December 5, 2023
Lately, I have been craving my Mimi's (aka Mom's) cooking. Growing up, Mimi made Picadillo as a regular weeknight lunch or dinner. She had many variations of it, since she would add or delete ingredients to match a person's preferences. I grew up eating the traditional Picadillo made with ground beef, but I have modified the recipe to include Impossible Burger meat, to satisfy the Vegan in me. I have also further modified it by cooking it in my Instant Pot. I also decided to customize it by adding: Trader Joe's Holiday Vegetable Hash. This Cuban Instant Pot Picadillo With TJ's Holiday Vegetable Hash recipe is made with ingredients like onion, bell pepper, tomato sauce, and plant based Impossible Meat. This Instant Pot Picadillo makes a quick and easy dinner. This Cuban recipe is full of flavor and pairs well with white or brown rice for a complete meal.
Picadillo is a traditional dish in many Latin American countries including Mexico and Cuba as well as the Philippines. It is made with ground meat, tomatoes, and also raisins, olives, and other ingredients that vary by region. Wikipedia.com
Origins: Philippines, Mexico, Latin America
Cuban Picadillo
Picadillo [pronounced: pee-ca-dee-yo] is a classic Latin dish made with ground beef, sofrito (a mix of garlic, onions, and green bell pepper which is the base of most Cuban dishes) then simmered in a tomato-based sauce with spices, green olive, and raisins. Don't worry, it does not taste like pure tomato sauce.
I dedicate this recipe to my Mimi! I think of her every day. I specifically love remembering her delicious cooking, for her secret ingredient was always lots of love. Te extrano muchisimo Mimi! Te quiero con todo mi corazon!!! (I miss you very, very much Mimi! I love you with my whole heart!!!).
This recipe is written by Gina Homolka at skinnytaste.com
Course: Dinner
Cuisine: American, Cuban, Latin
Prep: 10 mins
Cook: 15 mins
Total: 25 mins
Yield: 6 Servings
Serving Size: 1 /2 generous cup
Author: Gina Homolka at Skinnytaste.com
About Gina Homolka
Hi, I’m Gina Homolka, author and recipe developer of Skinnytaste.com which features delicious, healthy, family-friendly recipes made with real food. A little bit about me and how I started. What originally began in 2008 as an idea to slim down some of my favorite recipes, Skinnytaste was born and has developed into a highly rewarding labor of love. At Skinnytaste.com, you’ll find healthy dishes that don’t sacrifice any of the flavor that can be found in their full-fat origins. My creations must be “tasty” because after all, this is the same food I cook on a daily basis for friends and family, and they are some of my toughest critics! Raised on Long Island, I’m a busy mom of two girls, and I currently reside in Long Island with my husband and children.
INGREDIENTS:
1-1/2 lb 93% lean ground beef, or Impossible plant based meat
1/2 large chopped onion
2 cloves garlic, minced
1 to mato, chopped
1 teaspoon kosher salt,optional
1/2 red bell pepper, finely chopped
2 tbsp cilantro, optional
4 oz 1/2 can tomato sauce (I like Goya)
1 tsp ground cumin
1 tsp onion powder
1 tsp garlic powder
1 tsp Mrs Dash seasoning (no salt)
2 bay leaves
2 tbsp alcaparrado, capers or green olives would work too (see add ons below)
Optional add ons:
3 stalks celery, chopped
1/2 cup dry white wine, or apple cider vinegar
2 large Yukon Gold potato, peeled and diced (approximately 1 1/2 cups)
3 medium carrots, peeled & chopped
10 ounces Sun-Maid California Sun-Dried Raisins
1 (10 oz) jar TJ's Spanish Manzanilla Olives with Pimento Paste
10 ounces TJ's Holiday Vegetable Hash (see ingredient list below)
TJ's Holiday Vegetable Hash (contents):
BUTTERNUT
SQUASH
SWEET
RED ONION
CELERY
PARSLEY
ROSEMARY
DIRECTIONS:
Prep veggies: Wash all the vegetables. Peel, & chop potatoes.Peel the carrots, & the onion. Remove the ends, remove the seeds of the pepper, & chop. Remove ends of carrots, & chop. Remove ends of celery stalks, & chop. Chop the onion. Peel, & chop the garlic. Remove ends of tomato, & chop. Chop Manzanilla Olives with Pimento Paste in half.
Press sauté button, when hot brown meat and season with seasoning: Mrs Dash, onion powder, garlic powder, salt (if using), and pepper. Add wine or vinegar. Use a wooden spoon to break the meat up into small pieces until no longer pink.
Add onion, celery, potatoes, carrots, garlic, tomato, salt, pepper and cilantro and stir 1 minute, add alcaparrado or olives and about 2 tbsp of the brine (the juice from the olives, this adds great flavor) cumin, bay leaves, & garlic. Add tomato sauce, tomatoe paste, and 3 tablespoons of water and mix well.
Cover and cook on high pressure for 15 minutes. Make sure that the valve is set to SEALING! Allow to naturally release the steam. Open top of Instant pot, once all the steam has released. Remove the bay leaves. Stir until all ingredients are well incorporated.
Serve each serving with one cup of white or brown rice. I use TJ's Brown rice. Enjoy!
NOTES:
You can refrigerate the leftover picadillo for three to four days or freeze it for up to six months.
How To Freeze Picadillo--This is one of those recipes that tastes even better the next day. (I love those recipes.) Store cooled Picadillo in an airtight container with plastic film or wax paper directly on the surface. It keeps in the fridge for up to 5 days and in the freezer for up to 3 months. Thaw frozen Picadillo overnight in the refrigerator, then warm it in a pan set over medium heat or microwave it until steaming.
WHAT TO SERVE WITH PICADILLO--This sweet and savory ground-beef stew is a weeknight staple at my house because I can eat it as is, or served over rice and mashed potatoes. I can also stuff it into an empanada, a burrito, or a lettuce wrap. I’ve even added it to marinara for Puerto Rican-style spaghetti. Picadillo is all-purpose!
Nutrition:
Serving: 1 /2 generous cup, Calories: 207 kcal, Carbohydrates: 5 g, Protein: 25 g, Fat: 8.5 g, Saturated Fat: 3.5 g, Cholesterol: 74 mg, Fiber: 1 g, Sugar: 3 g