Cuban Picadillo

Picadillo is one of our favorite dishes in the GypsyPlate kitchen, and this Cuban version is hard to beat. With tender ground beef, and aromatic sofrito and a variety of flavor enhancing ingredients, it’s an easy dinner you’ll want to put on repeat.

We’ve been cooking picadillo for years and have shared several versions versions with you. Of course there’s our Puerto Rican Picadillo, which was one of our very first recipes on this site. And then there’s Mexican Picadillo with it’s smoky flavor base, and Filipino Picadillo, with hints of the East.

Today it’s Cuban Picadillo, the variety we most often find in restaurants here in South Florida.

Ingredient Notes

For exact ingredient amounts, please see the recipe card at the end of this post. Here is what you will need:

• Olive oil – Used to sauté the vegetables. Any neutral cooking oil, such as vegetable or avocado oil, works just as well.
• Onion – Forms part of the classic sofrito-style base that gives Cuban picadillo its rich flavor. Use any variety that you have on hand.
• Red and green bell peppers – Using both colors adds sweetness, freshness, and beautiful color. If you only have one color on hand, that’s perfectly fine.
• Garlic – Fresh garlic is a must here.
• Ground beef – I usually use 85/15 ground beef because it has enough fat for great flavor without making the dish greasy. Leaner beef works too, though it won’t be quite as rich.
• Salt and black pepper – Basic seasonings, added to taste.
• Cumin – One of the signature flavors of Cuban picadillo.
• Oregano – I generally use dried, but if you prefer fresh, use 1 tablespoon in place of 1 teaspoon dried.
• Sazon Completa – Sazon completa translates to “complete seasoning” in English and is a popular all-purpose Latin American and Caribbean spice blend. You can find it in the supermarket spices or international section, either from Badia or Goya. The latter markets it under the name “Sazonador total.”
• White wine – Deglazes the pan and adds brightness that balances the richness of the beef and tomato sauce. Dry white wine is best, though chicken broth can be used instead.
• Bay leaves – An extra layer of flavor.
• Tomato sauce – Creates the rich, savory base of the sauce. Crushed tomatoes work as well.
• Green olives – One of the defining ingredients of Cuban picadillo. Their briny, salty flavor and adds so much Latin character. Spanish-style olives with pimentos are the classic choice.
• Raisins – It may sound unusual to add raisins to a savory dish, but they add a great contrast to the salty and briny elements. Some people swear by them, others hate them. I personally love raisins in my picadillo. I use black raisins, but yellow work in a pinch.

How to Make Cuban Picadillo

Sauté aromatics: Heat olive oil in a skillet over medium-high heat. Add diced onion and bell peppers. Sauté for until the vegetables soften up, about 5 minutes.

Add garlic and stir for about 1 minute.

Brown ground beef: Push the vegetables to the edges of the pan and add the ground beef to the center, along with salt, pepper, cumin, oregano and Sazon completa. Break the beef up with a wooden spoon, mixing the spices into the meat. Continue cooking, stirring the vegetables into the meat after a few minutes, until there is no longer any pink, about 8-10 minutes.

Deglaze and reduce: Pour in white wine and add the bay leaves. Mix well. Cook for 3-4 minutes to allow the wine to reduce.

Add remaining ingredients, simmer: Stir in tomato sauce, olives, raisins, and about ¼-½ cup water. Cover and simmer for 8-10 minutes, stirring occasionally. Taste and adjust for salt.

And that’s it, your picadillo is ready to serve!

Serving Suggestions

The most traditional way to serve Cuban picadillo is with rice and beans, specifically Black Beans. A side of plantains is also great. Sweet maduros are a nice contrast, or sometimes we’ll fry up a batch of Homemade Tostones.

One of my favorite things about picadillo is how versatile it is. It makes an excellent filling for empanadas, tacos, burritos, stuffed bell peppers, or even baked potatoes.

And if you happen to have leftovers, don’t miss breakfast. Reheat the picadillo and top it with a fried egg for a great start to the day.

Variations

This base recipe is the one we make most often, but you can always make little tweaks to customize your picadillo.

As I mentioned, many people refuse to add raisins. I recommend trying them if you’re new to the dish, but it’s your dinner.

Adding potatoes is a popular variation, called picadillo con papas. Just dice them to about ½ inch cubes, add them when the water goes in, and simmer until they are tender. One large potato or two small potatoes are a good amount for this recipe.

And if you want a lighter picadillo, you can always substitute the beef with other ground meats like turkey or chicken.

Leftovers and Storage

Cuban Picadillo stores well, and many people think it tastes even better the next day after the flavors have had more time to meld. Store leftovers in an airtight container in the refrigerator for up to 4 days.

To reheat, simply warm it gently in a skillet over medium heat, adding a splash of water or beef broth if the sauce has thickened too much. It also reheats well in the microwave.

Picadillo also freezes very well. Let it cool completely, then transfer it to freezer-safe containers or freezer bags and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

More Tasty Ground Beef Recipes
Ground Beef Bulgogi
Ground Beef Birria
Ground Beef Stroganoff
Savoury Mince
Cottage Pie
Carne Molida
Rissoles

Recipe Video

Cuban Picadillo (Recipe + Video)

Yield: 6 servings

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Cuban Picadillo is an easy ground beef dinner simmered with peppers, garlic, tomato sauce, olives, raisins, and warm spices. A classic comfort food served with rice and beans.

5.0 Stars (5 Reviews)

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Ingredients

• 2 tablespoon olive oil
• 1 onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 6 cloves garlic, finely chopped
• 1.5 pounds ground beef
• salt, to taste
• pepper, to taste
• 2 teaspoons cumin
• 2 teaspoons oregano
• 2 teaspoon Sazon completa
• ½ cup white wine
• 2 bay leaves
• 8oz tomato sauce
• ½ cup green olives, sliced
• ⅓ cup raisins

Instructions

1. Heat olive oil in a skillet over medium-high heat. Add diced onion and bell peppers. Sauté for until the vegetables soften up, about 5 minutes.
2. Add garlic and stir for about 1 minute.
3. Push the vegetables to the edges of the pan and add the ground beef to the center, along with salt, pepper, cumin, oregano and Sazon completa. Break the beef up with a wooden spoon, mixing the spices into the meat. Continue cooking, stirring the vegetables into the meat after a few minutes, until there is no longer any pink, about 8-10 minutes.
4. Pour in white wine and add the bay leaves. Mix well. Cook for 3-4 minutes to allow the wine to reduce.
5. Stir in tomato sauce, olives, raisins, and about ¼-½ cup water. Cover and simmer for 8-10 minutes, stirring occasionally. Taste and adjust for salt.
6. Serve with rice, black beans and plantains.

Notes

• Adding potatoes is a popular variation, called picadillo con papas. Just dice them to about ½ inch cubes, add them when the water goes in, and simmer until they are tender. One large potato or two small potatoes are a good amount for this recipe.
• If you want a lighter picadillo, you can always substitute the beef with other ground meats like turkey or chicken.
• Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it gently in a skillet over medium heat, adding a splash of water or beef broth if the sauce has thickened too much. It also reheats well in the microwave.
• Picadillo also freezes very well. Let it cool completely, then transfer it to freezer-safe containers or freezer bags and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Nutrition Information

Yield 6 Serving Size 1
Amount Per Serving Calories 486Total Fat 28gSaturated Fat 8gUnsaturated Fat 20gCholesterol 102mgSodium 609mgCarbohydrates 21gFiber 4gSugar 12gProtein 33g

Nutrition information is automatically calculated, so should only be used as an approximation.

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