Best 4 Picadillo Cuban Ground Beef Recipes

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**Picadillo Cubano: A Flavorful Journey to the Heart of Cuban Cuisine**

Welcome to the realm of Cuban culinary delights, where flavors dance in harmony and aromas tantalize the senses. Discover the magic of Picadillo Cubano, a cherished dish that embodies the essence of Cuban home cooking. This versatile ground beef dish is a symphony of savory flavors, combining the richness of ground beef with a medley of aromatic spices, tangy tomatoes, and a touch of sweetness from raisins and olives. Served with fluffy white rice and fried plantains, Picadillo Cubano is a feast for both the palate and the soul.

Our culinary journey takes you through three distinct yet equally enticing variations of this beloved dish. The first recipe, Picadillo Cubano Original, stays true to tradition with its classic blend of ground beef, sofrito, and a hint of red wine. For those who prefer a spicier kick, Picadillo a la Habanera infuses the dish with the vibrant heat of habanero peppers. And for a vegetarian twist, Picadillo Vegetariano delights with a symphony of colorful vegetables, capturing the essence of Picadillo Cubano without the meat.

In this comprehensive guide, we provide step-by-step instructions, detailed ingredient lists, and helpful tips to ensure your Picadillo Cubano turns out perfectly every time. Whether you're a seasoned home cook or just starting your culinary adventures, these recipes will empower you to create this Cuban masterpiece in your own kitchen. So, let's embark on a flavorful journey and uncover the secrets of Picadillo Cubano, a dish that reflects the warmth, hospitality, and vibrant spirit of Cuba.

Here are our top 4 tried and tested recipes!

EASY & AUTHENTIC CUBAN PICADILLO



Easy & Authentic Cuban Picadillo image

Learn how to make flavorful and authentic Cuban picadillo at home with this simple 30-minute recipe. Made stovetop, it features ground beef, tomato sauce, select spices, olives, and raisins. Serve with rice for an easy weeknight dinner.

Provided by Jamie Silva

Categories     Dinner     Lunch

Time 30m

Number Of Ingredients 12

2 tablespoons olive oil
1/2 cup diced onion
1/2 cup diced green pepper
3-4 cloves garlic minced
1 lb ground beef
1/3 cup vino seco ((dry cooking wine))
6 ounces tomato sauce
1 teaspoon ground cumin
1 teaspoon dried oregano
Salt and pepper to taste ((start with 1/4 teaspoon then adjust from there))
1/4 cup Spanish olives cut in half
2 tablespoons raisins ((or more to taste) optional)

Steps:

  • In a large skillet, heat oil over medium heat. Add onions and green peppers and, sauté for 2-3 minutes or until softened. Add garlic and sauté for 30 seconds.
  • Next, add ground beef and cook, breaking the meat apart, until no longer pink, about 5 minutes. Reduce the heat down to medium-low.
  • Stir in cooking wine, tomato sauce, cumin, oregano, and, salt + pepper to taste. Simmer for 10-12 minutes until fragrant and saucy.
  • Remove from the heat. Stir in olives and raisins (if using). Serve with white rice. Enjoy!

Nutrition Facts : ServingSize 1 serving, Calories 271 kcal, Carbohydrate 5 g, Protein 14 g, Sodium 321 mg, Fat 21 g, SaturatedFat 7 g, Cholesterol 54 mg, Sugar 2 g, Fiber 1 g, TransFat 1 g, UnsaturatedFat 12 g

PICADILLO



Picadillo image

Picadillo is one of the great dishes of the Cuban diaspora: a soft, fragrant stew of ground beef and tomatoes, with raisins added for sweetness and olives for salt. Versions of it exist across the Caribbean and into Latin America. This one combines ground beef with intensely seasoned dried Spanish chorizo in a sofrito of onions, garlic and tomatoes, and scents it with red-wine vinegar, cinnamon and cumin, along with bay leaves and pinches of ground cloves and nutmeg. For the olives you may experiment with fancy and plain, but rigorous testing here suggests the use of pimento-stuffed green olives is the best practice. A scattering of capers would be welcome as well.

Provided by Sam Sifton

Time 1h

Yield 6 servings

Number Of Ingredients 15

2 tablespoons extra-virgin olive oil
2 medium-size yellow onions, peeled and chopped
2 ounces dried chorizo, diced
4 cloves garlic, peeled and minced
1 1/2 pounds ground beef
Kosher salt and freshly ground black pepper
4 ripe tomatoes, chopped, or one 28-ounce can whole tomatoes, drained and crushed
2 tablespoons red-wine vinegar
1 tablespoon ground cinnamon
2 teaspoons ground cumin
2 bay leaves
Pinch of ground cloves
Pinch of nutmeg
2/3 cup raisins
2/3 cup pitted stuffed olives.

Steps:

  • Put the olive oil in a large, heavy pan set over a medium-high flame, and heat until it begins to shimmer. Add onions, chorizo and garlic, stir to combine and cook until the onions have started to soften, approximately 10 minutes.
  • Add the ground beef, and allow it to brown, crumbling the meat with a fork as it does. Season to taste with salt and black pepper.
  • Add tomatoes, vinegar, cinnamon, cumin, bay leaves, cloves and nutmeg and stir to combine. Lower the heat, and let the stew simmer, covered, for approximately 30 minutes.
  • Uncover the pan, and add the raisins and the olives. Allow the stew to cook for another 15 minutes or so, then serve, accompanied by white rice.

