Classic Cuban-Style Picadillo is a comforting, savory-sweet ground beef dish simmered with potatoes, olives, and raisins. It’s a one-pan wonder that fills your kitchen with incredible aroma. This humble, authentic recipe turns a simple dinner into something truly special.
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Why You’ll Love This Classic Cuban-Style Picadillo
- Balanced flavors: Savory beef, sweet raisins, and briny olives create harmony.
- Versatile serving: Enjoy over rice, in tortillas, or stuffed into peppers.
- One-pan wonder: Everything cooks in a single skillet for easy cleanup.
- Better leftovers: Flavors deepen overnight for fantastic next-day meals.
Ingredients & Tools
- 1 tbsp olive oil
- 1 large yellow onion, finely diced
- 1 green bell pepper, finely diced
- 4 cloves garlic, minced
- 1.5 lbs ground beef (85/15 works well)
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 bay leaf
- 1/2 cup tomato sauce
- 1/4 cup dry white wine (or beef broth)
- 1/2 cup pitted green olives, sliced
- 1/4 cup raisins
- 1 tbsp capers, drained
- 1 medium russet potato, peeled and diced into 1/2-inch cubes
- 1 cup beef broth
- Salt and black pepper to taste
- Fresh cilantro or parsley for garnish
Tools: A large, deep skillet or Dutch oven with a lid.
Notes: Don’t stress if you’re missing one thing—this recipe is forgiving. The sofrito (onion, pepper, garlic) is essential for authentic flavor. Wine adds brightness, but broth works if you prefer to skip it.
Nutrition (per serving)
| Calories: | 385 kcal |
| Protein: | 25 g |
| Fat: | 22 g |
| Carbs: | 18 g |
| Fiber: | 3 g |
Serves: 6 | Prep Time: 15 minutes | Cook Time: 35 minutes | Total Time: 50 minutes
Before You Start: Tips & Ingredient Notes
- Don’t rush the sofrito. This is the flavor foundation of the entire dish. You really want to cook the onions and peppers until they’re soft and sweet, not just translucent. It should take a good 8-10 minutes over medium heat.
- Choose your ground beef wisely. I find an 85/15 blend gives you the best of both worlds—enough fat for flavor, but not so much that you end up with a greasy final dish. You can always drain a little fat after browning if needed.
- Embrace the sweet and salty. If you’re skeptical about raisins in a savory dish, trust me on this. They plump up and melt into the sauce, providing little bursts of sweetness that cut through the richness. It’s the classic Cuban way.
- The potato is optional but traditional. For a strictly lower-carb version, you can omit the potato. But if you’re including it, cutting it into small, even cubes is key so it cooks through in the simmering time without falling apart.
How to Make Classic Cuban-Style Picadillo
Step 1: Build Your Flavor Base (The Sofrito). Heat the olive oil in your large skillet or Dutch oven over medium heat. Add the diced onion and green bell pepper. You’ll want to cook these, stirring occasionally, until they become very soft and fragrant—this should take about 8 to 10 minutes. They shouldn’t brown, just soften and sweeten. Then, stir in the minced garlic and cook for just another minute until it’s wonderfully aromatic. This sofrito is the soul of your picadillo, so give it the time it deserves.
Step 2: Brown the Beef. Increase the heat to medium-high and add the ground beef to the skillet, breaking it up with a wooden spoon. Cook until it’s no longer pink, about 5-7 minutes. As it cooks, you’ll notice some liquid releasing—that’s fine. If there’s an excess of fat, you can drain a little off, but leaving a couple of tablespoons will add great flavor to the sauce. Season the beef generously with salt and black pepper as it cooks.
Step 3: Bloom the Spices. Once the beef is browned, sprinkle the ground cumin and dried oregano over the meat. Stir everything together and cook for about one minute. You’ll smell the spices becoming fragrant—this “blooms” them and unlocks their full, warm potential. It’s a small step that makes a huge difference in the depth of your final dish.
Step 4: Create the Simmering Sauce. Pour in the tomato sauce and the white wine (or broth). Use your spoon to scrape up any browned bits stuck to the bottom of the pan—that’s pure flavor! Then, add the beef broth, the bay leaf, the diced potato, sliced olives, raisins, and capers. Give everything a good stir to combine. The liquid should come about halfway up the ingredients.
