Beef Picadillo Recipe

Picadillo. Just the name itself conjures up images of vibrant Latin kitchens, the comforting aroma of simmering spices, and the promise of a truly satisfying meal. For years, Beef Picadillo has been a staple in our home, a dish that effortlessly bridges the gap between weeknight ease and weekend indulgence. I remember the first time I made it, somewhat hesitant to introduce new flavors to my notoriously picky eaters. To my surprise, it was an instant hit! The sweet and savory combination, the tender ground beef, the bursts of flavor from olives and raisins – it was a symphony of tastes and textures that had everyone asking for seconds. Since then, Picadillo has become a regular on our menu, adapted and tweaked over time to perfectly suit our family’s preferences. It’s incredibly versatile, working beautifully as a filling for tacos, empanadas, or even simply served over a bed of fluffy rice. This recipe is my go-to version, honed through countless iterations and always guaranteed to bring smiles to the table. Let me guide you through creating this culinary gem in your own kitchen, and prepare to be captivated by the magic of Beef Picadillo.

Ingredients

The beauty of Beef Picadillo lies in its harmonious blend of simple, readily available ingredients. Each component plays a vital role in creating the dish’s signature sweet and savory profile. Here’s what you’ll need to gather to embark on your Picadillo journey:

• 1.5 pounds Ground Beef: Opt for ground beef with a lean-to-fat ratio of 80/20 or 85/15. A little fat contributes to flavor and moisture, but too much can make the Picadillo greasy. If you prefer a leaner option, you can use 90/10, just be sure to monitor moisture levels during cooking and potentially add a touch more broth if needed. Ground beef is the heart of this dish, providing a rich, meaty base that soaks up all the wonderful flavors we’re about to introduce. For variations, you could also explore using ground turkey, ground pork, or even a combination of ground meats for a unique twist. Consider the quality of your ground beef; sourcing from a reputable butcher or choosing grass-fed options can elevate the overall taste of your Picadillo.
• 1 large Yellow Onion, finely diced: Onions form the aromatic foundation of countless dishes, and Picadillo is no exception. Yellow onions offer a balanced flavor that sweetens as they cook, providing a crucial savory depth to the recipe. Finely dicing ensures they cook evenly and meld seamlessly into the Picadillo. If you are out of yellow onions, white onions can be used as a substitute, though they have a slightly sharper flavor. For a milder onion flavor, you could even use shallots. The key is to dice them finely so they become almost translucent and release their aromatic oils as they sauté.
• 2 cloves Garlic, minced: Garlic is the pungent powerhouse that adds a crucial layer of complexity to Picadillo. Freshly minced garlic is always preferred for its vibrant flavor. Two cloves offer a good starting point, but feel free to adjust to your preference. If you are a garlic lover, don’t hesitate to add an extra clove or two! Minced garlic releases its flavor best when it’s added to hot oil and sautéed briefly until fragrant, usually about 30 seconds to a minute. Be careful not to burn the garlic, as it can become bitter.
• 1 Green Bell Pepper, diced: Bell peppers not only add a pop of color to Picadillo but also contribute a subtle sweetness and a slight vegetal crunch. Green bell peppers are a classic choice, offering a slightly less sweet flavor compared to red or yellow bell peppers. Dicing them into small, uniform pieces ensures they cook evenly and distribute throughout the dish. If you want to add more sweetness, you can use a mix of green, red, and yellow bell peppers for a vibrant and flavorful combination. Bell peppers also offer a boost of Vitamin C, making this dish not just delicious but also nutritious.
• 1 (14.5 ounce) can Diced Tomatoes, undrained: Canned diced tomatoes provide the essential acidity and liquid base for Picadillo. Using undrained tomatoes ensures you capture all the flavorful juices that contribute to the sauce. Diced tomatoes break down as they simmer, creating a rich and slightly chunky sauce that coats the ground beef beautifully. You can also use crushed tomatoes for a smoother sauce or fire-roasted diced tomatoes for a smoky depth of flavor. Look for high-quality canned tomatoes for the best taste.
