Cuban Picadillo Recipe with Potatoes
This Cuban Picadillo Recipe is a flavorful one-pan dish made with savory ground beef, green olives, raisins, and potatoes simmered in a rich tomato sauce. Perfect for a quick weeknight dinner, it pairs deliciously with rice, plantains, or tortillas.
Servings: 6 servings
Equipment
- Lodge 3 Quart Enameled Cast Iron Dutch Oven with Lid I LOVE all of my Lodge products
Ingredients
- ¼ cup olive oil
- 2 yellow Idaho potatoes (about 1 cup) peeled and cut into 1-inch cubes
- 1 pound lean ground beef
- 1 white onion finely diced
- 1 red bell pepper deseeded and finely diced
- 1 yellow bell pepper deseeded and finely diced
- 3 cloves garlic minced
- 1 teaspoon oregano
- 1 teaspoon salt plus more to taste
- ½ teaspoon black pepper
- ½ teaspoon cumin powder
- 1 cup tomato sauce
- 1 cup low-sodium beef broth plus more if needed
- ¼ cup dry white wine optional, substitute with extra broth
- 1 bay leaf
- ½ cup green olives
- ¼ cup raisins
- 3 tablespoon capers optional
Instructions
- In a large skillet or sauté pan, heat 1/4 cup of olive oil over medium heat. Add the cubed potatoes and cook, stirring occasionally, until golden brown and slightly crispy on the edges (about 7-10 minutes). Remove the potatoes with a slotted spoon and set aside on a paper towel-lined plate to drain excess oil.
- Add the ground beef to the same skillet set over medium-high heat. Breaking it up with a wooden spoon, cook it until it's browned and no longer pink (about 5-7 minutes). Remove the beef and set aside. Drain any excess fat, leaving just 1-2 tablespoons in the pan.
- Reduce the heat to medium and add the diced onion, red bell pepper, and yellow bell pepper. Stir and cook until softened (about 6 minutes).
- Add the minced garlic, oregano, salt, black pepper, and cumin powder, stirring for 30 seconds until fragrant.
- Return the browned beef to the pan and stir in the tomato sauce, beef broth, and dry white wine. Bring to a simmer, add the bay leaf, and reduce the heat to low. Simmer uncovered for 10 minutes (or longer), stirring occasionally.
- Add the fried potatoes, green olives, raisins, and capers, and mix well. Continue to simmer for an additional 5-7 minutes, allowing the flavors to develop.
- Season to taste with salt and black pepper, and remove the bay leaf. Serve over white rice with sweet plantains or warm tortillas. Enjoy!
Notes
Yield: This recipe makes enough for about 4 hearty portions or 6 smaller servings when paired with rice and sides.
- If you have the time, let the sauce simmer for an extra 10-20 minutes. The longer it cooks, the more time the flavors have to blend.
- If you like more sauce, add a splash of extra beef broth or tomato sauce until the desired consistency is reached.
- Looking for a bit of heat? Add a pinch of red pepper flakes or a splash of hot sauce.
- Make it ahead for better flavor (and meal prep). This picadillo with potatoes tastes even better the next day as the flavors meld overnight. You can even double the recipe and store it in an airtight container in the fridge for up to 4 days.
- The most traditional way to serve authentic Cuban-style picadillo is over white rice with sweet plantains (maduros) and black beans.
- Refrigerator: Store cooled picadillo in an airtight container for up to 4 days.
- Freezing: Transfer to freezer-safe containers or resealable freezer bags. Freeze for up to 3 months. For best results, thaw overnight in the refrigerator before reheating.
- Reheating: Heat in a pan over medium-low heat, stirring occasionally, until warmed through. If needed, add a splash of beef broth or water to thin the sauce. Or, reheat in the microwave in 30-second intervals, stirring in between until hot.
Nutrition
Calories: 291kcal | Carbohydrates: 20g | Protein: 19g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 47mg | Sodium: 998mg | Potassium: 818mg | Fiber: 4g | Sugar: 4g | Vitamin A: 898IU | Vitamin C: 75mg | Calcium: 46mg | Iron: 3mg
