cuban picadillo

This Cuban Picadillo recipe is my family's favorite! It's really quick and easy to make, I make it a few times a month and make enough so we have leftovers!

Cuban Picadillo

onion

garlic (minced)

(chopped)

pepper (finely chopped)

tbsp cilantro

93% beef

tomato sauce

kosher salt

pepper

tsp cumin

bay leaf

tbsp alcaparrado (capers or green olives would work too)

Brown meat on high heat in large sauté pan and season with salt and pepper. Use a wooden spoon to break the meat up into small pieces. When meat is no longer pink, drain all juice from pan.

Meanwhile, while meat is cooking, chop onion, garlic, pepper, tomato and cilantro.

Add to the meat and continue cooking on a low flame. Add alcaparrado and about 2 tbsp of the brine (the juice from the olives, this adds great flavor) cumin, bay leaf, and more salt if needed. Add tomato sauce and 1/4 cup of water and mix well. Reduce heat and simmer covered about 20 minutes.

Picadillo is the dish I make the most in my home. It's the most requested by my kids and it's so easy to make. Great over rice, in tacos and more!

Instant Pot Picadillo

salt

red bell pepper (finely chopped)

tomato sauce (I like Goya)

Press saute button, when hot brown meat and season with salt and pepper. Use a wooden spoon to break the meat up into small pieces until no longer pink.

Add onion, garlic, tomato, salt, pepper and cilantro and stir 1 minute, add alcaparrado or olives and about 2 tbsp of the brine (the juice from the olives, this adds great flavor) cumin, and bay leaf. Add tomato sauce and 3 tablespoons of water and mix well. Cover and cook high pressure 15 minutes. Natural or quick release and enjoy!

Picadillo is on rotation once a month in my home because it's the most requested dish by my kids and it's so easy to make! We love it served over brown rice, cauliflower rice, tacos and more. Leftovers are great to pack for lunch or can be used to make stuffed peppers, tacos, quesadillas and more! This also freezes well for make ahead-meals.  To see the full recipe, nutrition and to print http://www.skinnytaste.com/instant-pot-picadillo

Turkey Picadillo is a lighter alternative to my favorite Cuban beef picadillo recipe only much leaner, and made with ground turkey instead.

Turkey Picadillo

93% turkey

tomato sauce ((1/2 can))

tsp kosher salt

bay leaves

tbsp green Spanish pitted olives (plus 2 tbsp brine)

tomato

onion (finely chopped)

garlic

tbsp red bell pepper (finely chopped)

cilantro (optional)

Brown the ground turkey on medium heat in large sauté pan and season with salt and pepper. Use a wooden spoon to break the meat up into small pieces.

Meanwhile, while turkey is cooking, make the sofrito by chopping onion, garlic, pepper, tomato and cilantro. (I quickly do it in my mini chopper)

Add sofrito to the meat and continue cooking on a low heat.

Add olives and about 2 tbsp of the brine (this adds great flavor) cumin, bay leaves, and more salt if needed.

Add tomato sauce and 1/4 cup of water and mix well.

Reduce heat to low and simmer covered about 15 to 20 minutes to let the flavors meld.

Cuban-Style Turkey Picadillo with Sweet Potatoes is a super-flavorful skillet dinner perfect for a weeknight.  Add a salad or green vegetable and you&#x27;ve got a healthy, well-balanced meal everyone will love!

Cuban-Style Turkey Picadillo with Sweet Potatoes

olive oil

onion,

green bell pepper, chopped

turkey

salt, plus more to taste

oregano,

cumin

dry white wine

chicken broth

(14.5-ounce) diced fire-roasted tomatoes

sweet potato,

golden raisins

green olives

capers

red wine vinegar

red pepper flakes (optional)

black pepper

Heat olive oil over medium-high heat in a...

Heat olive oil over medium-high heat in a large skillet or saute pan.

Add the onion, reduce heat to medium-low and...

Add the onion, reduce heat to medium-low and cook for 4-5 minutes or until beginning to soften.

Add the green bell pepper and continue cooking...

Add the green bell pepper and continue cooking for another 3-4 minutes or until beginning to soften.

Add the ground turkey. Increase heat to medium-high...

Add the ground turkey.  Increase heat to medium-high and brown well, breaking up the meat into small pieces as you go until no longer pink.

Add the salt, garlic, oregano, cumin and bay...

Add the salt, garlic, oregano, cumin and bay leaf.  Stir to coat the turkey evenly with the seasonings.

Add the wine. Bring to a boil and...

Add the wine.  Bring to a boil and cook until the wine is almost evaporated.

