beef picadillo is a beloved Cuban dish known for its rich blend of savory and sweet flavors.
This recipe showcases ground beef cooked with tomatoes, green olives, and raisins to create a deliciously balanced dish.
Perfect as a main course served with rice or used as a filling for empanadas or tacos.
Why You’ll Love This Recipe
- The combination of green olives and raisins adds a unique sweet and salty contrast that defines Cuban picadillo.
- Ground beef cooks quickly and evenly, absorbing the aromatic spices and seasonings for maximum flavor.
- Using both fresh ingredients and pantry staples, this recipe is accessible and quick to prepare.
Cuban-Style Beef Picadillo with Green Olives and Raisins
This traditional Cuban beef picadillo blends ground beef with sweet raisins and briny green olives for a hearty, flavorful meal.
- Prep time
- 15 minutes
- Cook time
- 30 minutes
- Servings
- 4
- Yield
- 4 servings
Ingredients
- 1 lb (450g) ground beef
- 1/2 cup (75g) onions, finely chopped
- 1/2 cup (75g) green bell pepper, finely chopped
- 3 cloves garlic, minced
- 1 (8 oz/227g) can crushed tomatoes
- 1/4 cup (60ml) tomato sauce
- 1/2 cup (75g) green olives, sliced (preferably Spanish Queen olives)
- 1/3 cup (50g) raisins
- 1/2 tsp ground cumin
- 1/2 tsp dried oregano
- 1/4 tsp ground cinnamon
- 1/4 tsp ground black pepper
- 1/2 tsp kosher salt, adjust to taste
- 2 tbsp olive oil
- 1/4 cup (60ml) dry white wine (optional)
- 1/4 cup (15g) fresh cilantro or parsley, chopped (for garnish)
Instructions
- Prepare the aromatics Heat olive oil in a large skillet over medium heat. Add chopped onions and green bell pepper, sautéing until softened, about 5 minutes. Add minced garlic and cook for another 1 minute until fragrant.
- Cook the ground beef Add ground beef to the skillet, breaking it apart with a spoon. Cook until browned and no longer pink, about 7-8 minutes. Drain excess fat if necessary.
- Add spices and liquids Stir in crushed tomatoes, tomato sauce, cumin, oregano, cinnamon, black pepper, and salt. Add white wine if using. Mix well and bring to a simmer.
- Simmer with olives and raisins Add sliced green olives and raisins to the skillet. Reduce heat to low, cover partially, and let simmer for 15 minutes, stirring occasionally, until flavors meld and the sauce thickens.
- Finish and serve Taste and adjust seasoning if needed. Sprinkle chopped cilantro or parsley on top before serving. Serve hot with white rice or as desired.
Helpful Tips
- Use Spanish Queen olives for authentic flavor; if unavailable, green manzanilla olives can substitute.
- If you prefer a less sweet dish, reduce the raisins to 2 tablespoons.
- To deepen flavor, allow picadillo to rest covered for 10 minutes off heat before serving.
- Ensure ground beef reaches an internal temperature of 160°F (71°C) for safe consumption.
- Use a slotted spoon to drain picadillo if layering over rice, to avoid excess liquid.
Storage and Make-Ahead
Refrigerate leftover picadillo in an airtight container for up to 3 days.
Reheat gently on the stovetop or microwave until steaming hot (165°F/74°C) before serving.
Do not freeze picadillo with olives as texture may change; if you do freeze, remove olives beforehand.
Frequently Asked Questions
What can I serve with beef picadillo?
Beef picadillo is traditionally served with white rice but also pairs well with black beans, plantains, or used as a filling in empanadas.
Can I make picadillo ahead of time?
Yes, picadillo tastes even better the next day as flavors intensify. Store refrigerated and reheat thoroughly before serving.
Is this dish gluten free?
Yes, this recipe uses no gluten-containing ingredients and is naturally gluten free.
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