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Cuban Picadillo Recipe

Cuban Picadillo
Cuban Picadillo
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Cuban Picadillo Recipe

Cuban Picadillo

Picadillo is my family’s favorite dish! It’s really quick and easy to make, I make it a few times a month and make enough so we have leftovers which are great in tacos, stuffed peppers, and just about anything you can think of!</p>

Nutrition:

Amount Per Serving

Smart Points:3

Points +:4

Calories:207

Total Fat:8.5g

Saturated Fat:g

Cholesterol:74mg

Sodium:477mg

Carbohydrates:5g

Fiber:1g

Sugar:3g

Protein:25g

 

  • Author: Melissa Owens

Ingredients

1/2 large chopped onion

2 cloves garlic, minced

1 tomato, chopped

1/2 pepper, finely chopped

2 tbsp cilantro

1-1/2 lb 93% lean ground beef

4 oz (1/2 can) tomato sauce (I like Goya)

kosher salt

fresh ground pepper

1 tsp ground cumin

1-2 bay leaf

2 tbsp alcaparrado (capers or green olives would work too)

 

Instructions

Brown meat on high heat in large sauté pan and season with salt and pepper. Use a wooden spoon to break the meat up into small pieces. When meat is no longer pink, drain all juice from pan.

Meanwhile, while meat is cooking, chop onion, garlic, pepper, tomato and cilantro.

Add to the meat and continue cooking on a low flame. Add alcaparrado and about 2 tbsp of the brine (the juice from the olives, this adds great flavor) cumin, bay leaf, and more salt if needed. Add tomato sauce and 1/4 cup of water and mix well. Reduce heat and simmer covered about 20 minutes.

Keywords: Cuban Picadillo

Written by antoine

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