Cuban Picadillo – Closet Cooking

Cuban Picadillo

Cuban Picadillo

Prep Time:10 minutes Cook Time:20 minutes Total Time:30 minutes Servings: 4

A quick and easy Cuban style picadillo with capers, olives and raisins!

  • 1 pound ground beef
  • 1 onion, diced
  • 1 green bell pepper, diced
  • 2 cloves garlic, chopped
  • 1 teaspoon hot smoked paprika
  • 1 teaspoon oregano
  • 1 teaspoon cumin
  • salt and pepper to taste
  • 1 (15 ounce) can crushed tomatoes
  • 1/2 cup pimento stuffed olives, sliced
  • 1/4 cup raisins
  • 1 tablespoon capers
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon cider vinegar
  • 1 tablespoon fish sauce (optional)
  1. Cook the beef, onions and pepper in a large skillet over medium-high heat, breaking the beef apart as it cooks, before draining off any excess grease.
  2. Add the garlic, paprika, oregano, cumin, salt and pepper and cook until fragrant, about a minute.
  3. Add the tomatoes, olives, olives, raisins, and capers, bring to a boil, reduce the heat and simmer for 5 minutes.
  4. Add the Worcestershire sauce, vinegar and fish sauce.

Option: Garnish with chopped parsley and/or cilantro.
Option: Serve over steamed rice, quinoa or pasta!

Nutrition Facts: Calories 395, Fat 24g (Saturated 8g, Trans 1g), Cholesterol 80mg, Sodium 479mg, Carbs 22g (Fiber 4g, Sugars 12g), Protein 22g

Nutrition by: Nutritional facts powered by Edamam

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