Classic Cuban-Style Picadillo Recipe

Ground beef: The base of the dish, providing a rich and hearty flavor.

Onion: Adds sweetness and depth to the picadillo.

Garlic: Infuses the dish with a robust, aromatic flavor.

Tomato sauce: Creates a savory and slightly tangy sauce that binds the ingredients together.

Green olives: Adds a briny, salty contrast to the sweetness of the raisins.

Raisins: Introduces a touch of sweetness that balances the savory elements.

Ground cumin: Provides a warm, earthy spice that is essential to the dish's flavor profile.

Dried oregano: Adds a subtle herbal note that complements the other spices.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a hint of heat and depth to the picadillo.

When browning the ground beef, make sure to break it up into small pieces using a wooden spoon or spatula. This ensures even cooking and allows the onion and garlic to mix more thoroughly with the meat. Additionally, to enhance the flavor, consider toasting the ground cumin and dried oregano in the skillet for about 30 seconds before adding the tomato sauce. This will release their essential oils and deepen the overall taste of the picadillo.

• ground beef - Substitute with ground turkey: Ground turkey is a leaner option and provides a similar texture and flavor profile.

• onion - Substitute with shallots: Shallots offer a milder and slightly sweeter taste compared to onions.

• garlic - Substitute with garlic powder: Garlic powder can be used if fresh garlic is unavailable, though it may lack some of the fresh garlic's pungency.

• tomato sauce - Substitute with crushed tomatoes: Crushed tomatoes can provide a similar consistency and flavor, though you may need to adjust the seasoning.

• green olives - Substitute with capers: Capers offer a briny and tangy flavor that can mimic the taste of green olives.

• raisins - Substitute with dried cranberries: Dried cranberries provide a similar sweetness and chewy texture.

• ground cumin - Substitute with ground coriander: Ground coriander has a warm, citrusy flavor that can complement the dish in a similar way to cumin.

• dried oregano - Substitute with dried thyme: Dried thyme offers a slightly different but still complementary herbal note.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also add a bit of liquid to the dish.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor but with a slightly different aroma.

• Allow the picadillo to cool completely before storing. This helps prevent condensation, which can lead to soggy meat and loss of flavor.

• Transfer the cooled picadillo into airtight containers. For best results, use containers that are the right size for your portions to minimize air exposure.

• Label the containers with the date of preparation. This will help you keep track of how long the picadillo has been stored.

• Store the containers in the refrigerator if you plan to consume the picadillo within 3-4 days. Ensure the temperature is consistently below 40°F (4°C).

• For longer storage, place the airtight containers in the freezer. The picadillo can be frozen for up to 3 months without significant loss of quality.

• When ready to use, thaw the frozen picadillo in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor of the meat and vegetables.

• Reheat the picadillo in a skillet over medium heat, stirring occasionally until it is thoroughly heated. You can also reheat it in the microwave, but be sure to stir it halfway through to ensure even heating.

• If the picadillo appears dry after reheating, add a splash of tomato sauce or a bit of beef broth to restore moisture and enhance flavor.

• Serve the reheated picadillo with freshly cooked rice or warm tortillas for a delicious meal that tastes just as good as when it was first made.

• Stovetop Method:

  1. Place the leftover picadillo in a skillet over medium heat.
  2. Add a splash of water or broth to prevent it from drying out.
  3. Stir occasionally until heated through, about 5-7 minutes.

• Microwave Method:

  1. Transfer the picadillo to a microwave-safe dish.
  2. Cover with a microwave-safe lid or plastic wrap with a small vent.
  3. Heat on medium power for 2-3 minutes, stirring halfway through. Add more time if needed until thoroughly heated.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the picadillo in an oven-safe dish and cover with foil.
  3. Bake for 15-20 minutes, or until heated through. Stir halfway to ensure even heating.

• Slow Cooker Method:

  1. Transfer the picadillo to a slow cooker.
  2. Set to low heat and cover.
  3. Heat for 1-2 hours, stirring occasionally, until warmed through.

• Double Boiler Method:

  1. Fill the bottom pot of a double boiler with water and bring to a simmer.
  2. Place the picadillo in the top pot.
  3. Stir occasionally until heated through, about 10-15 minutes.

• Large skillet: A wide, flat-bottomed pan used for browning the ground beef and cooking the other ingredients together.

• Wooden spoon: A sturdy utensil for stirring the ingredients as they cook, ensuring even mixing and preventing sticking.

• Knife: Essential for chopping the onion and mincing the garlic.

• Cutting board: A safe surface for chopping the onion and mincing the garlic.

• Measuring spoons: Used to measure out the ground cumin, dried oregano, salt, and black pepper accurately.

• Can opener: Necessary for opening the can of tomato sauce.

• Mixing bowl: Useful for holding the chopped onions and minced garlic before adding them to the skillet.

• Serving spoon: Ideal for serving the finished picadillo with rice or warm tortillas.

• Colander: Handy for draining any excess fat from the browned ground beef.

• Stovetop: The heat source for cooking the picadillo in the skillet.

Prep ingredients ahead: Chop the onion and mince the garlic in advance to streamline the cooking process.

Use pre-sliced olives: Save time by purchasing pre-sliced green olives instead of slicing them yourself.

Batch cook: Double the ground beef and freeze half for a quick meal next time.

Simmer while multitasking: Let the picadillo simmer while you prepare rice or warm tortillas.

Use a food processor: Quickly chop the onion and mince the garlic using a food processor.