Cuban Beef Picadillo Recipes

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CUBAN BEEF PICADILLO



Cuban beef picadillo image

Cuban beef picadillo is a traditional dish made with ground beef, potatoes, onions, garlic, cumin, bell peppers, white wine, tomato sauce, raisins, olives and capers.

Provided by Layla Pujol

Categories     Main Course     Side Dish

Time 1h

Number Of Ingredients 16

1 lb ground beef
2 tablespoons of olive oil
1 medium large yellow onion (diced)
6 garlic cloves (finely chopped)
½ bell pepper (diced)
1 tablespoon ground cumin
3 small potatoes (peeled and cut in small pieces)
¾ cup dry white wine
½ cup whole green olives (stuffed w/ pimentos)
½ cup raisins
¼ cup capers (drained)
16 ounces of tomato sauce (2 8 oz cans)
Salt and pepper to taste
Latin style white rice
Fried ripe plantains
Tomato and onion curtido

Steps:

  • In a medium-size frying pan, brown the ground beef with a dash of cumin and pepper, drain off any excess grease, and set aside.
  • In a large frying pan, heat 2 tbs of olive oil over med-low heat and cook the diced onion until soft
  • Add the chopped garlic and cook until almost golden.
  • Mix in the bell pepper, cumin, pepper and a little salt - not too much as the olives and capers are salty.
  • Add the potatoes pieces and cook for about 5 minutes.
  • Add the ground beef and the wine, let the liquid reduce.
  • Add raisins and tomato sauce when the potatoes are about half-cooked (a knife can easily through the first part but the center is still very firm).
  • Cook for 5 more minutes and then add the olives and capers.
  • Continue cooking over medium heat, stirring occasionally, until the potatoes are ready. If the sauce thickens too much, you can add some more wine or a little bit of water. Taste and adjust any seasonings: salt, pepper, cumin or additional olives/capers.
  • Serve with rice, fried ripe plantains and a small salad.

CLASSIC CUBAN-STYLE PICADILLO



Classic Cuban-Style Picadillo image

Here is a classic Cuban recipe for ground beef that is typically eaten over white rice. It can also be used as a filling for tacos or empanadas. It's delicious with fried ripe plantains.

Provided by Amalloch

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 30m

Yield 4

Number Of Ingredients 13

1 tablespoon olive oil
1 clove garlic, minced, or more to taste
1 small onion, chopped
½ green bell pepper, chopped
1 pound lean ground beef
6 large pitted green olives, quartered
½ cup raisins
1 tablespoon capers
1 (8 ounce) can tomato sauce
2 (1.41 ounce) packages sazon seasoning (such as Goya®)
1 tablespoon ground cumin
1 teaspoon white sugar
salt to taste

Steps:

  • Heat olive oil in a skillet over medium heat; cook and stir garlic, onion, and green bell pepper in the hot oil until softened, 5 to 7 minutes.
  • Crumble ground beef into the skillet; cook and stir until browned completely, 7 to 10 minutes.
  • Stir olives, raisins, capers, tomato sauce, sazon seasoning, cumin, sugar, and salt through the ground beef mixture.
  • Cover the skillet, reduce heat to low, and cook until the mixture is heated through, 5 to 10 minutes.

Nutrition Facts : Calories 349.7 calories, Carbohydrate 23.8 g, Cholesterol 74.3 mg, Fat 18.5 g, Fiber 2.4 g, Protein 23.7 g, SaturatedFat 6 g, Sodium 3571.8 mg, Sugar 16.6 g

CUBAN PICADILLO



Cuban Picadillo image

Provided by Ingrid Hoffmann

Categories     main-dish

Time 40m

Yield about 6 cups

Number Of Ingredients 14

2 tablespoons olive oil
1 large yellow onion, finely chopped (about 2 cups)
4 cloves garlic, minced
2 bay leaves
1 pound ground beef or combination of beef chorizo, and pork
1/3 cup dry white wine or dry sherry
10 cherry tomatoes, chopped or 1 (8-ounce) can diced tomatoes with juice
1/3 cup tomato paste
1/3 cup chopped pimento stuffed Spanish olives with 1 tablespoon brine from jar
1/3 cup raisins
2 teaspoons dried oregano
2 teaspoons ground cumin
1/4 teaspoon cayenne pepper, optional
Salt and freshly ground black pepper

Steps:

  • Heat oil in a large skillet over medium-high heat. Add onion, garlic, and bay leaves and saute until onion is soft, stirring frequently, about 4 minutes.
  • Add ground beef to skillet and cook until browned. Once the meat is browned, carefully away from the flame, tilt pan and remove excess fat with a large spoon.
  • Add the white wine and stir for another minute. Then add the chopped cherry tomatoes, tomato paste, pimento stuffed Spanish olives, raisins, dried oregano, cumin and cayenne pepper. Simmer over low heat for another 8 minutes, stirring occasionally. Season with salt and pepper.
  • Serve warm:
  • As a filling for empanadas or tacos
  • Over white rice with fried plantains or black beans
  • With a side salad and black beans
  • To make Picadillo soupier for serving over rice, add additional wine, chicken or beef stock.

