This hearty, comforting dish is a classic in many Latin American and Caribbean kitchens. My mom’s Picadillo Con Papa is a family favorite—tender ground beef, savory potatoes, and a blend of sweet, salty, and aromatic spices. It’s the kind of dish that fills your home with irresistible smells and brings everyone to the table, eager for that first bite. Perfect for a family dinner, it’s satisfying enough to be enjoyed with rice or just on its own. Here’s the recipe!
Ingredients:
- 1 lb ground beef (you can use lean or regular, depending on your preference)
- 2 medium potatoes, peeled and diced into small cubes
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 bell pepper, chopped (green or red)
- 1 cup tomato sauce (or crushed tomatoes)
- 1/2 cup raisins (optional, for a touch of sweetness)
- 1/4 cup green olives, pitted and chopped
- 1/4 cup capers (optional)
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp ground cinnamon (optional)
- Salt and pepper, to taste
- 1/2 cup water (or beef broth for extra flavor)
- 2 tbsp vegetable oil or olive oil for cooking
- Fresh cilantro (optional, for garnish)
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Instructions:
- Prepare the potatoes: In a large pot, heat a tablespoon of oil over medium heat. Add the diced potatoes and fry them for about 5-7 minutes, or until they start turning golden. Remove the potatoes from the pot and set them aside.
- Cook the ground beef: In the same pot, add the remaining tablespoon of oil. Once heated, add the chopped onions, bell pepper, and garlic. Sauté for 2-3 minutes, until the vegetables start to soften. Add the ground beef, breaking it apart with a spoon as it cooks. Cook until browned and no longer pink.
- Season the meat: Add the cumin, paprika, cinnamon (if using), salt, and pepper to the beef mixture. Stir to combine and let the spices bloom for 1-2 minutes.
- Combine with the potatoes: Return the fried potatoes to the pot with the beef. Stir in the tomato sauce, raisins, olives, and capers (if using). Pour in the water or beef broth, bringing the mixture to a simmer.
- Simmer to meld flavors: Cover the pot and let it simmer for 20-25 minutes, or until the potatoes are tender and the flavors have melded together. Stir occasionally, and add more water if the mixture becomes too thick.
- Serve: Taste and adjust the seasoning with more salt or pepper if needed. Serve the Picadillo Con Papa hot, garnished with fresh cilantro if desired. Pair it with rice, warm tortillas, or enjoy it on its own.
Tips:
- Sweetness: The raisins and olives balance the savory with a touch of sweetness and saltiness, which is the hallmark of Picadillo. If you prefer a less sweet version, simply reduce or omit the raisins.
- Spices: You can adjust the spice level by adding a bit of chili powder or hot sauce if you like some heat in your Picadillo.
- Leftovers: This dish tastes even better the next day once the flavors have fully developed, so it’s perfect for meal prep or leftovers!
Enjoy this warm, flavorful dish that brings a bit of nostalgia and comfort to any meal.