Nutrition Facts : @context http, Calories 472, UnsaturatedFat 18 grams, Carbohydrate 22 grams, Fat 33 grams, Fiber 4 grams, Protein 24 grams, SaturatedFat 11 grams, Sodium 653 milligrams, Sugar 13 grams, TransFat 1 gram

CUBAN-STYLE PICADILLO



Cuban-Style Picadillo image

There are many variations of picadillo. This is a savory and traditional Cuban home-cooked meal with ingredients that are readily available in any supermarket. Do not omit wine, as it's really important to the flavor of this dish. Serve with garlic and onion white rice, black beans, and fried ripe plantains. Garnish with strips of ham and roasted red pepper.

Provided by lutzflcat

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 1h35m

Yield 6

Number Of Ingredients 17

2 potatoes
salt to taste
2 tablespoons olive oil
1 onion, minced
1 green bell pepper, minced
2 teaspoons crushed garlic
1 ½ pounds lean ground beef
2 cups dry red wine
1 (15 ounce) can tomato sauce
⅔ cup pimiento-stuffed green olives, drained and chopped
½ cup capers, drained
¼ cup golden raisins
1 teaspoon ground cumin
1 pinch dried oregano
¼ teaspoon black pepper
¼ teaspoon salt
1 teaspoon olive oil

Steps:

  • Place the potatoes into a large pot with enough water to cover; season with salt. Bring the water to a boil; reduce heat to medium-low, place a cover on the pot, and cook the potatoes at a simmer until tender, about 20 minutes. Drain and set aside to cool.
  • Heat 2 tablespoons olive oil in a large Dutch oven over medium heat; cook and stir the onion, green bell pepper, and garlic in the hot oil until the vegetables soften, about 5 minutes.
  • Crumble the ground beef into the onion mixture, breaking the meat into smaller pieces as you mix; cook and stir until the beef is completely browned, 7 to 10 minutes. Drain as much fat from the mixture as possible.
  • Stir the red wine, tomato sauce, olives, capers, golden raisins, cumin, oregano, black pepper, and 1/4 teaspoon salt into the ground beef mixture. Bring to a boil, reduce heat to medium-low, and cook at a simmer until the wine had reduced significantly, 25 to 30 minutes.
  • Peel the cooled potatoes and cut into chunks.
  • Heat 1 teaspoon olive oil in a skillet over medium heat. Cook the potatoes in the hot oil until browned, about 5 minutes.
  • Gently fold the cooked potatoes into the simmering ground beef mixture; cook together 5 minutes.

Nutrition Facts : Calories 471.3 calories, Carbohydrate 29.6 g, Cholesterol 78.9 mg, Fat 22 g, Fiber 4.5 g, Protein 26 g, SaturatedFat 6.5 g, Sodium 1337.7 mg, Sugar 10.1 g

CUBAN-STYLE PICADILLO



Cuban-Style Picadillo image

Eli Gorelick of West Orange, New Jersey, writes: "As a kid growing up in Cuba, I worked alongside my mother every day in the kitchen, learning how to make specialties like picadillo and fried bananas. I still think Havana has the best Cuban food in the world, and I continue to love the recipes I learned during my childhood."

Provided by Eli Gorelick

Categories     Beef     Olive     Sauté     Quick & Easy     Dinner     Raisin     Meat     Ground Beef     Bon Appétit     New Jersey     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 12

1/4 cup olive oil
1 large white onion, chopped
8 garlic cloves, minced
6 Turkish bay leaves
2 pounds ground beef (15 to 20 percent fat)
1 14 1/2-ounce can diced tomatoes in juice
3/4 cup raisins
3/4 cup sliced drained pimiento-stuffed green olives (from 5-ounce jar)
1/4 cup tomato paste
1 1/2 teaspoons red wine vinegar
1 teaspoon chili powder
1/4 teaspoon cayenne pepper

Steps:

  • Heat oil in large pot over medium-high heat. Add onion, garlic, and bay leaves; sauté until onion is soft, about 5 minutes. Add beef; sauté until cooked, breaking up with back of fork, about 7 minutes. Add all remaining ingredients. Simmer until picadillo thickens, stirring occasionally, about 8 minutes. Season to taste with salt and pepper. Discard bay leaves. Serve picadillo warm.

Tips:

  • Utilize a large skillet or Dutch oven: This will provide ample space for the ingredients to cook evenly and prevent overcrowding.
  • Brown the ground beef thoroughly: This step enhances the flavor and texture of the picadillo. Ensure the beef is cooked until no pink remains.
  • Do not skip the sofrito: This flavorful base made from sautéed vegetables, garlic, and spices is crucial for the authentic Cuban picadillo taste.
  • Use ripe and flavorful tomatoes: Fresh, ripe tomatoes contribute vibrant flavor to the dish. Alternatively, you can use high-quality canned tomatoes.
  • Add raisins and olives: These ingredients impart a unique sweet and savory touch to the picadillo. If desired, adjust the quantities to suit your preference.
  • Season to taste: Taste the picadillo and adjust the seasonings accordingly. A harmonious balance of spices is key.
  • Serve with traditional accompaniments: Cuban picadillo is typically served with white rice, black beans, and fried plantains for a complete and authentic meal.

Conclusion:

Cuban picadillo is a versatile and flavorful dish that captures the essence of Cuban cuisine. Its combination of ground beef, sofrito, tomatoes, raisins, and olives creates a symphony of flavors that is both comforting and exciting. Whether you are a seasoned cook or a beginner looking to explore new culinary horizons, this recipe will guide you towards a successful and delicious picadillo experience. So put on your apron, gather your ingredients, and embark on a culinary journey to the heart of Cuba with this delectable dish. ¡Buen provecho!

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