Cuban Picadillo! This classic, seasoned ground beef dish is so intensely flavorful. A perfect weeknight meal when served with rice or hearty filling for various appetizers.
This post may contain affiliate links, which means that, at no extra cost to you, I may earn a small commission if you click a link and purchase an item I’ve recommended. Thanks for your support in running this blog!
Picadillo is a food that brings me right back to my childhood. Watching my Abuelita make a large pot of the season ground beef as the house filled with the fragrant smell of onions, garlic and spices was probably a weekly occurrence!
While the recipe I'm sharing below is for what I'm calling "Cuban Picadillo", odds are that you've had something similar, especially if you are of Latin American or Caribbean descent. Originating from the Spanish word "picar" (to chop or cut), this classic comfort food is one with many versions, with recipes varying from country to country and even regionally.
The Cuban version that I grew up eating is a simple recipe with complex flavors; sweet and savory notes all intermingled in a stick-to-your-ribs, satisfying dish that comes together quickly, ideal for a weeknight meal. Since I never got my Abuela's exact recipe (I don't think she had one, truth be told) this recipe is one that I hardly adapted from the Versailles Restaurant Cookbook, as it closely resembled my Abuelita's.
If you'd like to try your hand at some more Cuban recipes, make sure to check out my Abuela's Arroz Con Pollo Relleno, Yuca con Mojo or maybe try your hand at something sweet like Pastel de Guayaba y Queso.
Ingredients
One of the things I love most about this picadillo recipe is that I typically have all of the ingredients in my pantry, fridge or freezer, which is great for last minute cooking. You'll need:
- Onions, garlic & bell peppers. The classic "trinity" of Cuban cooking, this "sofrito" is the base for many fragrant and flavorful dishes.
- Ground beef. While traditional Cuban picadillo is made with ground beef, I have also made it with ground turkey. See the variations below for a vegan version as well!
- Dry white wine. A splash is all it takes to deglaze the pan and add an extra layer of flavor. If you don't have wine on hand, you can use broth or water.
- Crushed tomatoes. This helps create a delicious sauce that keeps the meat moist and tasty.
- Beef stock or chicken stock. Another flavorful way to ensure that the mixture doesn't get dry! If you're making a vegan version, replace with vegetable stock.
- Spices. I use oregano, bay leaf and cumin in this version. I've also added in a dash of cinnamon.
- Raisins. Did I lose you? Yes, raisins may seem out of place and a little odd, but they add little pops of sweetness that really add to the flavor. Hate raisins? Omit them if you must, but I will tell you that, while I don't typically care for raisins, I always add them to my picadillo.
- Pimento-stuffed olives. That salty, briny punch that these bring to the party are non-negotiable in my opinion.
Directions
I have the best news: Picadillo is a one pan recipe! Sauté and simmer your way to dinner in no time flat. Here's how to do it:
Heat olive oil in a large skillet and add your "sofrito" - a mixture of onion, garlic and bell pepper. Sauté until the veggies are softened and fragrant. (This recipe normally calls for green bell pepper, but I only had red, which is why you'll see red bell pepper in my images below. Use what you've got!)
Next, add the ground beef (or ground turkey or plant-based ground). I like to push the veggies to the side so that the meat has full contact with the hot skillet and it cooks up quickly. My favorite tool for breaking up ground meat is actually a potato masher, but feel free to use a wooden spoon.
Stir everything together and cook until the meat is no longer pink, then add the crushed tomatoes, dry white wine, and stock, scraping up any brown bits on the bottom of the pan.
Add the cumin, oregano, bay leaf and black pepper. At this point, you can add a pinch of salt if desired, but remember that you will be adding olives that are salty, so season accordingly.
Finally, add the chopped olives and raisins. I know many will probably be tempted to omit the raisins, but I promise they add a nice hint of sweetness to this dish. Place a lid on the skillet and simmer to allow the flavors to marry and the sauce to thicken up slightly.
