Description
This Cuban-Inspired Picadillo is a flavorful and hearty ground beef dish cooked with a vibrant blend of spices, vegetables, and savory ingredients like olives and raisins. The addition of crispy potatoes adds a delightful texture contrast, making it a classic Cuban comfort food perfect for a satisfying meal served with rice and plantains.
Ingredients
Potatoes
- 1 medium-large gold or russet potato, peeled & diced
- Olive oil, as needed for frying
Sofrito
- 3 tablespoons olive oil, plus more as needed
- 1 medium yellow onion, chopped
- 1 green bell pepper, chopped
- 6 cloves of garlic, finely minced or pressed
Main Ingredients
- 1 lb ground beef (93% lean, grass-fed recommended)
- 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
- Fry the Potatoes: Heat 3 tablespoons of olive oil in a large skillet or sauté pan over medium heat until hot and shimmering. Add the diced potatoes and cook, tossing occasionally, until they are slightly crispy and golden brown, about 5-6 minutes. Remove the potatoes with a slotted spoon and set them aside on a paper towel-lined plate to absorb excess oil.
- Sauté the Sofrito: If the pan is dry, add a little more olive oil. Add the chopped onion and green bell pepper, and sauté while stirring occasionally until they become translucent and golden brown, about 4-5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
- Cook the Ground Beef: Push the sofrito mixture to one side of the pan. Add the ground beef to the empty side and break it up with a wooden spoon or utensil. Brown the beef for 3-4 minutes until well crumbled with good color. Combine the beef with the sofrito and continue cooking until the beef is fully cooked through, about another 3-4 minutes.
- Add Spices and Simmer: Season the mixture with salt, pepper, cumin, coriander, smoked paprika, oregano, nutmeg, and add the bay leaf. Stir well and toast the spices for 1-2 minutes. Pour in the red wine vinegar, beef broth, tomato sauce, golden raisins, and Spanish olives. Mix thoroughly, cover the pan with a lid, reduce heat to medium-low, and simmer gently for 10-15 minutes to blend the flavors.
- Combine and Finish: Stir in the reserved crispy potatoes and cook everything together for another minute to meld the flavors. Taste and adjust seasoning with additional salt and pepper if desired. Serve hot alongside rice and fried plantains or tostones for a complete Cuban-inspired meal. Enjoy!
Notes
- Use a slotted spoon to remove the potatoes to keep excess oil out of the picadillo.
- Grass-fed, lean ground beef is recommended for a healthier option.
- Simmering with the lid on helps develop deeper flavors while keeping the dish moist.
- Adjust the seasoning at the end to suit your taste preferences.
- Serve with Cuban black beans, white rice, and fried plantains for an authentic experience.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Cuban
