Picadillo is a classic Latin American dish of seasoned ground beef simmered with tomatoes, olives, and capers, with a sweet-savory balance that makes it incredibly satisfying. It’s a weeknight hero because it comes together in one skillet, uses pantry staples, and delivers big, bold flavor with minimal effort. This version leans Cuban-style, but the technique works for any regional variation you prefer.
Ingredients
- 2 tablespoons (30 ml) olive oil
- 1 large yellow onion, diced (about 1 ½ cups / 190 g)
- 1 green bell pepper, diced (about 1 cup / 150 g)
- 4 cloves garlic, minced
- 2 lb (900 g) ground beef (85% lean)
- 1 teaspoon (5 g) ground cumin
- 1 teaspoon (5 g) dried oregano
- 1 teaspoon (5 g) smoked paprika
- ½ teaspoon (2.5 g) ground cinnamon
- 1 bay leaf
- 1 can (15 oz / 425 g) tomato sauce
- ½ cup (120 ml) dry white wine or beef broth
- ½ cup (75 g) pimento-stuffed green olives, halved
- 2 tablespoons (18 g) capers, drained
- 1 tablespoon (15 g) raisins (optional but traditional)
- Salt and black pepper to taste
- 1 tablespoon (15 ml) white vinegar or lime juice, for finishing
Instructions
- Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the onion and bell pepper; cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook for 1 minute more until fragrant.
- Increase the heat to medium-high and add the ground beef. Cook, breaking it up with a spoon, until no longer pink, about 8 minutes. Drain off excess fat if desired.
- Stir in the cumin, oregano, smoked paprika, cinnamon, and bay leaf. Cook for 1 minute to toast the spices.
- Pour in the tomato sauce and wine (or broth). Add the olives, capers, and raisins if using. Stir to combine.
- Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 15 minutes, stirring occasionally, until the flavors meld and the sauce thickens slightly.
- Remove the bay leaf. Season with salt and pepper to taste. Stir in the vinegar or lime juice just before serving.
- For food safety, ensure the ground beef reaches a safe minimum internal temperature of 160°F (71°C) as measured with a food thermometer, per USDA FSIS guidelines.
Tips
- Drain the fat: If your ground beef is higher than 85% lean, spoon off excess grease after browning to avoid a greasy picadillo. If you use lean beef (93% or more), you may want to add a splash of broth to keep it moist.
- Don’t skip the vinegar: The acid at the end brightens the whole dish and balances the sweetness from the raisins and tomatoes. Taste before adding—some tomato sauces are more acidic than others.
- Make it ahead: Picadillo actually tastes better the next day as the flavors meld. It freezes well for up to 3 months—just thaw overnight in the fridge and reheat gently.
- Substitutions: No wine? Use beef broth or even water with a splash of red wine vinegar. No green olives? Use black olives, but add a little extra vinegar to mimic the brininess. Raisins can be omitted or swapped for currants.
Serving Suggestions
Serve picadillo over white rice, with black beans and fried plantains for a classic Cuban plate. It’s also fantastic stuffed into tacos, empanadas, or bell peppers. For a low-carb option, serve it with cauliflower rice or in lettuce cups. Top with fresh cilantro and a squeeze of lime.
Variations
- Mexican picadillo: Add diced potatoes and carrots along with the beef, and use fresh tomatoes instead of sauce. Omit the olives and capers, and add a pinch of cinnamon and cloves.
- Puerto Rican picadillo: Add a packet of sazón seasoning and a splash of alcaparrado (a mix of olives, capers, and pimentos).
- Spicy version: Add a diced jalapeño or a teaspoon of chipotle in adobo for heat.
- Turkey or chicken: Swap ground beef for ground turkey or chicken; add a tablespoon of olive oil to the pan if the meat is very lean.
Storage and Reheating
Refrigerate leftover picadillo in an airtight container within 2 hours of cooking. It will keep for 3-4 days. To reheat, warm it in a skillet over medium heat, adding a splash of water or broth if it has thickened too much. You can also microwave it in 30-second bursts, stirring in between. For longer storage, freeze in a freezer-safe bag or container for up to 3 months. Thaw overnight in the refrigerator before reheating to 165°F (74°C) for leftovers.
Frequently Asked Questions
Can I use ground turkey instead of beef? Yes, ground turkey or chicken work well. Since they’re leaner, add a tablespoon of olive oil when browning and consider using a bit more broth to keep it moist.
What if I don’t have white wine? Substitute with beef broth, chicken broth, or even water. If using water, add an extra tablespoon of vinegar or a squeeze of lemon to maintain the acidity.
Are raisins essential? No, they’re traditional in many Cuban and Filipino versions, but you can leave them out or use dried currants. If you don’t like sweet-savory combinations, simply omit them.
Can I make this in a slow cooker? Yes. Brown the beef and sauté the vegetables first, then transfer everything to the slow cooker. Cook on low for 4-6 hours or high for 2-3 hours. The texture will be softer, but the flavor is excellent.
Why is my picadillo watery? This can happen if you use a very watery tomato sauce or if you don’t simmer long enough. Let it cook uncovered for the last 5-10 minutes to reduce the liquid. If it’s still thin, mix 1 teaspoon of cornstarch with 2 tablespoons of water and stir it in, then simmer for 2 minutes.
Is picadillo gluten-free? Yes, as written, it’s naturally gluten-free. Just be sure to check that your tomato sauce, broth, and spices are certified gluten-free if you have celiac disease.
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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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