This Cuban-inspired dish is also delicious wrapped in corn tortillas as a filling for soft tacos or in flour tortillas for burritos. Or, serve it over spaghetti and top with shredded cheddar cheese for a quick version of Cincinnati chili.
Average Customer Rating:
(2 Reviews) 2
1 of 2(50%)reviewers would recommend this recipe to a friend.
Sort byCustomer Reviews for Cuban Beef Picadillo
Review 1 for Cuban Beef Picadillo
August 24, 2013
Cooks for:1 to 2 people
Would You Recommend? No
3of3found this review helpful.
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I made this last night. It came together quickly, but I had to make some adjustments to give it additional flavor. As written, it was a bit bland for my taste.
I used smoked olive oil to sauté the onion. To deepen the flavor, I added a TBP each of harissa and Aleppo pepper. I added about a 1/4 cup more red wine vinegar, additional tomato paste, some Chipotle Tabasco and a splash of red wine.
I also added Spanish olives with pimentos. I served over rice, topped with chopped avocado and cilantro. I added lime slices on the side for the juice if desired.
This dish was easy, but as written, didn't move me. I imagine this will be better as leftovers.
My boyfriend is half Cuban and was thrilled when I said we were going to make picadillo. Though this recipe is different (especially the spices) from his Cuban mother's recipe, we left it as is with just a few changes: we added 1/2 cup rinsed capers and 3/4 cup Spanish olives with pimentos, and because of the salt of the olives added no salt to the recipe at all. The meal was easy to prepare, the result was wonderful, and most importantly, my boyfriend was very pleased with it. We love cooking together and after a long day this was a nice break from our usual complicated (but fun!) recipes.
Pros: Quick, Good Value, Easy, Healthy, Adaptable, Will Make Again