Picadillo De Carne

By Daisann McLane

Total Time
30 minutes
Rating
5(48)
Notes
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Featured in: Food; The Little Sleep

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Ingredients

Yield:Four to six servings
  • ¼cup olive oil
  • 2onions, chopped
  • 3cloves garlic, chopped
  • 1½pounds ground round beef
  • 1bay leaf
  • Salt and freshly ground pepper to taste
  • 1teaspoon oregano
  • 3 to 4whole allspice berries (available in most health-food stores)
  • 1teaspoon cumin powder
  • 1tablespoon chopped cilantro leaves
  • 1cup peeled and chopped tomatoes
  • ½cup raisins
  • 2teaspoons drained capers
  • ¼cup olives stuffed with pimentos
  • White rice
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

433 calories; 32 grams fat; 10 grams saturated fat; 1 gram trans fat; 17 grams monounsaturated fat; 2 grams polyunsaturated fat; 16 grams carbohydrates; 2 grams dietary fiber; 10 grams sugars; 21 grams protein; 497 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a skillet, heat the oil over medium-high heat and add the onions and garlic. Cook for 5 minutes, or until the onions are translucent. Add the meat, separating it into small pieces as you stir.

  2. Step 2

    Add the bay leaf, salt, pepper, oregano, allspice and cumin and cook for 1 to 2 minutes. Lower the heat to medium, then add the cilantro, tomatoes, raisins, capers and olives, and mix. Simmer for 20 minutes, stirring from time to time, adding a small amount of water if the mixture begins to dry. Serve with white rice

Ratings

5 out of 5
48 user ratings
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Cooking Notes

Dan Santos

For a more authentic Cuban taste, you may eliminate the cilantro and the allspice. Serve with white rice and fried green or ripe plantains (Madurai’s or tostones).

Raul

This looks very similar to a recipe I learned from one of my first Spanish language teachers at the U. Of Oregon 45 years ago. She was Cuban and her recipe didn’t have capers, cilantro or allspice, but did have cardamom, which was key. She served it rolled in a flour tortilla and fried in oil. I’ll make some healthier alterations, but thanks for reminding me of this special teacher and special recipe.

Dan Santos

For a more authentic Cuban taste, you may eliminate the cilantro and the allspice. Serve with white rice and fried green or ripe plantains (Madurai’s or tostones).

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