Cuban picadillo is a savory-sweet ground beef dish simmered with tomato, bell pepper, olives, and warm spices, often served over white rice. This stovetop version adds small potato cubes to make it a hearty one-pan meal; Cuban households have different picadillo variations, so the olives, raisins, and potatoes can be adjusted to taste.
Ingredients
- 1 tablespoon olive oil (15 ml)
- 1 medium yellow onion, finely diced, about 1 cup (150 g)
- ½ medium green bell pepper, finely diced, about ¾ cup (110 g)
- 3 garlic cloves, minced, about 9 g
- 1 teaspoon ground cumin (2 g)
- 1 teaspoon dried oregano (1 g)
- ½ teaspoon paprika (1 g)
- ½ teaspoon fine salt (3 g), plus more to taste
- ¼ teaspoon ground black pepper (0.5 g)
- 1 pound ground beef, preferably 85% to 90% lean (454 g)
- 1 small russet or Yukon Gold potato, peeled and cut into ½-inch cubes, about 1 cup (170 g)
- 1 cup plain tomato sauce (240 ml)
- ⅓ cup water (80 ml)
- 1 dried bay leaf (about 0.2 g)
- ⅓ cup pitted green olives, sliced or halved (50 g)
- 1 tablespoon capers, drained (9 g), optional
- 1 tablespoon raisins (10 g), optional
- 1 tablespoon red wine vinegar (15 ml)
Instructions
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Prepare everything before heating the pan. Dice the onion and bell pepper, mince the garlic, and cut the potato into evenly sized ½-inch cubes so the pieces cook at about the same rate. Measure the spices, tomato sauce, water, olives, capers, raisins, and vinegar. Keep the raw beef separate from the ready-to-eat ingredients, and wash your hands and any utensils that touch it.
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Set a large, deep skillet or sauté pan over medium heat and add the olive oil. Add the onion and cook for about 5 minutes, stirring now and then, until softened and translucent but not browned. Add the bell pepper and cook for 3 minutes more. If the vegetables start sticking, reduce the heat slightly rather than adding a large splash of oil; the onion should soften and release moisture as it cooks.
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Stir in the garlic, cumin, oregano, paprika, salt, and black pepper. Cook for about 1 minute, stirring constantly, until fragrant. Keep the garlic moving around the pan so it does not scorch, since burnt garlic can make the whole sauce taste bitter. Add the ground beef and break it into small crumbles with a wooden spoon or sturdy spatula.
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Cook the beef for about 8 minutes, stirring and breaking up any large clumps, until no pink remains and the crumbles are browned. Check the thickest pieces with a food thermometer: USDA FSIS gives 160°F (71°C) as the safe minimum internal temperature for ground beef. If it has not reached that temperature, continue cooking and check again. If the pan has accumulated a lot of fat, carefully spoon off some, leaving a little behind for flavor.
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Add the diced potato, tomato sauce, water, and bay leaf. Stir well, scraping up browned bits from the bottom of the pan. Bring the mixture to a gentle simmer, then cover and cook for 16 minutes, stirring once or twice. Keep the heat low enough for steady bubbles rather than a hard boil. The potato should be tender when pierced with a fork; if it is still firm, cover and simmer for a few more minutes.
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Stir in the olives, capers if using, raisins if using, and red wine vinegar. Simmer uncovered for about 2 minutes so the flavors come together and excess liquid can evaporate. Remove and discard the bay leaf. Taste the picadillo and adjust the salt, pepper, or vinegar. It should be saucy but not soupy; if it looks too thick, add water a tablespoon at a time, and if it is too loose, simmer briefly without the lid.
Tips
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Choose ground beef with enough fat to stay tender. An 85% to 90% lean blend works well: very lean beef can turn dry, while fattier beef may leave more grease in the pan. If you use a leaner blend, keep the measured oil and avoid cooking the crumbles longer than needed. Drain excess fat carefully, and do not pour hot grease down the sink.
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Cut the potato evenly and keep the cubes small. Pieces larger than ½ inch may need additional simmering time, while very tiny pieces can break down and thicken the sauce. Russet potato softens and may partly melt into the tomato mixture; Yukon Gold holds its shape better. Either is useful, depending on whether you prefer a thicker or chunkier picadillo.
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Green olives provide the familiar briny flavor, and capers add another sharp, salty note. If you cannot find capers, leave them out rather than replacing them with a large amount of salt. For a mild olive flavor, use fewer olives and omit the capers. Taste before adding extra salt because olives and capers are already seasoned.
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Tomato sauce means plain, unseasoned canned tomato sauce, not pasta sauce or ketchup. If you only have canned crushed tomatoes, use the same volume and break them up with a spoon; the finished sauce will have a more textured, less smooth consistency. Add water only as needed to keep the potatoes gently simmering.
