Classic Cuban-Style Picadillo Recipe

Ground beef: The main protein in the dish, providing a rich and hearty base.

Onion: Adds sweetness and depth of flavor when sautéed.

Green bell pepper: Contributes a mild, slightly sweet flavor and a bit of crunch.

Garlic: Provides a pungent, aromatic quality that enhances the overall taste.

Tomato sauce: Adds acidity and a rich tomato flavor that binds the ingredients together.

Green olives: Brings a salty, briny element that contrasts nicely with the sweetness of the raisins.

Raisins: Adds a touch of sweetness that balances the savory components.

Ground cumin: Imparts a warm, earthy flavor that's essential to the dish.

Dried oregano: Adds a hint of herbal, slightly bitter notes that complement the other spices.

Olive oil: Used for sautéing the vegetables, adding a rich, fruity flavor.

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 meat to absorb the flavors of the spices and aromatics. Additionally, cooking the onions and bell peppers until they are fully softened before adding the garlic will help develop a deeper, more complex flavor base for your picadillo.

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

• ground beef - Substitute with lentils: Lentils offer a plant-based alternative that mimics the texture of ground beef and absorbs flavors well.

• onion - Substitute with shallots: Shallots have a milder flavor and can be used in the same quantity as onions.

• onion - Substitute with leeks: Leeks provide a subtle onion flavor and can be used in a 1:1 ratio.

• green bell pepper - Substitute with red bell pepper: Red bell peppers are sweeter but provide a similar texture and color.

• green bell pepper - Substitute with poblano pepper: Poblano peppers add a mild heat and a slightly different flavor profile.

• garlic - Substitute with garlic powder: Use ⅛ teaspoon of garlic powder for each clove of garlic for a similar flavor.

• garlic - Substitute with shallots: Shallots can provide a mild garlic flavor when minced finely.

• tomato sauce - Substitute with crushed tomatoes: Crushed tomatoes offer a similar consistency and can be seasoned to taste.

• tomato sauce - Substitute with tomato paste and water: Mix tomato paste with water to achieve a similar consistency and flavor.

• green olives - Substitute with black olives: Black olives provide a milder flavor but similar texture.

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

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

• raisins - Substitute with currants: Currants are smaller but offer a similar sweet and tart flavor.

• ground cumin - Substitute with ground coriander: Ground coriander has a different but complementary flavor profile.

• ground cumin - Substitute with chili powder: Chili powder contains cumin and can provide a similar depth of flavor.

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

• dried oregano - Substitute with Italian seasoning: Italian seasoning contains oregano and other herbs for a similar flavor.

• olive oil - Substitute with vegetable oil: Vegetable oil has a neutral flavor and similar cooking properties.

• olive oil - Substitute with coconut oil: Coconut oil provides a different flavor but similar cooking properties.

• Allow the picadillo to cool completely before storing. This prevents condensation, which can lead to soggy textures and spoilage.
• Transfer the cooled picadillo into airtight containers. For optimal freshness, use containers that are just the right size to minimize air space.
• Label the containers with the date of preparation. This helps 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. This keeps the flavors intact and the dish safe to eat.
• 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 reheat, thaw the picadillo in the refrigerator overnight. This ensures even thawing and maintains the texture.
• Reheat the picadillo in a skillet over medium heat, stirring occasionally. Add a splash of water or tomato sauce if the mixture appears too dry.
• Alternatively, you can reheat the picadillo in the microwave. Use a microwave-safe dish, cover it loosely, and heat in 1-minute intervals, stirring in between to ensure even heating.
• If you notice any off smells, discoloration, or mold, discard the picadillo immediately. Food safety is paramount.
• Enjoy your reheated picadillo with fresh sides like white rice, black beans, or fried plantains to recreate the full Cuban experience.

• Gently reheat the picadillo in a skillet over medium heat. Add a splash of water or broth to keep it moist, stirring occasionally until heated through.

• Use a microwave-safe dish to reheat the picadillo in the microwave. Cover it with a microwave-safe lid or plastic wrap to retain moisture. Heat on medium power in 1-minute intervals, stirring in between, until hot.

• For a slightly crispy texture, spread the picadillo on a baking sheet and reheat in a preheated oven at 350°F (175°C) for about 10-15 minutes, stirring halfway through.

• If you have a slow cooker, transfer the picadillo to the slow cooker and set it on low for 1-2 hours, stirring occasionally to ensure even heating.

• For a quick stovetop method, place the picadillo in a saucepan, add a bit of olive oil or broth, and heat over medium-low heat, stirring frequently until warmed through.

• Large skillet: A wide, flat-bottomed pan used for cooking the ground beef and vegetables evenly.

• Wooden spoon: Useful for stirring the ingredients without scratching the skillet.

• Chef's knife: Essential for chopping the onion, green bell pepper, and mincing the garlic.

• Cutting board: A safe surface to chop the vegetables and mince the garlic.

• Measuring spoons: Necessary for accurately measuring the cumin, oregano, and olive oil.

• Can opener: Used to open the can of tomato sauce.

• Mixing bowl: Handy for holding the chopped vegetables before adding them to the skillet.

• Spatula: Useful for scraping down the sides of the skillet and ensuring all ingredients are well mixed.

• Serving spoon: Ideal for serving the finished picadillo.

Prep ingredients in advance: Chop the onion, green bell pepper, and mince garlic ahead of time to streamline the cooking process.

Use pre-minced garlic: Save time by using store-bought minced garlic instead of mincing fresh cloves.

Opt for pre-chopped veggies: Purchase pre-chopped onions and bell peppers from the store to cut down on prep time.

Batch cook ground beef: Cook a larger batch of ground beef and freeze portions for future use.

Simmer in a slow cooker: Use a slow cooker to let the picadillo simmer while you focus on other tasks.