An unexpectedly delicious combo of sweet and salty.
Think ground beef, olives, tomatoes, and raisins don’t belong together? Think again! This surprisingly delectable combo creates a burst of sweet and savory goodness that harmonizes really well. As a Latin American dish with many different versions, the flavors are vibrant and palate-expanding.
Its name, picadillo, comes from the Spanish verb picar, which means “to chop” – highlighting the minced meat and veggies that create a unique yet harmonious texture. There are many different variations throughout Latin America and the Philippines (where it’s called giniling), each with a different style and flavor. While in Mexico, the dish is made very spicy, the cooks in tropical regions use raisins and fried bananas to sweeten the deal. Whichever route you go, play with the flavors and use it as an opportunity to learn more about the specific culture. Who knew cooking and eating could be such a learning experience?
Is Picadillo Healthy?
With a nice balance of meat and vegetables, this meal is both high-protein and low-carb. Beef is rich in iron and vitamin B12, while the veggies offer a decent fiber boost. Even better: it’s gluten-free, dairy-free, and sugar-free. The one thing I’ll note is that olives and capers tend to have a lot of sodium, so if you need less, feel free to cut back on the added salt when you season it.
I recommend getting organic ground beef and fresh local veggies if they’re accessible to you. This ensures the overall quality, and you won’t regret it. After all, with the best ingredients, this is a well-balanced main course that will keep you full for hours.
How Many Versions Are There?
With so many Latin countries to explore, there are almost countless versions of this recipe. In Colombia and Puerto Rico, picadillo is served as a filling for empanadas, while Peruvians use it in papa rellenas – a fried croquette type of dish. In Mexico, they put it in gorditas, which are like hot pockets made with masa corn flour.
Since picadillo is basically a jazzed-up ground beef mixture, it’s very versatile and can be used in all kinds of dishes… While it would be easy and simple to put it on corn tortillas for tacos, I also like the idea of using it as a dip for corn chips or a protein topping for Grilled Corn Salad.
How to make ahead and store
Leftovers can be stored in a fridge-safe container for up to 5 days, or in the freezer for up to 6 months. If freezing, I recommend letting it thaw in the fridge overnight before reheating it on the stove at medium temperature. When it sizzles and smells up the whole room with a sweet-salty aroma, you know it’s just about done!
Serving Suggestions
Traditionally, this dish is served with a side of Rice and Beans, but you can really get creative with the possibilities, depending on which culinary culture you want to explore.
I also think this would go lovely with a side of Roasted Brussels Sprouts and Butternut Squash, especially for a cozy fall dinner.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 1 pound ground beef
- 1 large tomato diced
- 1/2 cup green olives sliced
- 1/4 cup raisins
- 1 tablespoon capers rinsed
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- 1/2 cup water or beef broth
Instructions
- Heat olive oil in a large skillet over medium heat. Add onions and garlic, sauté until onions are translucent.
- Add ground beef to the skillet. Cook, breaking it apart with a spoon, until browned.
- Stir in tomatoes, olives, raisins, capers, cumin, oregano, salt, and pepper. Add water or broth and bring to a simmer.
- Reduce heat and simmer for 20 minutes, or until most of the liquid has been absorbed and the flavors meld together.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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