Cuban Picadilla
4 servings
45 minutes
Cuban picadillo is a dish that embodies the rich culinary heritage of the Caribbean region. Originating from Spanish cuisine, it has gained a unique flair in Cuba with its special combination of ingredients. Tender ground beef infused with cumin, oregano, and bay leaf aromas is complemented by the sweet note of raisins and the rich spiciness of olives. Tomato sauce and white wine create a deep flavor that unfolds gradually, filling the kitchen with appetizing aromas. Served with fluffy white rice that perfectly balances the dish's rich texture, Cuban picadillo is not just food but a gastronomic journey that transports you to sunny Cuba, where passion for good cuisine meets warm hospitality.
1
Chop the onion and green bell pepper into small pieces, crush the garlic cloves with a knife. Cut the olives (preferably Spanish, stuffed or not to your taste) in half.
- Onion: 1 head
- Green pepper: 1 piece
- Garlic: 5 clove
- Olive: 100 g
2
In a high-sided pan, heat olive oil over medium heat. A cast iron skillet or pot is ideal.
- Olive oil: 3 tablespoons
3
Fry the minced meat until golden brown, stirring occasionally.
- Ground beef: 1 kg
4
Add ground cumin, ground oregano, bay leaf, onion, bell pepper, salt and pepper to taste. Cook for 10 minutes.
- Cumin (zira): 0.5 teaspoon
- Oregano: 0.5 teaspoon
- Bay leaf: 1 piece
- Onion: 1 head
- Green pepper: 1 piece
- Salt: to taste
- Ground black pepper: to taste
5
Add tomato sauce (this is not ketchup, but canned tomato sauce - you can take canned tomatoes and puree them in a blender with the juice), tomato paste, white wine, olives, and raisins (dark or light doesn't matter). Reduce the heat to low, cover with a lid, and cook for about 30 minutes, stirring occasionally.
- Tomato sauce: 1 glass
- Tomato paste: 1 tablespoon
- White wine: 1 glass
- Olive: 100 g
- Raisin: 60 g
6
Remove the bay leaf and serve with rice
- Bay leaf: 1 piece