Classic Picadillo
Transport your taste buds to the heart of Latin America with this **Classic Picadillo** recipe, a savory-sweet delight bursting with bold flavors and vibrant ingredients. Perfectly seasoned ground beef is simmered with aromatic spices like cumin, cinnamon, and paprika, then paired with the tangy sweetness of golden raisins and the briny bite of green olives. A hearty base of tomatoes, onions, and peppers creates a rich, comforting sauce, while a hint of fresh cilantro adds a fragrant finish. Ready in just 40 minutes, this one-pan wonder is ideal as a main dish served over fluffy rice, tucked inside warm tortillas, or used as a filling for delectable empanadas. Whether it's a busy weeknight dinner or a special family meal, this traditional picadillo recipe delivers authentic flavor every time.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 1 medium green bell pepper, chopped
- 3 cloves garlic cloves, minced
- 1 pound ground beef
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 0.5 teaspoon cinnamon
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons tomato paste
- 14.5 ounces canned diced tomatoes
- 0.5 cup beef broth
- 0.5 cup golden raisins
- 0.5 cup green olives, sliced
- 1 bay leaf
- 0.25 cup fresh cilantro, chopped (optional)
Instructions
Heat olive oil in a large skillet over medium heat.
Add the chopped onion and green bell pepper. Sauté until the onion is translucent, about 5 minutes.
Stir in the minced garlic and cook for another minute until fragrant.
Add the ground beef to the skillet, breaking it up with a spatula. Cook until browned and cooked through, about 7-8 minutes.
Stir in the ground cumin, dried oregano, paprika, cinnamon, salt, and black pepper. Mix well to combine the spices with the meat.
Add the tomato paste and cook for 2 minutes, stirring constantly.
Pour in the canned diced tomatoes and beef broth, stirring to combine.
Add the golden raisins, sliced green olives, and bay leaf. Stir well.
Reduce the heat to low, cover the skillet, and let the picadillo simmer for 15 minutes, stirring occasionally.
Remove the bay leaf and taste, adjusting the seasoning if needed.
Garnish with freshly chopped cilantro if desired before serving.
Serve picadillo hot with rice, warm tortillas, or as a filling for empanadas.
Nutrition Facts
Calories |
534 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.4 g | 48% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 78 mg | 26% | |
| Sodium | 1291 mg | 56% | |
| Total Carbohydrate | 30.3 g | 11% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 19.7 g | ||
| Protein | 22.9 g | 46% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 117 mg | 9% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 852 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