Add the chicken broth, tomatoes, sweet potatoes and...

Add the chicken broth, tomatoes, sweet potatoes and raisins.

Simmer 20-25 minutes or until liquid has reduced...

Simmer 20-25 minutes or until liquid has reduced and sweet potatoes are tender.

Add the olives, capers and heat through.

Taste and add red wine vinegar if needed.

Remove bay leaf.

Add crushed red pepper flakes and freshly ground...

Add crushed red pepper flakes and freshly ground black pepper if desired.

This 1-pan, Cuban-Style Picadillo is full of flavor and comes together so quickly for a delicious weeknight-friendly meal. Picadillo is a traditional Latin dish made with ground beef, garlic, onion, bell peppers, tomato-forward ingredients, potatoes, raisins, olives, and spices. Serve this ground beef stew with rice, plantains, or tostones for a complete meal everyone will enjoy! It's ready in under 45 minutes!

Cuban-Inspired Picadillo

olive oil,

yellow onion, chopped

beef (I use grass-fed, 93% lean)

salt & black pepper,

coriander

smoked paprika

oregano

nutmeg

beef broth

Spanish (Manzanilla) olives

In a large skillet/sauté pan over medium heat, add the oil. Once the oil is hot and shimmering, toss in the diced potatoes. Cook the potato, tossing every so often, until slightly crispy and golden brown, about 5-6 minutes. Then remove the potatoes with a slotted utensil and set aside on a paper towel-lined plate to sop up excess oil.

If the pan is looking dry, add a touch more oil, as needed. Then add in the chopped onion and bell pepper. Sauté the mixture, stirring often, until translucent and golden brown, about 4-5 minutes. Then add in the garlic and continue cooking along with the onion/bell pepper mixture until the garlic is nice and fragrant, about 1 minute.

Using a utensil, push the sofrito mixture over to one side of the pan and add the ground beef to the empty side of the pan. Use a wooden utensil or large spoon to break up the beef until well crumbled with good brownness, about 3-4 minutes. Then bring in the sofrito mixture and fold in with the ground beef. Continue cooking until the beef is cooked through and no longer pink, about 3-4 minutes.

Add the salt/pepper- to taste, cumin, coriander, smoked paprika, oregano, nutmeg, and bay leaf. Continue cooking, stirring well, to toast up the spices, about 1-2 minutes. Then add the red wine vinegar, beef broth, tomato sauce, raisins, and olives. Stir the mixture until well combined and then cover the pan with a lid. Reduce the heat to medium-low and let the beef simmer for 10-15 minutes.

Lastly, add the reserved crispy potatoes into the pan, stirring well with beef mixture. Let cook for another 1 minute for everything to meld together beautifully. Give the picadillo a taste test and adjust with more salt/pepper- to preference, as needed. Serve picadillo alongside rice and fried plantains or tostones, if desired. Enjoy!

Made this tonight and it’s delish! I’m an olive girlie so it was the raisins for me - love love love! 

Quin, it’s so good to see you still going with BBR! I remember first following you through a bigger Black food account back in 2021 and being taken with your food photography - remember when Black hands in food photos were a novelty? ☺️

All the best with your continued success! I look forward to trying more of your recipes this year. 🫶🏾

This Cuban Picadillo is a hearty, flavor-packed dish made with ground beef, tomatoes, olives, and a hint of sweetness from raisins. It&#039;s the perfect blend of savory and sweet, bringing a taste of Cuban comfort straight to your dinner table.

extra virgin olive oil

onion (diced)

green bell pepper (diced)

beef

tomatoes

tomato paste

green olives (diced)

raisins (diced)

In a large skillet over medium heat, saute the onion and bell pepper in extra virgin olive oil until softened.

Add in the ground beef. Cook while breaking up the meat. Cook until meat is browned and no longer pink. Drain excess grease.

Stir in the garlic.

Add the tomato paste and stir to combine.

Add in the crushed tomatoes, salt, pepper, cumin and oregano. Stir to combine. Let cook on medium heat for 10-15 minutes.

Stir in the green olives and raisins. Serve warm over white rice.

Great stuff. I used sun dried tomatoes (no tomato paste on hand) and added dried cranberries. Ate too much!
I'll be making this, often.👍

Cisco's Bakery in Austin serves picadillo rolls on their breakfast menu. I haven't been there in years, but back in the day, the restaurant was "hidden"... you had to go between the front counters, past the kitchen and then do a 180 to the right where you would end up in a windowless room with small tables. Standard fare was migas, beans&amp;rice, sausage patties and picadillo rolls. Absolute YUM! It was a favorite place to such notables as President Johnson, Coach Royal and the infamous WN&amp;F roadie, Poodie Locke. ;)

We loved this recipe. Super easy to make and delicious. I followed the recipe exactly and think it is great as is.

