Slow Cooker Picadillo, Cuban-Style

Slow Cooker Picadillo, Cuban-Style

Slow Cooker Picadillo, Cuban-Style
Being transplanted to Tampa over 20 years ago has opened my eyes to the culinary wonders of Cuban food: black beans and rice, Cuban sandwiches, arroz con pollo (chicken and rice), café con leche, and this dish, Picadillo. Tampa's Cuban community originated in the late 1800s in what is now Ybor City, named after its founder, Vicente Martinez Ybor, and continues to be a huge cultural and culinary influence on the City of Tampa.I found this history of picadillo from Tampa’s Junior League, a philanthropic and social organization that, among other things, is famous for its locally-based cookbooks, which have graced Tampa kitchen counters since 1961: The name comes from the Spanish word “picar,” meaning “to chop” or “to mince,” and it seems that many Latin American countries have their own twist on the basic ground beef recipe. In Mexico, it’s sweetened with honey, giving it a teriyaki-like taste. In Puerto Rico, it is used as the filling for empanadas and can include cheese, ham and rum-soaked raisins. In the Dominican Republic, picadillo can include hard-boiled egg and a bouillon cube. The Cuban version is a balance of sweet-salty due to the pimento-stuffed olives, capers, vinegar and raisins.
    Servings
    5-6people
    Cook Time
    LOW 6-8 hrs.
    Meal Plan
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    This recipe has been added to your Meal Plan
    Servings
    5-6people
    Cook Time
    LOW 6-8 hrs.
    Meal Plan
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Ingredients
    • 1/2tablespoon olive or coconut oil
    • 4 garlic clove, chopped
    • 1 onion, chopped
    • 2pound lean ground beef
    • 1 green bell pepper, chopped
    • 1 1/2teaspoon ground cumin
    • 1 1/2teaspoon ground oregano
    • 1/2teaspoon sea salt
    • 1/4teaspoon ground black pepper
    • 2 bay leaf
    • (15-ounce) can diced tomatoes, undrained
    • tablespoon tomato paste
    • 2tablespoon red wine vinegar
    • 1/4cup dry red wine
    • 1cup pimento stuffed, Spanish Manzanilla olives
    • 1 1/2tablespoon capers
    • 1/4cup raisins
    • 1tablespoon hot sauce
    • hot cooked white or brown rice
    Instructions
    1. Heat a large skillet over medium high heat and sauté the garlic and onions in the oil. Crumble in the ground beef and cook until browned on the outside. Transfer the mixture to the slow cooker. Add the green pepper and following 9 ingredients (through red wine) to the slow cooker. Combine ingredients well.
    2. Cover and cook on LOW for 6-8 hours.
    3. At the final 1 hour of cooking, stir in the olives and following 3 ingredients (through hot sauce). Serve over cooked white rice.
    Recipe Notes

    Cuban Picadillo is traditionally served with black beans and Cuban bread. I like to keep it simple and serve it over white rice only with a side of green vegetable or if feeling inclined Columbia restaurant’s famous 1904 Salad (find the recipe on The Whole Meal’s site).

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