|Nutritional Guidelines (per serving)|
|Servings: 4 to 6 servings Cuban picadillo|
|Amount per serving|
|% Daily Value*|
|Total Fat 12g||15%|
|Saturated Fat 4g||20%|
|Total Carbohydrate 25g||9%|
|Dietary Fiber 3g||12%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This recipe is for a traditional Cuban-style picadillo made with ground beef and known as picadillo santiaguero.
Picadillo is a Cuban-style hash made with ground meat (beef or pork or both), olives, onions and in this recipe, potatoes are used.
The name picadillo comes from the Spanish verb picar, which means to mince into small pieces. Picadillo is common across Latin cultures with variations.
- 1 pound ground beef
- 1 teaspoon oregano
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 tablespoon olive oil for sautéing
- 1 medium white onion (finely chopped)
- 1 small green pepper (finely chopped)
- 4 cloves garlic (minced)
- 1/2 cup beef stock
- 3/4 cup tomato sauce
- 2 small potatoes (peeled and diced)
- 8 to 10 green olives (pitted)
In a medium mixing bowl, combine the ground beef, oregano, cumin, salt, and pepper.
In a frying pan, heat 1 tablespoon olive oil (or more if necessary). Sauté the onions, green pepper, and garlic until soft.
Add the ground beef mixture, beef stock, and tomato sauce. Cover and cook over medium-low heat for 15 minutes.
Add the diced potatoes. Cover and cook another 15 minutes, or until the potatoes are done.
Remove the cover. Add the olives and cook uncovered 15 minutes or until the liquid is fully evaporated, but the meat is still moist.
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