• 1/4 cup Raisins: Raisins are a signature ingredient in Picadillo, adding a delightful sweetness and chewy texture that contrasts beautifully with the savory beef and vegetables. Golden raisins or dark raisins both work well. For a plumper raisin, you can soak them in hot water for 10-15 minutes before adding them to the Picadillo. If raisins aren’t your preference, you can reduce the amount or substitute them with other dried fruits like chopped dates or dried cranberries for a slightly different flavor profile.
• 1/4 cup Green Olives, stuffed with pimentos, sliced: Green olives stuffed with pimentos are another hallmark ingredient in Picadillo, providing a salty, briny, and slightly tangy counterpoint to the sweetness of the raisins. Slicing the olives makes them easier to distribute throughout the dish and ensures every bite gets a burst of olive flavor. Manzanilla olives are a common choice, but you can also use other types of green olives like Castelvetrano for a milder flavor or Kalamata olives for a more intense, briny taste. Be sure to use pitted olives for ease of preparation.
• 2 tablespoons Capers, drained (optional): Capers are small, pickled flower buds that offer a burst of salty, tangy, and slightly lemony flavor. While optional, they add another layer of complexity and brightness to Picadillo, especially if you enjoy a slightly more assertive flavor profile. Draining them removes excess brine. If you don’t have capers, you can omit them or consider a small squeeze of lemon juice at the end for a similar touch of acidity.
• 1 teaspoon Ground Cumin: Cumin is a warm, earthy spice that is essential in Latin American cuisine and provides a foundational flavor to Picadillo. Ground cumin adds a comforting depth and aroma to the dish. Freshly ground cumin is even more fragrant, if you have access to cumin seeds. Cumin pairs beautifully with beef and other spices in this recipe, creating a well-rounded flavor profile.
• 1 teaspoon Dried Oregano: Oregano adds a slightly peppery and herbaceous note to Picadillo, complementing the cumin and other spices. Dried oregano is convenient and works well, but fresh oregano, if available, can also be used – just use about double the amount of fresh oregano compared to dried. Mexican oregano is another excellent choice for its bolder flavor.
• 1/2 teaspoon Ground Cinnamon: Cinnamon might seem like an unexpected addition to a savory dish, but a touch of cinnamon adds a subtle warmth and sweetness that beautifully enhances the other flavors in Picadillo. It’s a key ingredient in many Picadillo recipes, adding a unique depth and complexity. Don’t be afraid to use it – it’s a secret ingredient that truly elevates the dish.
• 1/4 teaspoon Ground Cloves (optional): Similar to cinnamon, a pinch of ground cloves adds a warm, aromatic, and slightly pungent note that complements the other spices. Cloves are potent, so use them sparingly. They enhance the overall spice profile without overpowering the other flavors. If you are sensitive to strong spices, you can omit cloves, but a small amount can make a noticeable difference.
• 1 Bay Leaf: Bay leaf is an aromatic leaf that is simmered in sauces and stews to impart a subtle, savory, and slightly floral flavor. It’s not meant to be eaten, but rather infused into the dish during cooking. Remember to remove the bay leaf before serving. It adds a subtle layer of complexity that enhances the overall depth of flavor.
• 1/2 cup Beef Broth (or Chicken Broth): Beef broth or chicken broth adds moisture to the Picadillo and helps to create a flavorful sauce. It also helps to deglaze the pan after browning the beef, capturing all those flavorful browned bits. Low-sodium broth is recommended to control the saltiness of the dish. If you don’t have broth, you can use water, but broth adds a richer, more savory flavor.
• 2 tablespoons Olive Oil: Olive oil is used for sautéing the vegetables and browning the ground beef. It adds a subtle fruity flavor and helps to prevent sticking. Extra virgin olive oil is a good choice for its flavor and health benefits. You can also use other cooking oils like vegetable oil or canola oil if you prefer.
• Salt and Black Pepper to taste: Salt and black pepper are essential seasonings to enhance the flavors of all the other ingredients. Season generously throughout the cooking process, starting with the vegetables and ground beef, and then adjust seasoning at the end to taste. Taste and adjust seasonings as you go, as personal preferences for salt and pepper can vary.

