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.