Cuban-style Picadillo

Cuban-style Picadillo
Prep time
Cook time
Total time
This Cuban-style Picadillo recipe is a traditional Cuban dish featuring ground beef, raisins, capers, and olives simmered in tomato sauce and wine. Delicioso!
Recipe type: Soups, Stews, and Chilis
Cuisine: Spanish
Serves: 8
  • 2 lbs Ground Beef
  • 1 medium Onion, chopped
  • 1 medium Green Bell Pepper, seeded and chopped
  • 2-3 cloves of Garlic, minced
  • ½ cup stuffed Pimento Green Olives, sliced
  • ¼ cup Raisins
  • 1 tbs Capers
  • 1 (8 oz) can Tomato Sauce
  • 1 (15 oz) can Diced Tomatoes
  • ½ tsp Cumin
  • 1 tsp Oregano
  • 1 tbs Crushed Red Pepper (optional)
  • 2 Bay Leaves
  • 1 tbs Salt, or to taste
  • 1 tsp Black Pepper, or to taste
  • 2 tbs Olive Oil
  • ½ cup Vino Seco
Mise en place
  1. Chop onions and green pepper.
  2. Mince garlic.
  3. Slice olives.
  4. Portion raisins, capers, cumin, oregano, red pepper, bay leaves, salt, pepper, olive oil & vino seco.
  5. Open cans of tomato sauce & dices tomatoes.
Cook picadillo
  1. Add olive oil to a large heavy bottomed pot and heat over medium-high heat.
  2. When oil is hot, add peppers, onions and a little salt and saute for 3-4 minutes until softened.
  3. Add the garlic and stir for another 30-45 seconds, then add ground beef and a little more salt and cook (breaking meat apart with a wooden spoon or spatula) until ground beef is fully cooked (about 6-10 minutes).
  4. If you are not using a lean ground beef, now is a good time to drain off some of the fat juices with a large spoon.
  5. Add remaining salt, oregano, cumin, pepper, and red pepper. Stir until combined.
  6. Add Vino Seco and allow it to cook for 2-3 minutes.
  7. Add the diced tomatoes and tomato sauce. Stir until combined.
  8. Lastly add the olives, raisins, capers, bay leaves and stir to combine.
  9. Cover, reduce heat to low, and simmer for 20-30 minutes (stirring every so often).
  10. Serve over white rice.
Inspired by the dish both my Abuelas used to make often.


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