Argentine Spicy Beef and Raisin Picadillo
This Argentine Spicy Beef and Raisin Picadillo is a seductive dance of sweet, savory, and spiced flavors rooted in South American tradition. Hailing from Argentina’s vibrant culinary scene, this version contrasts juicy ground beef with the dark sweetness of raisins, balanced by briny green olives and a gentle kick from chili and smoked paprika. It's a comforting, versatile dish—traditionally served as a filling in empanadas or enjoyed over rice—and is a testament to Argentina's rich blend of indigenous and Spanish culinary heritage.
Equipment
Large skillet or sauté pan
Wooden spoon or spatula
sharp knife
Cutting Board
Small bowl (for raisins)
Ingredients
1 lb ground beef - use 80/20 for the best flavor and texture
1 cup yellow onion - finely chopped
3 cloves garlic - minced
2 tbsp olive oil - use extra virgin if possible
1 tsp cumin - ground
1 tsp smoked paprika - adds a deep, smoky flavor- ½ tsp ground chili flakes - adjust to taste
- ½ cup golden or dark raisins - soaked in warm water for 10 minutes, then drained
- ½ cup pimento-stuffed green olives - chopped coarsely
1 tbsp tomato paste
½ cup beef stock - preferably low-sodium
1 pinch salt - to taste
1 pinch ground black pepper - freshly ground, to taste
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the chopped onions and sauté for 5–6 minutes, or until translucent and fragrant.
- Add garlic and continue cooking for 1 minute, stirring constantly to avoid burning.
- Increase the heat to medium-high. Add the ground beef, breaking it up with a wooden spoon. Cook for 7–8 minutes, until browned and no pink remains.
- Stir in cumin, smoked paprika, and chili flakes. Toast the spices in the fat for 1 minute to enhance aromatics.
- Add the tomato paste and mix thoroughly, cooking for another 2 minutes to develop depth of flavor.
- Add the raisins, chopped olives, and beef stock. Stir to combine, reduce the heat to low, and simmer gently, uncovered, for 15 minutes. Stir occasionally until liquid reduces and mixture thickens slightly.
- Season with salt and freshly ground pepper to taste. Let stand 5 minutes before serving for flavors to marry.
Notes
- For a more intense flavor, soak raisins in a splash of brandy or sherry before adding them to the dish.
- Substitute ground chicken or turkey for a lighter alternative.
- For vegetarian versions, crumbled tempeh or lentils work beautifully.
Nutrition
Calories: 460kcalCarbohydrates: 21gProtein: 22gFat: 33gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 17gTrans Fat: 1gCholesterol: 81mgSodium: 450mgPotassium: 638mgFiber: 2gSugar: 13gVitamin A: 455IUVitamin C: 5mgCalcium: 63mgIron: 3mg
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