Deeply savory with a touch of sweetness, Cuban picadillo is an easy, satisfying dinner that’s great over rice.
Cuban Picadillo Overview
Cuban picadillo is a comforting, family-friendly dish that’s perfect for a busy weeknight. This quick, saucy beef dish is made with ground beef simmered in a savory tomato sauce alongside onions, garlic, warm spices, briny green olives, and raisins—and it’s ready in about half an hour. Trust the inclusion of raisins; they add delightful pops of sweetness that elevate the dish. Spoon it over rice, and dinner’s ready.
What You’ll Need To Make Cuban Picadillo
| Ingredients | Details |
|---|---|
| Meat: | Ground beef, baking soda (for tenderizing) |
| Aromatics: | Yellow onion, green bell pepper, garlic |
| Sauce & seasoning: | Spanish-style canned tomato sauce, beef broth, sazon seasoning, ground cumin, brown sugar, salt |
| Add-ins & finish: | Raisins, pimento-stuffed green olives, red wine vinegar |
| Cooking staple: | Olive oil |
Step-By-Step Instructions
Step 1. Tenderize the beef.
In a large bowl, mix the ground beef with the baking soda and water until uniformly combined. Let sit for about 20 minutes to help keep the meat tender.
Pro Tip: Don’t skip the baking soda step. It might seem unconventional, but it raises the beef’s pH, ensuring juiciness as it cooks in the sauce—especially since picadillo simmers rather than browns.
Step 2. Cook the aromatics.
Heat the oil in a large skillet over medium-high heat until shimmering. Add the onion and bell pepper, cooking until softened, about 5 minutes. Add the garlic and continue cooking for one more minute, ensuring it does not brown.
Step 3. Simmer the picadillo.
Add the tomato sauce, broth, raisins, sazón seasoning, salt, cumin, brown sugar, and olives. Bring to a simmer, then reduce the heat to medium-low. Pinch off loose one-inch clumps of the beef, scattering them over the sauce. Cover and cook, stirring occasionally to break up the meat until fully cooked, about 10 to 12 minutes. Stir in the vinegar, taste, and adjust seasoning as needed.
Pro Tip: Pinching the beef is important. Adding it in loose clumps creates the dish’s signature texture—small, tender pieces suspended in the sauce rather than a uniform crumble.
Step 4. Serve or store.
Serve warm over rice. The picadillo can be made up to three days in advance and refrigerated or frozen for up to three months.
Pro Tip: Like many saucy dishes, flavors deepen after a night in the fridge—making it a great make-ahead option for busy weeks.
More Ground Beef Recipes with Big, Bold Flavor
For more flavorsome ground beef recipes, consider trying:
- Spicy Taco Soup
- Classic Beef Stroganoff
- Asian Beef Lettuce Wraps
Frequently Asked Questions (FAQ)
What is Cuban picadillo?
Cuban picadillo is a traditional dish consisting of ground beef simmered in a savory tomato sauce with unique additions such as raisins and olives.
How do you serve Cuban picadillo?
Cuban picadillo is typically served over rice and sometimes garnished with fresh cilantro or avocado.
Can I make Cuban picadillo ahead of time?
Yes! This dish can be prepared up to three days in advance and is known to taste even better the next day.