Savory Cuban Picadillo with Sweet Plantains
Dive into the vibrant flavors of Cuba with this aromatic Picadillo! This beloved one-dish meal features seasoned ground chuck simmered to perfection with tender potatoes, zesty red peppers, and savory olives, infused with a hint of sweetness from brown sugar and raisins. Perfectly balanced, it’s served over fluffy white rice, complemented by crispy sweet plantains that add a delightful twist. Enjoy the enticing aroma that fills your kitchen, making it a favorite for gatherings or a comforting dinner at home. Leftovers are just as delicious, so make extra for lunch the next day!
N/A
Servings
353
Calories
14
Ingredients
Ingredients
ground chuck
1 1/2 lbs (cooked and drained)
potato
1 (cut into small bite-sized pieces)
sweet red pepper
1/4 (diced)
garlic
3 cloves (minced)
onion
1 medium (diced)
oregano
1 tablespoon (dried)
red wine
1/4 cup (cooking wine)
tomato sauce
8 ounces (canned)
pimento stuffed olives
1/4 cup (sliced)
brown sugar
1 tablespoon (packed)
raisins
1 tablespoon (dried)
olive oil
5 tablespoons (for sautéing)
uncooked rice
1 cup (to be cooked)
frozen sweet plantains
1 package (fry according to package instructions (optional))
Instructions
1
In a large skillet, cook the ground chuck over medium-high heat until browned. Drain most of the fat while leaving a little for flavor. If desired, add about 5 tablespoons of Kirby mojo criollo for an extra kick.
2
Stir in the oregano, red wine, tomato sauce, olives, brown sugar, and raisins. Mix well and cover the skillet. Let the mixture simmer for 30-45 minutes, occasionally stirring.
3
Meanwhile, in a separate pan, heat the olive oil over medium-high heat. Add the potatoes, onion, and diced red pepper. Cook until the potatoes are almost tender, then add the minced garlic and continue to sauté until the potatoes are fully cooked and golden.
4
Once the potatoes are ready, incorporate them into the meat mixture and recover the skillet to keep it warm.
5
Prepare the rice according to the package instructions.
6
About ten minutes before the rice is done, cook the frozen sweet plantains in a separate pan with canola oil, frying until they are deep golden brown. Drain on paper towels.
7
Serve the picadillo generously over the white rice, with the crispy sweet plantains on the side for a delightful contrast in flavor and texture.
Nutrition Information
11.9 g
Fat
45 g
Carbs
23 g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Cuban Picadillo?
Cuban Picadillo is a traditional savory-sweet ground meat dish simmered with potatoes, olives, and raisins.
What type of meat is used in this recipe?
This recipe uses 1 1/2 lbs of ground chuck.
How should the potatoes be prepared?
The potato should be cut into small bite-sized pieces and sautéed until golden.
What kind of pepper is included?
The recipe calls for 1/4 of a sweet red pepper, diced.
How many garlic cloves are needed?
You will need 3 cloves of garlic, minced.
What provides the sweetness in the meat mixture?
The sweetness comes from one tablespoon of packed brown sugar and one tablespoon of dried raisins.
Is wine used in this recipe?
Yes, 1/4 cup of red cooking wine is added to the simmer.
What type of olives are used?
The recipe uses 1/4 cup of sliced pimento stuffed olives.
How long should the Picadillo simmer?
The meat mixture should simmer for 30 to 45 minutes.
Can I add Mojo Criollo?
Yes, the instructions suggest adding about 5 tablespoons of Kirby mojo criollo for an extra kick.
What is the calorie count per serving?
Each serving contains 353 calories.
How much protein is in this dish?
There are 23 grams of protein per serving.
What is the fat content?
The dish contains 11.9 grams of fat per serving.
How many carbohydrates are in a serving?
There are 45 grams of carbohydrates per serving.
How are the sweet plantains prepared?
Frozen sweet plantains are fried in canola oil until they are deep golden brown.
What type of rice is served with Picadillo?
It is typically served over fluffy white rice.
Should the ground chuck be drained?
Yes, drain most of the fat but leave a little for extra flavor.
What herbs are used for seasoning?
One tablespoon of dried oregano is used for seasoning.
Are the potatoes cooked with the meat?
No, they are sautéed separately with onion and pepper before being incorporated into the meat.
What oil is used for sautéing the vegetables?
Five tablespoons of olive oil are used for sautéing the potatoes, onion, and pepper.
Is this recipe good for meal prep?
Yes, the description notes that leftovers are just as delicious the next day.
What is the texture of the plantains?
The plantains are crispy on the outside and sweet on the inside.
What size onion should I use?
The recipe calls for 1 medium onion, diced.
How much tomato sauce is required?
You need one 8-ounce can of tomato sauce.
What is the main flavor profile of this dish?
It is a savory dish with a hint of sweetness and zesty, aromatic notes.
Can I use fresh plantains instead of frozen?
While the recipe specifies frozen, you can use fresh very ripe (black) plantains and fry them similarly.
When should I start cooking the plantains?
Start frying the plantains about ten minutes before the rice is finished cooking.
What is the total number of ingredients?
The recipe contains 14 different ingredients.
How do I serve the final meal?
Serve the picadillo over white rice with the sweet plantains on the side.
What kind of oil is used for frying plantains?
Canola oil is recommended for frying the plantains.