If you were to ask me what weeknight recipe I had the most often as a kid, the answer would be this Cuban picadillo recipe!
My mom was never a microwave mom; She made delicious Cuban cuisine every night.
On those busy nights, there was nothing easier to make than this flavorful tomato-based Cuban-style picadillo. Needless to say, I too make this dish all the time! I also make my delicious Cuban turkey picadillo all the time but I digress. Hehe.
I’m a huge fan of 30-minute one-pan meals like this Cuban beef picadillo so I always have ground beef in my freezer as a result.
Let me show you how to make my version of this Cuban recipe for picadillo!
5-star review
“Oh my! Yet another favorite done right! Made this tonight and it was amazing. Simple but the right ingredients put together to make this Cuban staple. I thoroughly enjoyed it on a Monday evening! Thanks for all you do Jamie, I really appreciate you! :)”
—Chris
What is Cuban picadillo made of?
First things first, let’s talk about what exactly is picadillo. The actual word comes from the Spanish word “picar” which means “to mince” and/or “picado” which means “to chop”.
Picadillo [pronounced: pee-ca-dee-yo] is a classic Latin dish made with , sofrito (a mix of garlic, onions, and green bell pepper which is the base of most Cuban dishes) then simmered in a tomato-based sauce with spices, green olive, and raisins.
Don’t worry, it does not taste like pure tomato sauce. As you cook this dish ‘low and slow’, the ground beef will absorb all the different flavor profiles of the sauce making it truly flavorful.
Many Latin American countries have their own variation of this saucy dish. Some will add chopped potatoes, others will give it some heat.
This Cuban picadillo, like most Cuban dishes, is not spicy. It’s a saucy, fragrant, tomato-based, hash-style ground beef dish and it’s delicious!
This Cuban-style picadillo recipe is what I grew up with and it’s my personal favorite.
When you’re done making this easy picadillo recipe, check out my other Cuban dinner recipes!
Serving Suggestions
This one-pan meal is usually served over white rice. You can also serve picadillo with Cuban black beans, fried sweet plantains, and crispy tostones.
But hear me out… you can also add a fried egg or a sliced banana on top. I know it sounds weird but trust me. It’s an easy and flavorful weeknight meal. The leftovers the next day are even better!
Recommended For This Recipe
Large Skillet
A 10-inch skillet perfect for cooking all kinds of dishes! It’s non-stick, with a wide flat bottom for frying, sautéing, or browning.
Repurposing Ideas
Is this picadillo delicious? Absolutely. Can you use the leftovers in creative ways? Also yes!
Here are my favorite repurposing ideas for Cuban picadillo:
- Make aji rellenos. Picadillo stuffed peppers are one of my favorite ways to repurpose picadillo. Just stuff halved bell peppers with cooked picadillo and bake in the oven. Add ajies rellenos to your weekly menu.
- Stuff it! No wait, I’m not telling YOU to stuff it… I’m suggestion you make picadillo stuffed recipes like my Cuban-style stuffed sweet potatoes which are packed with chopped sweet plantains and creamy avocado, or make my Cuban tostones rellenos, which are plantain cups, that you can stuff with picadillo!
- Make beef empanadas. You can buy empanada rounds in the freezer section of your grocery store to make empanadas OR… create your own homemade Cuban empanada dough infused with pork lard and brown sugar cinnamon syrup. Que rico!
- Turn it into a sweet treat! Yes, you heard that right. You can use picadillo to make pastelitos de carne with puff pastry that’s cut into rounds, baked to flaky perfection, and brushed with simple syrup. It truly is chef’s kiss!
That’s all folks! I mean… how good does that look!
This is very versatile and one that I know will become part of your weekly rotation.
