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Cuban Picadillo

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Cuban Picadillo is a comforting ground beef dish simmered with tomatoes, onions, bell pepper, garlic, olives, raisins, and warm spices. Its savory, briny, tangy, and subtly sweet flavors make it delicious served over white rice with beans or fried plantains.

Ingredients

  • 1 1/2 pounds ground beef
  • 1 tablespoon olive oil
  • 1 medium yellow onion, finely diced
  • 1 green bell pepper, finely diced
  • 4 garlic cloves, minced
  • 1 can (8 ounces) tomato sauce
  • 2 tablespoons tomato paste
  • 1/2 cup beef broth
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon freshly ground black pepper
  • 1/3 cup green olives with pimentos, sliced
  • 2 tablespoons olive brine
  • 1/4 cup raisins
  • 2 tablespoons chopped fresh parsley or cilantro
  • Cooked white rice
  • Black beans, optional
  • Fried sweet plantains, optional
  • Lime wedges, optional

Instructions

  1. Heat the olive oil in a large skillet over medium heat. Add the onion and green bell pepper and cook for 4–5 minutes, stirring occasionally, until they begin to soften.
  2. Add the garlic and cook for about 30 seconds, just until fragrant.
  3. Add the ground beef and break it into small pieces with a wooden spoon. Cook for 6–8 minutes, stirring occasionally, until browned and no pink remains.
  4. If the beef releases a large amount of grease, carefully drain the excess while leaving a small amount in the skillet for flavor.
  5. Stir in the tomato paste and cook for about 1 minute to deepen its flavor.
  6. Add the tomato sauce, beef broth, cumin, oregano, bay leaf, salt, and black pepper. Stir until well combined.
  7. Add the green olives, olive brine, and raisins. Bring the mixture to a gentle simmer, then reduce the heat to medium-low.
  8. Simmer uncovered for 15–20 minutes, stirring occasionally, until the sauce thickens and coats the beef.
  9. Remove the bay leaf and taste the picadillo. Adjust the salt, black pepper, cumin, or olive brine as needed.
  10. Stir in the fresh parsley or cilantro just before serving.
  11. Spoon the hot Cuban Picadillo over cooked white rice and serve with optional black beans, fried sweet plantains, and lime wedges.

Notes

  • For picadillo with potatoes, add a peeled, finely diced potato and simmer until tender.
  • The raisins can be omitted for a completely savory version.
  • Add crushed red pepper flakes, cayenne, or finely chopped hot pepper for extra heat.
  • Replace some or all of the ground beef with ground turkey for a leaner variation, adding a little extra olive oil if needed.
  • Increase the olives or add capers for a stronger briny flavor.
  • Leftover picadillo makes an excellent empanada filling. Cool it first and make sure the sauce is thick before filling the dough.
  • Store leftovers separately from rice in an airtight container in the refrigerator for up to 3–4 days.
  • Reheat gently in a skillet or saucepan with a splash of beef broth or water if the mixture becomes too thick.
  • Freeze cooled picadillo in a freezer-safe container for up to 2–3 months and thaw overnight in the refrigerator before reheating.

Nutrition

Find it online: https://thefamilycooking.com/cuban-picadillo/