Classic Cuban-Style Picadillo You’ll Instantly Love
Discoverhow to make Classic Cuban-Style Picadillo—a flavorful, sweet and savory groundbeef dish that's quick, comforting, and perfect for any night.
Ingredients
Here’s what you’ll need:
- 1 tablespoon olive oil – for sautéing and building that flavorful base.
- 1 medium onion finely chopped – adds sweetness and depth.
- 1 green bell pepper chopped – classic in Cuban sofrito for color and flavor.
- 3 cloves garlic minced – because every great dish starts with garlic.
- 1½ pounds ground beef – go for lean if you prefer less grease.
- 1 teaspoon ground cumin – brings warm earthy flavor.
- 1 teaspoon dried oregano – for that herbal Cuban touch.
- ½ teaspoon ground cinnamon – optional but adds a subtle warmth.
- ½ cup tomato sauce – creates a rich savory base.
- ¼ cup water or beef broth – for just the right consistency.
- ⅓ cup green olives sliced – salty, briny bites that balance the sweetness.
- ¼ cup raisins – they plump up and add a lovely hint of sweetness.
- Salt and black pepper to taste – season to your liking.
- 1 bay leaf – optional but adds an extra layer of flavor.
Optional add-ins: A handful of peas, diced potatoes, or a splash of vinegar can take this dish in fun new directions.
Instructions
Step-by-Step Instructions:
Heat the olive oil.
- In a large skillet or sauté pan, heat 1 tablespoon of olive oil over medium heat. Give it a minute to warm up before adding your aromatics.
Sauté the sofrito base.
- Add the chopped onion and green bell pepper. Cook for about 5 minutes, stirring occasionally, until softened and fragrant. Then toss in the minced garlic and cook for another 30 seconds.
Brown the ground beef.
- Add the ground beef to the skillet, breaking it up with a wooden spoon. Cook until browned and no longer pink—about 7–8 minutes. Drain any excess grease if needed.
Season and spice.
- Stir in the cumin, oregano, cinnamon (if using), salt, and pepper. Toast the spices with the meat for about a minute to wake up their flavors.
Simmer with sauce.
- Pour in the tomato sauce and water (or broth). Add the bay leaf, then stir everything together. Bring it to a gentle simmer.
Add the sweet and salty twist.
- Mix in the sliced green olives and raisins. Let the mixture simmer uncovered for 10–15 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Taste and adjust.
- Give your Picadillo a taste—add more salt or a splash of vinegar if you want extra zing. Then remove the bay leaf before serving.
Notes
Nutrition Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 390 kcal |
| Total Fat | 21g |
| Saturated Fat | 6g |
| Protein | 26g |
| Carbohydrates | 20g |
| Sugar | 7g |
| Fiber | 2g |
| Sodium | 690mg |