Picadillo is a very versatile dish that is found in many Latin American and some non-Latin American countries like Spain and some parts of Africa, there is different versions of this dish for all types of pallets. This is my version based on what I learned while living in Miami, so it is Cuban inspired. Picadillo is mincing in Spanish and it is made with ground beef. What I liked about this dish is that its easy to make and can be served with anything or just by itself, you can also modify it and make your own, some people add raisins and olives and don’t have potatoes, but those are just a few suggestions. This dish will feed your whole family, its inexpensive to make, and very easy. This is a great dish if you are trying to stay low carb, the potatoes are not needed. You can pair it with pretty much anything like rice or a lettuce wrap.
Feeds 4 to 6 people
- 1 lbs. of ground beef
- 1/2 of a small white onion
- 1/2 of a green bell pepper
- 2 tablespoons of olive oil
- 2 cloves of minced garlic
- 1 teaspoon of cumin
- 1 teaspoon of dried oregano
- 1 teaspoon of dried cilantro
- 1 diced large russet potato
- 1 tablespoon of Worcester sauce
- 1/4 of a cup of white wine
- 1/2 cup of tomato sauce
- salt and pepper to taste
- 1 cup of chopped fresh parsley
We are going to start by dicing the potato, white onion and green pepper. Once diced grab a bowl with water and add the potatoes let it sit there for 5 minutes. This will take the starch out of the potatoes and make them crispier. Take the potatoes out of the water and dry them into a paper towel. Now, in a pot add high temperature oil and fry the potatoes, take them out when they are golden, add salt and set aside.
Pre heat a large pan to medium heat and add the olive oil, once hot add the white onions and a pinch of salt and let them sweat until translucent. Then, add the garlic and green peppers and let them cook for about a minute, now add the cumin, oregano, cilantro and pepper, cook for 2 more minutes. Once cooked add the white wine to pan and let it reduce. This process is called deglazing.
Now that the white wine reduced we can add the ground beef, add the Worcester sauce, salt and pepper and let it cook. After the meat has browned add the tomato sauce and reduced heat to medium low and let it simmer for about 15 to 20 minutes or until all the liquid has evaporated. Keep stirring occasionally.
Once all the liquid has been evaporated add the potatoes and fresh parsley and enjoy!