This isn’t a glorified chili, even if your gut instinct is to call it one. Picadillo is even more than a simple tailgate bowl of beef and beans; however, what it does have in common with a
classic chili—or any chili for that matter—is that it contains accessible ingredients you probably already have on hand. Anyone you serve it to will love it. There are a few nuances to this dish that make it so special, from the zingy briny capers and olives to pops of sweet, tender raisins, while the beef base is encased in the warmth of cumin and allspice. Here are a few reasons you may consider picadillo as a weeknight meal.
What’s usually used in picadillo?
A traditional Cuban picadillo will contain warmer spices, like cumin, cinnamon, or allspice. It will also include raisins, olives, and capers for a sweet and briny essence. Mexican picadillo often features boiled potatoes and a little more spice via fresh chiles or chili powder. It can be made into burritos or tacos or eaten with rice. Filipino picadillo is also common and takes on some inspo from Cuban culture. Even though the dish resembles the Cuban, Mexican, or Spanish elements of picadillo, it also encompasses flavors of soy sauce or fish sauce.
How to serve:
If you have the time, make the picadillo spread, which includes beautifully steamed white rice, black beans, maduros, or yuca con mojo (a personal favorite). It will turn your picadillo world upside down (I promise). But if you’re more of a finger food, empanada-loving person, then this just became a filling you should use to your advantage.
Don’t overcook the meat:
It’s easy to overcook ground beef, so make sure to cook it low and slow. This recipe calls for leaner ground beef, but if you prefer a little more indulgence, you can use 80/20; if you go that route, you will have something a little more tender and may require you to drain some of the excess grease.
Storage:
Store the picadillo in an airtight container in the refrigerator up to 5 days. It will also freeze well for a meal the following week, or up to 1 month. Make sure to thaw overnight in the refrigerator prior to reheating low and slow on the stove.
Made this recipe? Let us know in the comments below!
This isn’t a glorified chili, even if your gut instinct is to call it one. Picadillo is even more than a simple tailgate bowl of beef and beans; however, what it does have in common with a
classic chili—or any chili for that matter—is that it contains accessible ingredients you probably already have on hand. Anyone you serve it to will love it. There are a few nuances to this dish that make it so special, from the zingy briny capers and olives to pops of sweet, tender raisins, while the beef base is encased in the warmth of cumin and allspice. Here are a few reasons you may consider picadillo as a weeknight meal.
What’s usually used in picadillo?
A traditional Cuban picadillo will contain warmer spices, like cumin, cinnamon, or allspice. It will also include raisins, olives, and capers for a sweet and briny essence. Mexican picadillo often features boiled potatoes and a little more spice via fresh chiles or chili powder. It can be made into burritos or tacos or eaten with rice. Filipino picadillo is also common and takes on some inspo from Cuban culture. Even though the dish resembles the Cuban, Mexican, or Spanish elements of picadillo, it also encompasses flavors of soy sauce or fish sauce.
How to serve:
If you have the time, make the picadillo spread, which includes beautifully steamed white rice, black beans, maduros, or yuca con mojo (a personal favorite). It will turn your picadillo world upside down (I promise). But if you’re more of a finger food, empanada-loving person, then this just became a filling you should use to your advantage.
Don’t overcook the meat:
It’s easy to overcook ground beef, so make sure to cook it low and slow. This recipe calls for leaner ground beef, but if you prefer a little more indulgence, you can use 80/20; if you go that route, you will have something a little more tender and may require you to drain some of the excess grease.
Storage:
Store the picadillo in an airtight container in the refrigerator up to 5 days. It will also freeze well for a meal the following week, or up to 1 month. Make sure to thaw overnight in the refrigerator prior to reheating low and slow on the stove.
Made this recipe? Let us know in the comments below!
- Yields:
-
4 – 6
serving(s)
- Prep Time:
- 10 mins
- Total Time:
- 35 mins
- Cal/Serv:
- 496
Directions
-
- Step 1
In a large pot over medium-high heat, heat oil until nearly smoking. Add onion, bell pepper, garlic, oregano, cumin, allspice, red pepper, and 1 teaspoon salt. Cook, stirring occasionally and reducing heat to medium if onions get too dark, until onions are softened and golden, about 10 minutes. Add tomato paste and cook, stirring, until paste is dark red, 1 to 2 minutes.
- Step 2Reduce heat to medium and add beef, breaking up into small pieces with a spoon; season with 1 teaspoon salt. Add tomatoes and cook, stirring frequently, until beef is cooked through, 5 to 7 minutes. Add wine and cook, stirring, until liquid is slightly reduced and mixture is saucy, 3 to 4 minutes.
- Step 3Stir in raisins, olives, and capers and cook, stirring occasionally, until warmed through, about 5 minutes; season with remaining 1/2 teaspoon salt, if needed.
- Step 4Divide rice among plates. Spoon picadillo over.
- Step 1
Related Video: Cuban Sandwich
