Discover the rich and comforting flavors of our Picadillo, a traditional Latin American dish that brings together ground beef, vegetables, and an array of spices for a delightful culinary experience. This versatile recipe is perfect for family dinners and can be enjoyed on its own or as a filling for tacos, empanadas, or over rice.
In our home, Picadillo is more than just a meal; it’s a cherished tradition. My husband and kids eagerly anticipate Picadillo night, with its enticing aroma filling the kitchen. This hearty dish has become a staple at our dinner table, bringing warmth and joy to our family meals.
Why This Picadillo
A Symphony of Flavors and Textures
- Hearty and Satisfying: A perfect blend of ground beef, vegetables, and spices for a comforting meal.
- Versatile: Can be served with rice, in tacos, or as a filling for empanadas.
- Flavorful Spices: A rich combination of cumin, smoked paprika, and oregano brings depth to the dish.
- Sweet and Savory: The addition of raisins provides a delightful contrast to the savory ingredients.
Ingredients
- 28-42 ml (2-3 tablespoons) canola oil
- 1 medium onion, chopped
- 10 grams (2 teaspoons) minced garlic
- 3 grams (1 teaspoon) cumin
- 1-2 grams (1/2 -1 tablespoon) smoked paprika
- 1 gram (1/2 teaspoon) or more cayenne pepper, adjust to taste
- 1 gram (1 teaspoon) or more oregano, adjust to taste
- 1 small green or red bell pepper, chopped
- 225 grams (1 cup) tomato sauce
- 453.59 grams (1 pound) ground beef
- 244 grams (2 cups) potatoes, optional, diced
- 125 ml (1/2 cup) broth or water
- 1 packet Sazon or beef/chicken bouillon, to taste
- 65 grams (1/2 cup) olives, chopped
- 1 green onion, diced
- 150 grams (1/2 cup) or more raisins
- 1 gram (1 tablespoon) or more cilantro, adjust to taste
Directions
- Sauté Aromatics:
- Heat 2-3 tablespoons of canola oil in a large skillet over medium heat. Add the chopped onion, minced garlic, cumin, smoked paprika, cayenne pepper, and oregano. Cook for about 1 minute, stirring frequently, until the onions are soft and fragrant.
- Cook the Beef and Vegetables:
- Add the chopped bell pepper and tomato sauce to the skillet. Bring to a simmer, then add the ground beef and diced potatoes (if using). Cook for 7-10 minutes, stirring frequently to prevent burning. Add broth or water as needed to keep the mixture moist and help cook the potatoes until they are soft and tender.
- Season and Simmer:
- Season the mixture with salt, Sazon, or beef/chicken bouillon. Adjust the seasoning to taste.
- Add Finishing Touches:
- Stir in the chopped olives, diced green onion, raisins, and cilantro. Mix well and adjust the seasoning if necessary. Remove from heat and let the flavors meld for a few minutes before serving.
Notes:
- Substitutions: Ground turkey or chicken can be used instead of beef for a lighter version.
- Serving Suggestions: Serve Picadillo over rice, with tortillas, or as a filling for empanadas and tacos.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave until warmed through.
- Nutritional Information: Picadillo is a protein-packed dish with added nutrients from the vegetables, making it a wholesome meal option.
