Prep 15 mins
Cook 55 mins
This meat mixture is cooked with a sofrito and can be served on rice with eggs or in tortillas like a taco. Goes well with fried plaintains.
- 1⁄2 cup olive oil
- 8 cloves garlic, minced
- 2 large onions, chopped
- 1 large green pepper, diced
- 1 jalapeno pepper, minced
- 1 bunch cilantro, chopped (no stems)
- 3 tablespoons capers
- 1⁄2 cup stuffed green olive
- 4 fresh bay leaves
- 4 -5 tablespoons crushed cumin seeds
- 1 lb lean ground beef
- 1 (16 ounce) can diced tomatoes
- 1⁄2 cup red wine vinegar
- 1 pinch cayenne pepper
- 1⁄2 cup diced pimento (optional)
- 4 eggs, fried (optional)
- steamed rice (optional)
- Heat olive oil in a large skillet and add the sofrito (garlic, onions, green pepper, jalapeno, cilantro, capers, olives, bay leaves and cumin seeds).
- Cook the sofrito until it is fragrant and the onions are translucent; remove from pan and set aside.
- Brown ground beef in pan and drain fat.
- Add sofrito to the beef along with the tomatoes, vinegar, and cayenne pepper.
- Simmer for 45 minutes on low heat.
- Serve over rice, with a fried egg on top, garnished with pimiento, if desired.
- Another option to serve is to spoon it into corn tortillas, with lettuce, tomato, green onions, jalapenos, cheese, and hot sauce, like a taco.
I actually thought this was awesome!!! I LOVED the combo of flavors and, at first glance, it looks more complicated than it is. This one is definitely going to be in the regular rotation - thanks!!
If you like real, Cuban picadillo, stay away from this recipe !!! :( I grew up in South Florida with friends living with their Cuban, non-English speaking relatives. The relatives often cooked picadillo. Wonderful stuff!! My mother learned to cook picadillo from some of her close Cuban friends. Mama's version of Picadillo is awesome...but not diabetic-friendly; her recipe uses brown sugar and potatoes. I also eat in Cuban restaurants. None of those picadillo's have the overpowering taste of vinegar and cumin that this recipe has. Recommend replacing the cumin with oregano...that's more traditional. Recommend replacing the vinegar with either water or broth...you want to taste picadillo, not pickling juice. :( If you want to keep the seasonings, you might try adding some brown sugar. My mother's recipe uses brown sugar. BTW, the sofrito was very tasty, but overpowered by the vinegar and cumin. :(
Stuff this into green plantains which have been slit lenghtwise and bake until they are soft. This is very very cubano.