CHEF JOHN'S PICADILLO



Chef John's Picadillo image

A Cuban creation, picadillo is one of the world's great ground meat dishes. I went with beef, but you can add some pork and/or chorizo. Serve it with rice.

Provided by Chef John

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 55m

Yield 4

Number Of Ingredients 15

2 teaspoons olive oil
1 ½ pounds ground beef (85% lean)
1 cup diced yellow onions
1 teaspoon salt, plus more to taste
½ teaspoon freshly ground black pepper
2 teaspoons cumin
½ teaspoon ground cinnamon
2 bay leaves
¼ teaspoon cayenne pepper
4 cloves garlic, minced
3 tablespoons red-wine vinegar
3 cups crushed tomatoes
¼ cup water
¼ cup currants or raisins
½ cup sliced pimiento-stuffed green olives, or to taste

Steps:

  • Heat oil in a large skillet over medium-high heat. Add ground beef and break up into small pieces with a spoon or spatula as it browns. Cook until meat completely loses its pink color, 8 to 10 minutes. Add diced onion and salt. Cook until onions turn translucent, about 5 minutes. Add pepper, cumin, cinnamon, bay leaves, and cayenne pepper. Cook 2 minutes. Add garlic and cook 1 minute.
  • Stir in red wine vinegar, crushed tomatoes, and water. Cook a few minutes while deglazing pan. Add currants; bring back to a simmer. Reduce heat to medium-low; cover and cook until meat is tender, 15 to 20 minutes.
  • Gently stir in sliced olives; cover and cook another 10 to 15 minutes.

Nutrition Facts : Calories 485.4 calories, Carbohydrate 26.3 g, Cholesterol 111.4 mg, Fat 27 g, Fiber 5.5 g, Protein 37 g, SaturatedFat 9 g, Sodium 1509.8 mg, Sugar 7.9 g

CUBAN PICADILLO



Cuban Picadillo image

Like most traditional recipes, there are numerous variations...and this is my version of a Cuban classic. For added convenience, I adapted it for the slow cooker.-Sanford Brown, Big Pine Key, Florida

Provided by Taste of Home

Categories     Dinner

Time 5h

Yield 8 servings.

Number Of Ingredients 18

2 large onions, chopped
2 tablespoons olive oil
3/4 cup white wine or beef broth
2 pounds lean ground beef (90% lean)
1-1/4 cups crushed tomatoes
1 can (8 ounces) tomato sauce
1/3 cup tomato paste
4 garlic cloves, minced
2 teaspoons dried oregano
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon pepper
1 cup raisins
1 medium green pepper, chopped
3/4 cup pimiento-stuffed olives, coarsely chopped
2 tablespoons chopped seeded jalapeno pepper
Hot cooked brown rice

Steps:

  • In a large skillet, cook onions in oil over low heat for 15-20 minutes or brown, stirring occasionally. Add wine; cook and stir 2 minutes longer. Transfer to a 3- or 4-qt. slow cooker., In the same skillet, cook beef over medium heat until no longer pink. Add to slow cooker. Combine the tomatoes, tomato sauce, tomato paste, garlic and seasonings; pour over top. Cover and cook on low for 4-6 hours or until heated through., Place raisins in a small bowl. Cover with boiling water; let stand for 5 minutes. Drain. Stir the green pepper, olives, jalapeno and raisins into the slow cooker. Cover and cook 30 minutes longer. Serve with rice.

Nutrition Facts : Calories 331 calories, Fat 14g fat (4g saturated fat), Cholesterol 56mg cholesterol, Sodium 685mg sodium, Carbohydrate 27g carbohydrate (15g sugars, Fiber 4g fiber), Protein 24g protein.

EASY CUBAN PICADILLO



Easy Cuban Picadillo image

My girlfriend gave me this delicious recipe years ago. I've made it ever since for family and friends, and they all love it. My daughter loves to take leftovers to school for lunch the next day. -Marie Wielgus, Wayne, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 9

1 pound lean ground beef (90% lean)
1 small green pepper, chopped
1/4 cup chopped onion
1 can (8 ounces) tomato sauce
1/2 cup sliced pimiento-stuffed olives
1/4 cup raisins
1 tablespoon cider vinegar
2 cups hot cooked rice
Fresh cilantro leaves, optional

Steps:

  • In a large skillet, cook and crumble beef with pepper and onion over medium-high heat until no longer pink, 5-7 minutes. Stir in tomato sauce, olives, raisins and vinegar; bring to a boil. Reduce heat; simmer, uncovered, until raisins are softened, 5-6 minutes., Serve with rice. If desired, top with fresh cilantro to serve.