Serving Suggestions
Serve picadillo hot over fluffy white rice, with a spoonful of the tomato sauce over the rice as well as the beef. Black beans make a natural side, while fried or baked sweet plantains add sweetness that contrasts with the olives and vinegar. A simple green salad, sliced avocado, or sautéed cabbage can provide a fresh, crisp counterpoint to the warm, savory stew.
For a casual family meal, put rice, picadillo, and sides in separate bowls so everyone can portion their own plate. It also works as a filling for empanadas, stuffed potatoes, or a baked potato, provided the mixture is cooled before filling and reheated thoroughly afterward. If serving it in a sandwich or roll, drain or simmer the sauce until thick enough that it will not soak through the bread. A little extra olive brine can be offered at the table for people who prefer a saltier, sharper finish.
Variations
For a sweeter-salty version, include the raisins; for a more savory one, omit them and use the olives and capers. The raisins are optional rather than essential, and the amount here adds occasional sweet bites without making the sauce taste sugary. You can also stir in a small handful of chopped roasted red pepper near the end, though it gives the dish a sweeter, softer pepper flavor than fresh green bell pepper.
To make picadillo without potatoes, leave them out and reduce the water to ¼ cup (60 ml). Begin checking the sauce after about 12 minutes of simmering, since it will thicken sooner without the potatoes. For a looser, rice-friendly sauce, keep the full amount of water. For more vegetables, stir in ½ cup (about 75 g) frozen peas during the final 2 to 3 minutes, just long enough to heat them through.
Ground turkey can replace the beef in the same quantity, but it has a milder flavor and may be leaner, so use the full tablespoon of oil. Cook ground turkey to 165°F (74°C), checked with a food thermometer, for the USDA FSIS safe minimum. The dish will taste less rich than the beef version; a little additional cumin or a spoonful of olive brine can help round out the flavor. For a beef-only version, leave out the optional raisins and capers if you want a simpler, less briny sauce.
Storage and Reheating
Transfer leftovers to a shallow, covered container and refrigerate within 2 hours of cooking. The picadillo keeps for 3 to 4 days in the refrigerator. If you are serving it with rice, store the rice separately when practical, so it cools promptly and does not absorb all the sauce. Label the container with the date, and discard leftovers that have been left at room temperature for more than 2 hours.
Reheat a single portion in a covered skillet over medium-low heat, stirring occasionally and adding a tablespoon or two of water if the sauce has thickened. For a microwave, cover loosely, heat in short intervals, and stir between intervals so the center warms evenly. USDA FSIS recommends reheating leftovers to 165°F (74°C); check the center with a food thermometer. For longer storage, freeze cooled portions in airtight freezer-safe containers for up to 2 to 3 months for best quality. Thaw in the refrigerator, then reheat to 165°F (74°C).
Frequently Asked Questions
Can I make Cuban picadillo without olives?
Yes. Olives contribute a salty, briny flavor, but the recipe will still work without them. Omit the capers too if you want to avoid that flavor altogether, then taste at the end and add a little more vinegar or salt if the sauce needs brightness. Do not add extra salt until you have tasted it, especially if you are using seasoned tomato sauce.
Do I have to peel the potato?
No. You can leave the skin on a well-scrubbed Yukon Gold or other thin-skinned potato. Peeling a russet is usually preferable because its thicker skin can separate as the cubes simmer. Whichever potato you choose, cut it into small, even pieces and check tenderness before finishing the dish.
Can I prepare picadillo ahead?
Yes. Cook it fully, cool it in a shallow container, and refrigerate it within 2 hours. The flavors may become more blended overnight, and the sauce may thicken as it chills. Add a splash of water while reheating if needed, and bring the leftovers to 165°F (74°C). For food safety, do not leave a finished batch out on the counter to cool for several hours.
Why is my picadillo watery?
Some tomato sauces contain more liquid, and vegetables can release moisture as they cook. Simmer the mixture uncovered for a few extra minutes, stirring so the bottom does not catch. If the potatoes are not yet tender, keep the pan covered until they are cooked through, then uncover it to reduce the sauce. Avoid adding flour or cornstarch unless you specifically want a thicker, less traditional texture.
What can I use instead of tomato sauce?
Use 1 cup (240 ml) crushed tomatoes for a chunkier result, or blend canned diced tomatoes until smooth. If you use tomato paste, do not substitute it cup for cup: stir 2 tablespoons (about 32 g) paste into ¾ cup (180 ml) water instead. Check the seasoning because canned tomatoes and paste vary in saltiness, and keep the simmer gentle so the sauce reduces without sticking.
Related
- Typical Cuban Food: Ropa Vieja Recipe
- Cuban Garbanzo Beans: A Hearty 4-Can Chickpea Stew
- Traditional Cuban Food: Ropa Vieja Recipe
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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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