Classic Cuban-Style Picadillo Recipe

Ground beef: The main protein in the dish, providing a rich and hearty base.

Onion: Adds sweetness and depth of flavor when sautéed.

Green bell pepper: Offers a mild, slightly sweet flavor and a bit of crunch.

Garlic: Infuses the dish with a robust, aromatic quality.

Tomato sauce: Creates a rich, tangy base for the picadillo.

Green olives: Adds a salty, briny contrast to the sweetness of the raisins.

Raisins: Introduces a touch of sweetness that balances the savory elements.

Ground cumin: Provides a warm, earthy flavor that is essential to the dish.

Dried oregano: Adds a hint of herbal complexity.

Salt: Enhances all the flavors in the dish.

Black pepper: Adds a mild heat and depth of flavor.

When browning the ground beef, make sure to break it up into small crumbles using a wooden spoon or spatula. This ensures even cooking and allows the meat to develop a nice, caramelized texture. Additionally, when adding the onion, green bell pepper, and garlic, sauté them until they are just starting to turn golden. This step enhances the overall flavor of the picadillo by bringing out the natural sweetness of the vegetables.

• ground beef - Substitute with ground turkey: Ground turkey is a leaner option and provides a similar texture and flavor profile.

• ground beef - Substitute with ground chicken: Ground chicken is another lean alternative that can mimic the texture of ground beef.

• onion - Substitute with shallots: Shallots have a milder flavor and can be used in the same quantity as onions.

• onion - Substitute with leeks: Leeks offer a subtle onion flavor and can be used as a direct replacement.

• green bell pepper - Substitute with red bell pepper: Red bell peppers are sweeter but provide a similar texture and color contrast.

• green bell pepper - Substitute with poblano pepper: Poblano peppers add a mild heat and a slightly different flavor profile.

• garlic - Substitute with garlic powder: Garlic powder can be used in a pinch, though fresh garlic is preferred for its robust flavor.

• garlic - Substitute with shallots: Shallots can add a mild garlic flavor when minced finely.

• tomato sauce - Substitute with crushed tomatoes: Crushed tomatoes provide a similar consistency and rich tomato flavor.

• tomato sauce - Substitute with tomato paste and water: Mixing tomato paste with water can mimic the consistency and flavor of tomato sauce.

• green olives - Substitute with kalamata olives: Kalamata olives offer a similar briny flavor but with a slightly different taste.

• green olives - Substitute with capers: Capers provide a briny and tangy flavor that can replace the olives.

• raisins - Substitute with dried cranberries: Dried cranberries offer a similar sweetness with a slight tartness.

• raisins - Substitute with dried currants: Dried currants are smaller but provide a similar sweet flavor.

• ground cumin - Substitute with ground coriander: Ground coriander has a different flavor but can add a similar earthy note.

• ground cumin - Substitute with chili powder: Chili powder often contains cumin and can provide a similar depth of flavor.

• dried oregano - Substitute with dried thyme: Dried thyme offers a different but complementary herbal flavor.

• dried oregano - Substitute with Italian seasoning: Italian seasoning contains oregano and other herbs that can enhance the dish.

• salt - Substitute with soy sauce: Soy sauce can add saltiness along with umami flavor.

• salt - Substitute with sea salt: Sea salt can be used as a direct replacement for table salt.

• black pepper - Substitute with white pepper: White pepper provides a similar heat without the black specks.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds heat but should be used sparingly as it is spicier.

• Allow the picadillo to cool completely before storing. This helps to prevent condensation, which can make the dish soggy.
• Transfer the cooled picadillo into airtight containers. For optimal freshness, use containers that are the right size to minimize air space.
• Label the containers with the date of preparation. This will help you keep track of how long the picadillo has been stored.
• Store the containers in the refrigerator if you plan to consume the picadillo within 3-4 days. The flavors will meld together beautifully during this time.
• For longer storage, place the containers in the freezer. The picadillo can be frozen for up to 3 months without losing its delicious taste and texture.
• When ready to reheat, thaw the frozen picadillo in the refrigerator overnight. This gradual thawing process helps maintain the integrity of the dish.
• Reheat the picadillo in a skillet over medium heat, stirring occasionally to ensure even heating. You can also reheat it in the microwave, but be sure to stir halfway through to distribute the heat.
• If the picadillo appears too thick after reheating, add a splash of tomato sauce or a bit of water to reach the desired consistency.
• Serve the reheated picadillo hot, pairing it with freshly cooked rice or warm tortillas for a comforting and satisfying meal.

• Stovetop Method: Place the picadillo in a skillet over medium heat. Add a splash of water or beef broth to prevent it from drying out. Stir occasionally until heated through, about 5-7 minutes.

• Microwave Method: Transfer the picadillo to a microwave-safe dish. Cover with a microwave-safe lid or plastic wrap with a small vent. Heat on medium power for 2-3 minutes, stirring halfway through to ensure even heating. Add a bit of water if needed to keep it moist.

• Oven Method: Preheat your oven to 350°F (175°C). Place the picadillo in an oven-safe dish and cover with aluminum foil. Bake for 15-20 minutes or until heated through. Stir halfway through the reheating process to ensure even warming.

• Slow Cooker Method: Transfer the picadillo to a slow cooker. Set it on low and heat for 1-2 hours, stirring occasionally. This method is great for maintaining the dish's moisture and flavor.

• Double Boiler Method: Place the picadillo in a heatproof bowl. Set the bowl over a pot of simmering water, ensuring the bottom of the bowl does not touch the water. Stir occasionally until heated through, which should take about 10-15 minutes. This gentle method helps retain the dish's texture and moisture.

• Large skillet: A wide, flat-bottomed pan used for browning the ground beef and cooking the vegetables evenly.

• Wooden spoon: A sturdy utensil for stirring the ingredients without scratching the skillet.

• Knife: Essential for chopping the onion and green bell pepper, and mincing the garlic.

• Cutting board: A safe surface for chopping vegetables and mincing garlic.

• Can opener: Used to open the can of tomato sauce.

• Measuring spoons: Necessary for accurately measuring the ground cumin, dried oregano, salt, and black pepper.

• Mixing bowl: Handy for holding the chopped vegetables before adding them to the skillet.

• Spatula: Useful for scraping down the sides of the skillet and ensuring all ingredients are well mixed.

• Colander: Used to drain excess fat from the browned ground beef.

• Serving spoon: Ideal for serving the finished picadillo with rice or tortillas.

Pre-chop vegetables: Chop the onion, green bell pepper, and garlic in advance and store them in the fridge.

Use pre-made tomato sauce: Opt for a high-quality canned tomato sauce to save time on preparation.

Batch cook: Double the recipe and freeze half for a quick meal later.

Pre-measure spices: Measure out the ground cumin, dried oregano, salt, and black pepper ahead of time.

Quick rice: Use instant or pre-cooked rice to serve with the picadillo.