Authentic Cuban Picadillo with Sweet Plantains and Rice

Cuban Style Picadillo Recipe

If you are looking to fill your kitchen with mouthwatering aromas and your dinner plates with something hearty and comforting, then this Cuban Style Picadillo recipe will certainly hit the mark! This savory, flavor-packed dish is traditionally served over white rice, with a side of sweet plantains. The recipe makes for excellent leftovers too, and it’s perfect for a quick meal any day of the week. With a preparation time of only 5 minutes and a cook time of 45 minutes, you can have this dish ready in under an hour.

Description

This dish is best enjoyed when served over a bed of fluffy white rice, accompanied by deliciously sweet plantains on the side. The vibrant flavors of oregano, red wine, tomato sauce, and a hint of sweetness from the raisins and brown sugar combine to create a rich and savory dish that has a little bit of everything. You can even give it a boost of flavor by adding some mojo criollo, which adds a Cuban flair to the hamburger meat. This meal smells irresistible while cooking, making it hard to wait until it’s ready to eat!

Ingredients

Nutritional Information (Per Serving)

Instructions

Step 1: Prepare the Ground Meat

• Begin by cooking the ground chuck in a large skillet over medium-high heat. Break up the meat as it cooks, allowing it to brown evenly.
• Once browned, drain most of the fat, but leave a small amount for added flavor (about 2 tablespoons).
• Optional: If you prefer a burst of extra Cuban flavor, pour 5 tablespoons of mojo criollo into the meat. It gives the dish a rich, tangy citrus essence that pairs beautifully with the other flavors.

Step 2: Build the Flavors

• To the cooked meat, add 3 teaspoons of dried oregano, 1/4 cup of red wine, 1 cup of tomato sauce, 8 tablespoons of raisins, and 1 tablespoon of brown sugar.
• Stir everything together until well mixed. The raisins add a hint of sweetness, while the brown sugar balances the acidity of the tomato sauce.
• Reduce the heat to low, cover the skillet with a lid, and allow the mixture to simmer for about 30-45 minutes. This simmering process is where all the flavors meld together, so be patient—it’s worth the wait!

Step 3: Prepare the Potatoes and Vegetables

• While the picadillo is simmering, heat 1/4 cup of olive oil in a separate large skillet over medium-high heat.
• Add the peeled and cubed potatoes, 1/4 cup of chopped onions, and red pepper to the skillet.
• Cook the potatoes and vegetables, stirring occasionally, until the potatoes are golden brown and fully cooked.
• Tip: Wait until the potatoes are nearly done before adding the minced garlic (1 clove). Garlic burns quickly, so this timing helps avoid any bitter flavors.

Step 4: Combine Everything

• Once the potatoes and vegetables are fully cooked, transfer them into the skillet with the picadillo mixture.
• Stir everything gently to combine and cover the skillet again. Let the mixture simmer together for another 5-10 minutes so the potatoes can soak up some of the delicious sauce.

Step 5: Cook the Rice

• While the picadillo is finishing up, prepare the white rice according to the package directions. A serving of fluffy white rice is the perfect base for this savory Cuban dish.
• Tip: If you prefer a more traditional Cuban-style rice, add a bay leaf to the water while cooking for an extra layer of subtle flavor.

Step 6: Fry the Sweet Plantains

• About 10 minutes before the rice is ready, start cooking the sweet plantains.
• Heat 1/4 cup of canola oil in a skillet over medium heat.
• Place the frozen sweet plantains into the hot oil and fry them until they are golden brown and fairly dark on each side. This process usually takes about 3-5 minutes per side, depending on how thick your plantains are.
• Once cooked, transfer the plantains to a plate lined with paper towels to drain the excess oil.

Step 7: Serve the Picadillo

• To serve, place a generous spoonful of the picadillo over a bed of white rice.
• Add the crispy sweet plantains to the side of the plate, allowing their sweetness to complement the rich, savory flavors of the picadillo.

Recipe Notes

• Leftovers: This dish makes fantastic leftovers. You can store any leftover picadillo in an airtight container in the refrigerator for up to 3 days. It reheats beautifully and even seems to taste better the next day as the flavors continue to meld together.
• Freezing: You can also freeze the picadillo for later use. Just make sure to let it cool completely before transferring it to a freezer-safe container. It will keep in the freezer for up to 3 months. When you’re ready to enjoy it, simply thaw it in the refrigerator overnight and reheat in a skillet.

Tips for Success

1. Mojo Criollo: This is a classic Cuban marinade made with sour oranges, garlic, and spices. It adds an extra level of flavor to the picadillo. If you don’t have it on hand, you can easily make a quick version at home by mixing orange juice, lime juice, garlic, oregano, and a splash of olive oil.

2. Balancing the Sweet and Savory: The combination of raisins and brown sugar adds a slight sweetness to the dish. If you prefer a less sweet picadillo, you can reduce the amount of raisins or brown sugar according to your taste. However, the contrast of sweet and savory is a hallmark of traditional Cuban picadillo, so don’t shy away from it completely!

3. Customizing the Dish: You can easily add or substitute ingredients to suit your preferences. Some variations of picadillo include green olives, capers, or even chopped boiled eggs. Each addition brings its own unique twist to the dish.

4. Cooking Plantains: If you prefer not to fry the plantains, you can bake them in the oven at 400°F (200°C) for about 15-20 minutes, turning them halfway through. This method reduces the amount of oil used and makes for a lighter side dish.

By following this recipe, you’ll have an authentic and flavorful Cuban-style meal that will have your whole family coming back for seconds. The savory depth of the picadillo paired with the sweetness of plantains creates a perfect balance, while the warm rice serves as the ideal base to soak up all the rich flavors. This Cuban classic is not just a dish—it’s an experience!