Can I make picadillo ahead of time?
Yes, picadillo reheats beautifully and often tastes even better the next day as the flavors deepen. Store it separately from the plantains and eggs.
LUNCH
Cuban Picadillo with Fried Egg and Plantains
This Cuban Picadillo recipe features savory ground beef simmered with olives, raisins, and spices, served alongside sweet fried plantains and a perfectly fried egg. It's a hearty and flavorful meal that brings the vibrant tastes of Cuba to your table.
HOW TO MAKE IT
Let's cook.
01
Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned, about 5-7 minutes. Drain any excess fat.
02
Add the chopped onion to the skillet and cook until softened, about 3-5 minutes. Stir in the minced garlic, cumin, oregano, salt, and black pepper, cooking for 1 minute until fragrant.
03
Stir in the diced tomatoes (undrained), sliced green olives, and raisins. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 15 minutes, allowing the flavors to meld.
04
While the picadillo simmers, heat 2 tablespoons of vegetable oil in a separate large skillet over medium heat. Add the sliced plantains in a single layer and fry for 2-3 minutes per side, until golden brown and caramelized. Remove and drain on paper towels.
05
In the same skillet used for plantains, or a clean one, fry the eggs. Heat a small amount of oil over medium heat. Crack each egg into the pan and cook for 2-3 minutes, or until the whites are set and the yolk is still runny (or to your preference).
06
Taste the picadillo and adjust seasoning if necessary.
07
Serve the Cuban picadillo hot, topped with a fried egg and accompanied by the fried plantains.
About This Recipe
This Cuban Picadillo recipe features savory ground beef simmered with olives, raisins, and spices, served alongside sweet fried plantains and a perfectly fried egg. It's a hearty and flavorful meal that brings the vibrant tastes of Cuba to your table.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, add a splash of dry white wine or beef broth to the picadillo while it simmers. Ensure plantains are ripe (yellow with black spots) for optimal sweetness and texture when fried.
Easy Substitutions
Ground pork or a mix of ground beef and pork can be used instead of ground beef. Capers can be added along with the olives for an extra briny kick. If you don't have ripe plantains, sweet potatoes can be roasted or fried as a substitute.
Storage & Reheating
Store leftover picadillo in an airtight container in the refrigerator for up to 3 days. Fried plantains are best enjoyed fresh but can be stored in the refrigerator for a day and reheated gently. Fried eggs should be eaten immediately.
Serving Suggestions
Serve this Cuban Picadillo with a side of fluffy white rice to soak up the delicious sauce. A simple green salad with a light vinaigrette would also complement the richness of the dish. For a more traditional Cuban experience, offer a side of black beans.
Common Mistakes
Overcooking the picadillo can dry out the meat; ensure it simmers gently and remains moist. Frying unripe plantains will result in a starchy, less sweet outcome; always use ripe ones. Overcrowding the pan when frying plantains or eggs will lower the oil temperature and prevent even browning, so cook in batches if necessary.
Frequently Asked Questions
What kind of plantains should I use?
Look for ripe plantains that are mostly yellow with several black spots. These will be sweet and soft when fried.
Can I bake the plantains instead of frying them?
Yes, you can bake sliced plantains at 400°F/200°C for 15-20 minutes, flipping halfway, until golden and tender. This is a healthier alternative.
MORE TO KNOW
Cuban picadillo is a versatile dish with roots in Spanish cuisine, adapted over centuries with local ingredients and flavors. The combination of savory meat, briny olives, and sweet raisins creates a unique and balanced taste profile. The addition of fried plantains and a fried egg transforms it into a complete and satisfying meal, often served with white rice. The key to a great picadillo is allowing it to simmer gently, letting the spices and ingredients fully develop their flavors.
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