Cuban Picadillo Recipe

This Cuban Picadillo recipe is bursting with traditional Latin American flavors! A mix of spices, onions, bell pepper, garlic, tender bits of potatoes, tomato sauce, manzanilla olives, and raisins combine with ground beef to create a sauce that tastes sharp, savory and structured. Each bite is a pop of salty-sweet that everyone finds irresistible. Serve over white fluffy rice and this restaurant-worthy meal will be on the table in under one hour.

A Delightful Family-Style Meal

I grew up eating a Dominican version of picadillo at least once a week and, to this day, it remains one of my most beloved childhood dishes. It’s also why I already have two other picadillo recipes on the site, three if you count the filling for these Baked Beef Empanadas.

My turkey picadillo is a great option if you’re trying to eat less red meat. But this version leans more classic, with ground beef, tender bits of potatoes, and the ever-polarizing addition of raisins. (Olives, however, are non-negotiable in all my picadillos.)

With or without potatoes, picadillo is traditionally served over rice. As a carb lover, this makes me very happy, but if double-starch isn’t your thing, you can skip the potatoes (never the rice 😉).

I’m so excited for you to try this Cuban picadillo. The balance of flavors and textures is irresistible and just might have you going back for seconds.

A Few Notes On Ingredients

• Ground beef – Use lean ground beef (around 85%) so the dish stays flavorful without becoming overly greasy.
• Sofrito – Though it sounds fancy, sofrito is simply a sautéed mixture of aromatics—typically onions and garlic—used to build flavor in many Latin American dishes. For this picadillo, red (or yellow) onion, green pepper, and garlic make up the base. I know some people don’t love green peppers, but in my opinion, they give picadillo one of its most distinct flavors. If you truly can’t tolerate them, try using a mix of green and red bell peppers.
• Tomato sauce (or fresh tomatoes) – Use restraint here. Picadillo is not meant to be a tomato-heavy ragù. Just one cup of this style of tomato sauce is plenty. If you have access to a Latin American market, look for a Latin-style tomato sauce, such as this one. Alternatively, you can use a few small chopped fresh tomatoes (as I did here). We are also using tomato paste which adds more color and depth of flavor.
• Dry white wine – Cuban versions of picadillo often include white wine, and I really like what it adds. If you prefer to avoid alcohol, feel free to leave it out and add a splash more broth.
• Cubed potatoes – In Cuba and other countries such as Puerto Rico and the Phillipines, picadillo often includes diced potatoes. Yes, even when served with rice. If you haven’t tried it, it’s quite a delicious combo and it helps stretch the dish to serve a crowd. I love it with potatoes but omit them when I’m in a hurry or I don’t want so many carbs in one sitting. This recipe calls for Yukon Gold but russet works well, too.
• Broth – A splash of broth (beef, chicken, or vegetable) helps gently cook the potatoes and adds extra depth to the sauce. If you’re not including potatoes, you can skip it.
• Spices – Cumin and oregano are essential in my picadillo. Cinnamon or allspice is sometimes added, giving it a subtle Moorish touch.
• Bay leaves – Add a lovely aroma as the dish simmers.
• Pimento-stuffed olives, capers, and raisins – Many Spanish-inspired stews include this trio. Here, they add a sweet-sour contrast that gives picadillo its signature flavor. The raisins bring a touch of sweetness to balance the briny olives and capers. If you’re not a fan, you can leave them out. I personally love capers, but others in my household don’t—so feel free to omit them if needed. The olives, however, are non-negotiable; their tangy, briny bite is one of the most critical flavors in Picadillo.
• Cilantro – Not traditionally used in picadillo, but I like the freshness it adds at the end. You can skip it or use parsley instead.

How To Make Cuban Picadillo

1. Par-boil the cubed potatoes, then drain and set aside. Alternatively, you can add the potatoes raw to the pan and cook the picadillo until potatoes are tender, 10-15 minutes longer.
2. In a large, deep skillet, sauté the onions, green peppers, and garlic. Add the spices and tomato paste and cook for about 1 minute more to lightly toast the spices and deepen the flavor of the tomato paste.
3. Add the ground beef and cook, breaking it up into small chunks, until no longer pink.
4. Stir in the white wine and let it reduce slightly, about 1 minute. Add the broth, tomato sauce, and bay leaves, and stir to combine.
5. Return the par-boiled potatoes to the pan, then add the olives and raisins (if using). Cover, and cook for about 20 minutes, or until the potatoes are tender.
6. Taste and adjust seasoning as needed, adding more salt or spices if desired.

Leftover Tips

I hope you have some leftover picadillo because there’s so many different ways you can use it. Use it to make baked beef empandas or as a filling for tacos, quesadillas, and wraps.

Picadillo is also great on top of roasted sweet potatoes or squash, or on toasted bread or buns – sloppy Joe style.

Storage And Freezing Tips

Like any stewed meat, Picadillo is even better the next day so making a double batch for a few meals is always a good idea.

• To store: Leftover beef picadillo can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in a saucepan over medium heat until warmed through.
• To freeze: Picadillo is great for freezing! Once completely cooled, transfer to an airtight container or freezer-safe bag and freeze for up to 2 months. Thaw in the refrigerator overnight then reheat on the stovetop until warmed through. You may need to add a few splashes of water or broth if it seems dry.