Slow-Cooker Picadillo
This is a simple, slow-cooker version of picadillo, a beloved comfort food popular across the Caribbean and Latin America. (“Picadillo” roughly translates as “mince,” referring to the use of ground meat.) Its deep flavor comes from sautéed aromatics and tomatoes, simmered gently with ground beef and spices. Raisins and green olives give this Cuban-inspired version its distinctive sweet-salty-tangy pop, and here, they are added toward the end of the long cooking time so they retain their intensity. Picadillo is traditionally served with beans and rice, but you could also scoop it up with tortillas, or use it as a filling for empanadas or enchiladas. Some versions of picadillo include slivered almonds, so feel free to stir in about 1/4 cup of slivered almonds just before serving, or sprinkle them on top as a finishing touch.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 2tablespoons olive oil, plus more if necessary
- 2pounds ground beef, preferably 85 percent lean
- Salt and pepper
- 1large yellow or red onion, diced
- 1large red bell pepper, chopped
- 8garlic cloves, smashed and chopped
- 2tablespoons tomato paste
- 2teaspoons ground cumin
- 1teaspoon dried oregano
- ½teaspoon ground cinnamon
- 1(14-ounce) can diced tomatoes, preferably fire-roasted
- 1 ½teaspoons red wine vinegar
- 1large Yukon Gold or red potato (about 12 ounces), scrubbed and chopped into 1/2-inch pieces, optional
- 2fresh or dried bay leaves
- 2teaspoons Worcestershire sauce
- 1cup/about 5 ounces drained, halved pimento-stuffed green olives
- ¾cup raisins
- Cuban black beans, for serving
- White rice, for serving
Instructions
Step 1
Put the oil into a large (12-inch) skillet or Dutch oven over high heat (see Tip). When the oil is warm, add the beef, season with 1 to 2 teaspoons of salt, and cook, breaking the meat up with a spatula, until it is no longer pink, forms coarse crumbles, and is starting to brown, about 8 minutes. (It may not brown much depending on the moisture in your beef; that’s OK.) Use a slotted spoon to remove the beef to a 6- to 8-quart slow cooker.Step 2
Reduce the heat to medium-high. Add the onion, pepper and garlic to the pan along with a generous pinch of salt. (Add another drizzle of olive oil, if the pan looks dry.) Cook, stirring often, until softened and fragrant, about 5 minutes.Step 3
Add the tomato paste, cumin, oregano, cinnamon and several generous grinds of black pepper. Stir well to combine and to briefly toast the spices, about 1 minute. Add the tomatoes and vinegar, and scrape the bottom of the pan to incorporate any browned bits. Scrape the mixture out of the pan and into the slow cooker.Step 4
Stir the potato (if using), bay leaves and Worcestershire into the slow cooker. Add a small pinch of salt. Cover and cook on low for 5 hours.Step 5
About 30 minutes before eating, stir in the olives and raisins. Serve with rice and black beans.