Cuban Picadillo Recipe
A sofrito of onion, bell pepper, and garlic cooked down first builds a real flavor base, and the sweet-salty combination of raisins and briny olives against the tomato sauce is what makes picadillo taste distinctly Cuban rather than just a plain beef and tomato skillet.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Servings
- 4
Ingredients
- 1 lb ground beef (80/20)
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 4 cloves garlic, minced
- 1 cup tomato sauce
- 1/4 cup dry white wine
- 1/2 cup green olives, halved
- 1/3 cup raisins
- 1 tsp ground cumin
- 1/2 tsp dried oregano
- 1 leaf bay leaf
- 2 tbsp olive oil
- 3 cups white rice, cooked, for serving
Nutrition per serving
- Calories
- 598
- Protein
- 28g
- Carbs
- 51g
- Fat
- 32g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Heat the olive oil in a large skillet over medium heat. Add the onion and bell pepper and cook, stirring occasionally, for 5-6 minutes until softened.
- 2Add the garlic and cook for 30 seconds until fragrant, then add the ground beef, breaking it up with a spoon, and cook for 6-8 minutes until browned and no longer pink.
- 3Drain off any excess fat if the beef released a lot, then stir in the cumin, oregano, and bay leaf and cook for 1 minute.
- 4Pour in the wine and let it bubble for a minute to cook off the raw alcohol smell, then stir in the tomato sauce.
- 5Add the olives and raisins, reduce the heat to low, and simmer uncovered for 15-18 minutes, stirring occasionally, until the sauce has thickened and coats the meat.
- 6Discard the bay leaf, taste and adjust salt, and serve hot over white rice.
Tips & variations
- Some Cuban households add a small diced potato with the beef for a heartier picadillo, simmer it a bit longer, about 20 minutes, until fork-tender.
- No white wine on hand? Substitute an equal amount of low-sodium beef broth with a splash of white vinegar.
- For a milder version, cut the raisins to 2 tablespoons if the sweet-savory combination isn't to your taste.
- Ground turkey works as a leaner swap for the beef, just add an extra tablespoon of olive oil since turkey renders less fat.
Storage & reheating
Store cooled picadillo in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium-low heat with a splash of water to loosen the sauce, or microwave in 30-second bursts, stirring between each. Freezes well for up to 3 months; thaw overnight in the fridge before reheating.
Tips from the Tulo kitchen
- Dice the onion and pepper to roughly the same small size as the ground beef crumbles so every bite gets a mix of textures.
- If the sauce looks too thin after 18 minutes, keep simmering uncovered in 5-minute increments rather than raising the heat, which can scorch the bottom.
FAQ
What makes picadillo specifically Cuban versus other Latin American versions?
Cuban picadillo is defined by the combination of green olives and raisins together in a tomato-based sauce, giving it a distinct sweet-salty-briny profile that Mexican or Puerto Rican versions typically don't include.
Can I make Cuban picadillo ahead of time?
Yes, and it actually improves overnight in the fridge as the sauce continues to absorb into the meat. Reheat gently on the stove before serving.
What do you serve with picadillo besides rice?
White rice and black beans are the traditional pairing, but it also works well over mashed potatoes, in empanadas, or spooned over tostones (fried green plantains).
Can I leave out the olives if I don't like them?
You can, but the briny olives are what balance the sweetness from the raisins, so if you skip them, cut the raisins by half to keep the sauce from tasting too sweet.
