📝 About This Recipe
This classic Cuban Picadillo is a soul-warming comfort dish that perfectly balances savory ground beef with the sweetness of raisins and the briny pop of Spanish olives. Traditionally simmered in a fragrant tomato-based sauce known as sofrito, it offers a complex profile of spices and textures that define Caribbean home cooking. It is a versatile, crowd-pleasing masterpiece that tastes even better the next day as the flavors continue to meld.
🥗 Ingredients
The Aromatics (Sofrito)
- 2 tablespoons Extra Virgin Olive Oil (Spanish variety preferred)
- 1 medium Yellow Onion (finely diced)
- 1 large Green Bell Pepper (finely diced)
- 4 cloves Garlic (minced)
The Meat and Base
- 1.5 pounds Ground Beef (80/20 lean-to-fat ratio for best flavor)
- 8 ounces Tomato Sauce (plain canned sauce)
- 1/2 cup Dry White Wine (such as Pinot Grigio or Sauvignon Blanc)
- 1/2 cup Beef Broth (low sodium)
Spices and Signature Additions
- 1 teaspoon Ground Cumin
- 1 teaspoon Dried Oregano
- 2 pieces Bay Leaves (whole)
- 1/2 cup Pitted Spanish Manzanilla Olives (halved, with a splash of brine)
- 1/3 cup Raisins (dark or golden)
- 2 tablespoons Capers (drained)
- 1 medium Russet Potato (peeled and cut into 1/2-inch cubes)
- to taste Salt and Black Pepper
👨🍳 Instructions
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1
Heat the olive oil in a large, deep skillet or Dutch oven over medium heat.
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2
Add the diced potatoes to the skillet. Fry them for about 5-7 minutes until they are golden brown and slightly crispy on the outside. Remove with a slotted spoon and set aside on a paper towel-lined plate.
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3
In the same skillet (add a touch more oil if needed), add the diced onion and green pepper. Sauté for 5 minutes until the onions are translucent and soft.
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4
Stir in the minced garlic and cook for just 60 seconds until fragrant, being careful not to burn it.
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5
Increase the heat to medium-high and add the ground beef. Cook, breaking it up with a wooden spoon, until it is thoroughly browned and no pink remains.
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6
Carefully drain any excess fat from the skillet, leaving just a tablespoon for flavor.
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7
Pour in the white wine, using your spoon to scrape up any browned bits (fond) from the bottom of the pan. Let the wine reduce by half, about 2 minutes.
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8
Add the tomato sauce, beef broth, cumin, oregano, and bay leaves. Stir well to combine.
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9
Lower the heat to medium-low. Fold in the olives, capers, raisins, and the pre-fried potato cubes.
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10
Cover the skillet and simmer for 15-20 minutes. This allows the potatoes to finish softening and the flavors to penetrate the meat.
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11
Remove the lid and check the consistency. If it's too liquid, simmer uncovered for another 5 minutes to thicken the sauce.
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12
Taste and season with salt and pepper. Remember that the olives and capers are salty, so you may need less salt than usual.
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13
Remove the bay leaves before serving. Serve hot and enjoy the aromatic steam!
💡 Chef's Tips
For the best texture, don't skip frying the potatoes separately; it prevents them from becoming mushy and disappearing into the sauce. If you prefer a 'dry' picadillo, simmer it uncovered for the last 10 minutes until the liquid is almost entirely evaporated. To add an extra layer of authenticity, add a teaspoon of 'Vino Seco' (edible cooking wine) if you can find it at a Latin market. Leftovers are perfect for stuffing into empanadas or tacos the next day. If you are sensitive to sweetness, start with half the raisins and adjust to your liking.
🍽️ Serving Suggestions
Serve over a generous bed of fluffy white long-grain rice. Pair with a side of 'Maduros' (sweet fried ripe plantains) to complement the savory beef. A simple side salad of sliced avocado and red onion with lime vinaigrette adds a fresh contrast. Enjoy with a cold glass of crisp lager or a classic lime Mojito. For a low-carb option, serve inside roasted bell peppers or over cauliflower rice.