Authentic Cuban Picadillo Recipe: A Quick & Easy Ground Beef Delight
This comforting recipe for Cuban Picadillo, lovingly crafted with ground beef, is a true culinary gem. Imagine capturing the essence of a slow-simmered, all-day flavor in under an hour – that’s the magic of this one-pot wonder!
What is Picadillo?
Picadillo is more than just a dish; it’s a cultural icon. This flavorful creation graces tables not only in Cuba but also across Latin America and the Philippines. While variations exist from household to household, the heart of picadillo remains the same: a savory, richly spiced ground beef dish swimming in a vibrant tomato-based sauce, often punctuated by the delightful bursts of salty olives and sweet raisins. It’s a symphony of flavors that dance on your palate.
For me, mastering picadillo was a personal quest. With my husband being Cuban, it felt essential to connect with his heritage through food. I’m incredibly grateful for my mother-in-law’s guidance, which has been instrumental in perfecting my own version of this beloved dish.
Why You’ll Love It
Cuban Picadillo is a dish that ticks all the boxes, offering a delightful culinary experience with numerous advantages:
- It’s a captivating blend of savory, briny, and subtly sweet flavors, creating a harmonious taste sensation.
- It relies on cost-effective, readily available kitchen staples, making it an accessible meal for any budget.
- A true one-pot wonder, it streamlines the cooking process and gets dinner on the table in 60 minutes or less, perfect for busy weeknights.
- This hearty, Cuban-style stew pairs exceptionally well with creamy coconut rice, acting as the perfect canvas for the rich flavors. For an extra layer of indulgence, top it with a perfectly fried egg. The runny yolk mingles with the picadillo, creating a truly unforgettable experience.
- Beyond rice, picadillo shines as a versatile filling. Transform humble baked potatoes or tacos into culinary masterpieces. Or simply enjoy it on its own, accompanied by a side of fluffy white rice and sweet fried plantains.
Ingredients You’ll Need
The beauty of Cuban Picadillo lies in its simplicity. Here’s a breakdown of the key ingredients you’ll need to create this flavor-packed dish:
- Lean ground beef: Opt for lean ground beef with a ratio of 96/4 or 97/3. The reduced fat content eliminates the need for draining, streamlining the cooking process and retaining valuable moisture.
- Green olives: Save time and effort by choosing pitted and pre-sliced green olives. Don’t discard the olive juice – you’ll need ¼ cup to add a distinctive briny depth to the dish.
- Onion: Yellow onions are my go-to choice for this recipe. Their robust structure allows them to withstand the heat beautifully, developing a delightful sweetness as they cook. However, white or red onions can be used as substitutes without drastically altering the outcome, although the flavor profile might be subtly different.
- Green pepper: Green pepper is an essential component of the sofrito, the fragrant base of many Latin American dishes.
- Garlic: Freshly minced garlic delivers the most intense aromatic punch, but pre-minced garlic is a convenient alternative.
- Beef bouillon: Dissolving the beef bouillon in 2 tablespoons of very hot water before adding it to the pot helps it to evenly distribute and infuse the dish with rich, savory flavor.
- Tomato sauce: Tomato sauce adds depth, richness, and a desirable “sauciness” to the picadillo’s consistency.
- Ground cumin: This warm, earthy spice brings a welcome layer of complexity to the overall flavor profile.
- Lime juice: Freshly squeezed lime juice offers a brighter, more vibrant flavor than bottled versions. While bottled lime juice can be used as a substitute, squeezing from fresh limes will always provide the most authentic and intense taste.
- Bay leaves: These aromatic leaves impart a subtle, nuanced flavor that elevates the entire dish. Remember to discard them before serving, as they are not meant to be eaten.
- Raisins: Optional, but highly recommended! Raisins introduce a touch of sweetness that beautifully balances the savory and briny elements of the picadillo.
See the recipe card below for complete ingredient information and quantities.
