Mar 21, 2008

Cuban Picadillo


 

Picadillo is a Cuban dish that I grew up eating in my home as a child.

If I ask my daughter what she wants for dinner, 9 out of 10 this is what she asks for. I probably make this once a week because it's easy and quick and everyone loves it. These are perfect with baked tostones and rice, leftovers make a delicious taco or quesadilla. Enjoy!


Cuban Picadillo
Gina's Weight Watcher Recipes
Servings: 6 Serving Size: 1/2 cup Old Points: 4 pts • Points+: 4 pts
Calories: 170 • Fat: 7 g • Protein: 22.5 g • Carb: 4.5 g • Fiber: 1 g • Sugar: 1.5 g
Sodium: 237 mg (without the salt)

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 (I like Goya)
  • 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.

    89 comments :

    1. I love picadillo and I add raisins to mine along with brown rice. It's delicious!

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      1. I add raisins too. Plus a pinch of ground cinnamon.

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    2. Wow, I like picadillo a lot, I just had my supper but this makes my hungry again.

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    3. Seeing this recipe does bring back many memories for me. My grandmother used to make this dish just for me. She passed 3 years ago, and I have not had it since. I may have to make some. Thanks for the warm memories ")

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    4. I made this tonight...so yummie!! Thanks for the recipe.

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    5. I love picadillo and would love to try this 6 pt version!

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    6. I love that your picadillo doesn't have raisins in it. The raisins are what kept me from trying it before. Also, what is alcaparrado? I will probably use green olives in mine, but I was just curious.

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    7. Hey Gina!

      Could I use turkey meat with this ? I want to make the empanadas, but i wasnt sure if A) it would ruin the taste, B) if it brings the points down?

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    8. @Lisa - I have made turkey picadillo and I like it, but I prefer beef to turkey. If you buy very lean beef, the points are just about the same.

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    9. when it calls for 1/2 pepper, is it green pepper or red?

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    10. Red or Green pepper is fine. I usually use whatever I have.

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    11. Has anyone ever made this with chicken?

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    12. I've made it with chicken as well but my family prefers beef. I agree beef tastes better, but I sometimes use turkey.

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    13. Can you please tell me what the actual serving size is?

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    14. I made this last night and it was excellent! I ate it with crisp romaine lettuce leaves, which I used as "taco shells". Loved the flavors. My husband loved it too. I missed the pepper when shopping, so I added one green chilie (canned), which I diced up. It gave it a slightly hot flavor, which we liked. After I made this, I placed everything into a bowl which was on top of a scale and weight it. It came to 2lb, 5 ounces, which divided, came to 6.16 per 6 servings. Oh, I didn't have 1.5 pounds of beef (I had 1.13), so I added turkey sausage (Shady Farm brand) to make up the difference. Again, delicious!

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    15. Thanks Monica!!! Very creative using turkey sausage and chili peppers. Probably tasted close to a chili!

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    16. No, not really a chili taste, but still delicious! Next time I may add sliced mushrooms to help fill the meal.

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    17. Don’t mind my drooling thank you very much. lol

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    18. Gina, I love your blog!

      I made this last night and served it with your Scallion Cilantro Rice with Habaneros and Lime (substituted serranos and white onion for scallions and habaneros) and it was DELICIOUS! I really enjoyed making it. It was very flavorful. Thank you for the great recipe!

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    19. We love picadillo in my house! Great in tacos as well. It's so easy to make, I'm glad you enjoyed it!

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    20. Eating this right now and it is SO GOOD! I accidentally chopped a jalapeno for the 1/2 pepper, and then realized and added the bell pepper as well. There's a tiny bit of added zing from the jalapeno, and I love it! Can't wait to use leftovers for stuffed peppers :)

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    21. @Sarah, I've never thought of adding jalapeño, although not traditional, I'm sure it's good!

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    22. Can you use Goya Sofrito in the jar or is it better to make the sofrito fresh?

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    23. Fresh is always best but you can use it from the jar if you wish. Saves time!

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    24. Gina, I will be making this tomorrow! I cannot wait. Being Puerto Rican its a must to try this. I will be using it to make the empanadas.

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    25. This is great. I seriously make this once a week because it's easy and everyone loves it in my house!

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    26. I am making this tonight for the first time. I had never heard of it prior to reading your recipe. I'm excited to try it!

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    27. I am new to the site (which FYI - I AM IN LOVE WITH), but this recipe does not have the new Points+ or nutrition information. I know it is old, but I was hoping you could help :-)

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    28. I put this recipe in the Weight Watchers online recipe builder as written. The recipe builder calculates points based on ingredients and number of servings. The points plus total as written with six servings calculated was five.

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    29. I made this tonight, and I'm gonna attempt chiles rellenos tomorrow night with the leftovers. I also may do a few empanadas if I have enough left!

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    30. I just made this last night, and it was delicious. I'm not sure it tasted quite like the stuff I've gotten at a Cuban restaurant before; it almost had more of a sloppy joe flavor, but still very good. It was great with a side of rice and also on a bun as a sloppy joe. All your recipes that I've tried have been real winners. Thanks!

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    31. Hi! I wanted to use 93% lean beef instead of 95%, so I used WW Recipe Creator to see the difference in points. The odd thing is it's showing me that this is only 4 points plus per serving which doesn't make sense as you're listing at six points plus. Are you getting 6 points plus when you put it in the WW recipe creator? Thanks!

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    32. You're right, I had an error in the amount of servings when I calculated. It's 4 points plus :)

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    33. First, I love your blog.

      Second, my husband made this for dinner tonight. DELICIOUS!

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    34. Thanks you, we love this in my home!

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    35. Hi, I'd like to try and make your recipe this weekend but where do you find the brine?

      thanks

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    36. That's just the liquid from the olives.

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    37. Oh whoops, thank you!! Can't wait to try it. I've tried a few of your recipes and loved them all!!

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    38. It is fantastic! The men were eating the left over meat mixture directly out of the pan - they couldn't help themselves, hahaha!

      This makes wonderful omlettes the next morning, too. Topped with some of your pico de gallo and a touch of reduced fat cheese :)

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    39. What's in the photo behind the tostones?

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    40. White rice, terrible photo I guess!!

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    41. Made this recipe last night and it was delish! I was in a time crunch so I used the Goya store bought Sofrito and it worked great. I add cubed potatoes to my picadillo which is great too. I don't care for capers so I just use green olives and the brine. It's so hard to find Latin food recipes that are slimmed down and as a Latin food lover, your sight is greatly appreciated, thanks!!!

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    42. Yummy, I made this for lunch today with brown rice and tostones. I really love food with great flavor and this fit the bill. Thank you so much for sharing, I love what you do.

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    43. I made this tonight and it was positively fantastic! So tasty, and not even a hint that it was lightened up. I can't wait to make more of your recipes, Gina. This was my first!

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    44. I made this tonight for the fourth or fifth time, but the first time really making the sofrito from scratch instead of using the Goya jar. While it does take more time, it's worth it for the better flavors. Thanks for the recipe!

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    45. I'm making this now. I love it so far! Although I seem to have more liquid in the sauce than you have in the picture.

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    46. totally yummy! I used capers and green olives (never heard of alcaparrado and not sure if it's available in the UK, so thanks for the alternatives!). I've been really stuck on only being able to think of doing bolognese with mince and am really bored of it, so brilliant to find a good "skinny" recipe for it that is really different and tasty!

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    47. Thank you so much for this blog! It is saving me on WW- love the flavors and variety. This dish is new to us and we LOVE it! BTW, 3/4 cup measured out to 1/6 when I made it, if that makes it easier. Have tried a bunch of your recipes, every one is wonderful.

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    48. I just prepared this recipe this evening and it was fantastic! Everyone loved it. We ended up having a huge debate over who gets to eat the leftovers tomorrow! Thank you for doing what you do!

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    49. Is there a way to make this vegetarian without using faux-meat (vegetarian ground "beef" has gluten in it)? Do you know if tofu would work? Or just eliminate the beef? This sounds delicious and I want to try this :)

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    50. Looks great, what is the serving size in terms of cups or oz?

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    51. can you use tvp instead of beef. I have several vegetarians to feed.

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    52. Sooooooo good. I loved the flavor of the meat I skipped all the other sides and took extra meat and had it over broccoli.

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    53. I just realized that I don't have any tomato sauce. Can I use something else? I have crushed tomatoes?

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    54. Making this again! Yum!!!!

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    55. I can see why this is a classic in your household.... because it's now gonna be a classic in mine. Made this last night, and it blew me away! I'm having leftovers for lunch and they taste even better if that's possible. I served it with rice, your tostones recipe, and the aji sauce from your Peruvian chicken to dip the tostones in. INCREDIBLE!!!

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    56. Making it tonight. I'm starting WW and my daughter loves picadillo. Can you tell me what the rice serving is and how many points with the rice? Thanks for all the wonderful recipes. You inspired me to try WW! :)

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      1. Easy to google. 1 cup is 4 points, just add it to meal you add the rice to.

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    57. I have made these 2 times in 2 weeks, everyone loves it, even my 1 yr old! Made enough yesterday to have empanadas tonight! In love with your site!

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    58. Thanks for the great recipe. I used red peppers. I also threw in some raisins. It is wonderful!!! A keeper for sure!

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    59. If I already have homemade sofrito, can I use that?

