Cuban Picadillo (Ingrid Hoffmann) Recipe

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Cuban Picadillo (Ingrid Hoffmann)
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Ingredients:

Directions:

  1. Heat oil in a large skillet over medium-high heat. Add onion, garlic, and bay leaves and saute until onion is soft, stirring frequently, about 4 minutes.
  2. Add ground beef to skillet and cook until browned. Once the meat is browned, carefully away from the flame, tilt pan and remove excess fat with a large spoon.
  3. Add the white wine and stir for another minute. Then add the chopped cherry tomatoes, tomato paste, pimento stuffed Spanish olives, raisins, dried oregano, cumin and cayenne pepper. Simmer over low heat for another 8 minutes, stirring occasionally. Season with salt and pepper.
  4. Serve warm:
  5. As a filling for empanadas or tacos
  6. Over white rice with fried plantains or black beans
  7. With a side salad and black beans
  8. To make Picadillo soupier for serving over rice, add additional wine, chicken or beef stock.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 288.69 Kcal (1209 kJ)
Calories from fat 167.65 Kcal
% Daily Value*
Total Fat 18.63g 29%
Cholesterol 46.86mg 16%
Sodium 247.36mg 10%
Potassium 524.88mg 11%
Total Carbs 14.51g 5%
Sugars 2.06g 8%
Dietary Fiber 2.65g 11%
Protein 15.84g 32%
Vitamin C 5.6mg 9%
Iron 2.9mg 16%
Calcium 40.2mg 4%
Amount Per 100 g
Calories 173.33 Kcal (726 kJ)
Calories from fat 100.66 Kcal
% Daily Value*
Total Fat 11.18g 29%
Cholesterol 28.14mg 16%
Sodium 148.52mg 10%
Potassium 315.14mg 11%
Total Carbs 8.71g 5%
Sugars 1.23g 8%
Dietary Fiber 1.59g 11%
Protein 9.51g 32%
Vitamin C 3.4mg 9%
Iron 1.7mg 16%
Calcium 24.1mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.8
    Points
  • 8
    PointsPlus

Good Points

  • saturated fat free

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