If you're craving a tasty Cuban dish but short on time, look no further than Cuban picadillo. This easy picadillo recipe can be ready in about 30 minutes, offering you the same mouthwatering flavors you'd find at your favorite Cuban restaurants. Made with ground beef, savory spices, and a unique blend of sweet and salty ingredients, this dish is perfect for a quick weeknight dinner or a special occasion.
Below, I'll show you how to make picadillo Cuban-style. I'll share the ingredient list, a step-by-step cooking process, and some tips to help you create a delicious dish that will impress and satisfy, even if you're new to cooking.
For more ground beef recipe ideas, check out these delicious options: easy ground beef and cabbage stir fry, ground beef Italian meatballs, Mexican beef and rice skillet, and Instant Pot ground beef and rice.
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What is Cuban Picadillo?
Cuban picadillo is a traditional Cuban dish known for its unique flavor profile. The combination of ground beef with tomato sauce, olives, raisins, and occasionally capers makes this dish truly special. The result is a delightful mix of flavors that is both comforting and exciting. It's often served over white rice, with black beans, or with fried plantains on the side.
Ingredients:
For this Cuban-style picadillo, you'll need the following ingredients, each serving a specific purpose in creating a delicious and authentic dish:
- Lean ground beef: Provides a hearty and savory base.
- Onion and garlic: Add depth and aroma.
- Cumin and oregano: Bring traditional Cuban spices that enhance the overall flavor.
- Tomato sauce: Creates a rich and tangy sauce.
- Dry white wine: Adds a subtle depth; Cuban versions are great, but any variety will work.
- Spanish green olives and some of their juice: Lend a briny kick.
- Raisins: Provide a touch of sweetness that balances the flavors.
- Salt and black pepper: Season the dish to taste.
- Olive oil: Used for sautéing the vegetables and beef.
- Bay leaves: Infuse a subtle herbal note.
- Cilantro: Freshly chopped and used as a topping for a bright, fresh finish.
How to Make Cuban Picadillo:
Follow these easy steps to make a tasty Cuban-style picadillo right in your own kitchen.
- Step 1: Heat oil over medium heat. Add the chopped onion and green bell pepper, cooking for about 3 minutes until softened. Add minced garlic and sauté for 1 minute, until fragrant.
- Step 2: Add the ground beef to the pot and cook for about 5 minutes, breaking it up as it cooks. If needed, add a little water to keep the beef from sticking.
- Step 3: Stir in the cooking wine and bay leaves. Let it simmer for 2 minutes, allowing the alcohol to cook off.
- Step 4: Add the tomato sauce, a bit of water, cumin, and oregano, and bay leaves. Stir everything together and cook for 2 minutes.
- Step 5: Cover the pot and let it simmer on low heat for about 10 minutes, allowing the flavors to meld together.
- Step 6: Stir in the olives and raisins, cooking for an additional 1 minute to heat through, uncovered.
Tips for Making the Perfect Cuban Picadillo:
- Use Lean Ground Beef: Opt for lean ground beef to keep the dish flavorful yet not too greasy. If you prefer, you can use a mix of beef and pork for added richness.
- Don't Skip the Wine: A splash of dry white wine adds depth to the flavor. If you don't have Vino Seco wine, any dry white wine will work fine.
- Adjust Sweetness: The sweetness from raisins balances the savory flavors. Adjust the amount of raisins to suit your taste if you prefer a sweeter or more savory picadillo.
- Include Spanish Olive Juice: Adding a small amount of Spanish olive juice enhances the dish with a subtle briny flavor that complements the olives and other ingredients.
- Sauté Well: Make sure to cook the onions and bell peppers until they're soft and fragrant. This helps build a solid flavor base.
- Add Water as Needed: If the beef starts to stick to the pan or look dry, adding a bit of water helps keep it from burning and ensures it remains juicy and tender.
- Simmer Slowly: Let the picadillo simmer on low heat to allow the flavors to meld together. This slow cooking process is key to a well-rounded taste.
- Fresh Cilantro: Garnish with freshly chopped cilantro just before serving to add a burst of freshness and color.
