Cuban Picadillo
Cuban Picadillo is a comforting, savory dish that brings bold, home-cooked flavor to your table with every bite. Ground beef is simmered with onions, garlic, bell peppers, and tomatoes, then infused with the signature sweetness of raisins and the briny bite of green olives for a perfectly balanced dish. Warm spices like cumin and oregano give it authentic depth, while a splash of vinegar adds a subtle tang. Traditionally served over fluffy white rice or alongside fried plantains, this one-pan wonder is both hearty and deeply satisfying — a taste of Cuba’s rich culinary soul.
Cuban Picadillo
Ah, Picadillo! A classic Cuban dish that's as comforting as it is flavorful. It's basically a savory ground beef hash, simmered with tomatoes, onions, garlic, and a touch of sweetness from raisins and olives.
Ingredients
3 Tbsp Vegetable Oil- 1 medium Yellow Onion diced
- 1 Green Bell Pepper diced
- 2 lg Garlic minced
- 2 tsp Oregano dried
- 1 tsp Salt
- ¼ tsp Black pepper
- 1½ lbs Ground Beef (ground chuck or ground sirloin)
- 1 8 oz Tomato sauce can
- ¼ cup White Wine
- ¼ cup Water
- ½ cup Green Olives Pimento Stuffed, sliced in half crosswise
- ⅓ cup Raisins
Method
- Place a medium-sized pot over medium heat and add the oil. Once hot, add the onion and green pepper, cooking and stirring them until they soften slightly (about 5 minutes). Stir in the garlic and cook for another minute.3 Tbsp Vegetable Oil, 1 medium Yellow Onion, 1 Green Bell Pepper, 2 lg Garlic
- Sprinkle in the oregano, salt, and pepper, and sauté for 30 seconds more, until fragrant. Add the ground beef to the pot. As it cooks, use the side of a spoon to break it down into very fine pieces. Continue cooking until the beef loses most of its pink color, about 5 minutes.2 tsp Oregano, 1 tsp Salt, ¼ tsp Black pepper, 1½ lbs Ground Beef
- It's time to add the remaining ingredients: tomato sauce, white wine, and water will create the sauce, while the olives and raisins bring a touch of sweetness and acidity. Bring to a boil, then cover and simmer over low heat for 35-40 minutes. This allows the flavors to meld and deepen. Serve over rice for a complete and satisfying meal.1 8 oz Tomato sauce, ¼ cup White Wine, 1/4 cup Water, ½ cup Green Olives, ⅓ cup Raisins
Nutrition
Notes
Flavor Boosters:
- Toast the spices: Before adding them to the pot, toast your cumin and oregano in a dry skillet for a minute or two until fragrant. This intensifies their flavor and adds depth to the dish.
- Don't be afraid of the sofrito: Take your time building a flavorful sofrito. Cook the onions, garlic, and peppers slowly over medium heat until they're softened and slightly caramelized. This creates a delicious foundation for the Picadillo.
- Wine matters: Use a dry white wine like Sauvignon Blanc or Pinot Grigio for a bright acidity that complements the other flavors.
- Tomato paste power: For a richer, more intense tomato flavor, add a tablespoon or two of tomato paste to the sofrito along with the garlic.
- Adjust the sweetness: Taste the Picadillo as it simmers and adjust the sweetness by adding a pinch of sugar or a splash of dry sherry if needed.
- Ground beef choice: Use ground beef with a higher fat content (like 80/20) for a juicier and more flavorful Picadillo.
- Break it down: Make sure to break up the ground beef into very small pieces as it cooks. This creates a finer texture that's characteristic of Cuban Picadillo.
- Simmer, simmer, simmer: Don't rush the simmering process. The longer the Picadillo simmers, the more the flavors will meld and deepen.
- Rice is king: Serve your Picadillo over fluffy white rice to soak up all the delicious sauce.
- Plantain perfection: Fried sweet plantains (maduros) are a classic accompaniment to Picadillo.
- Add some crunch: For a textural contrast, top your Picadillo with some toasted almonds or chopped cilantro.
- Get creative: Use Picadillo as a filling for empanadas, arepas, or even baked potatoes for a fun twist.
- Make it ahead: Picadillo tastes even better the next day! Make a big batch and enjoy it for leftovers throughout the week.
Tried this recipe?
Let us know how it was!Ingredients
- 3 Tbsp Vegetable Oil
- 1 medium Yellow Onion, diced
- 1 Green Bell Pepper, diced
- 2 large cloves Garlic, minced
- 2 tsp dried Oregano
- 1 tsp Salt
- ¼ tsp Black Pepper
- 1 ½ lbs Ground Beef (ground chuck or ground sirloin)
- 1 (8 oz) can Tomato Sauce
- ¼ cup White Wine
- ¼ cup Water
- ½ cup Green Olives (pimento-stuffed), sliced in half crosswise
- ⅓ cup Raisins
Image Gallery Cuban Picadillo
Storage & Leftovers
Table of Contents
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