I started making this Appetizing Cuban Picadillo Recipe when a friend sent me a delicious recipe shared with her by a Cuban American coworker. My very busy friend loved that it was quick enough to make on a weeknight after work but was still interesting and flavorful. I have added a few things to the original recipe, particularly after reading the May/June Cook’s Illustrated that fortuitously arrived the other day. I think I’ve made the flavours a little more complex without increasing the cost or workload too much.
Appetizing Cuban Picadillo RecipePrint Recipe
- 1 large potato, peeled and diced
- 3 tablespoons of canola or vegetable oil
- 1 onion, diced
- 1 green bell pepper, diced
- 1 pound of lean ground beef
- 1/2 pound of ground pork
- 6 cloves of garlic, minced
- 1 tablespoon of dried oregano
- 1 tablespoon of ground cumin
- ½ teaspoon of ground cinnamon
- ½ teaspoon of Kosher salt
- 8-ounce can of tomato sauce
- 14 1/2-ounce can of fire-roasted diced tomatoes
- 3 bay leaves
- 5-ounce jar of green olives with pimientos, drained and sliced
- 1/2 cup of raisins
- 2 limes, juiced
- 15-ounce can of black beans, heated
- White rice, cooked
- 1 avocado, sliced (optional)
- Heat your oil on medium-high in a large skillet. Fry potato until golden. Remove with a slotted spoon and set aside.
- See that you have about two tablespoons of oil and return the pan to medium heat. Add onion and pepper. Season with oregano, cumin, cinnamon, salt, and pepper to taste.
- Add the garlic and stir until aromatic, about 30 seconds.
- Add the meat and cook until the meat is browned.
- Add potatoes, tomatoes (with juices), tomato sauce, bay leaves, and raisins. Simmer on low heat for 15 minutes.
- Remove from heat and incorporate olives and lime juice.
- Serve atop rice and beans and top with optional avocado.