Traditional Cuban picadillo is a savory ground-beef stew simmered with onion, bell pepper, garlic, tomato, cumin, and oregano, often finished with olives and raisins. It is a home-style Cuban favorite served over white rice, and its sweet-salty balance is easy to adjust to your table; family versions vary, especially in whether they include raisins, potatoes, or capers.
Ingredients
- 1½ lb (680 g) ground beef, ideally 85% lean
- 2 tbsp (30 ml) olive oil
- 1 large yellow onion, finely diced, about 1½ cups (225 g)
- 1 medium green bell pepper, finely diced, about 1 cup (150 g)
- 4 garlic cloves, minced, about 4 tsp (12 g)
- 1 tsp (2 g) ground cumin
- 1 tsp (1 g) dried oregano
- ½ tsp (1 g) smoked or sweet paprika
- 1 bay leaf
- 1 cup (240 ml) plain tomato sauce
- ½ cup (120 ml) low-sodium beef broth or water
- ½ cup (75 g) pitted green olives, sliced or left whole
- ¼ cup (40 g) raisins, optional
- 1 tbsp (15 ml) red wine vinegar
- ½ tsp (3 g) fine salt, plus more to taste
- ¼ tsp (0.5 g) black pepper
- 1 tbsp (9 g) capers, rinsed, optional
- ¼ cup (10 g) chopped fresh cilantro, optional, for serving
Instructions
- Prepare the ingredients. Dice the onion and pepper, mince the garlic, and measure the spices, tomato sauce, broth, olives, and raisins. Having everything ready before heating the pan helps the aromatics cook evenly without the garlic scorching. The listed 20-minute prep time allows for this chopping and measuring.
- Brown the beef. Heat the olive oil in a large, heavy skillet or Dutch oven over medium-high heat. Add the beef and break it into small pieces with a wooden spoon. Cook for about 8 minutes, stirring occasionally, until browned. Check several of the largest pieces with an instant-read food thermometer: ground beef must reach the USDA FSIS safe minimum internal temperature of 160°F (71°C). If there is a large amount of rendered fat, carefully spoon off most of it, leaving about 1 tablespoon in the pan for the vegetables.
- Soften the sofrito. Add the onion and green pepper to the beef. Cook for 5 to 6 minutes, stirring, until the onion looks translucent and the pepper begins to soften. Stir in the garlic, cumin, oregano, paprika, and black pepper for the final minute. The garlic should smell fragrant but should not become dark brown.
- Add the tomato and seasonings. Pour in the tomato sauce and broth, scraping the bottom of the pan to loosen browned bits. Add the bay leaf, salt, vinegar, and olives. Stir in the raisins if using them. The mixture will look somewhat loose at this point; it thickens as it simmers.
- Simmer until savory and spoonable. Bring the mixture to a gentle bubble, then lower the heat to maintain a steady simmer. Cook uncovered for 20 minutes, stirring every few minutes so the beef does not stick. The sauce should reduce enough to coat the meat while remaining moist. If it becomes dry before the 20 minutes are up, stir in a splash of water or broth; if it is still thin, simmer for a few extra minutes.
- Finish and taste. Remove the bay leaf. Stir in the capers if you like their briny flavor, then taste and adjust the salt, pepper, or vinegar. Add salt cautiously because olives and capers can already contribute plenty. Sprinkle with cilantro, if desired, and serve hot.
Tips
- Choose beef with some fat. An 85% lean grind gives the sauce flavor and stays tender. If using very lean beef, add a teaspoon of oil when cooking the onion and pepper; extra-lean meat can turn dry if it is browned aggressively.
- Keep the simmer gentle. A hard boil can make the sauce splatter and reduce too fast. Lower the heat once the tomato mixture bubbles, and stir along the bottom of the pan every few minutes.
- Adjust the sweet-salty balance. Raisins are optional, not a requirement for every Cuban household. Leave them out for a more savory result, or use chopped pimento-stuffed olives if that is what you have. Capers add more tang, so taste before adding extra salt.
- Use a practical broth substitute. Beef broth adds a rounded savory note, but water works well too. If using regular salted broth, reduce the added salt at first and season after simmering.
