Delicious Cuban Picadillo combines lean ground beef, potatoes, bell pepper, green olives, capers and raisins simmered in a well-seasoned tomato sauce. This classic Latin American comfort food cooks in one skillet, comes together quickly and delivers rich, balanced flavor.
✔️ Cuban Beef Picadillo
Beef Picadillo is a satisfying, flavorful dish made with simple pantry ingredients and ready in just over 30 minutes. A staple in Cuban cuisine, picadillo has regional variations throughout Latin America: Mexican picadillo, Puerto Rican fillings, Dominican and Peruvian versions — each household adds its own touch. This version is easy, affordable and ideal for weeknight dinners.
Traditionally served over white rice with black beans and fried plantains, picadillo also makes a great filling for empanadas, tacos or stuffed potatoes (papa rellena).
⭐️ Why You Should Make This Recipe
- Quick and easy: Minimal prep and about 30 minutes of cook time makes this ideal for busy evenings.
- Budget friendly: Uses common, affordable ingredients that are easy to find at any grocery store.
- One-skillet: Everything cooks in one pan for simple preparation and cleanup.
🔎 What Is Beef Picadillo?
Picadillo (pronounced pi-kuh-di-yo) is a dish of seasoned minced meat simmered with ingredients like pimento-stuffed olives, bell peppers and raisins in a tomato-based sauce. The contrast between briny olives and sweet raisins gives the dish a lively, well-rounded flavor.
The name “picadillo” comes from the Spanish verb meaning “to mince.” Recipes vary widely across countries and families; this version follows the author’s grandmother’s approach and reflects one of many authentic ways to prepare it.
✔️ Ingredients and Substitutions
For exact quantities, see the recipe card below. Common ingredients include:
- Ground meat: Typically ground beef; some cooks use a mix of beef and pork. Lean ground beef (10–15% fat) works well. Ground turkey or chicken can substitute if desired.
- Oil: Olive oil or any mild cooking oil.
- Bell pepper: Red bell pepper is common; a mix of red and green works too.
- Canned tomatoes: Tomato sauce and a bit of tomato paste add depth.
- Broth or wine: Beef, chicken or vegetable broth are fine; white wine is a flavorful alternative.
- Potatoes: Optional in some versions but recommended here. Use red, Yukon gold or Russet, cubed small so they cook through.
- Olives: Pimento-stuffed green olives add briny brightness.
- Seasonings: Ground cumin, dried oregano, bay leaves, salt, black pepper and Worcestershire sauce.
- Aromatics: Onion and fresh garlic (garlic powder in a pinch).
- Extras: Capers, raisins and chopped cilantro (optional).
🔎 How To Make Cuban Picadillo (Overview)
The steps below are highlights; refer to the detailed recipe card for exact measurements and timing.
- Heat oil in a large skillet and sauté diced onion and bell pepper until softened.
- Stir in minced garlic and tomato paste; cook briefly to deepen flavor.
- Add ground beef and cook, breaking it into small pieces, until no longer pink.
- Season with cumin, oregano, salt and pepper, then add broth or wine and simmer a couple of minutes.
- Stir in tomato sauce, Worcestershire sauce, bay leaves, raisins, olives, capers and cubed potatoes. Cover and simmer over low heat until the potatoes are tender, stirring occasionally.
- Finish with chopped cilantro, adjust seasoning and serve.
🔎 What is Cuban Picadillo Made Of?
At its core, Cuban Picadillo is seasoned ground meat (beef or beef-and-pork), a sofrito of onion and bell pepper, pimento-stuffed green olives, raisins and a tomato-based sauce. Capers and bay leaves add aromatic depth, while potatoes make the dish more filling.
🔎 What Is Picadillo Called In English?
Picadillo translates from Spanish as “minced” or “mince.” A close English equivalent is “hash” since the dish combines ground meat with diced vegetables and bite-sized ingredients.
What Goes Good With Picadillo?
Picadillo is most commonly served over white rice with fried plantains and black beans. It also makes an excellent filling for empanadas, tacos or stuffed potatoes. For lighter options, serve with quinoa or cauliflower rice.
✔️ Make Ahead, Storing and Reheating
Picadillo is excellent for meal prep. Cool completely and store in an airtight container in the refrigerator for up to 5 days. Reheat gently in a skillet over medium-low heat, adding a splash of broth if the mixture has dried out, or reheat covered in the microwave.
🔎 Can I Freeze Beef Picadillo?
Yes. Cool fully and store in airtight containers or freezer bags. Freezing in smaller portions makes thawing easier. Thaw overnight in the refrigerator and reheat on the stove or in the microwave.
🔪 Picadillo Recipe Tips and Notes
- Cut potatoes into small, even pieces (about 1/4–1/2 inch) so they cook through in the allotted time. Larger pieces require more liquid and longer simmering.
- When adding potatoes, press them into the sauce so they’re submerged—this helps them cook evenly and faster.
- Raisins are optional but add a pleasant sweet counterpoint to the savory and briny flavors.
- For special occasions, some cooks use wine instead of broth for added depth.
- Chopped hard-boiled egg is a common addition in some Latin American versions.
- Skip capers or cilantro if you prefer, or swap cilantro for parsley.
Cuban Picadillo
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 small red bell pepper, cored, seeded and chopped
- 4 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 1/2 pounds ground beef (lean)
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 2 teaspoons salt (adjust to taste)
- 1/2 teaspoon ground black pepper
- 3/4 cup beef broth or white wine
- 1 (15-ounce) can tomato sauce
- 2 tablespoons Worcestershire sauce
- 2 bay leaves
- 1/3 cup raisins
- 3/4 cup pimento-stuffed olives
- 2 tablespoons capers
- 2 medium potatoes, peeled and cut into 1/4-inch cubes
- 1 tablespoon chopped cilantro (optional)
Instructions
- In a large skillet over medium-high heat, warm the olive oil. Add the onion and bell pepper and cook, stirring frequently, about 5 minutes until softened. Stir in garlic and tomato paste and cook for about 1 minute.
- Add the ground beef and break it into small pieces with a wooden spoon. Cook until no longer pink.
- Stir in cumin, oregano, salt and pepper. Add the beef broth or wine and bring to a boil; cook about 2 minutes.
- Stir in tomato sauce, Worcestershire sauce, bay leaves, raisins, olives, capers and potatoes. Cover and simmer over low heat 10–14 minutes, or until potatoes are tender, stirring occasionally.
- Remove bay leaves, stir in cilantro if using, adjust seasoning and serve.
Notes
- Cut potatoes into small, even cubes so they cook through in the given time. If pieces are larger, add extra liquid and simmer longer.
- Press potatoes into the sauce so they remain submerged while simmering for even cooking.
- Raisins are optional but add a pleasant sweet contrast to the savory elements.
- Store leftover picadillo in an airtight container in the refrigerator for up to 5 days.