Go Back
- 1 pound ground beef - 1 large onion, finely chopped - 1 green bell pepper, finely chopped - 2 cloves garlic, minced - 1 can (14 ounces) diced tomatoes, with juices - 2 tablespoons tomato paste - 1 tablespoon olive oil - 1 tablespoon apple cider vinegar - 1 cup pimento-stuffed green olives, sliced - 1/4 cup raisins - 1 teaspoon ground cumin - 1 teaspoon dried oregano - Salt and freshly ground black pepper, to taste - Fresh cilantro leaves for garnish (optional) When making Cuban Beef Picadillo, the right ingredients matter. Ground beef serves as the main protein. It gives the dish a hearty base. Fresh vegetables add flavor and texture. I use onion, green bell pepper, and garlic. These veggies create a savory aroma. Diced tomatoes and tomato paste bring richness. They add both moisture and flavor to the dish. Olive oil is essential for cooking. It helps sauté the vegetables and adds a nice taste. Apple cider vinegar provides a tangy kick and balances the dish's sweetness. Herbs and spices are vital. Ground cumin and dried oregano bring warmth and depth. For a unique twist, I add pimento-stuffed green olives. They give a salty bite. Raisins balance this with a touch of sweetness. This combo creates a dish full of flavor. Each ingredient plays a role in making Cuban Beef Picadillo special. Choose fresh and high-quality items for the best result. {{ingredient_image_2}} - Heat 1 tablespoon of olive oil in a large skillet over medium heat. - Add 1 large onion and 1 green bell pepper, both finely chopped. - Sauté for about 5 minutes until the onion is soft and clear. - Then, add 2 cloves of minced garlic and stir for 1 minute. The garlic should smell great. - Raise the heat to medium-high and add 1 pound of ground beef. - Use a spatula to break the meat into small pieces. - Brown the beef for 6 to 8 minutes, stirring often. - If there’s too much fat, drain it out carefully. - Next, stir in 1 can of diced tomatoes, 2 tablespoons of tomato paste, and 1 tablespoon of apple cider vinegar. - Add 1 teaspoon of ground cumin and 1 teaspoon of dried oregano. Mix well. - Now, add 1 cup of sliced pimento-stuffed green olives and 1/4 cup of raisins. - Stir until everything is evenly mixed. - Season with salt and freshly ground black pepper to taste. - Reduce the heat and let it simmer for 15 to 20 minutes. - Stir occasionally to keep it from sticking. - When finished, taste and adjust the seasoning as needed. To get that true Cuban taste, start with quality beef. Use fresh ground beef for the best flavor. Fresh ingredients make a big difference too. Choose ripe tomatoes and bright bell peppers. The right balance of sweetness and acidity is key. The raisins add sweetness, while the vinegar brings a tang that brightens the dish. Simmering is crucial for depth of flavor. Let the picadillo cook slowly. This helps the flavors mix well. A good simmer takes about 15 to 20 minutes. Stirring is also important. It helps cook the beef evenly and prevents sticking. When serving Cuban Beef Picadillo, pair it with fluffy white rice. Black beans are a classic side that complements the dish. You can also serve it with crispy fried plantains. For a pop of color, garnish with fresh cilantro leaves. A lime wedge on the side adds a zesty touch. Pro Tips Use Lean Ground Beef: Opt for 80/20 or leaner ground beef to reduce excess fat while still enjoying flavorful meat. Enhance with Spices: Feel free to add a pinch of cayenne pepper or smoked paprika for an extra layer of flavor and a hint of spice. Let it Rest: Allow the picadillo to rest for a few minutes after cooking; this helps the flavors meld together for a more delicious dish. Pair with Fresh Sides: Complement the picadillo with fresh avocado slices or a simple green salad to balance the richness of the dish. {{image_4}} You can swap ground beef for other meats. Ground turkey or chicken works well. They will keep the dish light but still tasty. If you want a vegetarian option, try lentils or mushrooms. They both add a nice texture and flavor. To add depth, consider using spices. Bay leaves and paprika are great choices. They will boost the aroma and taste. You can also add more vegetables. Chopped carrots blend well and add sweetness. There are fun ways to serve picadillo. You can fill tacos with it for a hand-held meal. Another option is to serve it over polenta for a hearty dish. You could also create a Cuban-style bowl. Just add rice and beans for a complete meal. To keep your Cuban Beef Picadillo fresh, use airtight containers. Glass or plastic containers work well. Store it in the fridge for up to four days. Make sure it cools down before sealing. This helps keep the flavors strong and safe to eat. You can freeze Cuban Beef Picadillo for later use. Let it cool completely first. Then, place it in a freezer-safe container or bag. Make sure to push out any air to avoid freezer burn. It can last for up to three months in the freezer. When ready to enjoy, thaw it overnight in the fridge for best flavor. To reheat, use the stove or microwave. If using the stove, heat it in a skillet over low heat. Stir often to keep it from sticking. If you prefer the microwave, place it in a bowl and cover. Heat it in 30-second intervals, stirring in between. The ideal serving temperature is around 165°F. This ensures it's hot and tasty. Cuban Beef Picadillo is a savory dish made with ground beef. It has roots in Cuba and blends Spanish, African, and Caribbean flavors. This dish is comforting and packed with spices. It often includes olives and raisins, giving it a unique taste. Cuban families enjoy picadillo for special occasions and everyday meals. Each bite tells a story of rich culture and tradition. Yes, you can make Cuban Beef Picadillo ahead of time! It stores well in the fridge for up to three days. To do this, let the dish cool, then place it in an airtight container. For longer storage, you can freeze it. Just make sure to use a freezer-safe container. When ready to eat, thaw it overnight in the fridge. Reheat gently on the stove to keep the flavors fresh. Cuban Beef Picadillo pairs well with many sides. Here are some popular options: - Fluffy white rice - Black beans - Crispy fried plantains - A simple green salad - Avocado slices You can also serve it with lime wedges for a zesty twist. Each side enhances the dish’s flavor and makes your meal even more delightful. Enjoy your Cuban feast! Cuban Beef Picadillo offers a tasty mix of ground beef, veggies, and spices. You learned about essential ingredients, step-by-step cooking, and tips for the best flavor. Remember to adjust flavors for your taste and try different proteins if needed. Storing properly keeps leftovers fresh. Exploring this dish pays off with rich meals or simple snacks. Enjoy bringing this Cuban classic to your kitchen and sharing it with loved ones.

