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carne molida (beef picadillo) on a white plate served with rice.
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5 from 3 votes

Carne Molida (Beef Picadillo)

Beef Picadillo (also known as carne molida) is a quick and easy, one-pot dish made from ground beef, seasonings, and tomato sauce. Popular in Puerto Rico, Cuba, and the Dominican Republic, it's super-satisfying, and cooks in just 30 minutes.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course
Cuisine: Caribbean/Latin American
Servings: 4 people
Calories: 780kcal
Author: Crystal DaCruz

Ingredients

  • 2 tablespoon olive oil
  • 1 small yellow onion  diced
  • 1 tablespoon garlic paste minced or crushed
  • 1 red bell pepper diced
  • 1 handful fresh chopped cilantro keep the stems and chop them separately
  • 2 lbs 80/20 ground beef
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 2 bay leaves
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 2 small yukon gold potatoes peeled and diced
  • ⅓ cup green pitted olives sliced
  • 8 ounces tomato sauce
  • 2 tablespoon red wine vinegar
  • ½ cup chicken broth use only if you're using potatoes

Instructions

  • Heat 2 tablespoons of oil in a deep skillet or pan. Sauté the diced onion, garlic paste, bell peppers, and cilantro stems until fragrant.
  • Add the ground beef and brown it in the same skillet over medium heat, breaking it up with a spoon as it cooks.
  • Add the potatoes (optional) and olives, combining them with the ground beef.
  • Add the red wine vinegar, tomato sauce and bay leaves. If using potatoes, add just enough broth to cover them. Stir everything together and bring to a simmer.
  • Cover the pan with a lid and simmer over low heat for 30 minutes or until the potatoes are cooked. Stir every 10 minutes, adjusting the flame and adding liquid as needed to prevent burning.
  • Turn the burner off and stir in the chopped cilantro leaves. Serve over white rice, or as a filling for your preferred dish.

Notes

Storage and recipe tips:
  • Store leftovers in the refrigerator for 3-4 days in an airtight container or in the freezer for up to 3 months in a freezer bag.
  • If you're not using potatoes, you don't need to add broth.
  • Keep an eye on the picadillo as it cooks and stir every 10 minutes or so to keep it from burning.
 

Nutrition

Calories: 780kcal | Carbohydrates: 25g | Protein: 43g | Fat: 56g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 26g | Trans Fat: 3g | Cholesterol: 162mg | Sodium: 1366mg | Potassium: 1236mg | Fiber: 5g | Sugar: 5g | Vitamin A: 700IU | Vitamin C: 25mg | Calcium: 105mg | Iron: 6mg