Authentic Cuban Picadillo (Ground Beef)
A classic one pan Cuban dish that is packed with flavor and textures. Make this dish and you'll never ground beef the same.
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Course Entree, Main Course
Cuisine cuban, hispanic
- 2 tbsp olive oil
- 1 medium yellow onion diced
- 1/2 red bell pepper diced
- 1/2 green bell pepper diced
- 1 tbsp tomato paste
- 4 garlic cloves finely minced
- 2 tsp cumin
- 2 tsp oregano
- salt & pepper to taste
- 2 bay leaves
- 1/2 cup dry white cooking wine
- 24 oz ground beef
- 5 oz tomato sauce
- 1/3 cup raisins
- 1/2 cup green pitted olives sliced plus 2 tbsp brine
- 1 large Yukon gold potato peeled & cut into small cubes
In a large pan, heat up oliive oil on medium high heat until shimmering.
Add onion & bell peppers and cook until softened. Incorporate fresh garlic, seasonings, tomato paste and bay leaves.
Cook down for a few minutes to remove any acid or bitter taste from the tomato paste.
Use dry cooking wine to deglaze any bits from the bottom of the pan.
Once most of it has evaporated add ground beef & break it up with a wooden spoon until browned.
Season to taste with salt & pepper.
Pour in tomato sauce, olives (along with its brine), raisins and potato chunks.
Mix until combined & simmer covered for 10-12 minutes until potatoes are fork tender.
Serve with rice, beans and plantains.
Keyword cuban, ground beef, potatoes