Picadillo is one of the easiest and most flavorful dishes to make on a weeknight. Sauted ground beef with onions and peppers and a ton of seasoning to give it the perfect flavor. It can be served over rice and black beans – the traditional way and cabbage salad.
Being in the Tampa Bay area where Cuban influence is huge we’ve been perfecting this recipe over the years and have gotten to the point where this is a staple in our kitchen.
1 small chorizo sausage, diced (optional)
1 medium onion, diced
1 red pepper, diced
1 jalapeño, dice with seeds for heat, without seeds for flavor only
2 garlic cloves
1 lb. ground beef
¼ cup of red wine
2 tbsp Sofrito
1 tbsp Worcestershire sauce
½ cup tomato sauce
1 tsp Oregano
1 tsp cumin
½ cup olives, quartered
2 tbsp fresh cilantro
salt and pepper
Step 1. Heat up the heavy pan on medium-high and cook the chorizo sausage until it releases all the grease. Remove the chorizo and either save it for later or completely discard it, the flavor in the grease is what makes the dish authentic. If you do not want to use chorizo sausage, 1 tbsp Olive Oil will suffice.
Step 2. Add onions, red pepper, and jalapeño, stir to combine and cook for approximately 10 minutes until vegetables have started to soften.
Step 3. Add garlic to the vegetable mixture, stir and cook for approximately a minute.
Step 4. Add the ground beef, crumbling the meat into tiny pieces allow to brown all around.
Step 5. Add wine and cook for about 3 minutes on high heat, allowing the wine to evaporate.
Step 6. Add tomatoes, sofrito, Worcestershire sauce, oregano, cumin, salt and pepper lower the heat and let it simmer for approximately 15 minutes.
Step 7. Add olives and cilantro, and chorizo if adding it back in. Stir then cover the pan and let simmer for another 10 minutes. When done serve with white rice and beans.
Step 8. Bon Appetite!