Chorizo and Beef Picadillo Recipe (Picadillo de Carne y Chorizo)

Ingredients

• 45 ml (3 tablespoons)olive oil
• 454 g (1 pound)ground beef
• 3fresh chorizos, crumbled
• 2.5 ml (½ teaspoon)ground cumin
• 1.25 ml (¼ teaspoon)ground oregano
• 1 largeonion, finely chopped
• 1green bell pepper, finely chopped
• 1red bell pepper, finely chopped
• 5 clovesgarlic, crushed
• 4 smallyellow potatoes, peeled and cut into bite-sized pieces
• To tastesalt and pepper
• 2 cans (227 g each; 8 oz each)tomato sauce
• 45 ml (3 tablespoons)tomato paste
• 240 ml (1 cup)red wine
• 120 ml (½ cup)beef broth
• 75 g (½ cup)stuffed Spanish olives or green olives
• 50 g (⅓ cup)raisins

Instructions

1. 1

   Heat the oil

   Set a saucepan over medium-high heat and add the olive oil.

2. 2

   Brown the meat

   Add the beef and chorizo. Brown them, stirring now and then, then add the cumin, oregano, onion, bell peppers and garlic, and season with salt and pepper. Cook for about 10 minutes more. Add the potatoes and cook for about 5 minutes.

3. 3

   Simmer the picadillo

   Stir in the tomato sauce, wine, broth, olives and raisins. Turn the heat to low, cover and cook for about 30 minutes, or until the potatoes are soft. Serve with white rice and fried plantains on the side.

What is picadillo?

Picadillo is a seasoned minced-meat dish found in several Latin American cuisines, with ingredients and accompaniments that vary by region. This recipe takes inspiration from Cuban-style beef picadillo while pairing beef with chorizo and serving the mixture with rice.

Tomato gives the sauce its body, while olives and raisins bring contrasting briny and sweet notes. Potatoes cook right in the pan, making the dish a filling all-in-one topping.

Nutrition and macros by portion

The nutrition label shows one serving as written: 776 calories, 32g protein, 50g carbs, 46g fat.

The beef, chorizo and olive oil provide much of the fat, while the beef and chorizo also contribute protein. Potatoes, tomato sauce, raisins and the suggested rice supply carbohydrates; serve with a generous amount of vegetables alongside to balance the plate.

Building the flavour

Beef and chorizo: browning both in the oil gives the base a savoury, rich flavour. Stir occasionally so the meat colours rather than simply sitting undisturbed.

Aromatics: cumin, oregano, onion, peppers and garlic go in after the meat has browned. The stated 10 minutes gives the vegetables time to cook before the potatoes are added.

The tomato and wine base

Tomato sauce and paste: the sauce supplies the main liquid, while the paste adds concentrated tomato flavour. Red wine and beef broth loosen the mixture for its covered simmer.

Olives and raisins: these are added with the liquids, so their flavours mingle with the sauce as it cooks. Use stuffed Spanish olives or green olives, as listed.

Getting the potatoes tender

Cut the potatoes into bite-sized pieces so they cook through during the simmer. Keep the pieces reasonably similar in size to help them soften at about the same pace.

The recipe gives about 30 minutes over low heat, but tenderness is the key cue. Check a potato piece before serving; it should be soft when pierced.

Balancing the seasoning

Salt and pepper: season the meat and vegetables before the liquid goes in, then taste the finished sauce before serving. Chorizo and olives can both be salty, so adjust carefully.

The raisins provide a sweet counterpoint to the savoury meat and olives. If you prefer a less noticeable sweetness, keep the stated quantity but chop the raisins before adding them.

Serving the dish

Spoon the picadillo over white rice so the rice can catch the tomato-rich sauce. Fried plantains make the suggested side and complement the savoury, sweet and briny flavours.

Serve it hot once the potatoes are tender. A little sauce over each portion helps bring together the meat, vegetables and rice.

Recipe notes & tips

• Chop the onion and both peppers before heating the oil so they are ready to add with the seasonings.
• Crumble the fresh chorizo into small pieces so it browns alongside the ground beef.
• Cut the potatoes into even, bite-sized pieces for more consistent cooking.
• Keep the pan covered over low heat during the 30-minute simmer.
• Taste the sauce before serving and adjust the salt and pepper to suit the saltiness of your chorizo and olives.

Variations

• Use green olives: choose them instead of stuffed Spanish olives for the listed alternative.
• Change the chorizo: use a different fresh chorizo if that is what you have available.
• Adjust the sweetness: reduce the raisins if you prefer a less sweet sauce.
• Serve with plantains: include fried plantains as suggested for a sweet, savoury pairing.
• Make it less spicy: choose a mild fresh chorizo for a gentler flavour.

Common mistakes to avoid

• Adding the potatoes too early: follow the method and add them after the meat and vegetables have cooked for about 10 minutes.
• Skipping the browning: brown the beef and chorizo first to develop the base of the dish.
• Cooking at too high a simmer: lower the heat and cover the pan so the potatoes soften without the sauce reducing too quickly.
• Using uneven potato pieces: cut them to a similar bite-sized shape so they are more likely to finish together.
• Over-seasoning at the start: add salt and pepper to taste, then check again at the end because the chorizo and olives may be salty.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat gently in a saucepan or microwave until piping hot, adding a splash of water or broth if the sauce has thickened.

Frequently asked questions