Name: Cuban Picadillo
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Cuban
Ingredients: 2 tablespoons olive oil; 1 medium onion, finely chopped; 1 small red bell pepper, cored, seeded, and chopped; 4 garlic cloves, minced; 1 tablespoon tomato paste; 1 1/2 pounds ground beef, preferably 93% lean; 2 teaspoons ground cumin; 1 teaspoon dried oregano; 2 teaspoons salt, or less to taste; 1/2 teaspoon ground black pepper; 3/4 cup beef broth or white wine; 1 (15-ounce) can tomato sauce; 2 tablespoons Worcestershire sauce; 2 bay leaves; 1/3 cup raisins; 3/4 cup pimento-stuffed olives; 2 tablespoons capers; 2 medium potatoes, peeled and cut into 1/4-inch cubes; 1 tablespoon chopped cilantro, plus more for serving (optional)

Description

Cuban Picadillo is a comforting Latin American favorite made with lean ground beef, potatoes, bell peppers, green olives, capers, and raisins simmered in a flavorful, well-seasoned tomato sauce. This easy one-pan dinner is ready in just 40 minutes and is delicious served with rice or your favorite sides.

Ingredients

2 tablespoons olive oil
1 medium onion, finely chopped
1 small red bell pepper, cored, seeded, and chopped
4 garlic cloves, minced
1 tablespoon tomato paste
1 1/2 pounds ground beef, preferably 93% lean
2 teaspoons ground cumin
1 teaspoon dried oregano
2 teaspoons salt, or less to taste
1/2 teaspoon ground black pepper
3/4 cup beef broth or white wine
1 (15-ounce) can tomato sauce
2 tablespoons Worcestershire sauce
2 bay leaves
1/3 cup raisins
3/4 cup pimento-stuffed olives
2 tablespoons capers
2 medium potatoes, peeled and cut into 1/4-inch cubes
1 tablespoon chopped cilantro, plus more for serving (optional)

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Instructions

Heat the olive oil in a large skillet over medium-high heat. Add the chopped onion and red bell pepper and cook, stirring frequently, for about 5 minutes, until softened. Stir in the garlic and tomato paste and cook for 1 minute.
Add the ground beef and break it into small pieces with a wooden spoon. Cook until the beef is no longer pink.
Stir in the cumin, oregano, salt, and black pepper. Add the beef broth or wine and bring to a boil. Cook for about 2 minutes.
Add the tomato sauce, Worcestershire sauce, bay leaves, raisins, olives, capers, and potatoes. Stir to combine, pushing the potato pieces down into the liquid. Cover and simmer over low heat for 10–14 minutes, stirring occasionally, until the potatoes are tender.
Stir in the chopped cilantro. Taste and adjust the seasoning as needed. Remove the bay leaves and serve warm, with extra cilantro if desired.

Notes

Cut the potatoes into small, evenly sized pieces, about 1/4 inch, so they cook quickly and evenly.
Make sure the potato pieces are submerged in the simmering liquid to help them become tender. Add a little extra broth and cook longer if needed.
The raisins add a pleasant touch of sweetness, but you can leave them out if preferred.
Store leftovers in an airtight container in the refrigerator for up to 5 days.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: Cuban