Picadillo Cuban Style & Healthy


June 6, 2017

Picadillo is a traditional Latin American dish made with ground meat and regional ingredients. In my family it was a staple, served with a side of black beans and rice, or over fried plantains as an appetizer, or even over toasted Cuban bread as a Cuban Sloppy Joe or shall we say, Sloppy Jose! I liked it best when my mom served it over rice and topped it with a fried egg. It’s also a great filling for tacos.

  • Prep: 15 mins
  • Cook: 30 mins
  • 15 mins

    30 mins

    45 mins

  • Yields: Serves 8


3 tablespoons olive oil

1 large yellow onion, finely chopped

1 large yellow pepper, cored and seeded, medium chopped

1 large red bell pepper, cored and seeded, medium chopped

One full bulb of garlic peeled and finely chopped

2 bay leaves

2 pounds grass fed ground beef

⅔ cup red wine or dry sherry

One small can of tomato paste

1 can of diced canned tomatoes

3 teaspoons of cumin

2 teaspoons dried oregano

1 teaspoon of brown sugar

Salt and pepper to taste


1In a sturdy large pan, heat oil over medium high heat, Sauté the onion, peppers, and garlic stirring frequently for about 5 minutes.

2Add ground beef to the skillet and cook until browned. When the meat is browned carefully tilt the pan and remove the excess fat with a large spoon.

3Add the wine or sherry and stir for a couple of minutes. Add the tomato paste, diced tomatoes, cumin, oregano, sugar and bay leaf.

4If you’re using raisins, olives, capers and/or cherry tomatoes add them now.

5Lower the heat and simmer for 15-20 minutes. Season with salt and pepper.

6If you’re using parsley add over the top.

7Remove and discard bay leaves.

8Serve warm over white rice with a side of black beans and fried plantains OR use as a filling for empanadas or tacos.


Leave us a message

Powered by Facebook Comments