Ingredients
Main Ingredients
- 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 apple cider vinegar
- 1 tablespoon fish sauce (optional)
Instructions
- Cook Beef, Onions, and Peppers: In a large skillet over medium-high heat, add the ground beef, diced onion, and diced green bell pepper. Break the beef apart as it cooks to ensure it browns evenly. When fully cooked, drain off any excess grease to avoid a greasy final dish.
- Add Spices and Garlic: Add the chopped garlic, hot smoked paprika, oregano, cumin, salt, and pepper to the skillet. Cook for about one minute until fragrant, allowing the spices to bloom and coat the beef mixture thoroughly.
- Simmer with Tomatoes and Mix-Ins: Stir in the crushed tomatoes, sliced pimento-stuffed olives, raisins, and capers. Bring the mixture to a boil, then reduce the heat and let it simmer gently for 5 minutes so the flavors meld together.
- Finish with Sauces: Add the Worcestershire sauce, apple cider vinegar, and optional fish sauce to the skillet. Stir well to combine, then cook for an additional 1-2 minutes to incorporate the tangy and umami elements fully before serving.
Notes
- For a more traditional flavor, include the fish sauce; it adds umami but can be omitted for a milder taste.
- Serve Cuban Picadillo over white rice for an authentic experience.
- This dish can be made ahead and refrigerated; flavors improve after resting.
- You can add diced potatoes for a heartier variation.
- Adjust the heat level by adding a pinch of cayenne pepper if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Cuban
