Description
This 1-pan, Cuban-Style Picadillo is full of flavor and comes together so quickly for a delicious weeknight-friendly meal. Picadillo is a traditional Latin dish made with ground beef, garlic, onion, bell peppers, tomato-forward ingredients, potatoes, raisins, olives, and spices. Serve this ground beef stew with rice, plantains, or tostones for a complete meal everyone will enjoy! It’s ready in under 45 minutes!
Ingredients
- 3 tablespoons olive oil, plus more as needed
- 1 medium-large gold or russet potato, peeled & diced
- 1 medium yellow onion, chopped
- 1 green bell pepper, chopped
- 6 cloves of garlic, finely minced or pressed
- 1 lb ground beef (I use grass-fed, 93% lean)
- Kosher salt & freshly ground black pepper, to taste
- 3 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ¼ teaspoon ground nutmeg
- 1 bay leaf
- 1 tablespoon red wine vinegar
- 1 cup beef broth
- ¾ cup tomato sauce
- ¼ cup golden raisins
- ½ cup Spanish (Manzanilla) olives
Instructions
- In a large skillet/sauté pan over medium heat, add the oil. Once the oil is hot and shimmering, toss in the diced potatoes. Cook the potato, tossing every so often, until slightly crispy and golden brown, about 5-6 minutes. Then remove the potatoes with a slotted utensil and set aside on a paper towel-lined plate to sop up excess oil.
- If the pan is looking dry, add a touch more oil, as needed. Then add in the chopped onion and bell pepper. Sauté the mixture, stirring often, until translucent and golden brown, about 4-5 minutes. Then add in the garlic and continue cooking along with the onion/bell pepper mixture until the garlic is nice and fragrant, about 1 minute.
- Using a utensil, push the sofrito mixture over to one side of the pan and add the ground beef to the empty side of the pan. Use a wooden utensil or large spoon to break up the beef until well crumbled with good brownness, about 3-4 minutes. Then bring in the sofrito mixture and fold in with the ground beef. Continue cooking until the beef is cooked through and no longer pink, about 3-4 minutes.
- Add the salt/pepper- to taste, cumin, coriander, smoked paprika, oregano, nutmeg, and bay leaf. Continue cooking, stirring well, to toast up the spices, about 1-2 minutes. Then add the red wine vinegar, beef broth, tomato sauce, raisins, and olives. Stir the mixture until well combined and then cover the pan with a lid. Reduce the heat to medium-low and let the beef simmer for 10-15 minutes.
- Lastly, add the reserved crispy potatoes into the pan, stirring well with beef mixture. Let cook for another 1 minute for everything to meld together beautifully. Give the picadillo a taste test and adjust with more salt/pepper- to preference, as needed. Serve picadillo alongside rice and fried plantains or tostones, if desired. Enjoy!
Notes
- Meat alternative? While I do recommend ground beef here, you can easily use an alternate as a 1:1 ratio. Feel free to swap the ground beef with ground turkey, ground chicken or ground bison if you’d like.
- Vegan Cuban picadillo: To make this recipe vegan-friendly, use your favorite plant-based (we love the Beyond Beef or Impossible brand!) ground “beef” and vegetable broth in lieu of beef broth.
- Storing & reheating leftovers: Make sure the leftover picadillo has cooled completely. Transfer it into an airtight container and keep in the fridge for 3-4 days. Reheat leftovers in the microwave until warmed through- if needed, add a splash of broth to hydrate the dish.
- Please read blog post in its entirety for more tips + tricks.