Description
A flavorful and savory Cuban Picadillo made with ground beef, sofrito, olives, raisins, and aromatic spices simmered together to create a comforting and hearty dish perfect for weeknight dinners or family gatherings.
Ingredients
Main Ingredients
- 1 1/2 Tbsp olive oil ($0.33)
- 1 yellow onion, small dice ($0.70)
- 1 red bell pepper, small dice ($1.48)
- 1 Tbsp garlic, minced ($0.04)
- 1 lb ground beef (80/20) ($4.49)
- 1 tsp coarse salt ($0.03)
- 1 1/2 tsp sazón (1 packet) ($0.30)
- 1 tsp adobo ($0.05)
- 1/2 cup sofrito ($1.08)
- 1/2 cup sliced pimento-stuffed green olives ($1.92)
- 1/4 cup raisins ($0.41)
- 1/2 Tbsp white vinegar ($0.09)
- 15 oz tomato sauce ($1.06)
- 2 bay leaves ($0.20)
- 1/4 cup water ($0.00)
Instructions
- Heat Oil and Cook Vegetables: Place a large skillet over medium-high heat and add the olive oil. When the oil is hot, add the diced yellow onion and red bell pepper to the pan and cook until the onions become transparent, stirring occasionally to prevent burning.
- Add Garlic: Add the minced garlic to the pan and cook for about a minute until fragrant, making sure it doesn’t burn.
- Brown the Beef: Add the ground beef to the pan and sprinkle with coarse salt, sazón, and adobo seasoning. As the beef cooks and browns, use a spoon to break up any large chunks to ensure even cooking.
- Incorporate Sofrito: Once the beef is browned thoroughly, add the sofrito to the skillet and cook, stirring constantly, for about 2 minutes until fragrant and well mixed into the beef mixture.
- Add Remaining Ingredients and Simmer: Add the sliced pimento-stuffed green olives, raisins, white vinegar, tomato sauce, bay leaves, and water. Stir to combine all ingredients thoroughly. Continue cooking on medium-low heat, stirring occasionally, for 10 minutes to let the flavors meld. Remove the pan from heat and allow the Picadillo to cool slightly before serving.
Notes
- For a less sweet Picadillo, reduce the amount of raisins or omit them altogether.
- Adjust seasoning such as salt, sazón, and adobo according to taste preference.
- Serve Picadillo over steamed white rice for a traditional Cuban meal.
- Can be refrigerated for up to 3 days or frozen for longer storage.
- Substitute ground turkey or chicken for a leaner version.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cuban
