Introduction
Picadillo is a vibrant Latin American dish, perfect for family dinners, taco fillings, or meal prep. This hearty, savory dish, featuring ground beef, tomatoes, and warm spices, delivers a rich, comforting flavor with a delightful mix of textures. Presented in a white ceramic bowl, optionally garnished with fresh cilantro or lime wedges, this Picadillo recipe offers a colorful, appetizing aesthetic that elevates any table. This recipe provides a simple homemade version with accessible ingredients, adaptable for dietary preferences, ideal for home cooks seeking a crowd-pleasing dish that brings bold, Latin-inspired flavors to any occasion.
Ingredients
For the Picadillo:
- 1 lb ground beef (85% lean)
- 2 tbsp olive oil
- 1 medium yellow onion, finely chopped
- 1 green bell pepper, finely chopped
- 2 garlic cloves, minced
- 1 (14.5 oz) can diced tomatoes, drained
- 2 tbsp tomato paste
- 1/2 cup green olives, sliced
- 1/4 cup raisins (optional, for sweet-savory balance)
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp ground cinnamon (optional)
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 cup beef or chicken broth
For Serving:
- Optional: Fresh cilantro, lime wedges
- Suggested Accompaniments: White rice, tortillas, fried plantains
- Suggested Pairings: Red wine, sparkling water
- Suggested Aesthetic: Serve in a white ceramic bowl
- Suggested Equipment: Large skillet, wooden spoon, knife, cutting board, measuring cups/spoons
Step-by-Step Process
- Cook Beef: Heat olive oil in a large skillet over medium heat. Add ground beef and cook for 5–7 minutes, breaking it apart with a wooden spoon, until browned. Drain excess fat if desired.
- Sauté Vegetables: Add onion and bell pepper to the skillet. Cook for 4–5 minutes, stirring occasionally, until softened. Add minced garlic and cook for 1 minute until fragrant.
- Add Tomatoes and Seasonings: Stir in diced tomatoes, tomato paste, olives, raisins (if using), cumin, oregano, cinnamon (if using), salt, and pepper. Mix well to combine.
- Taste and Adjust: Taste the mixture and adjust with a pinch more salt, pepper, or cumin to ensure a balanced flavor.
- Simmer: Pour in broth and bring to a gentle simmer. Reduce the heat to low, cover, and simmer for 15–20 minutes, stirring occasionally, until flavors meld and the sauce thickens.
- Check Consistency: If the mixture is too dry, add 1–2 tbsp more broth; if too wet, simmer uncovered for 5 minutes.
- Serve: Transfer the Picadillo to a white ceramic bowl. Optionally garnish with fresh cilantro or lime wedges. Serve with white rice, tortillas, fried plantains, red wine, or sparkling water.
Tips for Better Picadillo
- Use 85% lean ground beef for a balance of flavor and less grease; drain excess fat for a lighter dish.
- Taste the mixture before simmering to balance savory, sweet, and spicy flavors; adjust sparingly.
- Add raisins for a traditional sweet-savory contrast, or omit for a more savory profile.
- Simmer low and slow to deepen the flavors without drying out the mixture.
- Present in a white ceramic bowl to highlight the rich colors and vibrant garnishes.
- Make ahead: Prepare the Picadillo up to 2 days in advance; store in the fridge and reheat gently before serving.
- Use green olives with pimentos for a tangy, authentic touch.
- Enhance aesthetic: Garnish with cilantro or lime for a fresh, colorful pop.
Variations and Customization
- Gluten-Free Picadillo: Naturally gluten-free; ensure broth and other ingredients are certified gluten-free.
- Vegan Picadillo: Replace ground beef with plant-based ground meat or lentils and use vegetable broth.
- Low-Sodium Picadillo: Use low-sodium broth and reduce salt to a pinch; ensure olives are low-sodium.
- Spicy Picadillo: Add 1/2 tsp chili powder or 1 diced jalapeño with the bell pepper for heat.
- Vegetable Picadillo: Add 1 cup diced carrots or zucchini with the onion for extra veggies.
- Turkey Picadillo: Substitute ground beef with ground turkey for a leaner option.
- Cuban-Style Picadillo: Add 1/2 cup diced potatoes and cook until tender during simmering.
- Mexican-Style Picadillo: Include 1 tsp smoked paprika and 1/4 cup chopped cilantro in the seasoning.
Storage and Serving Tips
- Store leftovers in an airtight container in the fridge for up to 4 days; reheat on the stove over low heat or in the microwave.
- Freeze in freezer-safe containers for up to 3 months; thaw in the fridge overnight and reheat gently.
- Serve warm for the best, rich, comforting flavor.
- Use as a taco filling, topping for rice, or a standalone main dish.
- Pair with red wine or sparkling water to complement the bold, savory flavors.
- Present in a white ceramic bowl with garnishes for a vibrant, inviting charm.
Nutritional Information
Based on 6 servings (1 cup each):
- Calories: 280 kcal
- Total Fat: 18g
- Saturated Fat: 6g
- Trans Fat: 0g
- Cholesterol: 50mg
- Sodium: 580mg
- Total Carbohydrates: 14g
- Dietary Fiber: 2g
- Sugars: 8g
- Protein: 16g
- Vitamin A: 10% Daily Value
- Vitamin C: 25% Daily Value
- Calcium: 6% Daily Value
- Iron: 15% Daily Value
Note: Values vary by ingredient brands and substitutions (vegan options reduce cholesterol). Moderate in calories; pair with light sides for balance.
Conclusion
This Picadillo recipe delivers a hearty, flavorful dish perfect for family dinners or taco nights, transforming simple ingredients into a comforting favorite. Its easy preparation and vibrant presentation make it a go-to. The savory beef and warm spices delight with every bite. It’s sure to be a cherished recipe, loved for its crowd-pleasing Latin charm.
Picadillo Recipe: Hearty and Flavorful
Picadillo with a hearty, flavorful taste.
Ingredients
- 1 lb ground beef 85% lean
- 2 tbsp olive oil
- 1 medium yellow onion finely chopped
- 1 green bell pepper finely chopped
- 2 garlic cloves minced
- 1 14.5 oz can diced tomatoes, drained
- 2 tbsp tomato paste
- ½ cup green olives sliced
- ¼ cup raisins optional
- 1 tsp ground cumin
- 1 tsp dried oregano
- ½ tsp ground cinnamon optional
- ½ tsp kosher salt
- ¼ tsp black pepper
- ¼ cup beef or chicken broth
- Optional: Fresh cilantro lime wedges
- Suggested Pairings: Red wine tortillas
Instructions
- Heat oil in a skillet; cook beef 5–7 minutes until browned; drain fat.
- Add onion and bell pepper; cook 4–5 minutes. Add garlic for 1 minute.
- Stir in tomatoes, tomato paste, olives, raisins, cumin, oregano, cinnamon, salt, and pepper.
- Taste and adjust with salt or cumin.
- Add broth; simmer on low for 15–20 minutes.
- Adjust consistency with broth if needed.
- Serve in a white ceramic bowl with rice or tortillas.
Notes
- Use green olives for a tangy flavor.
- Store in the fridge for 4 days or freeze for 3 months.
- Try a vegan or spicy variation.
- Pair with a green salad.
