Cuban Picadillo

April 20, 2013

While Chris Kimball tries to translate Cuban-Style Picadillo into a simple weeknight recipe, his recipe fails badly. I know Chris Kimball’s Yankee palate usually under-spices his Latin-themed recipes, but his problem in this case is that he seems more interested in attaining tender ground beef than developing the flavors by browning the meat. His trade-off left the recipe with bland, but tender, ground beef/pork. I recommend that you do not make this recipe. You will be disappointed. It is my lowest rated recipe in the past year. The leftovers sat in the refrigerator, until I got tired of looking at them and threw them away. A 2-1/2 star disappointment.

Disappointing; but easy to make.

Disappointing; but easy to make.


  1. While Chris Kimball recommends serving Picadillo with rice and black beans, and optionally topped with chopped parsley, toasted almonds, or chopped hard-boiled egg, I didn’t include any of that as the supposition was that this was going to be an easy weeknight meal.
  2. There is also a variation with fried potatoes. I guess the fried, diced potatoes might have helped the flavor.

Rating: 2-1/2 stars.
Cost: $10
How much work? Low/Medium.
How big of a mess?  Medium.
Start time: 5:00 PM. Dinner time: 6:10 PM.

Chris Kimball’s version of this recipe is here. The descriptions of how I prepared the recipe today are given below:

1 lb ground beef (85% lean)
1 lb ground pork
2 tablespoons water
1/2 teaspoon baking soda
Salt and pepper
1 green bell pepper
1 onion
2 tablespoons vegetable oil
1 tablespoon dried oregano
1 tablespoon ground cumin
1/2 teaspoon ground cinnamon
6 garlic cloves, minced
14-1/2 ounce can whole tomatoes
3/4 cup dry white wine
1/2 cup beef broth
1/2 cup raisins
3 bay leaves
1/2 cup pimento-stuffed green olives
2 tablespoons capers
1 tablespoon red wine vinegar

  1. In a medium bowl, combine beef, pork, water, baking soda, 1/2 teaspoon table salt and 1/4 teaspoon ground black pepper. Allow to stand at room temperature for 20 minutes.
  2. Meanwhile, stem and seed you bell pepper and cut into 2″ pieces. Cut the onion in half and then into 2″ pieces. Process the bell pepper and onions separately if you have a small food processor. Pulse about 12 times until the pieces are chopped to about 1/4″.
  3. Place a large Dutch oven over medium-high burner, add 2 tablespoons vegetable oil and preheat until the oil begins to shimmer. Saute chopped vegetables, oregano, cumin, cinnamon, and 1/4 teaspoon salt for 6 to 8 minutes. While the vegetables cook, drain your tomatoes and chop them coarsely, and peel your garlic cloves. When the vegetables have begun to brown, press your 6 garlic cloves and saute them for 30 seconds, then add tomatoes and 3/4 cup wine, using the liquid to deglaze the bottom of the pot. Cook for about 4 to 5 minutes until it becomes almost dry.
  4. Add 1/2 cup beef broth, 1/2 cup raisins and 3 bay leaves bring up to a simmer, then reduce burner to medium-low. Add meat to the pot in 2″ chunks. Return to a simmer, cover and cook for 10 minutes, stirring occasionally and eventually using 2 forks to break the meat into 1/4-to-1/2″ chunks. Meanwhile coarsely chop your olives, and rinse your capers.
  5. Remove and bay leaves, and add chopped olives and capers. Increase burner to medium-high and cook for 5 minutes. The sauce should become thick and should coat the meat. Add vinegar and adjust seasoning (salt, pepper and vinegar) according to your taste. Serve.

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