Easy + Authentic Cuban Picadillo
This 30-minute Cuban picadillo is cozy, saucy, and loaded with flavor. Ground beef gets simmered with tomato sauce, spices, olives, and a handful of raisins (totally optional!). Serve it over rice for an easy weeknight dinner, then use the leftovers for aji rellenos, Cuban beef empanadas, or even pastelitos de carne. It’s the meal that keeps on giving!
Equipment
Ingredients
- 2 tablespoons olive oil
- 1/2 cup diced onion
- 1/2 cup diced green pepper
- 3 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 to taste, (start with 1/2 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!
Video
Notes
Wanna add chopped potatoes to picadillo?
- Peel and cut 2 small Yukon gold potatoes into small cubes.
- Make sure they are all the same size so they cook evenly.
- Add them to the skillet in Step 3.
- Cook with the tomato-based sauce until tender. That's it!
Serving: 1serving, Calories: 271kcal, Carbohydrates: 5g, Protein: 14g, Fat: 21g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 11g, Trans Fat: 1g, Cholesterol: 54mg, Sodium: 321mg, Potassium: 349mg, Fiber: 1g, Sugar: 2g, Vitamin A: 170IU, Vitamin C: 7mg, Calcium: 40mg, Iron: 2mg
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