Picadillo
quick, comforting, flavor-packed
Hi ~ It’s been a while since I shared a new recipe on here.
Life has been full lately. Between moving, working, and going to culinary school, I massively underestimated how long it would take to get settled into our new NYC apartment. Naturally, the kitchen was my top priority to set up first, but even that took longer than expected. Turns out unpacking your life while working a full-time job and spending your evenings in a professional kitchen is very time consuming ~ who would’ve thought!
My diet lately has been a chaotic rotation of culinary school scraps and corporate slop bowls. Not exactly thriving.
So when the kitchen finally got to a place where it felt functional again, the first thing I wanted to make was something quick and nourishing.
This is where picadillo came in. If you haven’t heard of picadillo, its a classic Latin dish made with ground beef simmered in a tomato-based sauce, usually balanced with sweet and briny ingredients like raisins and olives. My version takes inspiration from Cuban-style picadillo.
I love a good ground beef moment when I feel like I need to reset a little and get some real nutrients in. Picadillo checks every box: nutritious, protein-packed, comforting, and easy to throw together. From start to finish, it comes together in less than 40 minutes ~ 30 if you’re fast!
INGREDIENTS (3 Servings)
1 small yellow onion, finely chopped
½ red bell pepper, finely chopped
½ green bell pepper, finely chopped
1 tablespoon tomato paste
2 teaspoons ground cumin
2 teaspoons dried oregano
⅓ cup chicken stock
1 lb (500g) ground beef
15 oz (425g) crushed tomatoes (about 1 small can)
3 tablespoons raisins
3 tablespoons olives (green olives are traditional, but I love using kalamata olives in this recipe!)
1 lime, plus more for garnish
Fresh cilantro, for garnish
Olive oil, for cooking
Black pepper
Kosher salt
Serve with: white rice, black or refried beans
METHOD:
Cook down the aromatics: Heat a drizzle of olive oil in a saute pan over medium heat. Once hot, add the onion, bell peppers, and a pinch of salt. Cook for 4 to 5 minutes, stirring often, until softened and the onion is translucent. You want them to brown!
Build the base: Add the tomato paste and cook for 1 to 2 minutes, stirring often, until it deepens in color
Add the cumin and oregano and stir to coat the vegetables. Pour in the chicken stock, scraping up any bits stuck to the bottom of the pan. Let it simmer until mostly evaporated
Brown the beef: Add the ground beef and season with another pinch of salt. Break it up with a spoon and cook until no longer pink and beginning to brown, about 5 to 6 minutes
Simmer: Stir in the crushed tomatoes and bring to a gentle simmer. Lower the heat to medium-low and cook for 10 to 15 minutes, stirring occasionally, until the mixture thickens and the flavors come together
Finishing touches: Stir in the raisins and olives. Turn off the heat and squeeze in the juice of ½ a lime. Taste and adjust with more lime, salt, and black pepper as needed
Serve! I like to serve with a side of white rice and black or refried beans. Garnish with a bit of fresh cilantro and a lime wedge