How to make Cuban Style Picadillo

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey reduces fat while maintaining flavor.

green olives

🥗Healthier: kalamata olives

💰Cheaper: canned black olives

Kalamata olives offer a different flavor profile.

raisins

🥗Healthier: dried cranberries

💰Cheaper: dried apricots

Dried cranberries provide a tartness that complements the dish.

tomato sauce

🥗Healthier: crushed tomatoes

💰Cheaper: tomato paste

Crushed tomatoes are fresher and lower in sugar.

Welcome to Cherry Hill home cooking; today we're making Cuban style picadillo.

Start with about 1 pound of ground beef (85/15).

Chop one large green bell pepper and one large white onion into small dices.

Prepare one large russet potato, chopped into small pieces.

Evelyn always deep-fried her potatoes; heat oil for frying.

Add the chopped bell pepper and onion to a pan on medium-high heat with about a tablespoon of olive oil.

Cook the peppers and onions for about 2-3 minutes until softened and slightly translucent.

Add a touch of salt (about half a teaspoon) and fresh ground pepper to the vegetables.

Once the vegetables are softened, add the prepared potatoes to the pan.

In a separate bowl, mix in 2 tablespoons of dried raisins, 1 cup of canned tomato sauce, 2 teaspoons of garlic paste, and a packet of sazon seasoning.

Add oregano, bay leaf, cumin, and dried parsley to the mixture.

Pour in some dry white wine (Pinot) to the mixture.

Combine all ingredients in the pan and stir well to combine.

Cook everything together until the potatoes are tender and the flavors meld together.

Cooking Techniques

Equipment Needed

Spice Level: