Savory Picadillo Recipe

Picadillo

Prep: 10 mins | Cook: PT0S | Total: 35 mins | Serves: 4 - 6 serving(s) | Cuisine: Caribbean Cuisine, Cuban Cuisine, Latin American Cuisine, Mexican Cuisine, Mediterranean Cuisine, Spanish Cuisine, Asian Cuisine, Southeast Asian Cuisine, Filipino Cuisine, European Cuisine

The picadillo you get at a restaurant is fine, but it often plays it safe—mild, a little dry, and oddly shy with its seasonings. Making it at home, however, is a completely different story. This homemade picadillo is bold, aromatic, and deeply satisfying. It begins with the classic *sofrito* base of finely chopped yellow onion and red bell pepper, which melts into a sweet, tender foundation as it cooks in extra-virgin olive oil. The real magic, though, is in the spice rack. A pinch of dried oregano, warm ground cumin, and just a hint of ground allspice and red pepper flakes create a flavor profile that is uniquely complex. That subtle allspice note is the secret—it gives this picadillo a warmth that a standard store-bought seasoning packet could never replicate. By making it yourself, you control the heat and the depth, and the payoff is a dish with far more character, at a fraction of the price.

Picadillo

Ingredients

• Three tablespoons of pure olive oil with a high oleic acid content
• A single medium-sized yellow onion, diced into small pieces
• One small crimson bell pepper, with seeds and inner membranes discarded, chopped into tiny fragments
• Five cloves of garlic, minced into fine particles
• One and a half teaspoons of dried, crushed oregano leaves
• One and a half teaspoons of powdered, ground cumin seeds
• Half a teaspoon of ground, powdered allspice
• A quarter teaspoon of fragmented, dried red pepper or cayenne
• Two and a half teaspoons of flaky, kosher-style salt, to be used in separate amounts
• Three tablespoons of concentrated, pureed tomato
• One pound of minced, lean beef containing eighty-five percent lean meat
• One and a half cups of canned, pre-diced tomatoes
• One third of a cup of dry, fermented white grape wine
• One third of a cup of dried, dark-colored grapes
• One third of a cup of pitted, halved green olives
• Two tablespoons of capers, drained of excess liquid
• Cooked, white grains of rice, for use as an accompaniment

Instructions

Step 1

With your onion, bell pepper, and garlic chopped and ready, set a large pot over medium-high heat and pour in the oil—let it heat until it shimmers and just begins to smoke. Toss in the veggies along with the oregano, cumin, allspice, red pepper flakes, and a teaspoon of salt. Cook, stirring now and then, and dial the heat back to medium if the onions start to get too dark; you want them softened and golden, about 10 minutes. Stir in the tomato paste and keep it moving until it turns a deep, dark red, 1 to 2 minutes.

Step 2

Before you start, have your tomatoes and wine measured and at the ready. Reduce the heat to medium, add the beef, and break it into small pieces with a spoon; season with 1 teaspoon salt. Stir in the tomatoes and cook, stirring frequently, for 5 to 7 minutes—you’ll see the beef turn from pink to fully browned and cooked through. Pour in the wine and keep stirring for 3 to 4 minutes, until the liquid has reduced into a slightly thick, glossy sauce that clings to the meat.

Step 3

Before you start, have your raisins, olives, and capers measured and ready to go. Toss them into the skillet with the picadillo, stirring so everything gets evenly mixed. Let it cook over medium-low heat, stirring every minute or so, until the raisins plump up and the olives smell wonderfully briny, about 5 minutes. Give it a taste, then add that last 1/2 teaspoon of salt only if you feel it needs a little extra lift.

Step 4

When you’re ready to serve, scoop about a cup of warm rice onto each plate, mounding it slightly in the center. Then use a big spoon to pile the picadillo right over the top, making sure every serving gets a good share of the saucy beef, peppers, and olives. Serve immediately while it’s still hot and juicy.

Nutrition Information

calories: 544 Calories

fat: 35 g

carbohydrate: 28 g

protein: 23 g

fiber: 5 g

sugar: 14 g

Shop This Recipe

• Small Red Bell Pepper Seeds And Ribs Removed Finely Chopped
• Crushed Red Pepper Flakes Cayenne Pepper
• Medium Yellow Onion Finely Chopped
• Pot
• C. Green Olives Pitted Halved

My Tip

When cooking Picadillo, stir the garlic constantly to prevent burning. This ensures a deep flavor.

Leftovers

To store leftover Picadillo, use a glass container with a tight-fitting lid to preserve flavors. Reheat in the microwave or oven to retain texture.

Make It Your Own

Swap ground beef for chorizo to add a spicy twist. Use gluten-free soy sauce for a gluten-free option.

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