Cuban-style Picadillo

Cuban-style Picadillo Recipe - Authentic Cuban Cuisine

Region / culture: Cuba | Preparation time: 15 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Cuban-style Picadillo is a traditional dish that is popular in Cuban cuisine. It is a flavorful and comforting dish made with ground beef, onions, peppers, olives, and raisins. This dish is perfect for a family meal or for entertaining guests.

History

Picadillo has its roots in Spanish cuisine and was brought to Cuba by Spanish immigrants. Over time, the dish evolved to include local ingredients and flavors, creating the Cuban-style Picadillo that we know today. It has become a staple in Cuban households and is often served with rice and beans.

Ingredients

2 tbsp olive oil
1 lb (454 g) lean ground beef
1 large onion, chopped
1 green bell pepper, chopped
1 stalk celery, chopped
1 small carrot, finely shredded (optional)
3 medium garlic cloves, minced
0.5 tsp salt
0.5 tsp dried oregano
0.5 tsp ground bay leaf
2 packets Goya seasoning with saffron, or bijol or other red-yellow Spanish seasoning
0.5 tsp accent
black pepper to taste
0.5 cup raisins
0.67 cup broken salad olives, drained
0.5 cup dry white cooking wine
8 oz (227 g) tomato sauce
3 tbsp tomato paste

How to prepare

Heat the oil in a large deep skillet or Dutch oven.
Add the ground beef, onion, bell pepper, celery, and carrot.
Stir and mash to break the meat into granules (a potato masher works great).
Cook until the meat and onions start to brown, stirring frequently.
Add the minced garlic and sauté, stirring constantly for another minute.
Add the seasonings, raisins, olives, cooking wine, and tomato sauce.
Stir to mix.
Turn the heat to medium-low and cook, covered for about 15 minutes or until fairly thick, checking frequently so it doesn't stick or scorch.
Add tomato paste and mix well.
Cook on low for another five minutes.
Serve with white rice, fried ripe plantains, and a light green salad.
Leftovers can be used the next day to make Spanish rice or sloppy joes.

Variations

For a vegetarian version, you can substitute the ground beef with lentils or tofu.
You can add diced potatoes or sweet potatoes to the dish for extra texture and flavor.
For a spicier version, you can add a chopped jalapeno pepper or a dash of hot sauce.

Cooking Tips & Tricks

Use lean ground beef to reduce the fat content of the dish.

- Be sure to chop the vegetables finely so that they cook evenly.

- Adjust the seasonings to suit your taste preferences.

- For a richer flavor, you can add a splash of red wine to the dish.

- Leftover Picadillo can be used to make empanadas or stuffed peppers.

Serving Suggestions

Cuban-style Picadillo is traditionally served with white rice, fried ripe plantains, and a light green salad. You can also serve it with black beans and a side of avocado for a complete meal.

Cooking Techniques

The key to making a flavorful Picadillo is to cook the ground beef until it is browned and the onions are caramelized. This will help to develop the rich flavors of the dish.

Ingredient Substitutions

If you don't have olives on hand, you can substitute them with capers or pickles. You can also use ground turkey or chicken instead of ground beef for a lighter version of the dish.

Make Ahead Tips

You can prepare the Picadillo ahead of time and store it in the refrigerator for up to 3 days. Simply reheat it on the stove or in the microwave before serving.

Presentation Ideas

Serve the Picadillo in a large serving bowl and garnish with fresh cilantro or parsley. You can also sprinkle some grated cheese on top for extra flavor.

Pairing Recommendations

Cuban-style Picadillo pairs well with a glass of red wine or a cold beer. You can also serve it with a fruity sangria or a refreshing mojito.

Storage and Reheating Instructions

Leftover Picadillo can be stored in an airtight container in the refrigerator for up to 3 days. Reheat it on the stove or in the microwave until heated through before serving.

Nutrition Information

Calories per serving

Each serving of Cuban-style Picadillo contains approximately 350 calories.

Carbohydrates

Each serving of Cuban-style Picadillo contains approximately 20 grams of carbohydrates.

Fats

Each serving of Cuban-style Picadillo contains approximately 15 grams of fat.

Proteins

Each serving of Cuban-style Picadillo contains approximately 25 grams of protein.

Vitamins and minerals

Cuban-style Picadillo is a good source of vitamin A, vitamin C, iron, and potassium.

Alergens

This recipe contains olives, which may be an allergen for some individuals.

Summary

Cuban-style Picadillo is a balanced meal that provides a good mix of carbohydrates, fats, and proteins. It is also rich in vitamins and minerals, making it a nutritious choice for a family meal.

Summary

Cuban-style Picadillo is a delicious and comforting dish that is perfect for a family meal or for entertaining guests. It is easy to make and can be customized to suit your taste preferences. Serve it with rice, beans, and a salad for a complete meal that everyone will love.

How did I get this recipe?

I distinctly remember the moment I stumbled upon this recipe for Cuban-style Picadillo. It was a warm summer day, and I was visiting my friend Maria in Miami. Maria had invited me over for dinner, and as soon as I walked into her kitchen, I was hit with the most amazing aroma.

Maria was in the midst of cooking up a batch of Picadillo, a traditional Cuban dish made with ground beef, tomatoes, onions, peppers, and a variety of spices. The smell of the simmering meat and spices filled the air, and I couldn't wait to try it.

As we sat down to eat, Maria explained to me how she had learned to make Picadillo from her grandmother, who had brought the recipe with her from Cuba. She shared with me the history of the dish and the special ingredients that made it so delicious.

I was hooked from the first bite. The savory meat, the sweetness of the raisins, the tang of the olives - it was a perfect balance of flavors. I begged Maria to teach me how to make it, and she graciously agreed.

Over the next few hours, Maria guided me through the process of making Picadillo. She showed me how to brown the ground beef, sauté the onions and peppers, and add in the tomatoes and spices. She explained the importance of letting the flavors meld together and how to adjust the seasonings to taste.

As we sat down to enjoy the finished dish, I couldn't believe that I had made something so delicious. Maria smiled at me and said, "Now you have a taste of Cuba in your own kitchen."

From that day on, Picadillo became a staple in my recipe repertoire. I made it for my family, for my friends, for anyone who would try it. Each time I made it, I thought of Maria and her grandmother, and the special bond that food can create between people.

As the years passed, I continued to make Picadillo, adding my own twists and variations to the recipe. I experimented with different spices, tried out new ingredients, and even made a vegetarian version for my daughter who had become a vegetarian.

But no matter how many times I made it or how many variations I tried, the original recipe that Maria had taught me remained my favorite. It was a taste of my friend, of her family, of a culture that I had come to love.

And so, whenever I make Picadillo, I think of that warm summer day in Miami, of Maria and her grandmother, and of the joy that sharing food can bring. It's a recipe that has traveled with me through the years, a reminder of the power of food to connect us to our past, to our friends, and to the world around us. And for that, I am forever grateful.