Picadillo is a traditional Latin American dish made with ground meat and regional ingredients. In my family it was a staple, served with a side of black beans and rice, or over fried plantains as an appetizer, or even over toasted Cuban bread as a Cuban Sloppy Joe or shall we say, Sloppy Jose!
I liked it best when my mom served it over rice and topped it with a fried egg. It’s also a great filling for tacos.
picadillo cuban style & healthy
This classic Cuban dish is quick and easy to make. I make it several times a month and always make enough to have leftovers. I like to load up lettuce leaves with chopped onions, shredded cheese and sliced avocado!
3 tbsp olive oil
1 large yellow onion, finely chopped
1 large yellow pepper, cored and seeded, medium chopped
1 large red bell pepper, cored and seeded, medium chopped
garlic bulb, peeled and finely chopped
2 bay leaves
2 lbs grass fed ground beef
⅔ cup red wine or dry sherry
small can of tomato paste
can of diced tomatoes
3 tsp of cumin
2 tsp dried oregano
1 tsp of brown sugar
salt and pepper to taste
In a sturdy large pan, heat oil over medium high heat, Sauté the onion, peppers, and garlic stirring frequently for about 5 minutes. Add ground beef to the skillet and cook until browned. When the meat is browned carefully tilt the pan and remove the excess fat with a large spoon
Add the wine or sherry and stir for a couple of minutes. Add the tomato paste, diced tomatoes, cumin, oregano, sugar and bay leaf. If you’re using raisins, olives, capers and/or cherry tomatoes add them now.
Lower the heat and simmer for 15-20 minutes. Season with salt and pepper. Remove and discard bay leaves. Serve warm over white rice with a side of black beans and fried plantains OR use as a filling for empanadas or tacos.
You may also add raisins, olives, capers and/or cherry tomatoes.