Picadillo Cubano con Papas - Cooked by Julie episode 322

green olives

🥗Healthier: kalamata olives

💰Cheaper: canned black olives

Kalamata olives provide a similar briny flavor while being lower in sodium.

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: frozen hash browns

Sweet potatoes add nutritional value, while hash browns save prep time.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is often cheaper.

Sauté chopped red bell pepper and onion in a skillet for about 3 minutes.

Add minced fresh garlic to the skillet and cook briefly.

Add ground beef, breaking it apart with fingers; brown the meat about 95% of the way.

Season the beef with Sasson, oregano, granulated garlic, cumin, chili powder, granulated onion, salt, and black pepper to taste, along with a bay leaf.

Add tomato sauce, dry cooking wine, and water to the skillet; mix well.

Add capers and green olives; mix everything together.

Cover the skillet and let it simmer over low heat for about 45 minutes.

Soak diced potatoes in water for about 20 minutes before cooking.

Pat the soaked potatoes dry, then fry them in canola oil for about 17 minutes.

Remove excess oil from the fried potatoes before serving.

Serve the Picadillo with white rice, avocado salad, and fried plantains.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary