Cuban Picadillo

 

Picadillo is a Cuban dish that I grew up eating. If I ask my daughter what she wants for dinner, 9 out of 10 times she'll ask me to make picadillo. I probably make this once a week because it's easy and quick and everyone loves it. These are perfect with baked tostones! Leftovers make a great filling for my baked empanadas.



Cuban Picadillo
Gina's Weight Watcher Recipes
Servings: 6 servings • Serving Size: 1/6th • Old Points: 4 pts • Points+: 4 pts
Calories: 160.7 • Fat: 5.8 g • Carbs: 5.2 g • Fiber • 1.0 • Protein: 18.8 g • Sugar: 1.3

Ingredients:

• 1/2 large chopped onion
• 2 cloves garlic, minced
• 1 tomato, chopped
• 1/2 pepper, finely chopped
• 2 tbsp cilantro

• 1-1/2 lb 93% lean ground beef
• 4 oz (1/2 can) tomato sauce
• kosher salt
• fresh ground pepper
• 1 tsp ground cumin
• 1-2 bay leaf
• 2 tbsp alcaparrado (capers or green olives would work too)

Directions:

Brown meat on medium flame in large sauté pan and season with salt and pepper. Use a wooden spoon to break the meat up into small pieces. When meat is no longer pink, drain all juice from pan.

Meanwhile, while meat is cooking, chop onion, garlic, pepper, tomato and cilantro.

Add sofrito (onion mixture) to the meat and continue cooking on a low flame. Add alcaparrado and about 2 tbsp of the brine (this adds great flavor) cumin, bay leaf, and more salt if needed. Add tomato sauce and 1/4 cup of water and mix well. Reduce heat and simmer covered about 15-20 minutes.