Cuban Picadillo Recipe | Authentic Cuban Picadillo | Anitas Delights

Introduce the dish and ingredients.

Chop the onion and red bell pepper.

Heat a 12-inch skillet over medium heat and add 2 tablespoons of oil.

Add the ground beef to the skillet and break it apart, cooking until browned on both sides for about 15 minutes total.

Remove the beef from the pan, leaving some fat behind.

Add chopped onions and bell peppers to the skillet and cook for about 5-6 minutes until tender.

Add 4 cloves of minced garlic to the vegetables at the 5-minute mark and cook until fragrant.

Return the browned beef to the skillet and mix with the vegetables.

Add a packet of Goya Sazon, salt, and generous amounts of pepper to the mixture and stir well.

Deglaze the pan with 1/2 cup of white wine, scraping up any brown bits, and let it cook down for about 1 minute.

Add 1 cup of tomato sauce and enough water or chicken broth to clean out the tomato can, mixing everything together.

Add 2 bay leaves to the mixture and cover the skillet with a lid.

Let it cook for about 20 minutes, stirring occasionally.

Meanwhile, boil a diced potato until fork-tender to serve with the picadillo.

Equipment Needed

Dietary