Cuban Picadillo Recipe

Name: Cuban Picadillo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 large yellow onion, finely chopped (about 2 cups); 4 cloves garlic, minced; 2 bay leaves; 1 pound ground beef or combination of beef chorizo, and pork; 1/3 cup dry white wine or dry sherry; 10 cherry tomatoes, chopped or 1 (8-ounce) can diced tomatoes with juice; 1/3 cup tomato paste; 1/3 cup chopped pimento stuffed Spanish olives with 1 tablespoon brine from jar; 1/3 cup raisins; 2 teaspoons dried oregano; 2 teaspoons ground cumin; 1/4 teaspoon cayenne pepper, optional; Salt and freshly ground black pepper

Servings: persons

2 tablespoons olive oil
1 large yellow onion, finely chopped (about 2 cups)
4 cloves garlic, minced
2 bay leaves
1 pound ground beef or combination of beef chorizo, and pork
1/3 cup dry white wine or dry sherry
10 cherry tomatoes, chopped or 1 (8-ounce) can diced tomatoes with juice
1/3 cup tomato paste
1/3 cup chopped pimento stuffed Spanish olives with 1 tablespoon brine from jar
1/3 cup raisins
2 teaspoons dried oregano
2 teaspoons ground cumin
1/4 teaspoon cayenne pepper, optional
Salt and freshly ground black pepper

1
Heat oil in a large skillet over medium-high heat.
2
Add onion, garlic, and bay leaves and saute until onion is soft, stirring frequently, about 4 minutes.
3
Add ground beef to skillet and cook until browned.
4
Once the meat is browned, carefully away from the flame, tilt pan and remove excess fat with a large spoon.
5
Add the white wine and stir for another minute.
6
Then add the chopped cherry tomatoes, tomato paste, pimento stuffed Spanish olives, raisins, dried oregano, cumin and cayenne pepper.
7
Simmer over low heat for another 8 minutes, stirring occasionally.
8
Season with salt and pepper.
9
Serve warm:
10
As a filling for empanadas or tacos
11
Over white rice with fried plantains or black beans
12
With a side salad and black beans
13
To make Picadillo soupier for serving over rice, add additional wine, chicken or beef stock.

434

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 large yellow onion, finely chopped (about 2 cups), 4 cloves garlic, minced, 2 bay leaves, and more.

Yes, Cuban Picadillo falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cuban Picadillo

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