Step 5: The Gentle Simmer. Bring the mixture to a lively bubble, then immediately reduce the heat to low. Cover the skillet with a lid and let it simmer gently for 20-25 minutes. You’re looking for the potatoes to become tender when pierced with a fork and for the sauce to thicken slightly. Peek once or twice to give it a stir and make sure it’s not sticking.
Step 6: Final Adjustments and Rest. After simmering, remove the lid. The sauce will have reduced and thickened. Taste it—this is the most important part. Adjust the seasoning with more salt and pepper if it needs it. The flavors should be bold and balanced: savory, a little sweet, a little briny. Remove the bay leaf. Let it sit off the heat for 5 minutes before serving; this allows the flavors to settle and marry beautifully.
Storage & Freshness Guide
- Fridge: Cool completely and store in an airtight container for up to 4 days.
- Freezer: Portion into freezer-safe containers and freeze for up to 3 months.
- Reviving: Reheat gently on the stovetop, adding a splash of broth if needed.
Serving Suggestions
Complementary Dishes
- Cauliflower Rice — The ultimate low-carb base that soaks up the delicious sauce without competing for attention.
- Sliced Avocado or a Simple Avocado Salad — The cool, creamy fat from the avocado provides a lovely, fresh contrast to the rich, savory picadillo.
- Fried Plantains (Tostones) — If you have a few carbs to spare, the crispy, salty-sweet plantains are a traditional and utterly delicious pairing.
Drinks
- A Crisp, Dry White Wine like Sauvignon Blanc — Its acidity and citrus notes cut through the richness of the beef and cleanse the palate.
- Sparkling Water with Lime — Sometimes you just need something clean and bubbly to balance out a hearty, flavorful meal like this.
- Light Cuban Beer — A cold, light lager is a classic choice that complements without overwhelming the dish’s complex flavors.
Something Sweet
- Dark Chocolate Fat Bombs — A few bites of something rich and dark with a high cocoa content can be the perfect, satisfying endnote.
- Berries with Whipped Cream — A simple bowl of fresh raspberries or strawberries with a dollop of lightly sweetened whipped cream feels light and refreshing.
- Flan (in moderation) — For a truly authentic finish, a small slice of this classic caramel custard is pure bliss.
Top Mistakes to Avoid
- Mistake: Sautéing the sofrito too quickly. If you don’t cook the onions and peppers until they’re truly soft and sweet, you’ll miss out on the deep, foundational flavor that defines this dish. Patience here is everything.
- Mistake: Skipping the spice bloom. Just adding the cumin and oregano with the liquid means they won’t release their full aromatic potential. Taking that extra minute to toast them in the fat makes the entire kitchen smell amazing and builds a more complex flavor profile.
- Mistake: Overcooking the potatoes. If you cut your potato cubes too small, they’ll turn to mush during the simmer. Aim for a consistent 1/2-inch dice so they hold their shape and provide a nice textural contrast.
- Mistake: Not tasting at the end. The saltiness of olives and capers can vary, so always, always taste your picadillo after it’s finished simmering and adjust the seasoning with salt and pepper. It’s the difference between good and great.
Expert Tips
- Tip: Make a double batch for effortless meals. This recipe freezes beautifully for up to three months. Portion it into containers for a ready-made lunch or dinner that feels like a treat on a busy day.
- Tip: Let the picadillo rest before serving. I know it’s tempting to dig right in, but giving it 5-10 minutes off the heat allows the sauce to thicken a bit more and the flavors to fully integrate. It’s worth the wait.
- Tip: Customize your add-ins. While olives, raisins, and capers are classic, feel free to tweak. A tablespoon of tomato paste added with the spices adds depth, or a dash of white wine vinegar at the end can brighten everything up.
- Tip: Use the picadillo as a filling. It’s fantastic stuffed into hollowed-out bell peppers or zucchini boats. Just bake until the vegetable is tender for a complete, all-in-one meal.
FAQs
Can I make this Classic Cuban-Style Picadillo ahead of time?