How to Make Cuban Picadillo
Making Cuban Picadillo is surprisingly straightforward. Follow these simple steps to create a flavorful and satisfying meal:
- Create the sofrito: In a food processor or blender, combine the green pepper, onion, and garlic. Pulse until the mixture is finely puréed. This fragrant blend of ingredients, known as sofrito, is a cornerstone of Latin American cuisine, serving as a flavorful foundation for countless dishes.
- Sauté the sofrito: Add olive oil to a large, heavy-bottomed stock pot or Dutch oven set over medium heat. Once the oil is heated, add the sofrito mixture and cook, stirring frequently, until the liquid has evaporated and the vegetables have softened and become tender, approximately 3 to 5 minutes. This step intensifies the flavors of the vegetables, creating a richer base for the picadillo.
- Incorporate the liquids: Add the tomato sauce, beef bouillon mixture, green olive juice, and lime juice to the pot. Bring the mixture to a simmer and continue cooking until the liquid has reduced by approximately half, about 3 to 5 minutes. This reduction process concentrates the flavors and creates a more cohesive sauce.
- Add the ground beef and spices: Add the ground beef and cumin to the pot. Using a spatula, break apart the beef and cook until it is fully cooked through and no longer pink. Stir in the bay leaves, green olives, and raisins (if using). Reduce the heat to low, cover the pot, and simmer for 15 minutes. This slow simmering allows the flavors to meld together, creating a deeper, more complex taste.
- Finish the Picadillo: Remove the lid from the pot and continue to simmer for an additional 5 minutes, or until any remaining liquid has been absorbed. This final simmering step ensures that the picadillo has the desired consistency, neither too watery nor too dry. Before serving, be sure to discard the bay leaves.
- Serve and enjoy: Spoon the Cuban Picadillo generously over steamed white rice and serve immediately. For an extra burst of flavor, squeeze a little fresh lime juice over the top to cut through the richness. My husband enjoys topping his picadillo with fried eggs cooked over easy. The runny yolk adds another layer of richness and flavor, creating a truly satisfying meal.
Pro Tips for Recipe Success
- Ground Beef Alternatives: While ground beef is the traditional choice for Cuban picadillo, feel free to experiment with other ground meats like pork or turkey. Each will impart a slightly different flavor profile, allowing you to customize the dish to your liking.
- Don’t Skip the Sofrito: This trio of aromatic ingredients is the heart and soul of Cuban cuisine. It lays the foundation for the dish’s complex and satisfying flavor, so don’t be tempted to omit it.
- Customize the Add-Ins: In my family, the debate between Team Olives and Team Raisins is a passionate one. My husband prefers the briny bite of olives alone, while my sons and I enjoy the harmonious combination of both olives and raisins. Feel free to tailor the add-ins to your own preferences. Other popular additions include capers, potatoes, or even a splash of dry sherry.
Frequently Asked Questions
Picadillo is incredibly versatile and pairs well with a variety of accompaniments. It tastes fantastic alongside black beans, adding a hearty and flavorful element to the meal. Serving it over rice and topping it with a fried egg creates a complete and satisfying dish. Additionally, it makes an excellent filling for tacos or burritos, offering a delicious and unexpected twist on traditional Mexican fare.
Leftovers can be stored in an airtight container in the refrigerator for up to five days. To reheat, simply microwave for a minute or two until warmed through, or simmer in a pan on low heat until it reaches your preferred temperature. Ensure the picadillo is heated thoroughly before serving.
Absolutely! Picadillo freezes beautifully, making it a convenient option for meal prepping. Store it in a zip-top bag or airtight container for up to three months. When ready to enjoy, thaw it overnight in the refrigerator and reheat as directed above.
More Cuban-Inspired Dishes
Craving more of Cuba’s vibrant flavors? Explore these other delicious recipes:
- One-Pot Chicken and Yellow Rice (Arroz con Pollo)
- Quick Cuban Black Beans
Want even more culinary inspiration? Subscribe to receive new recipes, meal plans, and a delightful newsletter directly in your inbox! Stay connected on Facebook, Twitter, Pinterest, and Instagram for the latest updates and mouthwatering inspiration.
Cuban Picadillo (Ground Beef)
Kelly Senyei
20
mins
40
mins
1
hr