Easy Cuban Picadillo

 

Easy Cuban Picadillo (Quick Home Version)

Cuban picadillo is an easy, comforting ground meat dish cooked with tomatoes, olives, raisins, and hot spices. It’s slightly candy, savory, and very versatile—normally served with rice, beans, or fried plantains. This smooth model continues to be the whole lot trustworthy and novice-friendly.

Ingredients (4 servings)

500g ground pork (or beef/turkey)

2 tbsp oil

1 medium onion, finely chopped

1 green bell pepper, chopped

three–four garlic cloves, minced

2 medium tomatoes (or 1 cup canned beaten tomatoes)

2 tbsp tomato paste

1 medium potato, diced small (optional, however conventional)

1/3 cup green olives, sliced

2 tbsp raisins (non-obligatory, for mild sweetness)

1 tsp cumin powder

1 tsp paprika

half tsp black pepper

1 bay leaf

Salt to taste

half a cup of water or broth

Fresh parsley or cilantro for garnish

Instructions

1. Cook the base.

Heat oil in a big pan over medium warmth. Add chopped onion and inexperienced pepper. Sauté for 3–4 minutes till tender and slightly golden.

2. Add garlic and meat.

Then add ground meat. Break it up with a spoon and cook dinner until browned.

Three. Build taste.

Stir in tomatoes, tomato paste, cumin, paprika, black pepper, bay leaf, and salt. Mix nicely so the beef is completely lined with spices.

4. Add potatoes and simmer.

Add diced potatoes and pour in water or broth. Cover and simmer for 10–15 mins until potatoes are smooth and the sauce thickens.

5. Add olives and raisins.

Stir in olives and raisins. Cook exposed for every other 5 minutes so flavors blend and sauce reduces slightly. Adjust salt if wanted.

6. Finish and serve

Remove bay leaf. Garnish with parsley or cilantro.

Tips & Variations

Make it lighter: Use floor turkey or chicken as opposed to beef.

Vegetable improvement: Add peas, carrots, or corn for extra nutrients.

No raisins? You can bypass them or replace them with a pinch of sugar.

Spicy model: Add chili flakes or a chopped sparkling chili.

Low-carb choice: Serve with cauliflower rice in place of normal rice.

Serving Ideas

Cuban picadillo is most typically served with the following:

Steamed white rice

Black beans

Fried ripe plantains (maduros)

Fresh avocado slices

Storage

Refrigerate for up to three–four days.

Reheat in a pan with a dash of water to hold it wet.