Cuban Picadillo Recipe Recipe

Name: Cuban Picadillo Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 medium yellow or white onion, finely chopped (about 1 cup); 1 small red bell pepper, cored and seeded, finely chopped (about 3/4 cup); 1 tablespoon tomato paste; 4 medium cloves garlic, finely chopped (about 4 teaspoons); 2 teaspoons ground cumin; 2 teaspoons dried oregano; Kosher salt and freshly ground black pepper; 2 bay leaves; 1/2 cup dry white wine; 1 1/2 pounds ground beef; 1 cup diced canned tomatoes; 2 tablespoons Worcestershire sauce; 1/3 cup raisins; 1/2 cup pimento stuffed olives plus 2 tablespoons brine; 2 tablespoons capers; 1 large waxy potato (such as Yukon Gold or red about 8 ounces), peeled and cut into 1/4-inch cubes

Servings: persons

2 tablespoons olive oil
1 medium yellow or white onion, finely chopped (about 1 cup)
1 small red bell pepper, cored and seeded, finely chopped (about 3/4 cup)
1 tablespoon tomato paste
4 medium cloves garlic, finely chopped (about 4 teaspoons)
2 teaspoons ground cumin
2 teaspoons dried oregano
Kosher salt and freshly ground black pepper
2 bay leaves
1/2 cup dry white wine
1 1/2 pounds ground beef
1 cup diced canned tomatoes
2 tablespoons Worcestershire sauce
1/3 cup raisins
1/2 cup pimento stuffed olives plus 2 tablespoons brine
2 tablespoons capers
1 large waxy potato (such as Yukon Gold or red about 8 ounces), peeled and cut into 1/4-inch cubes

1
Heat oil in large skillet over medium-high heat until shimmering. Add onion and bell pepper and cook, stirring occasionally, until softened, 5 to 7 minutes. Add tomato paste, garlic, cumin, oregano, 1 1/2 teaspoons salt, 1 teaspoon pepper, and bay leaves and cook until fragrant and tomato paste darkens in color, about 2 minutes. Add wine and cook until reduced to 1/4 cup, about 5 minutes.
2
Add meat and cook, stirring and breaking up chunks, until no longer pink, 5 to 7 minutes. Stir in tomatoes, Worcestershire sauce, raisins, olives, capers, brine, and potatoes. Cover, reduce heat to medium-low, and cook until potatoes are tender, about 12 minutes.
3
Remove cover and season to taste with salt and pepper. Remove and discard bay leaves. Serve with white rice and black beans.

683

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 17 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 medium yellow or white onion, finely chopped (about 1 cup), 1 small red bell pepper, cored and seeded, finely chopped (about 3/4 cup), 1 tablespoon tomato paste, and more.

Yes, Cuban Picadillo Recipe 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 Recipe

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