Nutrition Facts : Calories 363 calories, Fat 13g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 683mg sodium, Carbohydrate 36g carbohydrate (7g sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges

CUBAN PICADILLO



Cuban Picadillo image

I received this wonderful recipe of beef, olives, and sweet peppers from my son's Cuban grandmother. We serve it over black beans and rice with fried plantain on the side, it's amazing!

Provided by booghierbaby

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 50m

Yield 8

Number Of Ingredients 10

3 pounds ground beef
½ onion, chopped
2 tablespoons garlic, minced
1 red bell pepper, chopped
1 green bell pepper, chopped
2 cups raisins
2 (8 ounce) jars green olives, drained and chopped
2 (6 ounce) cans tomato paste
½ cup water
½ bunch cilantro

Steps:

  • Brown the ground beef in a Dutch oven or large pot over medium-high heat until crumbly and no longer pink, about 10 minutes. Pour off any excess grease, then stir in the onion and garlic; cook for 2 minutes before adding the red pepper, green pepper, raisins, olives, tomato paste, water, and cilantro. Bring the mixture to a simmer, then reduce heat to medium-low, cover, and simmer 10 minutes, or until the peppers have cooked to your liking.

Nutrition Facts : Calories 539.3 calories, Carbohydrate 44.5 g, Cholesterol 103.4 mg, Fat 27.6 g, Fiber 4.6 g, Protein 32.9 g, SaturatedFat 8.7 g, Sodium 1786.2 mg, Sugar 31.1 g

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

PICADILLO (CUBAN BEEF HASH)



Picadillo (Cuban Beef Hash) image

I got the original recipe from my father-in-law and made a few changes. It has been one of my family's favorites for over 20 years. Serve over white rice, or complete with a side of French fries. It may not sound fancy but it is definitely delicious!

Provided by vegnewbie

Categories     Main Dish Recipes

Time 1h10m

Yield 5

Number Of Ingredients 9

2 ½ pounds ground beef
4 cloves garlic, minced
1 (28 ounce) can tomato sauce
½ cup stuffed green olives
½ cup brine from olive jar
½ teaspoon garlic salt
½ teaspoon garlic powder
1 tablespoon adobo seasoning
½ teaspoon black pepper

Steps:

  • Heat a large pot over medium-high heat until hot. Add beef and garlic; cook and stir until the beef is crumbly and no longer pink. Place cooked beef in a mesh strainer to drain off the grease.
  • Return beef to the pan and add the tomato sauce, green olives, and olive brine. Season with garlic salt, garlic powder, adobo seasoning, and pepper. Bring to a simmer, then reduce heat to medium-low, cover, and simmer for 45 minutes, stirring occasionally.

Nutrition Facts : Calories 495.7 calories, Carbohydrate 11.2 g, Cholesterol 137.9 mg, Fat 32 g, Fiber 3.3 g, Protein 41.1 g, SaturatedFat 11.2 g, Sodium 2060.5 mg, Sugar 6.5 g

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GROUND BEEF SKILLET DINNER INSPIRED BY CUBAN PICADILLO ...
2019-09-24 Start by sauteing onions, garlic in olive oil. When onions are translucent, then add ground beef and continue sauteing together until meat is cooked. Stir often so onions don’t get burned in the process. Use 2 skillets, saute ground beef in one and onions & tomatoes in the other. Then add onions and tomatoes on top of the meat.
From mediterraneanlatinloveaffair.com


EASY CUBAN BEEF PICADILLO RECIPE - LITTLE FAMILY ADVENTURE
Add the ground beef and cook until no longer pink, about 8 minutes. Crumble the beef as it cooks. Next add your cilantro, tomatoes, green olives, cumin, and garlic. Stir to combine. Cook as follows: Pressure Cooker – 15 minutes at pressure and allow a …
From littlefamilyadventure.com


KETO CUBAN PICADILLO RECIPE - MY KETO KITCHEN
2022-01-06 How to Make Keto Picadillo. Place a large saucepan over medium-high heat and add the oil, onion, garlic salt, and pepper. Saute for 5 minutes. Add the cumin seeds, garlic powder, coriander, oregano, paprika, erythritol, and saffron, saute for 3 minutes before adding the ground beef. Cook the ground beef until it is all browned.
From myketokitchen.com


PALEO CUBAN BEEF PICADILLO RECIPE | KITCHN
2022-02-25 Credit: Michelle Tam & Henry Fong. This is classic Cuban comfort food, made from ground meat cooked with a delicious combination of capers, olives, and raisins. This simple one-pan meal tastes just as great spooned over a bowl of cauliflower rice or tucked inside scrambles or wraps. Note: This recipe is part of a weekly menu of Paleo meals from ...
From thekitchn.com


CUBAN PICADILLO - CLOSET COOKING
2020-02-20 directions. Cook the beef, onions and pepper in a large skillet over medium-high heat, breaking the beef apart as it cooks, before draining off any excess grease. Add the garlic, paprika, oregano, cumin, salt and pepper and cook until fragrant, about a minute.
From closetcooking.com


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