Easy & Authentic Cuban Picadillo
Learn how to make flavorful and authentic Cuban picadillo at home with this simple 30-minute recipe. Made stovetop, it features ground beef, tomato sauce, select spices, olives, and raisins. Serve with rice for an easy weeknight dinner.
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!
Notes
Optional
If you'd like to add chopped potatoes to this Cuban picadillo recipe, 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 so they cook with the tomato-based sauce until tender.
Nutrition
Serving: 1 servingCalories: 271 kcalCarbohydrates: 5 gProtein: 14 gFat: 21 gSaturated Fat: 7 gPolyunsaturated Fat: 1 gMonounsaturated Fat: 11 gTrans Fat: 1 gCholesterol: 54 mgSodium: 321 mgPotassium: 349 mgFiber: 1 gSugar: 2 gVitamin A: 170 IUVitamin C: 7 mgCalcium: 40 mgIron: 2 mg
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