Cuban Picadillo Recipes

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CUBAN PICADILLO



Cuban Picadillo image

Wonderful Cuban recipe for one of the best meat dishes there is. I used to eat at this great mom and pop Cuban restaurant in my town and unfortunately they closed down. This was the closest I could get to their wonderful recipe !

Provided by Valerie in Florida

Categories     Meat

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 tablespoon salt
1/2 teaspoon ground pepper
6 garlic cloves
1/4 cup oil or 1/4 cup lard
1 green pepper, finely diced
2 large onions, finely diced
5 teaspoons apple cider vinegar
1 teaspoon red wine vinegar
1/3 cup cooking wine
1 (15 ounce) can tomato sauce
2 lbs ground beef (or combination) or 2 lbs ground pork (or combination)
15 -20 whole pimento stuffed olives
1/3 cup raisins

Steps:

  • Mash the salt, pepper and garlic together in a mortar until well blended.
  • Lightly brown this mixture in the lard/oil with the pepper and the onions until the onions become translucent.
  • Add the tomato sauce and let it simmer for a minute.
  • Add the vinegar.
  • Add the meat and cook for 5-minutes.
  • Add the cooking wine, olives and raisins.
  • Simmer until liquid is absorbed (I usually let this simmer for around an hour or so on low, so the flavors meld together).
  • Serve with rice and beans and a nice cold beer.
  • Tastes even better the next day!

Nutrition Facts : Calories 487.6, Fat 32, SaturatedFat 10.1, Cholesterol 102.8, Sodium 1641.6, Carbohydrate 17.3, Fiber 2.7, Sugar 10.5, Protein 30.2

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

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.

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.

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

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

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