Picadillo is typically served over or alongside white rice. Some people enjoy it "a caballo" (which translates to "on horseback") with fried eggs on top.
Variations
This recipe is quite versatile and I encourage you play around with it and see how you like it best! Here are a few other options:
- Picadillo Con Papas (Picadillo with Potatoes). Peel and dice 1 russet potato and add to a small pot of boiling water. Cook until just fork tender. Drain, and add the par-cooked potatoes to the mixture after the meat is no longer pink. Proceed with the recipe as directed.
- Turkey Picadillo. Substitute ground turkey (I prefer the 93% lean for better texture and richness) for ground beef. Proceed with the recipe as directed.
- Vegan Picadillo. Substitute plant-based ground "beef" or 2 cups of cooked lentils for ground meat. Use vegetable stock instead of beef stock. Proceed with the recipe as directed.
Leftover picadillo is also great for making appetizers! Stuff it into Empanadas de Carne, Papas Rellenas or pile it high into hollowed out bell peppers and bake for a "round two" dinner recipe.
FAQ's
The obvious answer is white rice! They're a match made in heaven. Fried plantains, rice and black beans (Moros y Cristianos), and even fried eggs are also popular. I think a side salad or a Cuban-style salad of tomatoes, avocado and sliced onion with a simple vinaigrette would also be a nice, fresh side as well.
No! Not this version. Cuban food in general is not spicy, though it is loaded with flavorful (not hot) spices. There is, however, a Mexican version of picadillo made with chiles, which do add heat.
Yes! Cool the picadillo to room temperature, then place in a freezer-safe, air-tight container and freeze. To reheat, thaw in the refrigerator overnight, then heat in the microwave or on the stovetop.
Kept in an airtight container in the refrigerator, picadillo should be good for 4-5 days. In fact, I think it's even better the day after it's made!
More Cuban Recipes
"Havana" craving for some more Cuban delights? (See what I did there?) Hop over and check out these posts:
- Croquetas de Jamon (Ham Croquettes)
- Bocaditos (Cuban Finger Sandwiches)
- Arroz con Salchicha (Sausage & Rice Skillet)
- Flan de Naranja (Orange Flan)
Cuban Picadillo
Ingredients
- 2 tablespoons olive oil
- 1 small onion diced
- 4 garlic cloves minced or grated
- 1 small bell pepper diced
- 1 pound ground beef ground sirloin or ground round works well
- ¼ cup dry white wine or beef/chicken stock
- ½ cup crushed tomatoes
- ½ cup beef stock or chicken stock
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 teaspoon ground cumin
- ½ teaspoon black pepper
- ¼ cup raisins
- ¼ cup pimento-stuffed olives chopped
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Add onion, garlic and bell pepper and saute for 5-7 minutes or until the vegetables are softened and fragrant.
- Move the vegetables over to one side and add the ground beef. Using a wooden spoon (or a potato masher, which works great), break up the ground beef. Toss the veggies and meat together, and cook until the meat is no longer pink and thoroughly cooked through, about 10-15 minutes, stirring occasionally.
- Add the wine (or additional stock), crushed tomato, beef or chicken stock, oregano, bay leaf, cumin, stirring until well-combined. Reduce heat to low.
- Cover the skillet with a lid and simmer for 10-15 minutes. Stir in raisins and olives and cook for another 5 minutes.
- Serve over white rice for a classic combination!
Notes
- Picadillo Con Papas (Picadillo with Potatoes). Peel and dice 1 russet potato and add to a small pot of boiling water. Cook until just fork tender. Drain, and add the par-cooked potatoes to the mixture after the meat is no longer pink. Proceed with the recipe as directed.
- Turkey Picadillo. Substitute ground turkey (I prefer the 93% lean for better texture and richness) for ground beef. Proceed with the recipe as directed.
- Vegan Picadillo. Substitute plant-based ground "beef" or 2 cups of cooked lentils for ground meat. Use vegetable stock instead of beef stock. Proceed with the recipe as directed.
Leave a Reply