Bell Pepper

Picadillo Bowl

September 20, 2017
Photo by Bobbi Lin
Author Notes

Picadillo is as classic Cuba as you can get, or so says the chefs at San Francisco’s Media Noche. It’s like a Latin Sloppy Joe, a simple, soulful, and comforting stewy situation—but that always has raisins and olives. Their recipe here layers their empanada filling atop black beans and rice. All the components can be made in advance (and actually gets better with time)—or order it through Caviar. —Food52

Watch This Recipe
Picadillo Bowl
  • Serves 4
  • Picadillo
  • 1/2 cup vegetable oil
  • 2 pounds ground beef
  • 1 yellow onion, diced
  • 2 red bell peppers, diced
  • 2 green bell peppers, diced
  • 1 tablespoon garlic, minced
  • 2 bay leaves
  • 1 cup green olives
  • 1 cup mixed raisins
  • 1 quart tomato sauce
  • 1 tablespoon cumin
  • 1 tablespoon kosher salt
  • 1/2 tablespoon ground black pepper
  • Coconut Slaw
  • 1 head of green cabbage, shredded
  • 1/2 head of red cabbage, shredded
  • 1 large carrot, shredded
  • 2 red bell peppers, julienned
  • 1 bunch cilantro leaves, finely chopped
  • 2 cups toasted unsweetened coconut flakes
  • 1 can of coconut milk
  • 2 tablespoons lime juice
  • 2 tablespoons agave syrup
  • 2 tablespoons sherry vinegar
  • 1/4 cup olive oil
  • 2 teaspoons salt
  • 2 teaspoons black pepper
In This Recipe
  1. Picadillo
  2. Heat oil over med-high heat. Add beef, cook until browned and crumbled.
  3. Add onions & bell peppers, cook 5-6 min. Then, add garlic, bay leaves, olives, raisins, cook 3-4 min. Finally, add spices and seasoning, reduce heat to low, simmer 10-12 min.
  4. Remove from heat, and serve with black beans, rice, and coconut slaw.
  1. Coconut Slaw
  2. Mix vegetables and coconut evenly. Blend dressing ingredients until smooth.
  3. Combine dressing with slaw mix. Salt to taste.

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