Cuban Picadillo

 A delicious, warm and hearty dish that goes by the name of Cuban Picadillo.  Generously seasoned ground beef hash that is stewed in tomato sauce, sofrito, olives and peppers. Freezer friendly and suitable to bulk batch cooking if required!

I remember the first time I tried this Cuban recipe, it was when I visited Cuba a few years ago. They say the best food to eat is outside of the tourist area and this definitely rings true.

Latin American food is a new learning curve for me, but one that I enjoy immensely.

What is Cuban picadillo

A hash cuisine made from ground meat – pork, beef or turkey. The meat is generously seasoned and slow cooked in tomato sauce and wine with capers, olives and raisins.

The flavours are bold and unforgettable if I do say so myself so stick around if you want to make the best version of this dishh.

 Picadillo is actually a Spanish cuisine that was brought to the Spanish colonies including Puerto Rico. Similar to the other Caribbean islands, each island has their own version of how to make this wonderful dish.

This is a Cuban style picadillo which has its own adaptation to suit. Keep in mind these are modifications that don’t stray too far away from the traditional recipe and using ingredients that you will most likely have in your pantry/spice rack.

Sofrito is a must – As with many Latin American dishes, sofrito which is an aromatic sauce consisting of bell peppers, onions, tomatoes, garlic and herbs form the base of almost any dish. The softrito will need to be prepped before browning the ground beef.

Adobo seasoning

What really gives this Cuban style recipe a kick, along with the sofrito is adobo seasoning which I have included below. Adobo seasoning is a combination of commonly used Latin American herbs/spice including garlic, cumin and oregano.

Although most picadillo recipes tend to use individual herb and spices as opposed to pre-blended seasoning I found a few tablespoons of the homemade adobo seasoning really helped to deepen the flavour.

Adobo seasoning mix 

• 2 teaspoons himalayan pink salt,
• 1 tablespoon paprika
• 2 teaspoons black pepper
• 1 1/2 teaspoon onion powder
• 1 1/2 teaspoon oregano
• 1 1/2 teaspoon cumin
• 1 teaspoon garlic
• 1/2 teaspoon chilli powder

Wine free version

Red or white wine is added near towards the final stage of cooking, I rarely cook food with alcohol, it’simply a personal decision.

More often than not I’ve found grape juice is a really good foolproof substitute and in this case I successfully used red grape juice. I feel that by not using alcohol keeps the recipe in the constricts of what a healthy Cuban picadillo should be.

If alcohol isn’t an issue with you that’s perfectly okay, simply go ahead and use as per instructions.

Serving suggestions

Potato (paleo option)

Cuban Black Beans (gluten free)

Cauliflower Rice

Brown Rice (gluten free)

Oven Baked Plantain (gluten free, keto)

Vegetables (keto, gluten free)

How to make Cuban picadillo 

Season the minced beef with the adobe dry rub then heat coconut oil in a skillet along with the bay leaves, garlic and onion and sautee

Proceed to slowly incorporate all of the beef into the skillet and brown.

Once seared, add the green bell peppers, tomato and the rest of the herbs. This are the ingredients to form the sofrito.

Finally add the olives/capers, raisins and grape juice before leaving to simmer.

More healthy latin recipes you may like

Dominican Mangu

Pastelon (Platain Lasagna)

Arroz Con Coco

Cuban Black Bean Soup

Besitos de Coco(vegan coconut macaroons)

Moros y Cristianos

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Cuban Picadillo

Learn to make the best Picadillo recipe - paleo, gluten free

5 from 2 votes

Print Pin Rate

Course: Main Entree

Cuisine: Cuban

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 4 servings

Calories: 497kcal

Author: Charla

Ingredients

• 1 lb of minced beef washed(grass fed if possible)1 lb of minced beef washed(grass fed if possible)
• Adobo seasoning see post, use allAdobo seasoning see post, use all
• 1 onion chopped1 onion chopped
• 5 garlic cloves minced5 garlic cloves minced
• 1 green bell pepper chopped1 green bell pepper chopped
• 1/2 tsp cumin1/2 tsp cumin
• 1/2 tsp oregano1/2 tsp oregano
• 2 bay leaves2 bay leaves
• 1 small can of chopped tomatoes1 small can of chopped tomatoes
• 1/3 cup of olives or capers1/3 cup of olives or capers
• 1/2 cup of raisins1/2 cup of raisins
• 1/2 cup of red grape juice see post, can use red wine1/2 cup of red grape juice see post, can use red wine
• 2 tsp parsley optional2 tsp parsley optional
• 3 tbsp coconut oil can use olive oil if you prefer3 tbsp coconut oil can use olive oil if you prefer

Instructions

• Start by placing the ground meat in a large bowl. Use your hands to work in the adobo seasoning. Really work the dry rub in by breaking down the slab of minced beef then set aside. Melt the coconut oil in a large skillet/pan on medium heat, then add the onions, garlic and bay leaf and sautee for 1 minute.
• Add the beef and proceed to seal and brown the meat with the other ingredients. This should take 4-5 minutes.
• Once the meat has darkened add the green bell pepper then pour in the chopped tomato and evenly coat the minced beef in the sauce.
• Sprinkle the cumin, oregano and parsley into the pan and stir.
• Add the raisins and olives to the pan again, giving another good stir.
• Finally pour the red grape juice to the entire pan and bring to a rolling boil before reducing the flame to low.
• Cover the pan with lid and simmer for 15-20 minutes (checking periodically).
• Serve accordingly

Nutrition

Calories: 497kcal | Carbohydrates: 29g | Protein: 22g | Fat: 34g | Saturated Fat: 18g | Cholesterol: 81mg | Sodium: 637mg | Potassium: 789mg | Fiber: 4g | Sugar: 9g | Vitamin A: 250IU | Vitamin C: 38mg | Calcium: 87mg | Iron: 4mg

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