Go Back
A plate of Cuban picadillo, a traditional dish made with seasoned ground beef, served with white rice, plantains, and a side salad.
Print Pin

Cuban Picadillo

This Cuban Picadillo combines savory ground beef with sweet raisins, briny olives, and aromatic spices. Sauté onions, garlic, scallions, and bell peppers in annatto oil for a fragrant base. Brown the beef with cumin, salt, and pepper, then simmer with potatoes, tomato juice, and a splash of liquid (water, broth, or wine) until tender. Finished with fresh cilantro, it’s served with fried ripe plantains for a classic Cuban meal.
Course Main Dish
Cuisine Cuban
Palabra clave Caribbean Recipes, Cuban Picadillo, Cuban Recipe, Latin American Cuisine, Picadillo, Picadillo Cubano
Prep Time 15 minutes
Cook Time 6 hours 40 minutes
Servings 4
Calories 475kcal

Ingredients

  • 2 tbsp annatto oil onotado
  • 1 medium white onion diced (1 cup / 150 g)
  • 2 garlic cloves minced
  • 2 tbsp scallions thinly sliced (30 g)
  • 1 small red bell pepper diced (½ cup / 75 g)
  • 3 sweet peppers ajíes dulces, finely chopped (optional)
  • 2 lb ground beef 900 g
  • 2 large potatoes peeled and diced (2 cups / 300 g)
  • ½ tsp ground cumin
  • 1 tsp salt or to taste
  • ½ tsp black pepper
  • 1 cup stuffed green olives sliced (150 g)
  • 3/4 cup raisins 120 g
  • 2 cup tomato juice 480 ml
  • 1/2 cup water broth, or red wine (120 ml)
  • 2 tbsp chopped fresh cilantro 10 g
  • Fried ripe plantains for serving

Instructions

  • Sauté the Aromatics: Heat the annatto oil in a large skillet or pot over medium heat. Once hot, add the diced onion and cook for 3–4 minutes until soft and translucent. Stir in the garlic and scallions, cooking for another minute until fragrant.Next, add the diced red bell pepper and sweet peppers (if using). Sauté everything together for about 5–7 minutes, stirring occasionally, until the vegetables soften and release their aroma.
  • Brown the Ground Beef: Push the sautéed vegetables to the sides of the pot, creating an empty space in the center. Add the ground beef and break it apart with a wooden spoon. Season with cumin, salt, and black pepper. Stir occasionally, cooking until the beef is fully browned and no longer pink, about 5–7 minutes.
  • Add the Potatoes and Remaining Ingredients: Stir in the diced potatoes, stuffed green olives, raisins, and tomato juice. Pour in the water, broth, or red wine. Mix well, scraping the bottom of the pot to release any caramelized bits and incorporate all the flavors.
  • Simmer Until Tender: Lower the heat to medium-low and let the picadillo simmer uncovered for about 25–30 minutes, stirring occasionally. The potatoes should become tender, and the mixture should thicken as most of the liquid evaporates. The final texture should be moist but without excess sauce pooling at the bottom.
  • Finish and Serve:Turn off the heat and stir in the fresh cilantro. Taste and adjust seasoning if needed. Serve warm with fried ripe plantains on the side. Enjoy!