My Cuban grandmother makes this all the time, except she doesn’t add capers nor potatoes. Oh and she uses green bell peppers instead of red. I love capers and red bell peppers so there’s that. Some people omit the olives and raisins altogether but I just love that sweet and spicy combination.
I like picadillo on the dry side but if you prefer it soupy, just add extra tomato sauce, wine, and water.
Cuban Picadillo con Papas
- 1 lb ground beef
- 1 russet potato
- 1/2 small onion
- 1/2 red bell pepper
- 3 cloves garlic
- 2 tsp Sazon
- 1 tsp granulated garlic
- 1 tsp granulated onion
- 1 tsp oregano
- 1/4 tsp cumin
- 1/4 cup dry white wine
- 1/2 cup tomato sauce
- 1/2 cup water
- 1/4 cup olives
- 2 tbsp capers
- 2 tbsp raisins
- 1 bay leaf
- salt and pepper to taste
- Peel and slice the potatoes into bite sized pieces, then place in a bowl with water.
- In a large skillet, heat up some olive oil over medium high heat.
- Add the onions and peppers and cook until translucent.
- Stir the garlic in and cook until fragrant.
- Crumble the beef into the skillet, stirring occasionally, then add the sazon, granulated garlic, granulated onion, oregano, cumin, dry white wine, tomato sauce, bay leaf, olives, capers, and water.
- Reduce the heat to low and cook for 45 minutes covered.
- While the beef cooks, pat dry the potatoes with paper towel and then fry in canola oil for about 17 minutes or until fork tender.
- Stir the fried potatoes and raisin with the beef and cook for an additional 10 minutes.
- Serve over white rice and enjoy!