Here’s a classic Picadillo recipe, written with clear headings and no emojis. Picadillo is a flavorful Latin-style ground beef hash with vegetables and a slightly sweet-savory tomato base.
Classic Picadillo
Ingredients (4 servings)
- 1 lb (450 g) ground beef (or ground turkey for lighter version)
- 1 medium onion, finely chopped
- 1 green bell pepper, diced
- 2–3 cloves garlic, minced
- 1 medium tomato, chopped, or 1/2 cup tomato sauce
- 1/4 cup raisins (optional, adds sweetness)
- 1/4 cup green olives, sliced
- 1/4 cup tomato paste
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt (adjust to taste)
- 1/2 cup beef or chicken broth
- 2 tablespoons olive oil or vegetable oil
- Optional: 1/4 cup chopped fresh cilantro
- Optional: 1/4 teaspoon cinnamon (for a subtle warm flavor)
Instructions
1. Cook the Aromatics
- Heat oil in a large skillet over medium heat.
- Add onions and bell peppers; sauté for 3–5 minutes until softened.
- Add garlic and cook 30 seconds until fragrant.
2. Brown the Meat
- Add ground beef and cook until browned, breaking it apart with a spoon.
- Drain excess fat if necessary.
3. Add Flavors
- Stir in chopped tomato (or tomato sauce), tomato paste, cumin, paprika, black pepper, salt, and cinnamon (if using).
- Add raisins and olives.
- Pour in broth and stir to combine.
4. Simmer
- Reduce heat to low and cover.
- Simmer 15–20 minutes, stirring occasionally, until mixture thickens and flavors meld.
5. Serve
- Garnish with fresh cilantro if desired.
- Serve over rice, in tacos, or with plantains.
Tips
- Adjust sweetness with more or fewer raisins depending on preference.
- For a spicier version, add a chopped chili or a pinch of cayenne pepper.
- Picadillo freezes well; store in an airtight container for up to 3 months.
If you want, I can also give you:
- Low-carb Picadillo version
- Picadillo with potatoes and peas (traditional Cuban style)
- Quick 20-minute Picadillo for weeknight dinners