Instructions

Crafting delicious Beef Picadillo is a straightforward process, even for novice cooks. Follow these step-by-step instructions to bring this flavorful dish to life in your kitchen:

1. Sauté Aromatics: Heat olive oil in a large skillet or Dutch oven over medium heat. Once the oil is shimmering, add the diced onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Softening the onions is crucial for releasing their flavors and creating the aromatic base of the Picadillo. Don’t rush this step; allowing the onions to gently soften and sweeten will enhance the final dish.
2. Add Garlic and Bell Pepper: Add the minced garlic and diced green bell pepper to the skillet with the softened onions. Cook, stirring frequently, until the bell pepper is slightly softened and the garlic is fragrant, about 3-5 minutes. Garlic should be cooked until fragrant but not browned, as browned garlic can become bitter. The bell pepper will soften slightly but still retain a bit of texture, adding a pleasant bite to the Picadillo.
3. Brown the Ground Beef: Increase the heat to medium-high and add the ground beef to the skillet. Break it apart with a spoon or spatula and cook, stirring occasionally, until browned and no longer pink. Browning the ground beef is essential for developing rich, savory flavors. As the beef cooks, it will release juices. Continue cooking until the juices evaporate and the beef starts to brown in the bottom of the pan. Drain off any excess grease, if desired, although a little fat contributes to flavor.
4. Spice it Up: Reduce the heat back to medium. Add ground cumin, dried oregano, ground cinnamon, and ground cloves (if using) to the skillet with the browned beef and vegetables. Cook, stirring, for about 1 minute, until fragrant. Toasting the spices briefly in the hot pan enhances their aroma and flavor, making them more vibrant and impactful in the dish. Stir continuously to prevent the spices from burning.
5. Add Tomatoes and Broth: Pour in the canned diced tomatoes (undrained) and beef broth (or chicken broth) into the skillet. Stir to combine, scraping up any browned bits from the bottom of the pan. These browned bits, known as fond, are packed with flavor and will enrich the sauce. The liquid will help to deglaze the pan and create a delicious sauce base.
6. Incorporate Raisins, Olives, and Capers: Add the raisins, sliced green olives stuffed with pimentos, capers (if using), and bay leaf to the skillet. Stir to incorporate all the ingredients. These ingredients are the signature flavor components of Picadillo, adding sweetness, saltiness, and tanginess.
7. Simmer and Develop Flavors: Bring the mixture to a simmer, then reduce the heat to low, cover the skillet, and let it simmer for at least 20-30 minutes, or up to an hour. Simmering allows the flavors to meld and deepen, creating a more complex and harmonious dish. The longer it simmers, the more flavorful it will become. Stir occasionally during simmering to prevent sticking and ensure even cooking.
8. Season to Perfection: After simmering, remove the bay leaf. Taste the Picadillo and season with salt and black pepper to taste. Adjust seasonings as needed. Seasoning is crucial at this stage to balance all the flavors. Start with a pinch of salt and pepper, taste, and add more as needed until the Picadillo is perfectly seasoned to your liking.
9. Serve and Enjoy: Your Beef Picadillo is now ready to be served! It’s incredibly versatile and can be enjoyed in numerous ways. Refer to the “How to Serve” section for serving suggestions. Garnish with fresh cilantro, if desired, for a touch of freshness and visual appeal. Enjoy the fruits of your labor – a flavorful and comforting dish that’s sure to become a family favorite!

Nutrition Facts

Understanding the nutritional content of your meals can be helpful for making informed dietary choices. Please note that the following nutritional information is an estimate and can vary based on specific ingredient brands, portion sizes, and cooking methods.

• Serving Size: Approximately 1 cup (240ml)
• Servings per recipe: Approximately 6-8 servings (depending on portion size)
• Estimated Calories per Serving: 350-450 calories (This is an approximate range. Calorie content can vary based on the lean-to-fat ratio of ground beef, amount of olive oil used, and specific ingredients.)

