Delicious Cuban Picadillo is a Latin America comfort food favorite made with lean ground beef, potatoes, bell peppers, green olives, capers and raisins simmered in a perfectly seasoned tomato sauce.
2medium potatoes, peeled and cut into 1/4 inch cubes(red potatoes, Yukon gold or Russett)
1tablespoonchopped cilantro, plus more for serving(optional)
Instructions
In a large skillet over medium-high heat, heat the olive oil. Add the onions and bell peppers and cook, stirring frequently for about 5 minutes or until soften. Stir in the garlic and tomato paste and cook for about a minute.
Stir in the ground beef and cook, breaking up the meat into smaller pieces with a wooden spoon. Cook until no longer pink.
Add the cumin, oregano, salt and pepper and stir to combine. Add the beef broth or wine and bring to a boil. Cook for about 2 minutes.
Stir in the tomato sauce, Worcestershire sauce, bay leaves, raisins, olives, capers and potatoes. Cover and simmer over low heat for 10 to 14 minutes or until the potatoes are tender, stirring a few times during the cooking.
Add the cilantro and stir well. Adjust seasoning if needed and serve.
Video
Notes
Cut the potatoes into small pieces, no larger than 1/2-inch. Potatoes need time to get tender. If you cut them too big, you may need to add additional liquid (broth) and cook them longer.
When adding the potatoes, I try to push them down with a wooden spoon so they are submerged in the stewing liquid. This will help the potatoes to cook evenly and quicker.
You can skip the raisins if you prefer, however the little sweet bites really add a lot of flavor to this dish.
You can store beef picadillo in an airtight container in the fridge for 5 days.