Wednesday, July 16, 2014

Cuban Picadillo

As you start to read recipes on this blog, you will notice that certain words pop up fairly often. "Easy" is one of those words. When you work 8 - 5 and need to keep your weeknights stress free, 'easy' is not a cop out. You need easy. 

Picadillo is a delicious Cuban dish. Dried cranberries add an unexpected kick to this flavorful dish of spiced ground meat.

And guess what? It is easy-as.


1 lb - Ground Meat (Beef is traditional, you can also try turkey)
4-5 - Cloves Garlic, minced
1/2 - Onion, chopped
1/2 - Green Bell Pepper/ Capsicum (if small then use whole), diced
2 - Tablespoons, Tomato Puree
1 Teaspoon - dried Parsley
1/2 cup - Dried Cranberries
1/2 cup - Spanish Olives, sliced
1 cup - Red Wine
A few sprigs of Cilantro (Coriander leaves)
2 Tablespoons - Oil


1.5 Teaspoon Cumin
1 Teaspoon Cracked Black Pepper
1 Teaspoon Smoked Paprika
1 Teaspoon Mild Chili Powder
1.5 Teaspoon Oregano
Salt to taste 


  • Combine all the ingredients listed under "Seasoning" with the ground meat.

  • Heat oil in a pan and add the onions.

  • Cook them for just a couple of minutes and then add in the garlic and bell pepper.

  • When veggies cook down a bit, add the tomato puree and parsley and give it a good stir cook it for about 4-5 minutes (you can add a little bit of water if the sauce start to stick to the pan too much)

  • This is "Sofrito", the base for a lot of cuban cooking.
  • Add the seasoned meat when the sauce has cooked through and break it up.

  • Now add the olives, cranberries and the wine and cook till the meat is cooked through. 

  • Stir in the cilantro.

  • Serve with rice and a salad.

 This recipe was tweaked and adapted from this tutorial.


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