Easy Authentic Cuban Picadillo
Equipment
Ingredients
- 2 tablespoons olive oil
- 1/2 cup diced onion
- 1/2 cup diced green pepper
- 3-4 cloves garlic minced
- 1 lb ground beef
- 1/3 cup vino seco (dry cooking wine)
- 6 ounces tomato sauce
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Salt and pepper to taste (start with 1/4 teaspoon then adjust from there)
- 1/4 cup Spanish olives cut in half
- 2 tablespoons raisins (or more to taste) optional
Instructions
- In a large skillet, heat oil over medium heat. Add onions and green peppers and, sauté for 2-3 minutes or until softened. Add garlic and sauté for 30 seconds.
- Next, add ground beef and cook, breaking the meat apart, until no longer pink, about 5 minutes. Reduce the heat down to medium-low.
- Stir in cooking wine, tomato sauce, cumin, oregano, and, salt + pepper to taste. Simmer for 10-12 minutes until fragrant and saucy.
- Remove from the heat. Stir in olives and raisins (if using). Serve with white rice. Enjoy!
Laura says
Excellent! I followed the directions pretty closely and doubled it and it is delicious.
Gloria says
Love your recipes! So delicioso. Wanted to share I made this Picadillo last night. .realized I forgot the green pepper, so used 2 jalapenos (minus the seeds, just the green parts) that I had in fridge. My husband raved. We both .loved it. Thank you! Ill make it again with the green pepper cause I want to make your exact recipe. Just wanted to share😉
Roberto Harper says
My Abeula, stuffed our thanksgiving turkey with piccadillo. Covered the bird with olive oil, black pepper,and mojo. Then cooked in the conventional way. How Cuban is that!
Jamie Silva says
Yes! We used to make that Cuban Thanksgiving stuffing too – here’s the recipe!
Ricardo says
Awesome! Tastes just like the picadillo Mami made. Thanks!
Jamie Silva says
You’re so welcome! Your Mami sounds awesome! :)
Bill Weniger says
I tried this as an empanada filling for dinner tonight and it tasted great. My wife doesn’t care for green olives so I cut the amount in half and chopped them up real small to hide them in there. She still spotted them but didn’t object. This recipe is easy to make and definitely a keeper!
Beatrice Childs says
This is the second time I’ve made this, but not using the exact same recipe. The other one called for can of petite diced tomatoes, so I added that after the tomato sauce, and doubled the raisins and olives. Will also granish with chopped fresh cilantro. It does taste the same but it took me much longer to prepare than you say. That’s ok though. I enjoy the process. More like this please
Dennis says
Is this the same as used in Cuban meat pastries?
Jamie Silva says
Yes :)
Tacha says
This recipe is absolutely delicious. Just made it for my family I followed the recipe to exact it was so easy to follow came out so well my husband loves it now I have something wonderful to serve my friends thank you for sharing your recipes with us
Wendy Morejon says
Thank you. My husband is Cuban and I have enjoyed learning to cook Cuban food and my family loves it. I always make a double batch, and the only thing I do different is use 1 pound of ground beef and 1 pound of hot ground sausage. Adds a little heat and a little more flavor. We love the raisins, however! We just got back from our first trip to Cuba (my husband left 61 years ago) and the picadillo there didn’t have raisins or green olives–maybe they couldn’t find them. I loved how my children gauged the Cuban food we ate: on a scale of 1 to Mom’s!
Katherine says
My partner of over 20yrs was Cuban, we lived in Tampa, so I have been in the Cuban community for the last 23yrs. He passed away in January and I moved back to Alabama, where I can’t find my Cuban food! I found you on Pinterest and you have been a lifesaver with your wonderful recipes, Thank you very much!
Dennis Wesseler says
This dish was extremely delicious. I’m going to make it on a regular basis
Talisa says
If I have two pounds of meat should I double the ingredients?
Jamie Silva says
Yes!
Andy B says
I have now made Cuban Picadillo a couple of times now, and it was delicious. I substituted white wine vinegar and water for the vino seco and served it with Arroz Amarillo rather the Arroz Blanco but otherwise followed the recipe as shown. As stated, leftover Picadillo can be put into the freezer and after thawing and reheating tastes as good as the day it was prepared originally, so my wife and I get two meals out of it. We usually have Cuban food at least once a week, and Picadillo is definitely going to remain a regular staple at our house.
