Picadillo is one of my favorite Cuban recipes! Made with onions, garlic, peppers, and cumin! This Cuban classic never disappoints.
I tried to keep this Cuban picadillo recipe as traditional as possible. Of course, every Cuban family cooks it differently but I would say most add raisins and olives. Some also add fried potatoes and turn this into Picadillo Con Papas. This recipe is very easy to make, it’s one of those recipes where you throw everything in a pan and forget about it.
If you like a saucy picadillo add more tomato sauce and water. If you like it on the drier side just follow this recipe because I didn’t add much liquid.
I served it over white rice. Feel free to make tacos using this recipe or anything that calls for ground beef.
- 3 lb ground beef
- 3 tbsp oil
- 1 medium sized onion chopped
- 1 green pepper chopped
- 4 garlic cloves
- 1 tsp cumin
- 2 bay leaves
- 1 cup of dry white wine
- 2 tbsp tomato paste
- 16 oz tomato sauce
- 1/2 cup of raisins
- 1/2 cup of olives
- salt and pepper to taste
- 1 pack of Sazon Goya optional
- In a large skillet, heat up some olive oil over medium-high heat.
- Add the beef and brown completely.
- Add the onions, garlic, peppers, and tomato paste and cook for 2-3 minutes.
- Add the dry white wine, cumin, bay leaves, tomato sauce, raisins, olives, salt, and pepper.
- Reduce the heat to low, cover slightly, and simmer for 1 hour or until the beef is fork tender.
- Discard the bay leaves and serve immediately.
- If you're not a fan of olives, use capers or omit them altogether.