This comforting recipe for Cuban Picadillo (made with ground beef!) is a true one-pot wonder, packing simmered-all-day-flavor in less than 1 hour.
What is Picadillo?
Picadillo is an iconic Cuban dish that can be found in the recipe boxes of many cultures, across both Latin America and the Philippines. It may vary from home to home, but it’s largely the same: A savory, spiced tomato-based ground beef dish often studded with salty olives and sweet raisins.
Since my husband is Cuban, mastering picadillo was a must, and I’m thankful my mother-in-law has guided me along the way!
Why You’ll Love this Recipe
- It’s savory, a bit briny and subtly sweet.
- It requires cost-effective kitchen staples you likely already have on hand.
- A one-pot meal that’ll be on your dinner table in 60 minutes or less.
- Hearty, Cuban-style stew that tastes great over rice and topped with a fried egg.
- It’s also an amazing filling for baked potatoes and tacos, or all on its own alongside white rice and fried plantains.
Ingredients You’ll Need
- Lean ground beef: Choose either 96/4 or 97/3 lean ground beef, since there won’t be a chance to drain any of the grease while you cook.
- Green olives: I prefer pitted and pre-sliced to cut down on prep time. You’ll also need ¼ cup of olive juice.
- Onion: I use a yellow onion for this recipe because it holds up to heat well and becomes sweet and flavorful as it cooks, but a white or red onion will work, too. It won’t change the outcome of the dish, just the flavor a bit.
- Green pepper: An essential addition to the sofrito (a mix of green pepper, onion and garlic).
- Garlic: Fresh or minced works.
- Beef bouillon: Be sure to whisk with 2 tablespoons very hot water before adding to the pot.
- Tomato sauce: Adds depth of flavor and lends a “sauciness” to the consistency.
- Ground cumin: Its warm, earthy taste is a welcome addition to this flavor-packed dish.
- Lime juice: Freshly squeezed will have a brighter, fresher more intense flavor than bottled lime juice. Squeezed from fresh limes is always a better option to get the best taste and more intense flavor, however bottled lime juice is a suitable substitution.
- Bay leaves: They add subtle flavor and depth to whatever you’re cooking. Always be sure to discard them before serving.
- Raisins: Optional, but I find they add just the right amount of sweetness.
How to Make Cuban Picadillo
- Make a sofrito. In a food processor or blender, combine the green pepper, onion and garlic. Pulse until puréed. This blended trio of ingredients is known as sofrito, and is used as a foundation in many Latin American dishes.
- Cook the sofrito. Add olive oil to a large heavy-bottom stock pot set over medium heat. Once the oil is hot, add the mixture and cook, stirring, until the liquid has evaporated and the vegetables are tender, 3 to 5 minutes.
- Add the tomato sauce, beef bouillon mixture, olive juice and lime juice. Simmer until liquid is reduced by half, 3 to 5 minutes.
- Add the ground beef and cumin. Cook, breaking apart the beef with a spatula until the beef is cooked through. Stir in the bay leaves, green olives and raisins then reduce the heat to low, cover the pot, and simmer for 15 minutes. Uncover the pot and simmer for an additional 5 minutes or until any remaining liquid has been absorbed. Discard the bay leaves.
- Spoon over steamed white rice and serve. I love to squeeze a little fresh lime juice over it to cut through the richness. My husband enjoys topping picadillo with fried eggs over easy.
Pro Tips for Recipe Success
- Ground Beef Substitutes. Ground beef is the classic meat in Cuban picadillo, but it can be substituted with any other ground meat, such as pork or turkey.
- Don’t skip the sofrito. This trio of ingredients is essential to Cuban cuisine and delivers big flavor.
- Customize the add-ins. My family is divided when it comes to Team Olives and Team Raisins. My husband only likes the addition of the olives, while the boys and I love olives and raisins.
Frequently Asked Questions
It tastes great alongside black beans or served over rice and topped with a fried over-easy egg. It’s also the perfect filling for tacos or stuffing for burritos.
Leftovers should be stored in an airtight container in the fridge for up to five days. To reheat, simply microwave for a minute or two until warmed through or simmer in a pan on low until it reaches your preferred temperature.
Yes! This can be frozen in a zip-top bag or airtight container for up to three months.
More Cuban-Inspired Dishes
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In a food processor, combine the green pepper, onion and garlic. Pulse until puréed.
Add the olive oil to a large heavy-bottom stock pot or Dutch oven set over medium heat. Once the oil is hot, add the green pepper mixture and cook, stirring, until the liquid has evaporated and the vegetables are tender, 3 to 5 minutes.
Add the tomato sauce, beef bouillon mixture, olive juice and lime juice. Simmer until liquid is reduced by half, 3 to 5 minutes.
Add the ground beef and cumin. Cook, breaking apart the beef with a spatula, until the beef is cooked through. Stir in the bay leaves, green olives and raisins (optional) then reduce the heat to low, cover the pot, and simmer for 15 minutes. Uncover the pot and simmer an additional 5 minutes or until any remaining liquid has absorbed. Discard the bay leaves.
Spoon the picadillo over white rice and serve.
Kelly’s Notes:
Must be lean (96/4 or 97/3) because no chance to drain grease.
My husband enjoys topping picadillo with fried eggs over easy. Break apart the yolks and stir them together with the meat and rice.
★ Did you make this recipe? Don’t forget to give it a star rating below!
Calories: 332kcal, Carbohydrates: 14g, Protein: 34g, Fat: 16g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 94mg, Sodium: 617mg, Potassium: 706mg, Fiber: 2g, Sugar: 1g, Vitamin A: 172IU, Vitamin C: 20mg, Calcium: 42mg, Iron: 4mg
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