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. It’s 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.
Picadillo con Papas:
1 hr 5 mins
Cuban Picadillo simmered in white wine, tomato sauce, and spices.
Servings: 4 people
- 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.