Picadillo—-With Love from Cuba
The beauty of picadillo (peek-a-dee-yoh) lies in it’s flexibility. It easily morphs into variations depending on what’s in your pantry, how you serve it, the mood you’re in. This is definitely one of those recipes that, if you make it and love it enough, eventually evolves into that quintessential thing. As much as I enjoy exploring new recipes there is great satisfaction in honing a good one into the best it can be. As I tinker, what I liked to begin with becomes my own. An improved version, to my mind. The subjectivity of cooking is another beautiful thing!
I affectionately refer to picadillo as ‘Cuban Sloppy-Joe’s” but the results are tastier, healthier, more intriguing. Sweet raisins and savory olives combine with freshly chopped peppers, onion, garlic, ground beef, fire-roasted tomatoes and spices to cook down into some truly addicting stuff. I would not be ashamed to serve it to dinner guests. You can put it on crusty rolls or French bread. We love the slightly chewy texture and nutty flavor of wild rice with it. The addition of beans (or on the side) adds protein and fiber. (I like black or pinto.) I like to add a TBS or so of chopped, pickled jalapenos, fresh poblano pepper, or New-Mexican hot chili flakes for more heat. Garnish with fresh cilantro for extra zing and color.
Here is my version of picadillo, inspired by Three Guys from Miami, courtesy of NPR.
Picadillo
- 1 large onion, finely chopped (sweet, white or spanish)
- 2 peppers, one yellow and one orange (or red), finely chopped
- olive oil to saute
- 5 large garlic cloves, minced
- 1 1/2 LBS ground beef (I like organic or Laura’s, 4-8% fat)
- 2-16 oz. cans fire-roasted diced tomatoes with juices (I like DeLallo or Muir Glen)
- 1 heaping TBS chili powder
- 1/2 tsp ground cinnamon
- 1/8 tsp ground cloves
- 3/4 cup chopped green, pimento-stuffed olives (I like Queen size)
- heaping 1/2 cup raisins
- 1-2 tsp New Mexican hot chili flakes (or 1 TBS chopped pickled or fresh jalapeno) to taste
- salt and pepper to taste
- optional: 1 small finely chopped poblano pepper
- Saute ground beef in skillet, with some oil if needed, until browned. Drain and add to crockpot, set on low heat.
- Saute the onions and peppers in a little more oil (include jalapeno or poblano if you are using) until softened, about 5 minutes, then add the garlic, olives and raisins and heat for another minute.
- Add the veggies to the crockpot.
- Add the tomatoes and spices to the crockpot, including the hot chili flakes (if you are not using jalapeno). Add salt and pepper to taste, stir well to combine.
- Cover and simmer on low for about two hours or more. The longer it simmers the better it gets! Four hours is fine. I’ve also done this on high for the first hour when in a hurry. Turn to low for the second hour.
Brown the ground beef
Saute the veggies
Color-full & ready to simmer!
Two hours later: Sweet & Savory Goodness!
Variation: if using beans, add them at the end, about 15-20 minutes before serving to heat through.
Pinto bean picadillo
Serve with rice and cilantro garnish or crusty rolls. For a picadillo sandwich as the ‘guys’ suggest: cut a loaf of French bread lengthwise (leave one edge uncut), butter the inside and toast lightly in a skillet (under the broiler would be easier unless you do this in sections). Stuff the bread with plenty of picadillo and serve. Picadillo is even better the next day so have it both ways!
To follow the theme, (if you’re into that kind of thing, why not!) drink a Spanish rioja, or Albero sparkling white (made from organic grapes, an awesome value at Trader Joe’s for a mere $4.99!)
Recipe without the pics:
Picadillo
- 1 large onion, finely chopped (sweet, white or spanish)
- 2 peppers, one yellow and one orange (or red), finely chopped
- olive oil to saute
- 5 large garlic cloves, minced
- 1 1/2 LBS ground beef (I like organic or Laura’s, 4-8% fat)
- 2-16 oz. cans fire-roasted diced tomatoes with juices (I like DeLallo or Muir Glen)
- 1 heaping TBS chili powder
- 1/2 tsp ground cinnamon
- 1/8 tsp ground cloves
- 3/4 cup chopped green, pimento-stuffed olives (I like Queen size)
- heaping 1/2 cup raisins
- 1-2 tsp New Mexican hot chili flakes (or 1 TBS chopped pickled or fresh jalapeno) to taste
- salt and pepper to taste
- optional: 1 small finely chopped poblano pepper
- Saute ground beef in skillet, with some oil if needed, until browned. Drain and add to crockpot, set on low heat.
- Saute the onions and peppers in a little more oil (include jalapeno or poblano if you are using) until softened, about 5 minutes, then add the garlic, olives and raisins and heat for another minute.
- Add the veggies to the crockpot.
- Add the tomatoes and spices to the crockpot, including the hot chili flakes (if you are not using jalapeno). Add salt and pepper to taste, stir well to combine.
- Cover and simmer on low for about two hours or more. The longer it simmers the better it gets! Four hours is fine. I’ve also done this on high for the first hour when in a hurry. Turn to low for the second hour.
Variation: if using beans, add them at the end, about 15-20 minutes before serving to heat through.
Serve with rice and cilantro garnish or crusty rolls. For a picadillo sandwich as the ‘guys’ suggest: cut a loaf of French bread lengthwise (leave one edge uncut), butter the inside and toast lightly in a skillet (under the broiler would be easier unless you do this in sections). Stuff the bread with plenty of picadillo and serve. Picadillo is even better the next day so have it both ways!
To follow the theme, (if you’re into that kind of thing, why not!) drink a Spanish rioja, or Albero sparkling white (made from organic grapes, an awesome value at Trader Joe’s for a mere $4.99!)
