Slow-Cooker Picadillo
Slow-Cooker Picadillo is a symphony of flavors rooted in the heart of Caribbean and Latin American cuisine. This comforting dish blends seasoned ground beef with vibrant aromatics, sweet raisins, and tangy green olives for a satisfying balance of sweet and savory.
Perfectly suited for busy days, this slow-cooked delight requires minimal effort but delivers maximum flavor. Whether served traditionally with beans and rice, scooped into tortillas, or used as a filling for empanadas, its versatility shines.
For an extra touch, sprinkle slivered almonds before serving to add crunch and depth. With its warming spices and rich textures, Slow-Cooker Picadillo is a crowd-pleaser sure to impress.
Slow-Cooker Picadillo Ingredients: A Symphony of Flavors
- Ground Beef: The heart of picadillo, its rich, savory base soaks up the vibrant spices for a deeply satisfying bite.
- Onions and Bell Peppers: Aromatic and sweet, these vegetables bring balance and depth to every spoonful.
- Garlic: A bold, fragrant addition that enhances the flavor complexity.
- Tomato Paste and Fire-Roasted Tomatoes: A duo that lends tangy richness and a hint of smokiness to the sauce.
- Green Olives and Raisins: The sweet-salty pairing that delivers the iconic Cuban twist, bursting with contrasting textures and tastes.
- Warm Spices: Cumin, oregano, and cinnamon create a cozy, aromatic backdrop for the dish’s robust character.
- Potatoes (Optional): A tender, starchy addition that adds body and heartiness to the stew.
Recipe Tips
- Choose the Right Ground Beef: For the best texture and flavor, use 85% lean ground beef. This fat content provides the right balance, ensuring the picadillo remains moist and flavorful without becoming greasy. Avoid excessively lean meat, as it might lead to a drier dish.
- Timing the Add-Ins: To maintain the vibrant flavors and textures of the olives and raisins, add them during the last 30 minutes of cooking. This prevents them from becoming overly soft and ensures their sweet-salty balance shines in every bite.
- Enhance with Fresh Ingredients: For a flavor boost, consider garnishing your picadillo with fresh cilantro or a squeeze of lime juice before serving. These additions brighten the dish and add a fresh, tangy contrast to its hearty profile.
What to Serve with Slow-Cooker Picadillo
- Cuban Black Beans and White Rice: This classic pairing provides a satisfying base to soak up the rich, flavorful sauce of the picadillo. The tender beans add earthy depth, while the rice offers a neutral backdrop for the bold flavors.
- Warm Tortillas: Scoop the picadillo into soft, warm tortillas for a handheld twist. Add a dollop of sour cream or guacamole for extra creaminess and flavor, transforming the dish into a taco-style feast.
- Empanadas or Enchiladas: Use the picadillo as a filling for homemade empanadas or enchiladas. The savory-sweet combination works beautifully as a stuffing, delivering a hearty and satisfying meal.
FAQ
- Can I make this recipe ahead of time?
Absolutely! Picadillo tastes even better the next day as the flavors continue to meld. Store it in an airtight container in the refrigerator for up to three days, and reheat gently on the stovetop or in the microwave. - Can I substitute the ground beef?
Yes! Ground turkey or chicken are excellent leaner alternatives. For a vegetarian option, try substituting with crumbled tofu, lentils, or plant-based meat substitutes. - What if I don’t have a slow cooker?
You can prepare this dish on the stovetop using a large Dutch oven or skillet. Follow the same steps, then simmer the mixture over low heat for about 1 to 1.5 hours, stirring occasionally. - Can I adjust the spice level?
Of course! While this recipe leans on aromatic spices, you can add a pinch of cayenne pepper or chopped jalapeños for extra heat. Adjust the cumin and cinnamon levels to suit your taste preferences.
Slow-Cooker Picadillo
A slow-cooker adaptation of the cherished picadillo, this recipe brings to life the flavors of a beloved comfort dish from the Caribbean and Latin America. Translating to “mince,” the term picadillo highlights the central use of ground meat. This Cuban-inspired rendition features the bold sweetness of raisins and the tangy brininess of green olives, which are incorporated late in the cooking process to retain their vibrant flavors. Typically served alongside rice and beans, this dish also doubles as a flavorful filling for tortillas, empanadas, or enchiladas. For added texture and a nutty touch, slivered almonds can be stirred in just before serving or sprinkled on top as a garnish.
Ingredients
- Ground beef 85% lean, for hearty richness
- Olive oil essential for sautéing and adding depth
- Yellow or red onion diced for a savory foundation
- Red bell pepper chopped for a hint of sweetness
- Garlic cloves smashed and chopped, to infuse aroma
- Tomato paste for a concentrated tomato essence
- Fire-roasted diced tomatoes for a smoky, vibrant base
- Ground cumin dried oregano, and ground cinnamon, adding layers of warmth and spice
- Red wine vinegar offering a subtle tangy lift
- Pimento-stuffed green olives halved, providing briny intensity
- Raisins contributing a natural sweetness
- Yukon Gold or red potato optional, for a tender, earthy bite
- Bay leaves infusing a delicate herbal aroma
- Worcestershire sauce enhancing umami
- Salt and black pepper for seasoning
- Cuban black beans and white rice for serving
Instructions
- Prepare the Beef
- Heat olive oil in a large skillet or Dutch oven over high heat. Add the ground beef, seasoning it with 1 to 2 teaspoons of salt. Cook, breaking it into crumbles with a spatula, until browned and no longer pink, approximately 8 minutes. Transfer the beef using a slotted spoon to a 6- to 8-quart slow cooker.
- Sauté Aromatics
- Lower the heat to medium-high. Add the diced onion, red bell pepper, and chopped garlic to the same skillet, along with a pinch of salt. If the skillet appears dry, drizzle in additional olive oil. Cook, stirring frequently, until the vegetables soften and release their fragrance, around 5 minutes.
- Incorporate Spices and Tomatoes
- Stir in the tomato paste, ground cumin, oregano, cinnamon, and freshly cracked black pepper, cooking briefly to toast the spices, about 1 minute. Add the fire-roasted tomatoes and red wine vinegar, scraping up any browned bits from the pan. Transfer this mixture to the slow cooker.
- Combine Ingredients in the Slow Cooker
- Mix the potato pieces (if using), bay leaves, and Worcestershire sauce into the slow cooker. Add a light sprinkling of salt. Cover and cook on low heat for 5 hours, allowing the flavors to meld beautifully.
- Finish and Serve
- Approximately 30 minutes before serving, stir in the pimento-stuffed green olives and raisins. Remove the bay leaves before serving. Pair with Cuban black beans and fluffy white rice for a complete meal.
Notes
Tip: If your slow cooker is equipped with a sauté function, use it to streamline the initial steps, reducing the need for additional pots or pans.
