Authentic Cuban Picadillo

This Cuban picadillo combines ground beef, tomato, tender potatoes, olives and a touch of raisins. It is an affordable family meal that pairs perfectly with white rice.

Recipe details

• Prep time: 15 min
• Cook time: 30 min
• Total time: 45 min
• Servings: 6 servings
• Difficulty: Easy
• Estimated cost per serving: $3.25

Ingredients

• 1 1/2 lb (680 g) ground beef
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1 green bell pepper, chopped
• 3 garlic cloves, minced
• 1 large potato, cut into 1/2-inch cubes
• 1 cup tomato sauce
• 1/2 cup dry white wine or broth
• 1/3 cup sliced green olives
• 1/4 cup raisins
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1 bay leaf
• Salt and black pepper to taste

Step-by-step instructions

1. Heat the oil in a wide skillet. Sauté the onion and pepper for 5 minutes; add the garlic.
2. Add the beef and cook for 7 minutes, breaking it apart, until no longer pink. Drain excess fat if needed.
3. Stir in the potato, tomato sauce, wine, cumin, oregano and bay leaf.
4. Cover and cook over medium-low heat for 15 minutes, stirring occasionally, until the potato is tender.
5. Add the olives and raisins. Cook uncovered for 5 minutes to thicken. Remove the bay leaf and adjust seasoning.

Tips and variations

• Omit the raisins if you prefer a less sweet version.
• Use leftovers as a filling for empanadas or stuffed potatoes.

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