Picadillo (pronounced pi-kuh-di-low) is a Latin American dish made with ground (or finely chopped) meat, tomatoes or
tomato sauce, and other ingredients that vary by region. The name comes from the Spanish word “”picar,”” which means
“”to chop.”” The origin of this dish is unclear, but it is popular in Latin American countries and the Philippines.
One theory I found during my research suggests that the dish was first served in Mexico in 1821, with a version made
of spicy pork and walnut sauce served to the new emperor of Mexico. While I don’t deny that this might have
happened, given the simplicity of the dish, I feel that Latin Americans were making picadillo long before it was
served to the Mexican emperor. That being said, today’s focus is on the Cuban version of this delicious dish, which
is my favorite!
Ingredients and Substitutes
To make Cuban-style beef picadillo, you will need:
Ground beef
– Choose lean ground beef with about 80-85% fat. This will keep the beef tender and juicy without releasing too
much fat into the pan.
Onion and garlic
– The basic aromatics!
Red bell pepper
– I used half of a large red bell pepper, but one small one is also fine.
Olives
– Some recipes use olives stuffed with pimentos, but I prefer using regular pitted green olives.
Currants or raisins
– A controversial ingredient! Personally, I love the little bursts of sweetness from the raisins in this dish,
but if you’re anti-raisin, feel free to omit them!
Canned tomatoes and tomato paste
– I like to add tomato paste along with the canned tomatoes to give the picadillo a rich, tomatoey depth of
flavor.
Oil
– I use olive oil, but other cooking oils are also fine.
White wine
– For deglazing the pan. You can skip this if you prefer!
Spices and herbs
– You’ll need paprika, cumin, and oregano. You can also use two packets of sazon seasoning if you like.
Worcestershire sauce
– This adds umami to the dish. Skip it if you don’t like it.
Heat olive oil in a large skillet over medium heat. Once hot, add the ground beef and cook, breaking it up with
a wooden spoon, until browned, about 5-8 minutes. Season with salt and pepper.
Reduce the heat to medium and add the onion and bell pepper. Sauté until softened, about 2-3 minutes. Then add
the garlic and cook for about 1 minute until fragrant.
(Optional): Add the white wine and deglaze the pan, scraping up any browned bits from the bottom with a wooden
spoon, and let it evaporate.
Add the paprika, cumin, oregano, canned tomatoes, tomato paste, Worcestershire sauce, salt, and pepper, and mix
well.
Cover and simmer over medium heat for 15 minutes.
Add the currants (or raisins) and olives, and simmer uncovered for an additional 10-15 minutes.
