Before you cook
Background Recipe story & origin
Picadillo is ground meat hash found throughout Latin America and the Philippines, with regional variations reflecting local tastes. The name derives from 'picar' (to mince). Cuban picadillo features beef, tomatoes, olives, capers, and raisins—the sweet-savory combination reflecting Spanish and Caribbean influences. Mexican picadillo uses potatoes and tomatoes, sometimes with dried fruit; it fills tacos, chiles rellenos, and empanadas. Filipino picadillo adds potatoes and raisins. The dish is home cooking, economical and versatile—stretching small amounts of meat with vegetables. Each country claims its version as authentic. Picadillo represents colonial Spanish influence spread through empire, adapted to local ingredients and tastes. It's everyday food, not restaurant fare, appearing on family tables throughout the Spanish-speaking world.
Before you start Equipment you'll need
- large skillet — Provides high heat surface for cooking picadillo until meat is browned
Ingredients
Instructions
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Brown the beef
Heat oil in skillet. Brown ground beef, breaking up. Drain excess fat.
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Sauté the aromatics
Add onion and garlic. Cook until softened, 3 minutes.
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Simmer the vegetables
Add tomatoes, potatoes, raisins, cumin, cinnamon, salt, pepper. Stir. Cover and cook 20 minutes until potatoes are tender.
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Build the tacos
Serve with rice and warm tortillas.