Prepare to embark on a culinary journey that will transport your taste buds straight to the vibrant streets of Cuba! Picadillo de Carne Picada is not just a meal; it's a symphony of flavors that combines savory ground beef, sweet raisins, and tangy olives in a dish that promises to revolutionize your weeknight dinner routine. This classic Cuban comfort food is so irresistibly delicious, you'll want to make it again and again!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Cuban
Serves: 6 servings
Ingredients
- 1 pound ground beef
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 1 can diced tomatoes
- 1/2 cup green olives, sliced
- 1/4 cup raisins
- 1 tablespoon cumin
- Salt and pepper to taste
Instructions
- Prepare all ingredients by chopping the onion and green bell pepper into small, uniform pieces. Mince the garlic cloves finely.
- Heat a large skillet or heavy-bottomed pan over medium-high heat. Add the ground beef and break it up with a wooden spoon, cooking until it's browned and no pink remains, approximately 6-8 minutes.
- Drain excess fat from the beef, leaving just a thin layer for additional flavor and cooking.
- Add the chopped onions and green bell peppers to the skillet. Sauté with the beef for 3-4 minutes until the vegetables become soft and translucent.
- Stir in the minced garlic and cook for another 30 seconds, being careful not to burn the garlic.
- Pour in the diced tomatoes with their juice, and add the cumin, salt, and pepper. Stir to combine all ingredients thoroughly.
- Reduce heat to medium-low and add the sliced green olives and raisins. Mix well to distribute evenly.
- Simmer the picadillo for 15-20 minutes, stirring occasionally, allowing the flavors to meld and the sauce to slightly reduce.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Serve hot, traditionally accompanied by white rice, black beans, or plantains.
Tips
- • For the most authentic flavor, use high-quality ground beef with a bit of fat content (80/20 blend works best). • Don't rush the browning process - letting the beef develop a nice golden color enhances the overall depth of flavor. • Drain excess fat, but leave a thin layer to keep the meat moist and flavorful. • Chop vegetables uniformly to ensure even cooking and consistent texture. • The secret to great picadillo is allowing it to simmer slowly, which helps the flavors meld beautifully. • If you prefer a spicier version, add a pinch of red pepper flakes or a dash of hot sauce. • Leftovers taste even better the next day, as the flavors continue to develop overnight. • Serve over white rice, with black beans, or even stuff into empanadas for a versatile meal option.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 15g
Protein: 22g
Fat: 18g
Saturated Fat: 7g
Cholesterol: 75mg
