Cuban Picadillo Recipe: Cuban Picadillo is comfort food with a Latin soul—savory, slightly sweet, and packed with rich flavors that transport you straight to the Caribbean. Whether you’re craving a hearty weeknight dinner or planning a Cuban-inspired feast, this dish has you covered.
This article walks you through every flavorful detail of this traditional recipe in a simple and friendly way. Ready to master one of Cuba’s most beloved meals? Let’s dive in!
What is Cuban Picadillo?
Cuban Picadillo is a traditional dish made primarily with ground beef, tomatoes, onions, olives, raisins, and an array of spices. The word “picadillo” comes from the Spanish verb picar, meaning “to mince” or “to chop,” which perfectly describes the finely ground texture of the dish. Think of it as a Cuban version of a ground beef hash but with bold, vibrant flavors.
This dish is a staple in Cuban households and often serves as the filling for empanadas, tacos, or simply as a main course with rice. The sweet and savory balance—thanks to the briny green olives and sweet raisins—is what makes Cuban Picadillo uniquely irresistible.
Why You’ll Love This Dish
There’s something special about Cuban Picadillo—it’s more than just a meal. It’s a cozy, flavor-packed experience. Here’s why you’ll love it:
- Quick and easy: Most of the prep is just chopping and mixing. You can have it on the table in under an hour.
- Full of flavor: Between the sautéed onions, garlic, ground beef, spices, and sweet raisins, every bite is a burst of flavor.
- Versatile: Serve it with rice, in tacos, stuffed inside bell peppers, or even in pastries.
- Budget-friendly: Ground beef and pantry staples make this an affordable and satisfying dish.
Perfect for busy weeknights or meal prep, Cuban Picadillo delivers warmth and flavor in every bite.
Ingredients You’ll Need
Before we start cooking, let’s break down the ingredients list into essentials and flavor enhancers. This helps you understand what’s necessary and what can be customized.
Main Ingredients
- 1 lb ground beef (85/15 preferred)
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 green bell pepper, chopped
- 1/2 cup tomato sauce
- 1/4 cup water
- 1/4 cup raisins
- 1/4 cup green olives, sliced
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Salt and pepper to taste
These are your classic Cuban Picadillo components. The tomato sauce gives body, the cumin adds depth, and the green olives and raisins bring that signature contrast of salty and sweet.
Optional Add-ins for Extra Flavor
- 1 bay leaf
- 1/2 teaspoon smoked paprika or chili powder (for a smoky kick)
- 1 small diced potato (adds more texture and bulk)
- 1 teaspoon sugar (to balance acidity if needed)
Feel free to play around with these ingredients depending on your taste and what’s in your pantry.
Tools and Kitchen Essentials
You don’t need fancy equipment to make Cuban Picadillo. Here’s what you’ll need:
- Large skillet or sauté pan
- Wooden spoon or spatula
- Cutting board and sharp knife
- Measuring cups and spoons
- Bowl for prepping ingredients
With these basic tools, you’ll be set for an easy cooking experience from start to finish.
How to Make Cuban Picadillo – Step-by-Step
Let’s get into the heart of the recipe. Follow these steps, and you’ll master Cuban Picadillo in no time.
Step 1: Prepare Your Ingredients
Before you heat up the pan, prep your mise en place. Chop your onion, bell pepper, garlic, and olives. Measure out the tomato sauce, water, and spices. Having everything ready will make the cooking smoother and more enjoyable.
Step 2: Sauté the Aromatics
Heat the olive oil in a large skillet over medium heat. Add the chopped onions, garlic, and green bell pepper. Sauté for 4–5 minutes, or until the onions are translucent and fragrant. This step builds the flavor base of the dish.
Step 3: Brown the Ground Beef
Add the ground beef to the skillet. Use your spoon or spatula to break it up as it cooks. Season with salt, pepper, cumin, and oregano. Cook until the beef is no longer pink and has a nice browned texture—about 8–10 minutes. Browning the meat adds a rich, savory depth.
Step 4: Add Tomatoes, Spices, and Simmer
Pour in the tomato sauce and water. Mix everything well, scraping the bottom of the pan to incorporate any flavorful bits. If you’re using bay leaf or paprika, add them now. Let the mixture simmer uncovered for 10–15 minutes until slightly thickened.
Step 5: Finish with Olives and Raisins
Stir in the sliced green olives and raisins. These bring the sweet and salty character that makes Cuban Picadillo so unique. Let it cook for another 5 minutes to meld the flavors together. Taste and adjust seasoning if needed.
Tips for the Perfect Picadillo
Making Cuban Picadillo might seem straightforward, but a few small tweaks can take it from good to absolutely mouthwatering. Here are some pro tips to help you nail it every time:
- Use fresh garlic and onion instead of powders—this gives a more authentic, richer flavor base.
- Let the beef brown, not just cook. Browning adds a caramelized layer of flavor that you can’t fake with seasoning alone.
- Don’t skip the simmer. After adding the tomato sauce, let it bubble gently so all the flavors meld beautifully.
- Taste as you go. Cuban food is all about balance—don’t be afraid to adjust salt, spice, or sweetness.
- Use good quality olives. Cheap olives can be too salty or rubbery. Look for Spanish green olives or ones packed in brine.
