Here’s a complete guide to Picadillo, a classic Latin American dish made with ground meat, vegetables, and a slightly sweet-savory sauce. It’s versatile, comforting, and perfect served with rice, tortillas, or even as a filling for empanadas.
Ingredients (Serves 4)
- 1 lb (450 g) ground beef (or a mix of beef and pork)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped (optional)
- 1 medium tomato, chopped (or 1/2 cup tomato sauce)
- 1/4 cup raisins (for a hint of sweetness)
- 1/4 cup green olives, sliced
- 1/2 tsp ground cumin
- 1/2 tsp paprika or chili powder
- Salt and pepper to taste
- 1–2 tbsp vegetable oil
- Optional: 1/4 cup beef or chicken broth for saucier picadillo
Instructions
- Cook aromatics:
- Heat oil in a skillet over medium heat.
- Sauté onions, garlic, and bell pepper until soft.
- Brown the meat:
- Add ground meat and cook until browned, breaking it up with a spoon.
- Add vegetables and seasonings:
- Stir in tomatoes or tomato sauce, cumin, paprika, salt, and pepper.
- Add raisins and olives.
- Simmer:
- Reduce heat and let simmer 10–15 minutes for flavors to meld.
- Add broth if you want a saucier consistency.
- Serve:
- Over white rice, in tacos, empanadas, or stuffed peppers.
Tips
- Sweet-savory balance: Raisins and olives give the classic sweet-and-salty flavor. Adjust to taste.
- Variations: Some regions add potatoes, capers, or hard-boiled eggs.
- Make ahead: Picadillo tastes even better the next day after flavors meld.
If you want, I can also give a slow-cooker version of picadillo that simmers all day for super tender, flavorful meat without standing over the stove.
Do you want me to do that?