My husband loved it and he “doesn’t like things with olives and raisins “.
It is definitely a keeper. The only change I made was to use rotel for the crushed tomatoes.
Thanks for the good food!

Just made this and this was so delicious.  My husband and kids couldn’t get enough of it!  Definitely a keeper recipe!  We paired this with basmati rice cooked with sazón and added some cilantro with it coz we just love cilantro.  Thanks for sharing this wonderful recipe.

This was so easy to make and so delicious.  I will make it again very soon.  I didn’t change anything in the recipe, which is very unusual.  I always end up adding something to every recipe, but this one didn’t need any adjustments.  My husband ate his with a rice blend and I had mine over angel hair pasta.  But I can’t wait to try it on Cuban bread.  It was absolutely fabulous.  I highly recommend it❣️

Very quick and easy dish, packed with flavor.  I added lime juice to the mixture, and added the raisins and olives and let them cook with the meat mixture to let the flavors blend.  I served with Vigo yellow rice, which is not the traditional black beans and white rice, but very tasty.

Made this with beyond meat for a vegan version it was amazing.

Followed the recipe exactly, it tasted great! Yummy and different, thanks for the idea!

Agree!  It's not the same without Cuban black beans and rice.

My Grandmother (and mother) also didn't use raisins or tomatoes, but always tomato sauce.  We ate it next to white rice with black beans and she always used a little ham in the beans, too.  Delicious!  Have some in my fridge right now.

I posted a review on Pinterest and wanted to post a picture, hhhmm. The dish was delicious! I added bay leaves and made a batch of rice. My hubby was not sure about raisin n olive, he came around! Thank you, first and not the last time making this.

The flavor was unique and flavorful, but I thought it was a little bit dry. If I make again I will keep recipe the same but cut back to 1.5 ground beef 

https://content.jwplatform.com/videos/j9YywehW.mp4

Picadillo. This Cuban recipe is a stew made of ground beef, tomatoes and seasonings. Olives are added for saltiness and raisins for a little bit of sweet.

This 30-minute Cuban picadillo is cozy, saucy, and loaded with flavor. Ground beef gets simmered with tomato sauce, spices, olives, and a handful of raisins (totally optional!). Serve it over rice for an easy weeknight dinner, then use the leftovers for aji rellenos, Cuban beef empanadas, or even pastelitos de carne. It’s the meal that keeps on giving!

Easy + Authentic Cuban Picadillo

green pepper

vino seco ((dry cooking wine))

Salt

Spanish olives (cut

raisins ((or more to taste) optional)

In a large skillet, heat oil over medium heat. Add onions and green peppers and, sauté for 2-3 minutes or until softened. Add garlic and sauté for 30 seconds.

Next, add ground beef and cook, breaking the meat apart, until no longer pink, about 5 minutes. Reduce the heat down to medium-low.

Stir in cooking wine, tomato sauce, cumin, oregano, and, salt + pepper to taste. Simmer for 10-12 minutes until fragrant and saucy.

Remove from the heat. Stir in olives and raisins (if using). Serve with white rice. Enjoy!

I don’t like olives either, if you add a couple of tablespoons of the olive liquid, you get the flavor without those nasty olives in there lol.

My mom was Cuban Cuban made this often one of my favorites you hit all the right flavors delicious and simple

Delicious and easy - just like I had in Havana last year at a lovely outdoor restaurant.  Served with rice and frijoles negros.  Thank you!

I grew up eating picadillo from various Cuban restaurants in Miami and missed once I left home. This recipe always takes me back to the good ol days at home. I make this recipe once a week, especially when I need some comfort food. I pair is with white rice, maduros and a green salad. Delicious recipe!! 

My husband just suggested to make it the way you do! I also went to Miami Palmetto High School! 

Very flavorful dish despite the simple ingredients. A nice quick dinner recipe to have on hand for those nights when you don't know what to cook. Thank you!

https://www.youtube.com/watch?v=kF4lhkRhLHI

Jamie Silva

Cuban Picadillo! A simple and flavorful ground beef dish made Cuban-style with tomato sauce, spices, olives, and raisins. Perfect weeknight meal!

FULL RECIPE:

Video creds:
Isabel Orozco |

Music creds:
ChaCha Fontanez - Jimmy Fontanez, Media Right Productions

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