Cuban Beef Picadillo

A flavorful Cuban dish made with ground beef, vegetables, and olives, served over rice.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Cuban
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 pound ground beef
  • 1 large onion, finely chopped
  • 1 large green bell pepper, finely chopped
  • 2 cloves garlic, minced
  • 14 ounces diced tomatoes, with juices
  • 2 tablespoons tomato paste
  • 1 tablespoon olive oil
  • 1 tablespoon apple cider vinegar
  • 1 cup pimento-stuffed green olives, sliced
  • 1 quarter cup raisins
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • to taste salt and freshly ground black pepper
  • optional Fresh cilantro leaves for garnish

Instructions
 

  • In a large skillet, heat the olive oil over medium heat. Once hot, add the finely chopped onion and green bell pepper. Sauté for approximately 5 minutes, or until the vegetables have softened and the onion is translucent.
  • Add the minced garlic to the skillet and stir for about 1 minute, or until the garlic becomes fragrant and slightly golden.
  • Raise the heat to medium-high and introduce the ground beef to the skillet. Use a spatula to break the meat apart as it cooks. Brown the beef for about 6-8 minutes, stirring frequently. If there is excess fat, drain it off carefully.
  • Incorporate the diced tomatoes (with their juices), tomato paste, apple cider vinegar, ground cumin, and dried oregano into the skillet. Mix thoroughly to combine the ingredients. Then, add the sliced olives and raisins, stirring until evenly distributed.
  • Season your mixture with salt and freshly ground black pepper to taste. Lower the heat to a gentle simmer and cover the skillet, allowing the picadillo to cook for an additional 15-20 minutes. Stir occasionally to prevent sticking and ensure even cooking.
  • After simmering, taste the picadillo and adjust the seasoning as needed to suit your preference.
  • Serve the picadillo hot over a bed of fluffy white rice, alongside black beans, or paired with crispy fried plantains for a delightful meal.

Notes

Transfer the picadillo into a large serving bowl and garnish with fresh cilantro leaves for a pop of color. Serve with lime wedges on the side.
Keyword beef, cuban, dinner, picadillo