Ofelia's Delicious Authentic Cuban Picadillo is to die for! This is one recipe everyone needs to try at least once in their life.
My best friend’s mom Ofelia makes this authentic Cuban dish called Picadillo. The first time I had it I just had to have her recipe. And now I am here to share Ofelia’s Cuban Picadillo recipe.
Contrary to popular belief, Cuban food is not spicy. Unlike Mexican food. Very rarely will you find a Cuban recipe that uses Hot Peppers.
But don’t let that fool you. Cuban food is packed full of flavor. And this Picadillo dish is one of the best authentic Cuban dishes you will ever have! Trust me, this one comes from a Chef of Cuban descent. I just wish I had more of her recipes to try and share!
This particular beef dish is great over rice but you can also serve is over diced roasted potatoes. This meat is so versatile you can use it as a filling in tacos (ok maybe not authentic Cuban) or savory pastries like Cuban Papas Rellenas which I hope to make real soon!
Now while this is my absolute favorite Picadillo recipe, I would be remiss if I didn’t tell you about my Turkey Picadillo recipe I used for tacos.
A Quick Note about Handling Raw Beef
Thaw raw ground beef on a plate on the lowest shelf of the refrigerator, to avoid drip onto other foods.
Keep raw and ready-to-eat meats separate.
Wash hands thoroughly before and after handling raw ground beef. Wash cutting boards, bowls, and utensils used to prepare raw ground beef with hot soapy water and rinse well.
Use separate plates to carry raw ground beef patties to the cooking area and cooked patties to the serving area.
Use a Thermometer to Insure Ground Beef Reaches the Safely Cooked Internal Temperature of 160°F.
How to Make Ofelia’s Cuban Picadillo.
In a large pan, heat olive oil over medium heat. Add onions, bell peppers, tomatoes and garlic and cook until onions become soft (about 4 to 7 minutes). This is called “sofrito” and is the base of the dish.
Add the lean ground beef and cook until browned.
Add the tomato paste, dry white wine, olives + 1 Tablespoon of brine, capers + 1 Tablespoon of brine, and raisins and cook covered over medium heat for 20 minutes.
Uncover, stir and simmer uncovered for an additional 15 to 20.
Best served over fluffy white rice. Garnish with chopped red pimientos and le Sueur Petit Pois (optional).
Ofelia’s Cuban Picadillo
Ingredients
- 4 Tbsp Olive Oil, Extra Virgin
- 1 Yellow Onion, Chopped
- 8 Garlic Cloves, Minced
- 1 Green Bell Pepper, Finely Diced
- 3 Tomatoes, Diced
- 2 Tbsp Tomato Paste
- 1/3 Cup White Wine
- 1/2 Cup Raisins
- 2 lbs Lean Ground Beef
- 1/2 Cup Spanish Green Olives, Chopped
- 1/3 Cup Capers, Chopped
how to make this recipe
- In a large pan, heat olive oil over medium heat. Add onions, bell peppers, tomatoes and garlic and cook until onions become soft (about 4 to 7 minutes). This is called “sofrito” and is the base of the dish.
- Add the lean ground beef and cook until browned.
- Add the tomato paste, dry white wine, olives + 1 Tablespoon of brine, capers + 1 Tablespoon of brine, and raisins and cook covered over medium heat for 20 minutes.
- Uncover, stir and simmer uncovered for an additional 15 to 20.
- Best served over fluffy white rice. Garnish with chopped red pimientos and le sueur petit pois (optional).
Notes
Nutrition
Any nutritional information provided on this site is an estimate and will vary based on cooking methods and brands of ingredients used. If nutritional information is important to you and your diet, please verify this recipe with your nutritionist.
Leave a Reply