Picadillo Cubano (Cuban Ground Beef with Olives and Raisins)
Picadillo Cubano is a cornerstone of Cuban home cooking, made by browning ground beef and simmering it with crushed tomatoes, green olives, and raisins. The identity of the dish lies in the interplay between the briny, savory olives and the subtle sweetness of the raisins, creating a sweet-salty balance within a single pan. The beef must be spread in a single layer over high heat so moisture evaporates quickly and the meat develops brown caramelization - crowding the pan causes it to steam and turn gray. Cumin and oregano contribute the earthy, warm spice profile characteristic of Latin cooking, while diced bell pepper adds a crisp freshness. Served over white rice in the most traditional fashion, it becomes a complete Cuban plate when accompanied by black beans and fried plantains.
Adjust Servings
Instructions
- 1
Saute onion and bell pepper in oil until soft.
- 2
Add ground beef and cook until browned, breaking it up.
- 3
Add cumin, then stir in tomatoes and bring to a simmer.
- 4
Add olives and raisins and simmer for 10 minutes.
- 5
Adjust consistency and season with salt and pepper.
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Tips
Nutrition (per serving)
Goes Well With
Virgin Mojito
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Pork Bossam Apple Mustard Salad
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Chestnut Sweet Jelly (Korean Agar-Set Chestnut White Bean Confection)
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Chunjang Beef Ragu Tagliatelle
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Virgin Mojito
Virgin mojito is a non-alcoholic cocktail built by gently muddling lime wedges and fresh mint leaves in a glass with simple syrup, then filling with sparkling water and ice. The muddling must be light enough to press the essential oils from the leaves without breaking the stems, since bruised stems release a bitter flavor that takes over the drink. One lime is cut into wedges for muddling while a second is juiced separately, which gives the drink both the textural element of pulp and the clean, sharp acidity of fresh juice. A pinch of salt added before muddling amplifies the lime's tartness in a way that simply adding more lime cannot replicate. The carbonation from the sparkling water carries mint aroma upward as it rises, so the first sip delivers fragrance before the liquid even reaches the palate. Larger ice cubes melt more slowly than crushed ice, preserving the balance of the drink for longer. A second option is to clap a few mint leaves between the palms to wake up the aroma before placing them in the glass, which extracts fragrance without any muddling at all.
Korean BBQ Beef
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