Harina con Picadillo cubain

Build the sofrito

Heat the olive oil in a large, heavy pot over medium heat. Add the onion and bell pepper and cook, stirring now and then, until soft and translucent but not browned. Add the garlic in the last minute so it doesn't burn and turn bitter.

• 2 tbsp olive oil
• 1 onion
• 1 green bell pepper
• 4 cloves garlic

✅ C'est prêt quand : the onion is soft and see-through and the kitchen smells fragrant, not sharp

Brown the beef

Add the ground beef to the pot, breaking it up well with a spoon so it browns in small pieces instead of one big clump. Cook over medium-high heat, stirring often, until no pink remains and it has picked up some color. Season with salt and pepper.

• 500 g ground beef
• to taste salt
• to taste black pepper

✅ C'est prêt quand : the meat is fully cooked through, with no pink left, and lightly browned

Simmer the picadillo

Stir in the tomato sauce, cooking wine (if using), cumin, oregano, bay leaves and sugar. Lower the heat so it just bubbles gently, partially cover, and let it simmer so the flavors come together and the sauce thickens a little.

• 120 g tomato sauce
• 60 ml dry white cooking wine
• 1 tsp ground cumin
• 1 tsp dried oregano
• 2 bay leaves
• 1 tsp sugar

✅ C'est prêt quand : the sauce has reduced slightly and clings to the meat instead of looking watery

Add olives and raisins

Stir in the olives, raisins and capers and cook uncovered for a few more minutes so they warm through and the picadillo loses any watery edge. Taste and adjust salt. Keep warm on very low heat while you cook the cornmeal.

• 50 g green olives
• 30 g raisins
• 1 tbsp capers

✅ C'est prêt quand : the picadillo is thick, glossy and well seasoned

Cook the cornmeal

In a separate pot, bring the water and salt to a boil. Lower the heat to a gentle simmer, then pour in the cornmeal in a thin, steady stream while whisking constantly — this is the trick that keeps it smooth and lump-free. Switch to a wooden spoon and keep stirring often as it thickens, scraping the bottom so it doesn't catch, until it turns into a thick, creamy porridge with no raw, grainy bite left. Stir in the butter at the end for shine and richness.

• 300 g fine cornmeal
• 1600 ml water
• 1½ tsp salt
• 30 g butter

✅ C'est prêt quand : the cornmeal is thick enough to hold its shape on a spoon but still spreads easily, with a smooth, creamy texture

Plate and serve

Fish out and discard the bay leaves from the picadillo. Spoon the hot cornmeal onto plates or shallow bowls, press a shallow well into the center with the back of the spoon, and fill it generously with the picadillo. Serve right away, while the cornmeal is still warm and soft.