add diced potatoes
  • Add the browned ground beef and pour the white wine into the pan. Cook for 5 minutes.
    Add ground beef
  • Add the tomato purée and the raisins. Continue cooking for 5 minutes.
    Add the tomato purée
  • 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.
    Cuban picadillo

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