Absolutely, and honestly, it might even be better that way. The flavors have more time to meld and develop. Let it cool completely after cooking, then store it in an airtight container in the refrigerator for up to 4 days. Reheat it gently on the stovetop over low heat, adding a tiny splash of broth or water if the sauce has thickened too much.
What can I use instead of raisins?
If you or someone in your family is really opposed to raisins, you can simply leave them out. The dish will still be delicious, just less complex. For a different kind of sweetness, you could try a small handful of chopped, dried apricots—they bring a similar fruity note but with a slightly tangier profile.
Is the potato necessary? Can I use a lower-carb substitute?
It’s not strictly necessary, but it is traditional. For a lower-carb version, you can omit it entirely. If you miss the texture, try dicing a small turnip or a radish and simmering it in the sauce—they soften nicely and provide a similar hearty bite without all the carbs.
Can I use a different type of meat?
Yes! Ground turkey or a lean ground pork would work well, though the flavor will be different. Ground turkey is leaner, so you might need to add an extra tablespoon of oil when cooking your sofrito. The cooking method and timings remain the same.
My picadillo came out a bit watery. How can I fix it?
This can happen if your skillet was too crowded or the heat was too low during simmering. The easiest fix is to remove the lid and let it simmer uncovered for an additional 5-10 minutes, which will allow the excess liquid to evaporate and the sauce to reduce and thicken up perfectly.
Classic Cuban Style Picadillo
Make authentic Classic Cuban-Style Picadillo with this easy recipe. A savory-sweet ground beef dish with olives & raisins. Perfect over rice! Get the recipe now.
Ingredients
For the Ingredients
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1 tbsp olive oil
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1 large yellow onion (finely diced)
-
1 green bell pepper (finely diced)
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4 cloves garlic (minced)
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1.5 lbs ground beef (85/15 works well)
-
1 tsp ground cumin
-
1 tsp dried oregano
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1 bay leaf
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0.5 cup tomato sauce
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0.25 cup dry white wine (or beef broth)
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0.5 cup pitted green olives (sliced)
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0.25 cup raisins
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1 tbsp capers (drained)
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1 medium russet potato (peeled and diced into 1/2-inch cubes)
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1 cup beef broth
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Salt and black pepper (to taste)
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Fresh cilantro or parsley (for garnish)
Instructions
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Heat the olive oil in your large skillet or Dutch oven over medium heat. Add the diced onion and green bell pepper. You’ll want to cook these, stirring occasionally, until they become very soft and fragrant—this should take about 8 to 10 minutes. They shouldn’t brown, just soften and sweeten. Then, stir in the minced garlic and cook for just another minute until it’s wonderfully aromatic.01
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Increase the heat to medium-high and add the ground beef to the skillet, breaking it up with a wooden spoon. Cook until it’s no longer pink, about 5-7 minutes. As it cooks, you’ll notice some liquid releasing—that’s fine. If there’s an excess of fat, you can drain a little off, but leaving a couple of tablespoons will add great flavor to the sauce. Season the beef generously with salt and black pepper as it cooks.02
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Once the beef is browned, sprinkle the ground cumin and dried oregano over the meat. Stir everything together and cook for about one minute. You’ll smell the spices becoming fragrant—this “blooms” them and unlocks their full, warm potential.03
-
Pour in the tomato sauce and the white wine (or broth). Use your spoon to scrape up any browned bits stuck to the bottom of the pan—that’s pure flavor! Then, add the beef broth, the bay leaf, the diced potato, sliced olives, raisins, and capers. Give everything a good stir to combine. The liquid should come about halfway up the ingredients.04
-
Bring the mixture to a lively bubble, then immediately reduce the heat to low. Cover the skillet with a lid and let it simmer gently for 20-25 minutes. You’re looking for the potatoes to become tender when pierced with a fork and for the sauce to thicken slightly. Peek once or twice to give it a stir and make sure it’s not sticking.05
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After simmering, remove the lid. The sauce will have reduced and thickened. Taste it—this is the most important part. Adjust the seasoning with more salt and pepper if it needs it. The flavors should be bold and balanced: savory, a little sweet, a little briny. Remove the bay leaf. Let it sit off the heat for 5 minutes before serving; this allows the flavors to settle and marry beautifully.06
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