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Picadillo a la Habanera

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Ingredients

  • - 500 g (1.1 lb) Ground beef
  • - 1 medium Onion, finely diced
  • - 1 medium Green bell pepper, finely diced
  • - 3 Garlic cloves, minced
  • - 250 ml (1 cup) Tomato sauce
  • - 60 g (1/3 cup) Green olives, pitted and halved
  • - 40 g (1/4 cup) Raisins
  • - 60 ml (1/4 cup) Dry white wine
  • - 1 tsp Ground cumin
  • - 1 tsp Dried oregano
  • - 1 Bay leaf
  • - 30 ml (2 tbsp) Olive oil
  • - 1 tsp Fine sea salt

Method

  1. Heat the olive oil in a large skillet over medium heat.
  2. Add the onion and green pepper, and cook until softened, about 5 minutes.
  3. Add the garlic and cook for 1 minute until fragrant.
  4. Add the ground beef, breaking it up with a spoon, and cook until browned, about 8 minutes.
  5. Stir in the tomato sauce, wine, cumin, oregano, bay leaf and salt.
  6. Add the olives and raisins, and stir to combine.
  7. Reduce the heat to low, cover, and simmer for 20 minutes, stirring occasionally.
  8. Remove the bay leaf before serving hot over white rice.

Introduction: Picadillo is a savoury-sweet ground beef hash simmered with tomato sofrito, olives and raisins, a combination that
reflects Cuba's layered Spanish, Canary Islander and Caribbean influences.

Cultural Background: Picadillo is a savoury-sweet ground beef hash simmered with tomato sofrito, olives and raisins, a combination that
reflects Cuba's layered Spanish, Canary Islander and Caribbean influences. It is one of the most common midday
meals across the island, quick enough for a working lunch yet flavourful enough to anchor a family table, almost
always served spooned over white rice.

Tips: Do not skip the raisins — the sweet-savoury contrast is essential to authentic picadillo. Simmering uncovered for the last 5 minutes thickens the sauce if it is too loose.

Variations: A version with diced potatoes fried separately and stirred in at the end is common in eastern Cuba. Ground turkey can replace beef for a lighter version while keeping the same seasoning. No authentic meatless version exists in tradition; not converted.

Storage: Refrigerate in an airtight container for up to 4 days.

Reheating: Reheat in a covered skillet over medium-low heat for 5-7 minutes, adding a splash of water if dry.

Nutrition: Per serving: 390 kcal, 26g protein, 14g carbohydrates, 24g fat, 2g fibre, 690mg sodium.

FAQs

Q: Can I freeze picadillo?
A: Yes, it freezes well for up to 3 months in a sealed container.

Q: What do I serve it with?
A: White rice is traditional; black beans and fried plantains are common accompaniments.