By Becky Salaun, BBC employee since 1999
Growing up in a Cuban household, we sure ate well. My mother, Obie, was an incredible cook—everyone raved about her food. One of my favorite dishes then, and still today, is picadillo (pronounced pee-kah-dee-yo). It’s a simple dish, but it’s packed with flavor and comfort.
Now, my son and all my nieces and nephews also call it their favorite. I hope you’ll enjoy making it in your own home and sharing it with the people you love.
Ingredients:
- 1 medium onion
- 1 red bell pepper (or any color you like)
- 3 cloves garlic
- 1 ripe tomato
- 1 lb ground beef
- Olive oil
- Salt and pepper to taste
- 1 tsp ground cumin (or to taste)
- 1–2 tbsp olive juice or caper juice (your pick)
Instructions:
- Blend the base: In a blender, puree the onion, bell pepper, garlic, and tomato into a smooth sauce.
- Build the flavor: Heat a splash of olive oil in a skillet over medium heat. Pour in the veggie puree and cook until it starts bubbling and slightly thickening, about 5 minutes.
- Add the beef: Add the ground beef to the pan. Break it up with a spoon and mix well with the sauce. Let it cook until the beef is browned and fully incorporated.
- Season it up: Once the mixture is bubbling again, season with salt, pepper, and cumin. Let it simmer for an additional 5 minutes, allowing the flavors to fully come together.
- Finish with a kick: Add a tablespoon or two of olive juice or caper juice to bring that signature Cuban tang. Stir well and taste to adjust seasoning.
- Serve: Enjoy with white rice, fried plantains, black beans or however you like your picadillo!
