For a richer flavor, use a good-quality dry red wine. If you don’t have golden raisins, regular raisins can be substituted. Adjust the amount of salt and pepper to your liking. The Picadillo can be made ahead of time and reheated. In fact, the flavors often improve after a day or two.
Cuban-Style Picadillo
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PREP TIME25 mins
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COOK TIME1 hrs 10 mins
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TOTAL TIME1 hrs 35 mins
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SERVING6 People
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VIEWS120
Embark on a culinary journey to Cuba with this authentic Picadillo recipe. A symphony of savory flavors, this dish features seasoned ground beef simmered in a rich tomato and wine sauce, punctuated by the briny notes of olives and capers, and the sweet burst of golden raisins. It’s a heartwarming, traditional meal that’s surprisingly easy to prepare.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate30 g
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Cholesterol79 mg
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Fiber5 g
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Protein26 g
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Saturated Fat7 g
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Sodium1338 mg
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Sugar10 g
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Fat22 g
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Unsaturated Fat0 g
Follow The Directions
01
StepBoil the Potatoes: Place the cubed potatoes in a large pot and cover with water; season generously with salt. Bring to a boil, then reduce the heat to a simmer. Cover and cook until the potatoes are tender, about 15-20 minutes. Drain well and set aside.
02
StepSauté Aromatics: Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the minced onion and green bell pepper; cook until softened and fragrant, about 5 minutes. Stir in the crushed garlic and cook for another minute until fragrant.
03
StepBrown the Beef: Add the ground beef to the pot, breaking it up with a spoon. Cook, stirring occasionally, until the beef is fully browned, about 7-10 minutes. Drain off any excess fat.
04
StepSimmer in Sauce: Stir in the red wine, tomato sauce, chopped olives, capers, golden raisins, cumin, oregano, black pepper, and salt. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for at least 25-30 minutes, or up to an hour, allowing the flavors to meld and deepen. The sauce should thicken slightly.
05
StepBrown Potatoes: While the Picadillo simmers, heat 1 teaspoon of olive oil in a large skillet over medium heat. Add the cooked potatoes and cook, turning occasionally, until they are lightly browned and slightly crispy, about 5-7 minutes.
06
StepCombine: Gently fold the browned potatoes into the simmering ground beef mixture. Cook for an additional 5 minutes, allowing the potatoes to absorb some of the sauce.
07
StepServe: Serve hot with white rice, black beans, and fried ripe plantains (platanos maduros). Garnish with strips of ham and roasted red pepper, if desired.
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RECIPE REVIEWS
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Please Rate
Mitchel Romaguera
Jun 10, 2025This recipe is fantastic! The wine really makes a difference.
Marielle Collins
May 30, 2025This is my new go-to recipe for Cuban Picadillo!
Benny Goldner
Apr 16, 2025The golden raisins add the perfect touch of sweetness.
Zelda Fadel
Mar 3, 2025I added a little bit of hot sauce for some extra heat.
Samanta Cruickshank
Jan 18, 2025I omitted the capers because I didn't have any, and it was still delicious.
Brielle Howell
May 16, 2024So easy to make, and the whole family loved it!