Cuban Picadillo
Cuban ground beef hash with olives, capers, and a hint of sweetness from raisins. The weeknight workhorse.
The Cook
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Heat the olive oil in a large skillet over medium heat. Add the onion and bell pepper and cook until softened, about 5 minutes. Add the garlic and cook 1 more minute.
Add the ground beef. Break it up and cook until no longer pink, about 7 minutes. Drain excess fat if needed.
Stir in the tomato sauce, wine, cumin, oregano, and bay leaf. Season with salt and pepper.
Reduce the heat to medium-low and simmer uncovered for 10 minutes.
Stir in the olives, capers, and raisins. Simmer 5 more minutes. Remove the bay leaf.
Adjust the seasoning. Serve over white rice with maduros on the side.
Serg's Notes
These amounts are already at my 1.5x bold profile. A normal recipe runs lighter, and it tastes like it.
A splash of white wine vinegar at the end deepens the flavor. Some cooks add diced potatoes for a heartier version.
Picadillo also works as a filling for empanadas or papas rellenas. Skip the olives and raisins if you want a cleaner savory profile.
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