You can also make it in bulk and freeze portions—flavors deepen over time, making leftovers even better.
How to Serve Cuban Picadillo
Cuban Picadillo is ridiculously versatile, which makes it even more lovable. Here are a few of the best ways to enjoy it:
- With white rice and fried plantains – This is the classic Cuban plate. The rice soaks up the juices, and the sweetness of the plantains balances the bold flavors.
- As a filling for empanadas – Cool the picadillo, then spoon into dough rounds, fold, and bake or fry. Perfect for appetizers or lunch boxes.
- Stuffed into bell peppers – Hollow out some peppers, fill them with hot picadillo, and bake until the peppers are tender.
- Over mashed potatoes – It’s like a Latin version of shepherd’s pie, especially if you top it with cheese and bake for a few minutes.
- Tacos or arepas – A fun twist on traditional presentation—just spoon into corn tortillas or warm arepas and top with crema.
With so many ways to serve it, you’ll never get bored. It’s a perfect recipe to keep on rotation for weeknight dinners and special occasions alike.
Storage and Reheating Tips
Cuban Picadillo stores and reheats like a dream—this makes it ideal for meal prepping or making in advance for busy weeks.
- Storage: Let the picadillo cool completely before storing. Use an airtight container and refrigerate for up to 4 days.
- Freezing: Freeze in freezer-safe containers or resealable bags for up to 2 months. Lay flat for easier stacking.
- Reheating: For best results, reheat gently on the stovetop over medium-low heat. You can also microwave it in short bursts, stirring in between to heat evenly.
- Refresh the flavors: Add a splash of water or tomato sauce if the dish seems dry after storage. A dash of fresh herbs or a quick squeeze of lime can also brighten it up.
Don’t be surprised if it tastes even better the next day!
Cuban Picadillo Variations
Though the classic Cuban version is hard to beat, there are plenty of variations to explore depending on your taste or dietary needs:
- Turkey Picadillo: Swap out the ground beef for ground turkey for a leaner option.
- Vegetarian Picadillo: Use lentils or crumbled tofu instead of meat, and up the amount of veggies like carrots, zucchini, or mushrooms.
- Spicy Picadillo: Add diced jalapeños, hot sauce, or crushed red pepper flakes if you like it with a kick.
- Sweet Picadillo: Some versions in Latin America include chunks of plantains or even apples for a fruitier profile.
- Caribbean Picadillo: Add a splash of vinegar and capers for a tangier, bolder twist common in Puerto Rican versions.
Each region has its take, so don’t be afraid to experiment and make it your own.
Nutritional Information
Here’s a rough idea of the nutrition per serving (based on a standard 1-cup portion of Cuban Picadillo made with lean ground beef):
| Nutrient | Amount |
|---|---|
| Calories | ~300 |
| Protein | 20g |
| Carbohydrates | 12g |
| Fat | 18g |
| Fiber | 2g |
| Sodium | 500mg (varies) |
These numbers will change depending on your specific ingredients, portion sizes, and how you serve it (like with rice or tortillas). For a healthier version, reduce the olive oil or use leaner meat.
FAQs About Cuban Picadillo Recipe
1. What is Cuban Picadillo made of?
Cuban Picadillo is typically made with ground beef, tomatoes, onions, garlic, bell peppers, olives, raisins, and a blend of spices like cumin and oregano. Some versions may include potatoes or capers for extra flavor.
2. Can I make Picadillo ahead of time?
Yes! Picadillo actually tastes better the next day as the flavors deepen. Store it in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
3. Is Cuban Picadillo spicy?
Traditionally, it’s not spicy but rather savory and slightly sweet due to the raisins. You can add chili flakes or hot sauce if you prefer a bit of heat.
4. What do you serve with Cuban Picadillo?
It’s commonly served over white rice, with fried plantains (maduros or tostones), or used as a filling for empanadas, tacos, or stuffed peppers.
5. Can I use a different type of meat?
Absolutely! You can substitute ground turkey, chicken, or pork for beef. Just be sure to adjust cooking time and seasoning accordingly.
6. Is this recipe gluten-free?
Yes, most traditional Cuban Picadillo recipes are naturally gluten-free. However, always double-check your ingredients, especially canned products and spices.
7. How long does it take to cook Cuban Picadillo?
On average, it takes about 30–40 minutes from start to finish, making it a perfect weeknight dinner option.
8. Can I omit the raisins or olives?
Of course! While they add signature sweetness and brininess, you can skip them or substitute with ingredients you prefer.
9. What kind of rice pairs best with Picadillo?
Steamed white rice is the classic choice, but it also goes well with brown rice, cauliflower rice, or even quinoa for a healthier twist.
10. Is Picadillo kid-friendly?
Yes! Its mild and slightly sweet flavor is generally loved by kids. You can skip strong flavors like olives if needed for picky eaters.
Final Thoughts
Cuban Picadillo is one of those humble dishes that surprises you with how rich and delicious it is. It’s hearty, simple, and loaded with unique character from sweet raisins, briny olives, and bold seasonings. Whether you’re cooking for your family or trying Cuban cuisine for the first time, this dish is a guaranteed hit. Give it a try—you might just add it to your weekly rotation!