Serving Suggestions
Serve picadillo over freshly cooked white rice so the rice can catch the tomato-rich sauce. Cuban-style black beans make a natural companion, as do fried sweet plantains, whose soft sweetness echoes the raisins and balances the olives. For a simpler plate, add sliced avocado, a crisp green salad, or steamed vegetables. A squeeze of lime at the table is optional, but use a light hand so it does not overpower the vinegar and tomato already in the pan.
For a fuller meal, spoon the beef into a bowl with rice and beans, keeping each component distinct or mixing them together. Picadillo also works as a filling for empanadas, savory pastries, or a baked potato, provided the filling is cooled before assembling pastry. If serving guests, put extra olives and chopped cilantro on the side so people can customize their plates without changing the seasoning of the whole batch.
Variations
With potatoes: Add 1 cup (150 g) of peeled, small-diced potato with the tomato sauce and increase the broth by about ¼ cup (60 ml). Simmer until the potato is tender when pierced, usually 20 to 25 minutes; check the pan so the sauce does not dry out. Potato makes the dish heartier and absorbs some of the seasoning.
Without raisins: Simply omit them for a more savory, briny profile. If you still want a touch of sweetness, add a small pinch of sugar only after tasting; tomato sauces differ in sweetness, and it is easy to add more but difficult to remove it.
With ground turkey: Substitute 1½ lb (680 g) ground turkey for the beef. Cook it until it reaches the USDA FSIS safe minimum internal temperature of 165°F (74°C), checking with a food thermometer. Turkey is leaner, so use the full amount of oil and avoid simmering longer than needed.
For extra brininess: Add the optional capers or a spoonful of chopped olives near the end. Traditional home recipes vary in their use of these ingredients, so treat them as flavor choices rather than required elements. If you add both, taste before adding more salt.
Storage and Reheating
Transfer leftovers to a shallow, covered container and refrigerate within 2 hours of cooking. Store for 3 to 4 days in the refrigerator. To freeze, cool the picadillo promptly, pack it in freezer-safe containers with a little room for expansion, and freeze for up to 3 months for best quality. Thaw overnight in the refrigerator rather than on the counter.
Reheat a portion in a saucepan over medium-low heat, stirring occasionally and adding a tablespoon or two of water if the sauce has thickened. You can also microwave it in a covered, microwave-safe dish, stirring halfway through. Reheat leftovers to 165°F (74°C), checking the center with a food thermometer. Heat only the amount you plan to eat, since repeated cooling and reheating can reduce quality.
Frequently Asked Questions
What does “picadillo” mean?
Picadillo refers to a dish of finely chopped or ground ingredients, and versions are found in several Latin American and Caribbean cuisines. Cuban picadillo is commonly made with ground beef and a tomato-based sofrito; olives and raisins are familiar additions, but household recipes differ.
Are raisins necessary in Cuban picadillo?
No. They add small bursts of sweetness that contrast with the salty olives, but many cooks leave them out or use only a small amount. Make the recipe without raisins if you prefer a fully savory sauce.
Can I make picadillo ahead?
Yes. Cook it through, cool it promptly, and refrigerate it in a covered container for up to 3 to 4 days. The flavors settle as it rests, and you can reheat it gently with a splash of water if the sauce has thickened.
How can I tell when the sauce is reduced enough?
Drag a spoon across the bottom of the pan. The sauce should briefly part and then slowly flow back, and the meat should look moist rather than submerged in thin liquid. If it still seems watery after 20 minutes, continue simmering uncovered and stir more frequently.
Can I use fresh tomatoes instead of tomato sauce?
Yes, though the texture and cooking time can vary with the tomatoes. Use about 1½ cups (225 g) chopped ripe tomatoes, and simmer until they break down and the mixture thickens. Add a little extra broth only if the pan becomes too dry; canned or bottled plain tomato sauce gives the most consistent result.
What can I use instead of green olives?
For a similar salty, tangy note, use chopped pimento-stuffed olives or a smaller amount of capers. If neither is available, leave them out and adjust the salt and vinegar to taste. The dish will still be a satisfying beef-and-tomato picadillo, though it will lose some of the familiar briny character.
Related
- Cuban Flan Recipe: Traditional Cuban Caramel Custard
- Cuban Red Beans: A Slow-Simmered Frijoles Colorados
- Ropa Vieja Recipe: Cuban Shredded Beef
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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