| Level: | Intermediate |
| Total: | 30 min |
| Prep: | 10 min |
| Cook: | 20 min |
| Yield: | 4 servings |
| Level: | Intermediate |
| Total: | 30 min |
| Prep: | 10 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon olive oil
- 2 pounds lean ground beef
- 1/2 cup chopped white onion chopped
- 1/2 cup diced red bell pepper
- 1/2 cup diced yellow bell pepper
- 1/2 tablespoon chopped garlic
- 3 bay leaves
- 1 teaspoon toasted ground cumin
- 1/4 cup sliced green olives
- 1/4 cup sliced almonds, toasted
- 1/4 cup golden raisins
- 3/4 cup tomato paste
- 1/4 cup parsley, chopped
- Salt and pepper
Instructions
- Begin by heating a medium Dutch oven over high heat. Add a tablespoon of olive oil and the ground beef; be sure to distribute it evenly throughout the pan. Allow to brown on the bottom without moving it for 5 minutes. As the meat begins to loose its red tint start mixing in onion, peppers, garlic, bay leaves and cumin. Let it cook for 7 minutes until the vegetables become translucent. Then add olives, almonds, raisins, tomato paste and parsley. Make sure to mix it thoroughly with a spoon so that the tomato paste is well incorporated. Season to taste with salt and pepper.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 744 |
| Total Fat | 53 g |
| Saturated Fat | 18 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 5 g |
| Sugar | 13 g |
| Protein | 44 g |
| Cholesterol | 161 mg |
| Sodium | 835 mg |
| Serving Size | 1 of 4 servings |
| Calories | 744 |
| Total Fat | 53 g |
| Saturated Fat | 18 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 5 g |
| Sugar | 13 g |
| Protein | 44 g |
| Cholesterol | 161 mg |
| Sodium | 835 mg |
Reviews
This is my go to recipe for Picadillo and it has been for years! The taste is amazing and the texture juxtapositions between the beef, the almonds and the raisins is amazing!
I’ve been a huge fan of Latin food my whole life. I couldn’t make this recipe because my family find green olives to salty to eat. I also have to stay away from red meat because of a medical condition. I did however modify the recipe a bit and came up with something I call a thanksgiving crepe. I substituted ground turkey for the beef, black olives for the green and I used dried cranberries instead of raisins. Turkey and cranberries were made for each other right, think Thanksgiving… I didn’t have sliced almonds but I did have unsalted sunflower seeds. I know picky picky huh? I made crepes and rolled the mixture up, layered them in a 9 X 13 X 3 pan, covered them with a cheesy bechemel, sprinkled shredded cheese on top of that and baked it for 20 minutes at 350, just enough to melt the shredded cheese. Hope you enjoy, Marty
I make this for my husband alot! This is the best picadillo recipe I have found and he is very particular about this dish. It is just like what we have at Havanas. Thanks!
This recipe is perfect the way it is. I’ve been making it this way for Years and love it! 🙂
I followed this recipe down to the very detail and it definitely felt like there was something missing. This recipe definitely calls for more spices as I felt the salt/pepper/cumin/bay leaves weren’t enough. However, I must say I really enjoyed the raisins.
Instead of the raisins and almonds substitute with capers and olives, with juice. Much more delicious and adds perfect touch of salt.
Very authentic, but no one cooks like my grandma!!!
This is a wonderful recipie, just like my grandmother used to make in Cuba.