Picadillo Recipe

Prep

Dice the onion and bell peppers, mince the garlic, slice the olives, measure tomato sauce, tomato paste, broth, and spices. If using raisins and capers, have them ready.

Brown the beef

Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil. When hot, add the ground beef and break it up with a spatula. Cook until just browned with no large pink areas, about 6–8 minutes. Season with 1/2 tsp salt and 1/4 tsp pepper while browning. Use a slotted spoon to transfer excess fat if there's a lot; leave a little for flavor.

Sauté vegetables

Push the browned beef to one side of the pan (or transfer to a bowl temporarily). Add remaining 1 tablespoon olive oil to the skillet. Add diced onion and cook over medium heat until translucent, about 3–4 minutes. Add diced green and red bell peppers and cook another 3 minutes until softened. Stir in minced garlic and cook 30–45 seconds until fragrant.

Combine and season

Return the browned beef to the pan if you removed it. Stir in tomato paste and cook 1 minute to deepen flavor. Add tomato sauce, drained diced tomatoes, and broth; stir to combine. Add raisins, sliced olives, capers (if using), ground cumin, dried oregano, bay leaf, remaining 1/2 tsp salt and 1/4 tsp pepper. Bring to a gentle simmer.

Simmer

Reduce heat to low and simmer, uncovered, stirring occasionally, until sauce thickens and flavors meld, about 15–20 minutes. Taste and adjust seasoning with more salt or pepper if needed. Remove and discard the bay leaf.

Finish

Stir in chopped cilantro (if using) and squeeze a little lime over the picadillo just before serving.

For maduros (sweet fried plantains)

Peel ripe plantains and slice diagonally into 1/2-inch thick pieces. Heat 1/4–1/3 cup vegetable oil in a large skillet over medium heat. Add plantain slices in a single layer (work in batches) and fry until golden brown and caramelized on both sides, about 2–3 minutes per side. Transfer to paper towels and season lightly with salt. Serve hot alongside picadillo.

For tostones (twice-fried green plantains)

If using greener plantains, cut into 1-inch pieces, fry in 1/2 cup oil until light golden (about 3–4 minutes), remove and flatten with a tostonera or bottom of a glass, then fry again until crisp, about 2 minutes per side. Drain on paper towels and season with salt. Serve with picadillo.

If choosing salad instead of plantains, toss mixed greens and sliced tomato in a bowl with vinaigrette or dressing to taste. Season with salt and pepper. Plate a portion of salad alongside a generous scoop of picadillo.

Serve the picadillo hot with lime wedges on the side. Offer rice (white or yellow) if desired. Garnish with extra chopped cilantro and additional sliced olives if you like.