Cuban
Picadillo a la habanera
A homestyle Havana picadillo of ground beef simmered in a fragrant sofrito with tomato, dry wine, olives, capers, and a touch of raisins. It is traditionally spooned over white rice, with the sauce just loose enough to soak into the grains.
Ingredients
- Ground beef250g
- White rice, cooked2 cups
- Olive oil1 tbsp
- Yellow onion, finely chopped1/2 medium
- Green bell pepper, finely chopped1/2 small
- Garlic cloves, minced2
- Tomato purée or crushed tomato1/2 cup
- Dry white wine1/4 cup
- Pimento-stuffed green olives, sliced2 tbsp
- Capers, rinsed1 tbsp
- Raisins2 tbsp
- Bay leaf1
- Ground cumin1/2 tsp
- Dried oregano1/2 tsp
- Salt3/4 tsp, or to taste
- Black pepper1/4 tsp
- Water or beef stock1/3 cup, as needed
Method
- Heat the olive oil in a wide skillet over medium heat and add the onion and green bell pepper.
- Cook for 5 to 6 minutes, stirring often, until the vegetables soften and begin to smell sweet.
- Add the garlic, cumin, oregano, bay leaf, black pepper, and half the salt, then stir for 30 seconds.
- Add the ground beef and cook, breaking it up finely with a spoon, until it loses its raw color.
- Stir in the tomato purée and cook for 2 minutes so it darkens slightly and coats the meat.
- Pour in the dry white wine and simmer for 2 minutes, scraping the bottom of the skillet.
- Add the olives, capers, raisins, and water or stock, then reduce the heat to low.
- Simmer uncovered for 15 to 18 minutes, stirring occasionally, until the picadillo is moist but not soupy.
- Taste and adjust the salt, then discard the bay leaf.
- Serve hot over cooked white rice, spooning the tomato-rich juices over the rice.
Common questions
Can I substitute the ground beef in picadillo a la habanera?
Yes. Ground turkey, chicken, or pork all work, though the flavor will be leaner with turkey or chicken. If using a very lean meat, add a bit more olive oil and taste carefully for salt.
How long does picadillo a la habanera take to cook from start to finish?
Plan on about 35 to 45 minutes total. The vegetables take 5 to 6 minutes, the meat and tomato another few minutes, then the picadillo simmers 15 to 18 minutes until the sauce is concentrated.
What are the most common mistakes when making picadillo a la habanera?
The biggest mistakes are overcooking the vegetables, not breaking up the beef finely, and letting the sauce get too dry or too soupy. Also, don’t skip tasting at the end, since olives and capers add plenty of salt.
How should I store leftover picadillo a la habanera?
Cool it quickly, then store in an airtight container in the refrigerator for up to 4 days. It also freezes well for about 2 to 3 months. Reheat gently with a splash of water to loosen the sauce.
What should I serve with picadillo a la habanera besides white rice?
White rice is classic, but it also goes well with black beans, fried plantains, boiled yuca, or warm bread. If you want a lighter plate, serve it over cauliflower rice or with a simple green salad.