Jamie Silva says
Happy to hear it, Andy! You should try Picadillo Stuffed Peppers next time. :)
Leo M says
Cuban Picadillo, may of had the heat just a little high (dry) so added a little more red wine hic and all was great. DELICIOUS
Archibald Lowrey says
Good food the best cuban food thank you
Patricia says
Omg I made this and it was awesome! I added the potatoes but not the raisin. I am an itilian/American and you would have never guessed I made this!! Thanks for the recipe!
Estrella says
Hi. Cuban American mom finally cooking on my own (use to have help from grandma). Recipe came out delicious , unfortunately my kids won’t eat garlic, onion or pepper if they see it in the food. I hear tales of moms blending them so it’s not visible. Would this be possible and still come out as good? Sofrito seems to be the most important part thank you!
Jamie Silva says
Yes, you can absolutely blend it!!
Leo says
Cuban Picadillo, great dish. Leftovers to heat added 1/4 cup of wine was the best part. fantastic
Donna says
This was a great and easy recipe. My son has a new roommate who is Cuban from Florida. I wanted to cook him something from home since he is now in California. He loved it and took home ALL of the leftovers!!! Thanks
Cissy says
I have been a raving picadillo fan for 60 years, but haven’t made it myself. I LOVE the raisins in it! Hoe much should I add?
Jamie Silva says
As much as you’d like! You can start with 2 tablespoons and go from there. :)
Manny says
This dish has so much flavor. Following the recipe is easy and the picadillo came out so yummy. You can pair this dish with so many things.
Sarah says
This is a staple meal in our house. I add about 3/4 cup of small cubed russet potato which I pan fry in oil till crispy before adding the peppers, onions, and garlic. I use extra lean beef, the entire 8 ounce jar of tomato sauce, 1 cup of raisins (they’re my husbands favorite part!), omit the olives and season with all purpose Goya Adobo seasoning (salt and pepper too, of course). I also add a can of Goya pink beans (they’re a staple in our American/Puerto Rican home). I allow it to stew in my cast iron skillet for a bit to develop flavor. I serve on rice or tortillas with a side of plantains.
The beans and potato really bulk up the meal so we can look forward to some “better-the-next-day” leftovers.
Chris Edwards says
Oh my! Yet another favorite done right! Made this tonight and it was amazing. Simple but the right ingredients put together to make this Cuban staple. I thoroughly enjoyed it on a Monday evening! Thanks for all you do Jamie, I really appreciate you! :)
Jamie Silva says
Happy you loved it, Chris!
Sarah says
Delicious! My Dad grew up in Cuba so I made this dish for him using this recipe. He LOVED it. He was most happy to have this over fluffy rice, with plantains, and black beans. I’m going to work on flan next which actually requires voodoo. Thanks for giving this experience to my Dad and family. ❤️
Claudia says
Dont skip the raisins!! Delicious!
Jamie Silva says
So glad you loved it! It’s one of my faves too! :)
Karen Hernandez says
Do you not drain the beef after you cook it??
Jamie Silva says
Hi Karen, I don’t drain the beef because I like to incorporate it into the rest of the ingredients. It’s flavorful after all. That said, it also depends on the meat you use. If you find that there is WAY too much liquid/fat in the pan after you cook it, you can drain it. Hope that helps!
Ari says
I will be making this every week for the foreseeable future! So easy, such clean ingredients, and great flavor! Topped it with lots of cilantro. OBSESSED.
Jamie Silva says
So happy you + the fam loved it, Ari!!
Janeris says
Yay! Found you on page 1 when searching for picadillo.
Milagros Gomez says
I add 1 cup of dry cooking wine, multi-color sweet peppers and capers. Also, chopped cherry tomatoes instead of tomatoe sauce.