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Picadillo Recipe

Cuban · Main course · 40 min total

A classic Latin American comfort dish of seasoned ground beef simmered with tomatoes, olives, and raisins, perfect for stuffing empanadas or serving over rice.

Ingredients

• 1 tablespoon olive oil
• 1 large onion, diced
• 1 green bell pepper, diced
• 4 cloves garlic, minced
• 1 lb ground beef (80/20)
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground cinnamon
• 1 (14.5 oz) can diced tomatoes, undrained
• 1/2 cup pimiento-stuffed green olives, sliced
• 1/4 cup raisins
• 2 tablespoons capers, drained
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add onion, bell pepper, and garlic; cook until softened, about 5 minutes.
2. Add ground beef and cook, breaking up with a spoon, until browned, about 5 minutes. Drain excess fat if desired.
3. Stir in cumin, oregano, smoked paprika, and cinnamon; cook 1 minute until fragrant.
4. Add diced tomatoes, olives, raisins, and capers. Bring to a simmer, then reduce heat to low and cook uncovered for 15-20 minutes, stirring occasionally, until thickened.
5. Season with salt and pepper to taste. Serve over rice, in tacos, or as empanada filling.

Tips

• For a healthier version, use ground turkey or chicken.
• Picadillo freezes well for up to 3 months.
• Add a splash of white vinegar or lime juice at the end for brightness.

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