Better Cuisine: Picadillo - WFSB 3 Connecticut

Better Cuisine: Picadillo

Prudence's Picadillo

Prudence Sloane

Picadillo is Cuban comfort food and is also my comfort food from growing up in Miami. It's a kind of like a ground beef hash and every family has their own recipe, but it usually contains green olives and raisins. This is my recipe and I've been making it since I was a kid. Serve it over white rice and for a special treat - fried sweet plantains on the side.


1 tablespoon olive oil

1 small onion, diced

1 green cubanelle pepper, diced (also called Italian frying peppers)

1 pound ground beef

1/3 cup dry white wine

1/2 cup canned diced tomatoes

3 large cloves garlic, diced

1/3 cup dark raisins

1/2 cup green olives with pimentos (also called salad olive)

1/2 cup frozen peas

1 teaspoon dried oregano

¼ teaspoon ground cumin

1/4 teaspoon black pepper

1 cup water

½ teaspoon salt to taste


In a large sautepan, sauté the onion and pepper in the olive oil over medium high heat until wilted. Add the ground beef and cook until brown, while breaking up the lumps, letting the beef create a brown glaze on the bottom of the pan. Pour off any accumulated fat. Add the wine and cook over medium heat until the wine is evaporated. Add the tomatoes, garlic, raisins, olives, peas, oregano, cumin and black pepper. Add one cup of water. Cover and simmer over low heat for at least 15 minutes to combine the flavors. Uncover and simmer until all the liquid is completely evaporated. Season with additional salt and pepper if necessary. It's even better the next day.