Picadillo [pronounced pikaˈðiʎo] is a popular dish not only in Cuba, but also in Spanish-speaking regions and the Philippines. The name comes from the Spanish word “picar,” which means “to mince” or “to chop”; in Spanish, this word is used for “ground” meat.
This Cuban picadillo version is made with peppers and potatoes, and even raisins and olives. It is usually served with rice or fried bananas.
Cuban Picadillo
Picadillo is a popular dish not only in Cuba, but also in the Spanish-speaking areas and the Philippines.
Ingredients
- 0.9 pound ground beef 400 g
- 2 tablespoons olive oil
- 1 medium onion
- 6 cloves garlic
- ½ bell pepper
- 2 teaspoons ground cumin 10 g
- ½ teaspoon ground cinnamon
- 3 potatoes approx. 1 pound
- ¾ cup white wine 200 ml
- ½ cup olives 100 g
- ½ cup raisins 90 g
- 2 cups tomato purée
- salt
- pepper
Instructions
- Prepare the ingredients first: finely chop the onion and garlic, chop the bell pepper into small cubes, and peel and dice the potatoes.
- Pour 2 tablespoons of olive oil into a pan and brown the ground beef over medium-high heat for 6–7 minutes. Take the meat out of the pan and leave the oil in the pan.
- Put the finely chopped onions into the pan and sauté them for 5 minutes, until translucent. Add the garlic and continue sautéing for a minute.
- Add the chopped bell pepper, cumin, cinnamon, pepper, and salt to taste.
- Add the diced potatoes, stir the mixture occasionally, and continue sautéing for 5 minutes.
- Add the browned ground beef and pour the white wine into the pan. Cook for 5 minutes.
- Add the tomato purée and the raisins. Continue cooking for 5 minutes.
- Add the olives and cook over medium-low heat until most of the liquid evaporates. If the potatoes aren’t fork-tender, add water—I added 1 more cup (250 ml)—and continue cooking for 10 minutes.
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