Cuban Picadillo

I've made quite a few picadillo recipes over the years, and while they all have their own little twists, they also have one thing in common—they're always delicious.

Before making this one, I got curious about what actually makes Cuban picadillo different from all the other versions I've tried. So, naturally, I asked AI. The biggest difference, apparently, is the balance of sweet and savory flavors, usually thanks to ingredients like raisins and green olives.

The funny thing is, when I searched my own blog for "picadillo," several of the recipes I'd already made were labeled as Cuban. Who knew? Now I'm intrigued. I think I need to go on a little picadillo tour and try versions from different countries to see how they all compare. Stay tuned—that sounds like a fun cooking project!

As for this recipe, it was exactly what I expect from a good picadillo. It was hearty, flavorful, and made for a comforting meal, but it didn't really do anything to set itself apart from the others I've made. There wasn't a big "wow" factor, but that's not necessarily a bad thing. It was still a solid, satisfying dinner and made plenty of leftovers—some for me and, of course, some for the Pantry Goat.

Cuban Picadillo

Recipe from Kevin's Cooking

Serves 8

• 1 tbsp vegetable oil
• 1 1/2 lbs ground beef
• 1/2 tsp kosher salt
• 1 tbsp chili seasoning
• 1 tbsp ground cumin
• 1 large white onion diced
• 2 cloves garlic minced
• 1/4 cup tomato paste
• 16 oz tomato sauce
• 1 large carrot peeled and diced, about 1 cup
• 1 large White or Yukon Gold potato diced, about 1 cup
• 1/2 cup green olives drained
• 1/4 cup capers drained
• 1/4 cup raisins

Over medium high, heat the oil in a dutch oven or large stock pot and add the ground beef, kosher salt, chili powder and cumin. Cook until no longer pink, about 6-7 minutes.

Stir in onion, garlic and tomato paste. Cook for several minutes. Stir in tomato sauce. Reduce heat to low and cook for 15 minutes covered.

Add diced carrot, potatoes, olives, capers and raisins. Stir and continue cooking for another 20 minutes covered. Stir occasionally and add some water if it gets too thick and does not scorch bottom of pot.