Approximate Macronutrients per Serving (Estimated):

• Protein: 25-30 grams
• Fat: 20-25 grams (can vary depending on ground beef and oil)
• Carbohydrates: 20-25 grams
• Fiber: 3-5 grams

Important Notes:

• These are estimations and should be used as a general guide. For precise nutritional information, use a nutrition calculator with the specific brands and quantities of ingredients you use.
• Picadillo can be a relatively calorie-dense dish due to the ground beef and olive oil. To reduce calories, you can use leaner ground beef, reduce the amount of olive oil, and increase the vegetable content.
• It is a good source of protein and iron from the ground beef, and provides some vitamins and minerals from the vegetables and other ingredients.
• The sodium content can vary depending on the broth, olives, and capers used. Opt for low-sodium broth and be mindful of added salt.

Preparation Time

Beef Picadillo is a relatively quick and easy dish to prepare, making it perfect for weeknight meals or weekend gatherings. Here’s a breakdown of the estimated preparation time:

• Prep Time: 20-25 minutes (This includes dicing onions, bell peppers, mincing garlic, slicing olives, and gathering all ingredients.) Efficient knife skills can significantly reduce prep time. Having all your ingredients prepped and ready to go before you start cooking, known as “mise en place,” will make the cooking process smoother and more enjoyable.
• Cook Time: 30-45 minutes (This includes sautéing vegetables, browning beef, simmering, and allowing flavors to meld.) The simmering time can be adjusted based on your preference. A longer simmer will result in a more developed flavor and tender texture.
• Total Time: 50-70 minutes (From start to finish, including prep and cook time.) This is a reasonable timeframe for a flavorful and satisfying homemade meal.

How to Serve

The versatility of Beef Picadillo is one of its greatest strengths. It can be served in countless delicious ways, making it a fantastic option for various occasions and cravings. Here are some popular and delightful serving suggestions:

• Tacos: Warm corn or flour tortillas and fill them generously with Picadillo. Top with your favorite taco fixings such as:
  • Shredded lettuce or cabbage
  • Diced tomatoes
  • Chopped onions
  • Salsa (mild, medium, or hot)
  • Sour cream or Mexican crema
  • Guacamole or avocado slices
  • Shredded cheese (Cheddar, Monterey Jack, or Cotija)
  • Cilantro
• Burritos: Use large flour tortillas to create hearty burritos. Fill them with Picadillo, cooked rice (white or brown), beans (black beans or pinto beans), cheese, and any other burrito fillings you enjoy, such as:
  • Salsa
  • Sour cream
  • Guacamole
  • Pico de gallo
• Empanadas: Use store-bought or homemade empanada dough to create savory pastries filled with Picadillo. Bake or fry until golden brown and crispy. Serve with a dipping sauce like:
  • Chimichurri
  • Spicy mayo
  • Salsa roja
• Stuffed Bell Peppers: Halve bell peppers lengthwise, remove seeds and membranes, and stuff them with Picadillo. Top with cheese and bake until peppers are tender and cheese is melted and bubbly.
• Over Rice: Serve Picadillo over a bed of fluffy white rice, brown rice, or cilantro-lime rice. This is a simple and satisfying way to enjoy the dish.
• With Plantains: Pair Picadillo with sweet fried plantains (platanos maduros) for a classic Latin American combination of savory and sweet. The sweetness of the plantains complements the savory Picadillo beautifully.
• As a Pasta Sauce: Toss Picadillo with cooked pasta, such as spaghetti, penne, or rigatoni, for a unique and flavorful pasta dish. Top with grated Parmesan cheese.
• Loaded Nachos: Spread tortilla chips on a platter, top with Picadillo, shredded cheese, and your favorite nacho toppings. Broil or bake until cheese is melted and bubbly.
• Shepherd’s Pie Topping: Use Picadillo as a flavorful base for a Shepherd’s Pie. Top it with mashed potatoes and bake until golden brown and heated through.
• Breakfast Hash: Mix leftover Picadillo with diced potatoes and eggs for a hearty and flavorful breakfast hash.