- Serve with Classic Sides: Cuban picadillo is traditionally served with white rice, black beans, and fried plantains. These sides complement the dish perfectly.
Storage:
Cool the picadillo to room temperature, then transfer it to an airtight container for refrigeration, where it will keep for up to 4 days. For longer storage, place it in a freezer-safe container or bag, label with the date, and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
For additional food safety guidance, please visit this website.
How to Reheat:
Here are some options for reheating leftover picadillo:
- Stovetop: Heat in a skillet over medium-low, adding a splash of water or broth to keep it moist. Stir occasionally until warmed through, about 5-10 minutes.
- Microwave: Place in a microwave-safe dish, add a splash of water or broth, and cover. Heat on medium power in 1-minute intervals, stirring in between, for 3-5 minutes.
- Oven: Preheat to 350°F (175°C). Transfer to an oven-safe dish, cover with foil, and heat for 15-20 minutes, stirring halfway through.
FAQs:
Yes, you can add capers to your picadillo for an extra burst of tangy flavor. They are a traditional ingredient in some recipes and complement the savory and sweet elements of the dish. Add them along with the olives for the best results.
Sazon seasoning is a popular Latin spice blend that usually includes ingredients like coriander, cumin, annatto, garlic powder, and salt. It adds a distinct, rich flavor and vibrant color to dishes. You can use sazon seasoning in picadillo to enhance the overall flavor profile, just be sure to adjust the amount of salt accordingly.
While olives and raisins are traditional and add a unique flavor, you can adjust or omit them based on your taste preferences. If omitting, consider adding capers, a splash of vinegar or a touch of honey/sugar for balance.
Yes, you can add a pinch of cayenne pepper, a diced jalapeño, or hot sauce to increase the heat if you like a spicier dish.
If you prefer not to use wine, you can simply omit it from the recipe.
Picadillo is done when the ground beef is fully cooked, the flavors have melded together, and the sauce has thickened slightly. It should be simmered until all ingredients are heated through and well combined.
Yes, you can make picadillo in a slow cooker. Brown the beef and sauté the onions, peppers, and garlic first, then transfer everything to the slow cooker along with the remaining ingredients. Cook on low for 6-8 hours or on high for 3-4 hours.
To fix watery picadillo, simply simmer the mixture uncovered to reduce the excess liquid before adding the raisins and olives.
I hope you'll enjoy this recipe and share it with friends! If you try it and don't mind, please leave me a comment and/or give this recipe a ★★★★★ rating. Be sure to subscribe to receive weekly recipes and follow me on Pinterest.
📖 Recipe
Cuban Picadillo
Equipment
Ingredients
- 1 pound lean ground beef
- 1½ tablespoons olive oil
- 6 oz diced yellow onion
- 2.5 oz diced green bell pepper
- 1 tablespoon minced garlic
- 2 bay leaves
- ¼ cup dry white wine (such as vino seco)
- 6 oz tomato sauce
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 3 tablespoons Spanish olives brine juice
- 3 oz Spanish Olives (with or without pimento) - cut in thick slices
- 2 tablespoons raisins
- 2 tablespoons chopped cilantro
- ¾ teaspoon coarse kosher salt (or more to taste)
- ½ teaspoon coarsely ground black pepper
Method
- Heat oil over medium heat. Add the chopped onion and green bell pepper, and cook for 2-3 minutes, or until softened. Add minced garlic and stir for about 30 seconds.
- Add the ground beef to the pot and cook for about 5 minutes, breaking it up as it cooks. If needed, add a little water to keep the beef from sticking.
- Stir in the cooking wine and let it simmer for 1-2 minutes, allowing the alcohol to cook off.
- Add the tomato sauce, ¼ cup water, 2-3 tablespoons of olive brine juice, cumin, oregano, and bay leaves. Stir well, then cover and simmer on low heat for 10 minutes.
- Stir in the olives and raisins, and stir for 1 minute to heat through. Serve immediately with chopped cilantro, rice, baked/fried plantains, and/or beans.
Rika says
This picadillo is both delicious and easy to make. I love pairing it with rice and plantains for a quick and satisfying dinner on busy nights.