📝 About This Recipe
This classic Latin American Picadillo is a vibrant, aromatic ground beef hash that balances savory, sweet, and salty notes in every bite. Rooted in Spanish heritage and perfected in kitchens across Cuba and Mexico, this dairy-free masterpiece features tender beef simmered with briny olives, sweet raisins, and buttery potatoes. It is the ultimate comfort food—versatile enough to fill empanadas or stand alone as a hearty main course that tastes even better the next day.
🥗 Ingredients
The Aromatics
- 2 tablespoons Olive Oil (extra virgin)
- 1 large Yellow Onion (finely diced)
- 1 medium Green Bell Pepper (finely diced)
- 4 cloves Garlic (minced)
The Protein and Bulk
- 1.5 pounds Ground Beef (80/20 or 90/10 lean ratio)
- 1 large Russet Potato (peeled and cut into 1/2 inch cubes)
The Flavor Base
- 1 can (8 oz) Tomato Sauce (plain, unsalted)
- 1/2 cup Beef Broth (low sodium)
- 1/4 cup Dry White Wine (such as Pinot Grigio or Sauvignon Blanc)
- 1 tablespoon Tomato Paste
Spices and Finishes
- 1.5 teaspoons Ground Cumin
- 1 teaspoon Dried Oregano (preferably Mexican oregano)
- 1/2 cup Spanish Manzanilla Olives (pitted and halved; with pimento)
- 1/3 cup Raisins (dark or golden)
- 1 tablespoon Capers (drained)
- 1 piece Bay Leaf (dried)
- 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. Once shimmering, add the diced potatoes and sauté for 5-7 minutes until golden brown and slightly softened. Remove potatoes and set aside on a paper towel.
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2
In the same skillet, add the onion and green bell pepper. Sauté for about 5 minutes until the onion is translucent and the peppers have softened.
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3
Add the minced garlic and cook for just 1 minute until fragrant, being careful not to let it burn.
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4
Increase heat to medium-high and add the ground beef. Break it up with a wooden spoon and cook until browned and no longer pink, about 6-8 minutes.
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5
Drain off any excess fat from the skillet, leaving just a small amount for flavor.
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6
Stir in the tomato paste, cumin, and oregano. Cook for 2 minutes to 'toast' the spices and caramelize the paste slightly.
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7
Deglaze the pan with the white wine, scraping the bottom to release any flavorful browned bits (fond).
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8
Pour in the tomato sauce and beef broth. Add the bay leaf and stir to combine.
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9
Return the sautéed potatoes to the pan. Add the olives, raisins, and capers.
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10
Reduce heat to low, cover the skillet, and simmer for 15-20 minutes. This allows the potatoes to finish cooking and the flavors to meld beautifully.
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11
Remove the lid and check the consistency. If it's too liquidy, simmer uncovered for another 5 minutes to thicken the sauce to your liking.
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12
Taste and season with salt and pepper. Note that the olives and capers are salty, so you may need less salt than usual.
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13
Remove the bay leaf before serving. Garnish with fresh parsley or cilantro if desired.
💡 Chef's Tips
For the best texture, ensure you dice your potatoes small (1/2 inch) so they cook evenly and fit on a spoon with the beef. If you prefer a 'dry' picadillo (ideal for empanada filling), simmer it longer until the liquid is almost completely evaporated. Don't skip the raisins! Even if you aren't a fan of sweet in savory dishes, they provide a necessary balance to the salty olives and capers. Try using a splash of the olive brine from the jar at the very end to brighten the acidity and salt profile. Leftovers are magic—the flavors deepen significantly after a night in the refrigerator.
🍽️ Serving Suggestions
Serve over a bed of fluffy white jasmine or basmati rice to soak up the savory sauce. Accompany with a side of sweet fried plantains (maduros) for a classic Cuban-style presentation. Warm up corn or flour tortillas and use the picadillo as a hearty taco filling topped with pickled red onions. Pair with a crisp, cold lager or a glass of chilled dry white wine like Albarino. For a low-carb option, serve inside roasted bell pepper halves or over cauliflower rice.