📝 About This Recipe
Picadillo a la Habanera is the quintessential comfort food of Cuba, a vibrant ground beef hash that perfectly balances salty, sweet, and acidic notes. This traditional version features a rich 'sofrito' base, briny olives, and sweet raisins, simmered together to create a complex flavor profile that tastes like a warm embrace from a Cuban grandmother. It is a colorful, aromatic masterpiece that represents the heart and soul of Havana's domestic kitchens.
🥗 Ingredients
The Meat and Base
- 2 lbs Ground Beef (80/20 lean-to-fat ratio for best flavor)
- 3 tablespoons Extra Virgin Olive Oil (Spanish variety preferred)
- 1 large Yellow Onion (finely diced)
- 1 large Green Bell Pepper (finely diced)
- 4-6 pieces Garlic Cloves (minced)
Aromatics and Spices
- 8 oz Tomato Sauce (plain, canned)
- 1/2 cup Dry White Wine (Vino Seco or a dry Sauvignon Blanc)
- 1 teaspoon Dried Oregano
- 1.5 teaspoons Ground Cumin (toasted for extra depth)
- 2 pieces Bay Leaves (whole)
- to taste Salt and Black Pepper
The Signature Add-ins
- 1/2 cup Pitted Spanish Manzanilla Olives (halved or left whole)
- 2 tablespoons Capers (drained)
- 1/3 cup Raisins (dark or golden)
- 1 large Russet Potato (peeled and cut into 1/2-inch cubes)
- 1/2 cup Vegetable Oil (for frying potatoes)
👨🍳 Instructions
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1
Begin by preparing the potatoes. Heat the vegetable oil in a small skillet over medium-high heat and fry the potato cubes until golden brown and crispy on the outside. Drain on paper towels, sprinkle with a pinch of salt, and set aside.
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2
In a large, heavy-bottomed skillet or caldero, heat the olive oil over medium heat. Add the diced onion and green bell pepper.
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3
Sauté the vegetables for 5-7 minutes until the onions are translucent and the peppers have softened, creating the aromatic base known as sofrito.
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4
Add the minced garlic and cook for just 1 minute until fragrant, being careful not to let it burn.
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5
Increase the heat to medium-high and add the ground beef. Break the meat apart with a wooden spoon into small crumbles.
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6
Cook the beef until it is no longer pink. If there is excessive rendered fat, you may spoon out all but about 2 tablespoons for flavor.
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7
Stir in the ground cumin, dried oregano, and a generous pinch of salt and black pepper. Toasting the spices with the meat for a minute awakens their oils.
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8
Pour in the dry white wine, using your spoon to scrape up any browned bits from the bottom of the pan (deglazing).
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9
Add the tomato sauce and the bay leaves. Stir well to combine all ingredients.
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10
Lower the heat to medium-low. Fold in the olives, capers, and raisins. Cover the skillet and simmer for 15-20 minutes to allow the flavors to meld and the sauce to thicken.
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11
Remove the lid and stir in the fried potato cubes. Let them simmer with the meat for another 3-5 minutes so they absorb some of the sauce but retain their shape.
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12
Remove the bay leaves. Taste and adjust seasoning with more salt or pepper if needed. The dish should be moist but not soupy.
💡 Chef's Tips
Don't skip the raisins! Even if you aren't a fan, they provide a critical sweet counterpoint to the salty olives and capers. Frying the potatoes separately instead of boiling them in the sauce ensures they keep their texture and don't turn into mush. For a deeper flavor, let the picadillo sit for 10 minutes before serving, or even better, make it a day in advance. If the sauce becomes too dry during simmering, add a splash of beef broth or water to keep it succulent. Use a good quality Spanish 'Vino Seco' (dry cooking wine) for the most authentic flavor profile.
🍽️ Serving Suggestions
Serve over a bed of fluffy white long-grain rice to soak up the juices. Pair with 'Maduros' (sweet fried ripe plantains) for the ultimate Cuban experience. A side of black beans (frijoles negros) is the traditional companion to this dish. For a fresh contrast, serve with a simple avocado and red onion salad drizzled with lime juice. Leftovers make incredible fillings for Cuban empanadas or 'papas rellenas' (stuffed potato balls).