Classic Cuban-Style Picadillo Recipe

Ground beef: The base of the dish, providing a hearty and savory flavor.

Onion: Adds sweetness and depth to the picadillo.

Green bell pepper: Contributes a mild, slightly sweet flavor and a bit of crunch.

Garlic: Infuses the dish with a rich, aromatic essence.

Tomato sauce: Creates a rich, tangy base for the picadillo.

Green olives: Adds a briny, tangy flavor that balances the sweetness of the raisins.

Raisins: Provides a touch of sweetness that contrasts with the savory elements.

Ground cumin: A warm, earthy spice that is essential for the authentic Cuban flavor.

Dried oregano: Adds a hint of herbal, slightly bitter notes to the dish.

Salt: Enhances all the flavors in the picadillo.

Black pepper: Adds a bit of heat and depth to the flavor profile.

Water: Helps to create the sauce and allows the flavors to meld together.

When browning the ground beef, make sure to break it up into small pieces using a wooden spoon or spatula. This ensures even cooking and allows the meat to develop a rich, caramelized flavor. Additionally, when adding the onion, green bell pepper, and garlic to the skillet, sauté them until they are translucent and fragrant, which will enhance the overall depth of flavor in your picadillo.

• ground beef - Substitute with ground turkey: Ground turkey is a leaner option and provides a similar texture and flavor profile.

• onion - Substitute with shallots: Shallots offer a milder and slightly sweeter taste, which can complement the dish well.

• green bell pepper - Substitute with red bell pepper: Red bell peppers are sweeter and can add a different color and flavor dimension to the dish.

• garlic - Substitute with garlic powder: If fresh garlic is not available, garlic powder can provide a similar flavor, though it may be less pungent.

• tomato sauce - Substitute with crushed tomatoes: Crushed tomatoes can provide a similar consistency and flavor, though they may be slightly chunkier.

• green olives - Substitute with kalamata olives: Kalamata olives have a richer, more robust flavor that can add depth to the dish.

• raisins - Substitute with dried cranberries: Dried cranberries offer a similar sweetness and texture, with a slightly tart flavor.

• ground cumin - Substitute with ground coriander: Ground coriander has a different but complementary flavor that can add a unique twist to the dish.

• dried oregano - Substitute with dried thyme: Dried thyme offers a different herbal note that can still provide a pleasant aromatic quality.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also add a bit of liquid to the dish.

• black pepper - Substitute with white pepper: White pepper has a slightly different heat profile and can add a subtle spiciness.

• water - Substitute with chicken broth: Chicken broth can add more depth of flavor compared to plain water.

• Allow the picadillo to cool to room temperature before storing. This helps prevent condensation, which can make the dish soggy.

• Transfer the picadillo to an airtight container. Make sure to use a container that seals well to maintain freshness.

• Label the container with the date. This will help you keep track of how long the picadillo has been stored.

• For short-term storage, place the container in the refrigerator. The picadillo will stay fresh for up to 3-4 days.

• For longer storage, consider freezing the picadillo. Portion it into smaller containers or freezer bags for convenience. This way, you can defrost only what you need.

• When using freezer bags, lay them flat in the freezer. This not only saves space but also speeds up the freezing and thawing process.

• To reheat refrigerated picadillo, transfer it to a skillet over medium heat. Stir occasionally until heated through. You can also use a microwave, heating in short intervals and stirring in between.

• For frozen picadillo, thaw it in the refrigerator overnight. Once thawed, reheat it in a skillet or microwave as mentioned above.

• If you find the picadillo a bit dry after reheating, add a splash of water or tomato sauce to bring back its moisture.

• Always check the picadillo for any off smells or changes in texture before consuming, especially if it has been stored for a while.

• Stovetop Method:

  1. Place the leftover picadillo in a skillet over medium heat.
  2. Add a splash of water or broth to keep it moist.
  3. Stir occasionally until heated through, about 5-7 minutes.
  4. Serve hot with fresh rice or warm tortillas.

• Microwave Method:

  1. Transfer the picadillo to a microwave-safe dish.
  2. Cover with a microwave-safe lid or plastic wrap with a small vent.
  3. Heat on high for 2-3 minutes, stirring halfway through.
  4. Ensure it’s heated evenly and serve immediately.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the picadillo in an oven-safe dish and cover with aluminum foil.
  3. Bake for about 20 minutes or until heated through.
  4. Stir halfway through the reheating process for even heating.

• Slow Cooker Method:

  1. Transfer the picadillo to your slow cooker.
  2. Set it on low heat and let it warm up for 1-2 hours.
  3. Stir occasionally to ensure even heating.
  4. Serve hot with your favorite sides.

• Steam Method:

  1. Place the picadillo in a heatproof dish that fits into your steamer.
  2. Steam over boiling water for about 10-15 minutes.
  3. Stir occasionally to ensure even heating.
  4. Serve immediately with freshly cooked rice or tortillas.

Each method ensures your Classic Cuban-Style Picadillo retains its rich flavors and delightful textures, making your leftovers just as enjoyable as the first serving.

• Large skillet: A broad, flat-bottomed pan used for browning the ground beef and cooking the vegetables evenly.

• Wooden spoon: Ideal for stirring the ingredients without scratching the skillet.

• Chef's knife: Essential for chopping the onion and green bell pepper, as well as mincing the garlic.

• Cutting board: Provides a safe and stable surface for chopping and mincing ingredients.

• Measuring cups: Used to measure the tomato sauce, green olives, raisins, and water accurately.

• Measuring spoons: Necessary for measuring the ground cumin, dried oregano, salt, and black pepper.

• Colander: Useful for draining excess fat from the browned ground beef.

• Spatula: Helps in mixing and turning the ingredients in the skillet.

• Serving spoon: Used to serve the finished picadillo onto plates or into bowls.

• Rice cooker: Optional, but helpful for preparing rice to serve with the picadillo.

• Tortilla warmer: Optional, but useful for keeping tortillas warm if serving with the picadillo.

Pre-chop vegetables: Chop the onion, green bell pepper, and garlic in advance and store them in the fridge.

Use pre-made tomato sauce: Save time by using store-bought tomato sauce instead of making your own.

Batch cook ground beef: Cook extra ground beef and freeze portions for future meals.

One-pot method: Use a large skillet to cook everything together, reducing the number of dishes to wash.

Quick simmer: Simmer the picadillo for 10 minutes instead of 20 if you're in a hurry.