Cuban Picadillo Will Be Your New Favorite Dish

Ingredients

• 2 Tbsp Olive Oil (extra‑virgin, for sautéing)
• 1 medium Yellow Onion (peeled and diced)
• 1 large Green Bell Pepper (seeded and diced)
• 1 large Red Bell Pepper (seeded and diced)
• 3 cloves Garlic (minced)
• 1/4 cup Green Olives (sliced)
• 1 lb Ground Beef (80% lean, preferably fresh)
• 2 Tbsp Sofrito (Cuban sofrito blend, store‑bought or homemade)
• 1 tsp Onion Powder
• 1 tsp Adobo Seasoning
• 1 tsp Cumin
• 1/2 tsp Black Pepper (freshly ground)
• 1/2 tsp Oregano (dried)
• 1 Tbsp Soy Sauce (regular or low‑sodium; Worcestershire sauce can be used as a substitute)
• 2 Tbsp Tomato Paste
• 2 medium Potatoes (peeled and diced into 1/2‑inch cubes)
• 1 cup Beef Broth (low‑sodium)
• 2 Tbsp Fresh Cilantro (chopped, added at the end)

Instructions

1. Prep All Ingredients

   Dice the onion, green and red bell peppers, peel and dice the potatoes, mince the garlic, and slice the olives. Measure out all spices and liquids.

   Time: PT10M

2. Sauté Aromatics

   Heat 2 Tbsp olive oil in the skillet over medium heat until shimmering. Add the diced onion and both bell peppers; sauté 3–4 minutes until softened.

   Time: PT4M

   Temperature: Medium heat

3. Add Garlic and Olives

   Add the minced garlic and sliced olives; stir for about 45 seconds until fragrant.

   Time: PT1M

   Temperature: Medium heat

4. Brown the Ground Beef

   Add the ground beef, breaking it up with the spoon. Cook, stirring occasionally, until the meat is fully browned, about 7 minutes.

   Time: PT7M

   Temperature: Medium‑high heat

5. Season the Meat

   Stir in onion powder, adobo seasoning, cumin, black pepper, and oregano. Mix for 1 minute to toast the spices.

   Time: PT1M

   Temperature: Medium heat

6. Add Soy Sauce and Tomato Paste

   Pour in the soy sauce (or Worcestershire sauce) and add tomato paste. Stir until the paste is fully incorporated, about 1 minute.

   Time: PT1M

   Temperature: Medium heat

7. Incorporate Potatoes and Broth

   Add the diced potatoes and 1 cup beef broth. Stir, then increase heat to bring the mixture to a gentle boil.

   Time: PT5M

   Temperature: Medium‑high heat

8. Simmer Until Potatoes Are Tender

   Reduce heat to medium, cover the skillet, and simmer for 20–25 minutes, or until the potatoes are fork‑tender.

   Time: PT25M

   Temperature: Medium heat

9. Finish with Fresh Cilantro

   Remove the lid, stir in chopped fresh cilantro, and adjust seasoning with salt or extra soy sauce if needed.

   Time: PT2M

10. Plate and Serve

    Spoon the picadillo onto plates. Serve hot over white rice, with tortillas, or as a filling for empanadas.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

25 g

Fat

15 g

Fiber

3 g