Beef / Pork

Cuban Picadillo takes several minutes to prepare.

Cuban Picadillo takes several minutes to cook.

Cuban Picadillo makes 4 servings.

The ingredients for Cuban Picadillo are:

150g 93% lean ground beef
250g mushrooms
1 cup minced onion
1 cup diced red bell peppers
3 cloves garlic, minced
1/4 cup minced cilantro
8 oz can tomato sauce
1/4 cup alcaparrado (manzanilla olives, pimientos, capers) or green olives
1 1/2 tsp ground cumin
1/4 tsp garlic powder
2 bay leaves
25g raisins
1tsp oregano
kosher salt and fresh pepper, to taste

Here is how you make Cuban Picadillo:

Brown meat in a large deep skillet on medium-high heat; season with generously with salt and a little pepper. Use a wooden spoon to break the meat up into small pieces. When meat is no longer pink, drain all the liquid from pan. Add the onions, garlic and bell peppers to the meat and cook an addition 3-4 minutes.Transfer the meat to the slow cooker, then add tomato, cilantro, tomato sauce, 1 1/4 cups water, alcaparrado (or olives) [I usually add some of the brine from the jar for added flavor] then add the spices.Set slow cooker to HIGH for 3 to 4 hours or LOW for 6 to 8. After it's ready, taste for salt and add more as needed [I added a little more cumin and garlic powder at the end as well since the crock pot tends to mute the flavors of herbs and spices]. Discard the bay leaves and serve over brown rice.Serving Size:?4

The nutritional information for Cuban Picadillo is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 210.7

• Total Fat: 12.7 g
• Cholesterol: 0.0 mg
• Sodium: 255.5 mg
• Total Carbs: 17.5 g
• Dietary Fiber: 3.6 g
• Protein: 9.3 g