Savory, sweet, and a little tangy…that’s why picadillo is so popular, even with Taiwanese background me.
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Picadillo is Spanish for “to ground”. Perhaps this is why it’s ground meat and every ingredient is chopped up into pieces.
It’s a dish enjoyed traditionally in Spanish cultures, including Mexico, Cuba, Porto Rico, and Philippines.
And there are countless versions of this dish. And each one is worth a try.
The versatility of this dish is also what makes it great. You can spin it based on what you have in hand.
If you are interested in what the differences are between Mexican, Puerto Rican, Cuban and Philippino versions, following lists the differences.
Feel free to make different versions. They are all delicious!
Mexican Picadillo:
Spicier yet with a simplest ingredients list. It incorporates chili powder, green chili, and potatoes in addition to the most basic ingredients.
Puerto Rican Picadillo:
Olives are used for that extra savory depth.
Saźon seasoning is used, such as from Goya Brand which includes annatto, an orange-red condiment, and food coloring from the seed of the achiote tree. It is mildly sweet and spicy, with some earthy, musky notes.
Adobe spices are also added; the main ingredients are paprika, salt, garlic, and vinegar.
Cuban Picadillo:
Olives are also used for that extra savory depth.
Hint of sweetness and tartness with raisins and red wine vinegar.
Philippino Picadillo (giniling):
it includes carrots, potatoes, raisins or pineapple, and green peas. With an Asian flare by using soy sauce and fish sauce.
As a tradition, it is almost always served with boiled eggs.
My favorite version is what we are cooking today, the Cuban Picadillo, veganized of course!
Let’s get started! I hope you love it as much as I do!
Cuban Picadillo
Ingredients
- 2 tbsp vegetable oil of your preference
- 2 medium yellow onion diced
- 1 bell pepper deseeded and finely chopped
- 4 large garlic cloves minced
- 2 lb Impossible Ground, Gardein Ground Be'f, or a mix
- 18 oz tomato sauce, 2-3 fresh tomatoes chopped, or 5 tablespoons tomato paste or a mix.
- 2 tbsp red wine vinegar
- 1/3 cup dark raisins
- 1 tsp oregano
- 1 tsp cumin
- 2 bay leaves
- 1/2 cup pimento stuffed olives sliced or halved, as you prefer
- 1 handful cilantro (optional) chopped for garnish
Instructions
- In a large skillet pan, heat the oil over medium-high.
- Add the onions and peppers, and cook for 2-3 minutes, until soft and translucent.
- Stir in the garlic and cook for 30 seconds.
- Add the vegan ground, cook until mostly cooked.
- Add the tomato sauce, vinegar, spices, and olives to the pan.
- Stir to mix well, turn the heat down to low, cover, and cook for 15 minutes. Stir occassionally.
- Remove the bay leaves and serve with cilantro on top.
Notes
Have you tried Picadillo before? What version did you have? Let me know if you cooked this dish, I would love to hear from you below in the comment.
Here’s the recipe for easy Turmeric Steamed Rice to go with Cuban Picadillo.
Here’s another recipe with Impossible Mince for you to enjoy!
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