Cuban Picadillo is Sweet, Savory, Salty... it is EVERYTHING!

Heat olive oil in a large skillet until shimmering.

Add ground beef and chop it up with a spoon or fork until crumbled, cooking over medium heat until no longer pink and slightly golden brown.

Using a slotted spoon, transfer the cooked ground beef to a bowl and set aside.

Drain off about 2 tablespoons of fat from the skillet.

Add onion to the skillet and cook for about 4 to 5 minutes until softened.

Stir in bell pepper and cook for 2 minutes more.

Add garlic, bay leaf, cumin, and oregano, cooking for another minute.

Stir in tomato paste and cook for about 2 to 3 minutes until it turns a deep burgundy color.

Add cayenne pepper and return the ground beef to the skillet, stirring to combine and cooking for 1 minute or until the wine reduces by about half.

Stir in tomatoes, Worcestershire sauce, raisins, olives, capers, the brine from the capers, and potatoes.

Cover and reduce heat, cooking until potatoes are fork tender, about 12 minutes.

Uncover and remove the bay leaf.

Season with salt and pepper to taste.

Serve over rice or in tortillas, adding chopped parsley on top.

Equipment Needed

Dietary