Picadillo Recipe

Prepare potatoes

Peel and cut potatoes into 1/2-inch cubes. Rinse under cold water until water runs clear to remove excess starch; drain and pat dry thoroughly with a clean towel or paper towels.

Par-cook (optional faster crisp)

For crispier potatoes, place potato cubes in a pot of salted water, bring to a simmer, and cook 4–5 minutes until slightly tender but not falling apart. Drain and let steam-dry for 2 minutes.

Fry potatoes

Heat 1/2 cup vegetable oil in a large skillet over medium-high heat until shimmering (about 350°F / 175°C). Add potatoes in a single layer (work in batches if needed) and cook, undisturbed, 4–6 minutes until bottoms are golden. Stir and continue frying another 6–8 minutes, stirring occasionally, until cubes are evenly golden and crisp. Remove with a slotted spoon to a paper-towel-lined plate. Immediately season with 1/2 tsp salt and 1/4 tsp black pepper. Keep warm while you make the stew.

Sauté aromatics

Heat 1 tablespoon vegetable oil in a large skillet or sauté pan over medium-high heat. Add the chopped onion and green bell pepper and cook, stirring occasionally, until softened and translucent, about 5–6 minutes. Add the minced garlic and cook 30–45 seconds more until fragrant.

Brown the beef

Add the ground beef to the pan, breaking it up with a wooden spoon. Cook until no longer pink and lightly browned, about 6–8 minutes. Drain off excess fat from the pan if there's more than 2 tablespoons, leaving a thin coating to carry flavor.

Deglaze and build the sauce

If using, pour the 2 tablespoons white wine into the pan to deglaze, scraping up browned bits. Let it reduce for 1 minute. Stir in the tomato purée and diced tomatoes, then add the beef broth. Mix in ground cumin, dried oregano, paprika, 1 tsp salt and 1/2 tsp black pepper. Add the bay leaf.

Simmer with fruit and brine

Add the raisins, capers, and halved green olives to the mixture. Stir to combine, bring the mixture to a gentle simmer, then reduce heat to low. Cover partially and simmer for 12–15 minutes to allow flavors to meld and the sauce to thicken slightly. Taste and adjust seasoning with additional salt or pepper if needed. Remove and discard the bay leaf.

Finish and combine

If the stew is too thin, increase heat to medium and reduce for 2–3 minutes until desired consistency. Fold in half of the crispy potatoes (reserve the rest for texture on top) and gently stir to coat them in the criolla-style sauce so they absorb flavor without becoming soggy. Warm through 1–2 minutes and remove from heat.

Plate

Spoon the picadillo into a serving dish, top with remaining crispy potatoes for crunch, and sprinkle chopped cilantro or parsley if using. Serve with lime wedges on the side to squeeze over the stew.