Serves: 4–6
Prep time: 15 minutes.
Cooking Time: 35-40 minutes.
Total Time: 50-55 minutes.
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Introduction:
Picadillo is a typical Latin American dish with numerous regional variations, but the Cuban-style version stands out for its flavorful blend of ground beef, tomatoes, green olives, raisins, and spices. Picadillo is derived from the Spanish verb picar, which means “to mince” or “to chop,” and refers to the finely ground meat that serves as the dish’s foundation. Cuban picadillo is soothing, sweet, savory, and briny all at once, resulting in a balanced and delightful supper that is simple to prepare but packed with flavor.
This meal has its origins in Spanish colonial cooking and is thought to be inspired by the Spanish ropa vieja, or minced beef dishes introduced to Cuba by settlers. It evolved over time into a uniquely Cuban dish, distinguished by the inclusion of sofrito (a blend of onions, peppers, and garlic), capers, green olives, and raisins.
Ingredients:
For Picadillo
2 tablespoons olive oil.
One medium yellow onion, finely chopped
1 green bell pepper, coarsely chopped
3 garlic cloves, minced
1 ½ pounds ground beef (ideally with an 85/15 lean-to-fat ratio).
1 teaspoon ground cumin.
1 teaspoon of dried oregano.
1/2 teaspoon smoked paprika (optional but preferred)
One bay leaf.
1 teaspoon salt (to taste)
1/2 teaspoon freshly ground black pepper.
1/2 cup tomato sauce.
2 tablespoons tomato paste.
1/2 cup beef or chicken broth (or water).
½ cup chopped green olives (preferably Manzanilla or Spanish).
¼ cup raisins
2 tablespoons of capers (optional, but customary)
1-2 teaspoons red wine vinegar or fresh lime juice (to brighten)
Optional garnishes:
Chopped fresh cilantro or parsley
Lime wedges
Fried plantains (as a side).
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Instructions:
1. Make Sofrito.
In a large skillet or sauté pan, heat the olive oil over medium heat. Cook the chopped onion and green bell pepper for 5-7 minutes, or until they are tender and translucent. Stir often to avoid browning.
Add the minced garlic and simmer for an additional 30 seconds to 1 minute, or until fragrant. This base, known as sofrito, is the flavor foundation of Cuban food.
2. Brown ground beef.
Push the veggies to one side of the pan. Add the ground beef and break it up with a wooden spoon. Cook for 8-10 minutes over medium-high heat, or until the meat is thoroughly browned. Stir occasionally to avoid sticking.
Drain any extra fat if necessary, but save some for flavor.
3. Add the seasonings.
Combine cumin, oregano, smoked paprika (if using), salt, pepper, and bay leaf. Cook for 1-2 minutes, until the spices have toasted slightly and bloomed in the oil.
4. Prepare the Sauce
Add the tomato paste and mix thoroughly to coat the meat mixture. Allow it to cook for around 2 minutes to develop the taste.
Then add the tomato sauce and broth. Stir everything up until thoroughly blended. Reduce the heat to medium-low and simmer for 10 minutes, uncovered. This allows the sauce to thicken and the flavors to combine.
5. Combine the Sweet and Briny Elements
Combine the cut green olives, raisins, and capers. Simmer for another 5–7 minutes. The raisins will plump and release their sweetness, while the olives and capers add a salty note.
Taste and adjust the seasoning, adding more salt or pepper as needed. Finish with a splash of red wine vinegar or lime juice to add brightness.
6. Serve hot.
Remove the bay leaf before serving. Garnish with fresh parsley or cilantro if preferred.
Serving Suggestions:
Picadillo is quite adaptable and can be served in a variety of ways.
With white rice: the traditional Cuban dish. Serve picadillo with fluffy white rice and a serving of black beans.
With fried plantains: Sweet fried plantains (maduros) or tostones (savory green plantains) are good side dishes.
Picadillo provides an excellent filling for empanadas, tacos, and even bell peppers.
Over mashed potatoes: A comfortable, fusion-style option that is surprisingly effective.
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Tips and Variations:
Ground meat: While beef is typical, you may use ground turkey, chicken, or even plant-based meat for a lighter or vegetarian option.
Olives and raisins: These offer a distinctive Cuban flavor. If you don’t like the sweet-and-salty combo, you can lessen the raisins or leave them out entirely.
Add potatoes: Diced potatoes are used in some regional varieties of picadillo. After browning the meat, add the peeled and diced potatoes before adding the liquids. Simmer until tender.
Spice it up: While Cuban cuisine is normally not spicy, if you want to add some heat, add a pinch of red pepper flakes or a dash of hot sauce.
Make Ahead & Storage:
Make Ahead: Picadillo can be prepared a day ahead. The flavors develop with time, making it even more delicious the next day.
Refrigerate leftovers in an airtight jar for up to four days.
Picadillo freezes quite well. Let it cool completely before storing it in freezer-safe containers for up to three months. Thaw overnight in the fridge, then gently reheat in a pan.
Nutritional Benefits:
Cuban picadillo is a protein-rich dish including healthy fats from olive oil and beef. Raisins give a little amount of fiber and natural carbohydrates, while olives and capers provide critical minerals. When eaten with rice and beans, it provides a balanced meal of carbohydrates, protein, and fiber.
Cultural Significance:
Picadillo is more than a recipe; it represents Cuban family cuisine and hospitality. It’s the kind of meal you see at family gatherings, birthday parties, and informal weeknight dinners. It reflects Cuba’s colonial history and multicultural heritage by combining Spanish techniques with Caribbean ingredients.
While each Cuban abuela makes her unique version of picadillo, the fundamental ingredients are the same: minced pork, sofrito, tomato base, olives, and raisins. It’s simple, hearty, and incredibly satisfying—true comfort food.
Conclusion:
Classic Cuban-Style Picadillo is a beautiful illustration of how a few simple components can combine to form something far greater than its parts. Whether you’re new to Cuban cuisine or rediscovering it with nostalgia, this recipe adds warmth and flavor to the table.
With its ideal blend of sweet, savory, and sour elements, Cuban picadillo is a dish you’ll want to eat again and again—for both the taste and the memories it helps create.
