This Cuban Picadillo recipe is a mouthwatering, savory-sweet mélange of ground beef, piquant spices, zesty green olives, a smattering of raisins, and the rich touch of tomato sauce, all culminating in a delightful symphony of flavors. With its vibrant ingredients, it’s no wonder this dish, crowned with a touch of boiled egg, has won hearts over dinner tables worldwide. Perfect served over a fluffy bed of rice, Cuban Picadillo is your ideal weeknight treasure, ready in less than 30 minutes.
Budget Information
Making our Cuban Picadillo at home is not only a burst of flavor but also kind on the wallet. The total cost for this recipe is approximately $11.50, with each serving costing around $1.92, assuming a yield of 6 servings. Here’s a breakdown:
– Ground beef (1 lb): $6.00
– Green olives (1/2 cup): $1.00
– Raisins (1/4 cup): $0.50
– Tomato paste (2 tablespoons): $0.60
– Onion (1 medium): $0.50
– Bell Pepper (1 large): $0.80
– Spices and Oil: $1.00
– Boiled egg (1): $0.60 (all prices are estimated based on 2024 prices)
Why This Recipe Works
Picture this: a sizzling pan of Picadillo, its aroma rich with spices wafting through your kitchen, each component balancing the next in a tantalizing tango of taste. This recipe works because it packs a punch of complementary flavors—salty, sweet, and tangy—all in one dish. The olives lend their brininess, which pairs so wonderfully with the sweet raisins, ensuring every mouthful is a unique dance of deliciousness. It’s a straightforward, one-pot wonder that ensures minimal mess and maximum taste on your table, ticking both boxes for flavor and convenience.
Ingredients + Optional Substitutions
The magic of Cuban Picadillo comes alive with the following ensemble:
Ground beef (1 lb) – $6.00: Offers robust flavor; swap with ground chicken or a plant-based alternative for a lighter touch.
Green olives (1/2 cup) – $1.00: Pivotal for the dish’s complexity; substitute with capers if desired.
Raisins (1/4 cup) – $0.50: Provides the contrasting sweet note; cranberries or dried cherries are great alternatives.
Tomato paste (2 tablespoons) – $0.60: Ensures a luscious sauce; if needed, use crushed tomatoes or pureed vegetables.
Bell pepper (1) – $0.80: Adds sweetness and depth; any color pepper will do.
Onion (1 medium) – $0.50: Forms the aromatic base; any onion variety will suffice.
Boiled Egg (1) – $0.60: An optional extra richness; you can omit if eggs aren’t your thing.
Spices and Oil – $1.00: Essential for savoriness; feel free to increase or decrease as per preference.
Step-by-Step Recipe Instructions
Step 1: Gather your ingredients and prep your space. Chop the bell pepper and onion into uniform dice so they cook evenly. Pat the potatoes dry to ensure they get crispy and golden.
Step 2: In a large sauté pan, heat a few tablespoons of oil over medium heat until shimmering. Add your diced potatoes to the pan with a pinch of salt and cook them for 5-7 minutes, flipping until beautifully crisp on all sides. Once done, remove them with a slotted spoon and set aside on paper towels to drain excess oil.
Step 3: In the same pan, add a touch more oil if needed. Toss in your diced onion, garlic, and bell pepper and sauté until they become tender and aromatic, around 5 minutes. The base should be fragrant with hints of sweetness from the veggies.
Step 4: Increase the heat slightly. Incorporate the ground beef into the pan, breaking apart clumps with a spoon. Season with spices including cumin, coriander, and paprika, stirring occasionally, until the meat is browned and cooked thoroughly.
Step 5: Stir in the tomato paste and just enough broth to create a glossy sauce, allowing it to come to a gentle simmer. Add in the green olives and raisins; let the mixture meld together for about 10 minutes, deepening in flavor.
Step 6: Gently fold in the prepared potatoes and, if using, the chopped boiled egg. Drizzle red wine vinegar for an extra layer of zest, tasting and adjusting seasoning as your heart desires. Serve over a soft bed of rice and enjoy!
Nutritional Facts
– Calories: 400 per serving
– Protein: 24g
– Carbohydrates: 22g
– Total Fats: 25g
– Saturated Fat: 9g
– Fiber: 3g
– Sugar: 9g
– Sodium: 850mg
Storage and Reheating Tips
Got leftovers? Lucky you! Store your Picadillo in an airtight container in the refrigerator for up to 4 days. When reheating, zap in the microwave on medium power, covered, to retain moisture or gently warm on the stovetop over low heat, adding a splash of water or broth if needed.
Serving Suggestions
This Cuban Picadillo is a flavor powerhouse that delights on a simple bed of white or brown rice. Consider pairing it with crispy tostones or sweet maduros (fried plantains) for a complete Cuban experience. A refreshing salad with citrus dressing adds a zesty contrast that’ll have your taste buds dancing.
Reader Tips or Helpful Notes
Did potato cubes come out a little soggy? Make sure to dry them thoroughly to ensure they achieve that beautiful crispiness. Customize your spice level: add a dash of chili powder for a spicy kick or omit if you’re cooking for milder palates. Remember, a splash of lime juice at the end can elevate the dish, infusing vibrant citrus notes.
Recipe FAQs
1. Can I make Cuban Picadillo vegetarian?
Absolutely! Swap the ground beef with a plant-based ground meat alternative. It’ll soak up all those incredible flavors.
2. What’s the best type of olive to use?
Go for pimento-stuffed green olives for an additional pop of flavor. Their brine complements the dish impeccably.
3. Is the boiled egg essential?
It’s optional but recommended for added richness. If boiled eggs aren’t your thing, feel free to skip.
4. Can I freeze Picadillo?
Yes, you can! Pack cooled Picadillo in freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
5. How can I make the dish spicier?
If you crave heat, throw in some diced jalapeños with the onions, or sprinkle a pinch of cayenne pepper along with the spices.