Additional Tips for Perfect Picadillo

Elevate your Beef Picadillo to the next level with these helpful tips and tricks:

1. Use Quality Ground Beef: Starting with good quality ground beef makes a noticeable difference in the final flavor. Opt for 80/20 or 85/15 lean-to-fat ratio for a balance of flavor and moisture. Consider using grass-fed beef for a richer, more beefy taste.
2. Don’t Skip the Simmering: Simmering is crucial for allowing the flavors to meld and deepen. Don’t rush this step. The longer the Picadillo simmers, the more flavorful it will become. Low and slow cooking is key to developing rich, complex flavors.
3. Adjust Spices to Your Taste: Feel free to adjust the amount of spices to your preference. If you like a spicier Picadillo, add a pinch of red pepper flakes or a diced jalapeño pepper. If you prefer a milder flavor, reduce the amount of cumin or cinnamon. Taste and adjust as you go.
4. Add Other Vegetables: Picadillo is very versatile, and you can easily add other vegetables to it. Consider adding diced carrots, potatoes, peas, or corn for extra flavor and nutrition. Adding vegetables can also help to stretch the dish and make it even more budget-friendly.
5. Make it Ahead of Time: Picadillo is a great make-ahead dish. In fact, it often tastes even better the next day after the flavors have had time to meld further. You can prepare it a day or two in advance and store it in the refrigerator. It also freezes well, making it perfect for meal prepping. Simply thaw overnight in the refrigerator and reheat on the stovetop or in the microwave.

Frequently Asked Questions (FAQ)

Still have questions about Beef Picadillo? Here are answers to some common queries:

Q1: What exactly is Picadillo?

A: Picadillo is a traditional dish that’s popular in many Latin American countries and the Philippines. It’s essentially a flavorful stew or hash made with ground meat (usually beef), tomatoes, onions, garlic, spices, and often includes ingredients like raisins, olives, and capers. The specific ingredients and flavor profiles can vary slightly depending on the region and personal preferences, but the core concept of a savory and slightly sweet ground meat dish remains consistent. It’s a versatile and comforting dish that’s enjoyed in various forms and cuisines.

Q2: Can I make Picadillo vegetarian or vegan?

A: Yes, absolutely! To make Picadillo vegetarian or vegan, simply substitute the ground beef with a plant-based ground meat alternative, such as lentils, crumbled tofu, or plant-based ground beef substitutes readily available in grocery stores. Lentils offer a hearty and nutritious option, while plant-based ground beef substitutes mimic the texture and appearance of ground beef. Ensure your broth is vegetable broth to keep it vegetarian or vegan. The rest of the recipe ingredients remain the same, providing the same delicious sweet and savory flavors.

Q3: How can I make Picadillo spicier?

A: If you prefer a spicier Picadillo, there are several ways to add heat. You can incorporate diced jalapeño peppers or serrano peppers along with the bell pepper. Alternatively, add a pinch of red pepper flakes or a dash of hot sauce to the dish during cooking. You can also serve it with a side of your favorite hot sauce for those who like to add extra heat to their individual servings. Start with a small amount of spice and add more to taste, as spice levels can be subjective.

Q4: How long does Picadillo last in the refrigerator?

A: Properly stored Beef Picadillo will last for 3-4 days in the refrigerator. Ensure it is cooled down to room temperature before transferring it to an airtight container and refrigerating promptly. When reheating, ensure it reaches an internal temperature of 165°F (74°C) to ensure food safety. Reheat thoroughly on the stovetop or in the microwave until heated through.

Q5: Can I use different types of ground meat for Picadillo?

A: Yes, while ground beef is traditional, you can definitely experiment with other types of ground meat. Ground turkey, ground pork, or even a combination of ground beef and ground pork can be used to make Picadillo. Ground chicken is another leaner option, though it might have a milder flavor compared to beef or pork. Adjust cooking times as needed based on the type of ground meat you choose, ensuring it is cooked through to a safe internal temperature. Each type of ground meat will bring a slightly different flavor profile to the dish, offering exciting variations on the classic Picadillo.