Picadillo a la Habanera (Cuban Ground Beef)

Picadillo a la Habanera is a delicious Cuban dish made by cooking ground beef with spices, tomato sauce, potatoes, and olives over low heat. But the recipe can be made with other types of meat like pork, chicken, or turkey and it’s equally delicious.

Even though beef is not hugely popular in Cuba, the Spaniards brought this recipe to the island and was adapted to the local cuisine and it’s now one of the most popular Cuban dishes.

Whether you’re a Cuban or just someone who appreciates good food in general, you’ll find that the recipe for Picadillo a la Habanera below is exactly what you needed to spice up your dinner time!

Picadillo a la Habanera is traditionally served with a side of rice, fried ripe plantains or beans.

Picadillo a la Habanera (Cuban Ground Beef)

Chef’s Pencil Staff

Picadillo a la Habanera is a delicious traditional Cuban dish made with ground beef and aromatic spices.

4.92 from 89 votes

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine Cuban

Servings 6 servings

Ingredients

  

1x2x3x

• 500 gr picadillo (ground beef or veal)
• 1 medium white potato
• 1/2 bell pepper
• 1 onion
• 4 cloves garlic
• oil
• 60 ml red wine
• salt to taste
• 150 gr tomato puree or tomato sauce
• 1/2 teaspoon cumin
• 1/2 teaspoon oregano ground
• 1 bay leaf
• a pinch pepper powder
• green olives seedless
• raisins
• parsley

Instructions

 

• Wash the potato, peel it and chop it into small cubes and soak it in water and a bit of salt to avoid oxidation.
• Once ready to cook, drain the potato cubes and dry on a paper towel to prevent the oil from jumping.
• Heat about 5 tablespoons of cooking oil in a frying pan and add the potato cubes. Stir often until the cubes become golden and softened.

  Then add the bell pepper, onion and crushed garlic to the pan. Sauté everything together for a couple of minutes until the onion turns translucent.
• It's time to add the picadillo meat. Cook it, stirring continuously for 5 to 8 minutes, breaking any lumps with a wooden spoon.

  Once the meat is halfway cooked, pour 1/4 of a cup of wine and turn the heat up while the alcohol evaporates. Add a dash of salt.
• Next, add 150g / 5 ⅓ oz tomato sauce and cumin, oregano, the bay leaf and some powdered red pepper.
• Thicken the sauce for 5 more minutes and add the chopped olives and raisins. Stir everything together for a minute, then turn off the heat.
• Garnish with some freshly chopped parsley and enjoy!

Notes

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Related: Cuban Tamales
Related: Cuban Sandwich Recipe
Related: Ropa Vieja (Cuban Old Clothes Dish)
Related: Lechon Asado (Cuban Roast Pork)
Related: Moros y Cristianos (Cuban Rice & Black Beans)

Chef's Pencil Staff

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