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    60. I made this with chicken breast that I cut into smaller bites. I seasoned the chicken with salt, pepper and cumin while it was sautéing and the dish was super tasty! Even my teenage daughter who is a bit picky loved it.
      Note; I used an olive tapenade instead of the alcaperrada or straight olives. I did use brine as well.
      Love this!

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    61. Hi Gina,

      Thanks for this amazing recipe! I just made it tonight, my flatmates loved it :)

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    62. I made this with Gimme Lean and Morningstar nonmeat crumbles. Delish

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    63. Made this last night and everyone loved it. And with three kids that is no small feat. I have one question, in this recipe you have 2 Tbsps of alcaparrado but in the crock pot version of the same recipe you have 1/4 c. Which one is correct?

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    64. This was excellent!!! Can the left over meat be frozen?

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    65. I made this and found it to lack a bit in the flavor department.

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      Replies
      1. I ended up adding extra garlic powder and cumin and brought out more flavor...

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    66. cwthomsen:

      2 TBSP = 1/8 cup

      2 x 1/8 cup = 1/4 cup

      her crockpot picadillo is a double recipe. :)

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    67. I have been on Weight Watchers for 3 weeks and cook all of our meals. This is my favorite thing that I've made so far. Thank you!

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    68. this was really good, one of my favorites, i also love your pasta with escarole and sausage. thanks!

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    69. this was FANTASTIC!! my kids scarfed it down and so did my hubby and i. i will definitely be making this again.

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    70. Gina, your recipes remind me of my Mom's. Thank you for passing on our tradition!

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    71. This was great. I did add 1 tbsp of chilli powder, a handful of jalepenos, along with a dash of an Emeril spice mix to increase the flavor a little. I put the meat in lettuce wraps, topped with a dollop of greek yogurt and a little hot sauce. Great recipe! So filling, too!

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    72. I wanted to thank you for your recipes. As soon as I saw the email for the crock pot version I knew I had to try the stove top version. We are on our sailboat in the Bahamas and I gathered all the ingredients (with a few substitutions because of limited availability). I used more olives and capers than called for (we LOVE them) and I used canned green chilies instead of a pepper. Oh, and all I had was ground turkey but I don't think anyone knew the difference. We served it over rice with avocado and sour cream. AMAZING!! I made a double recipe and it ALL disappeared! Our friends gave it a 9.5 on the "must have again" scale. THANK YOU!!

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    73. I substituted bison meat for beef. I added capers and this was ... delicious!!

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    74. Gina, not sure if you're aware, but there seems to be a problem when trying to leave a message on here via an iPad. I used my iPad 4 and a friend tried it on her iPad 2, but the comments don't appear.

      Anyway, I really, really want to make this dish. It sounds delicious and all of the comments I read gave it the thumbs up. My only problem is that I really don't like olives or capers. Has anybody that has made this had no problems with the taste after just picking them out?? I don't really want to waste the food or the money making something I don't like..

      Sarah

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    75. Thank you Thank you Thank you! This was my dinner last night (and a couple more to come) and tonight I am making a vegetarian version for my husband. (He said mine smelled amazing!)

      I added two ingredients...granny smith apple and cinnamon. The sweet in with the spicy is a flavor party in your mouth!

      I am having leftovers for dinner tonight. Been looking forward to it all day! You are my hero!

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    76. So many of your recipes have become family favorites! Today this one was added to that list!

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    77. I can't get over how flavourful and delicious this is! My husband and I both love it and I meant to comment sooner, but this has beena regular for us for months! Just finished dinner and had to comment! Thanks Gina!

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    78. should lower the amount of cilantro. that's all I tasted...

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    79. Hey, everyone.... I have been making this recipe over and over again... it's a staple in my house now! I am starting to reduce the amount of carbs in my diet, and made this dish yesterday paired with Gina's cauliflower cilantro-lime rice and it was INCREDIBLE!! For those of you who are wondering what to pair this dish with, definitely try it w/ the cauliflower rice... the flavors melded together perfectly and it was incredibly satisfying! Check it out: http://www.skinnytaste.com/2013/10/cilantro-lime-cauliflower-rice.html

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    80. I just made this...and it was (well, "is" since I'm still chomping down on it) DELICIOUS! Thank you for this recipe....this will definitely be in my regular rotation

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    81. Just made this for dinner. Upped the cumin because I love it, and served it with Boston Lettuce on the side for wraps. The green olives are a nice surprise!

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    82. Hi all. My kids' Colombian grandmother used to make this dish and I always loved it but had no idea what it was. I was super thrilled when I came across this post and I recognized the dish and I'm anxious to try it. I do have a question though... what kind of pepper is the recipe calling for (traditionally)? Thank you for your help!

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    83. I made this with Morningstar ground crumbles- huge hit with the family.

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    84. Do you know I've made this about seven times and completely ignored the fact that it called for tomato sauce!? It was great w/out, so tonight we'll see what it's like with it!

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