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Picadillo

Flavorful Picadillo: A Cozy Comfort Food Delight

This Picadillo recipe is a comforting dish celebrated across Latin America, blending savory ground beef, spices, raisins, and olives for a delicious family experience.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Latin American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Aromatics
  • 2 Tbsp extra-virgin olive oil Feel free to use any neutral oil if preferred.
  • 1 medium yellow onion, finely chopped Substitute with shallots for a milder taste.
  • 1 small red bell pepper, finely chopped Any bell pepper variety works beautifully.
  • 5 garlic cloves, finely chopped Adjust the quantity based on your preference.
For the Spice Blend
  • 1.5 tsp dried oregano Italian seasoning can be a great substitute.
  • 1.5 tsp ground cumin Use coriander for a slightly different twist.
  • 0.5 tsp ground allspice Nutmeg can work as a substitution.
  • 0.25 tsp crushed red pepper flakes or cayenne pepper Omit for a milder dish.
  • 2.5 tsp kosher salt Reduce for a low-sodium option.
Main Ingredients
  • 3 Tbsp tomato paste Can be replaced with fresh tomatoes if available.
  • 1 lb ground beef, 85% lean Substitute with ground turkey or plant-based options for a healthier twist.
  • 1.5 cups canned diced tomatoes Fresh diced tomatoes can be a great alternative.
  • 0.33 cup dry white wine Broth can be used for a non-alcoholic version.
For the Sweet and Savory
  • 0.33 cup dark raisins Currants or dried cranberries can be used as alternatives.
  • 0.33 cup green olives, pitted and halved Black olives also work well in this dish.
  • 2 Tbsp capers, drained Feel free to omit if they're not to your liking.

Equipment

  • large pot

Method
 

Step-by-Step Instructions for Picadillo
  1. In a large pot, heat 2 tablespoons of extra-virgin olive oil over medium heat. Once shimmering, add the finely chopped onion, red bell pepper, and garlic. Sauté for about 10 minutes, stirring occasionally, until the onion turns soft and golden.
  2. Stir in 1½ teaspoons of dried oregano, 1½ teaspoons of ground cumin, ½ teaspoon of ground allspice, ¼ teaspoon of crushed red pepper flakes, and 1 teaspoon of salt. Cook for an additional 1-2 minutes.
  3. Increase the heat slightly, then add 1 pound of ground beef to the pot, breaking it into small pieces with a wooden spoon. Continue cooking for about 5-7 minutes, or until the beef is browned.
  4. Pour in ⅓ cup of dry white wine, stirring to deglaze the pan while scraping up any browned bits. Let the mixture simmer for 3-4 minutes.
  5. Add in ⅓ cup of dark raisins, ⅓ cup of halved green olives, and 2 tablespoons of drained capers. Stir well to combine and let everything cook for another 2-3 minutes.
  6. Spoon the warm mixture over fluffy white rice, or tuck it into warm tortillas.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 10gVitamin A: 300IUVitamin C: 25mgCalcium: 30mgIron: 3mg

Notes

Allow the Picadillo to cool completely before sealing it in a container to preserve its flavors. Enjoy it in various ways for a comforting meal.

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