Picadillo Cubano is a classic Cuban ground beef dish simmered in a tomato-based sauce with onions, garlic, bell peppers, cumin, oregano, olives, and capers, often finished with raisins for a balanced sweet-savory flavor.
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It's traditionally served with white rice and also used as a filling for empanadas, pastelitos, and other dishes.
This Easy Cuban Picadillo recipe uses lean ground beef and a simple stovetop method that builds deep flavor without complicated steps.
Bloomed spices, crushed tomatoes, and dry white wine create a bright, well-balanced sauce that's rich but not heavy, making this homemade picadillo perfect for weeknight dinners, meal prep, or serving as a flavorful filling.
Ingredients You'll Need
Note: Full ingredients and amounts are listed in the recipe card below.
- Ground beef: Forms the base of the picadillo, providing richness and hearty texture. Using lean beef keeps it flavorful without excess grease.
- Knorr beef bouillon: I like using it because it enhances the dish's savory depth with concentrated beef flavor. You can replace it with salt, adjusting to taste.
- Onion: Builds a savory, aromatic foundation and adds natural sweetness as it cooks.
- Bell peppers: Add mild sweetness, color, and balance to the savory meat.
- Garlic: Enhances overall flavor with depth and warmth.
- Cumin: Provides the warm, earthy spice that defines classic picadillo flavor.
- Oregano: Adds herbal notes that complement the meat and spices.
- Goya tomato sauce: Creates the sauce base, adding gentle acidity and brightness. It can be replaced with crushed tomatoes.
- Dry white wine: Lifts and balances the richness of the dish while adding depth.
- Raisins: Introduce subtle sweetness that contrasts with the savory elements.
- Green olives: Add saltiness and tang, giving picadillo its signature flavor contrast.
- Bay leaves: Infuse the sauce with a subtle, aromatic background flavor.
- Olive brine: Brightens and balances the dish at the end. It can be substituted with fresh lemon juice or red wine vinegar.
How to Make Picadillo Cubano
Note: Full instructions are provided in the recipe card below.
- Heat the oil in a large Dutch oven over medium-high heat until hot and shimmering. Add beef and cook, breaking up the pieces with a spoon, until all liquid has evaporated and the meat begins to sizzle, about 10 minutes.
- Add the chopped onion, bell peppers, and garlic along with the oregano, cumin, cinnamon (if using), pepper, and Knorr beef bouillon. Cook, stirring often, until the vegetables are soft and starting to take on a light color, about 6 to 8 minutes.
- Stir in the tomatoes and wine, scraping the bottom of the pot to release any browned bits. Cook until most of the liquid has evaporated and the mixture is nearly dry, about 3 to 5 minutes. Add the water, raisins, olives, capers, bay leaves, and sugar (if using), then bring everything to a boil.
- Reduce the heat to a simmer and cook, stirring occasionally, until the sauce thickens, about 15-20 minutes. Remove and discard the bay leaves. Stir in the brine and cilantro. Taste and adjust the seasoning with additional beef bouillon, salt, pepper, or brine as needed. Serve warm.
Hint: Be careful not to let the sauce dry out, but also avoid leaving too much liquid.
Storage, Make Ahead, & Freezing
Storage: Store leftover picadillo in an airtight container in the refrigerator for up to 4 days.
Make ahead: Picadillo can be made 1 day in advance. The flavors improve as it rests. Reheat gently on the stovetop, adding a splash of water if needed.
Freezing: Let cool completely, then freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat until warmed through.
Camila's Tips & Variations
- Brown the beef well: Let the ground beef cook until the moisture fully evaporates and it begins to sizzle. This step builds deep, savory flavor.
- Bloom the spices: Add the cumin and oregano with the vegetables and cook briefly in the oil to release their aroma and intensify their flavor.
- Watch the sauce: The picadillo should be moist but not soupy. Be careful not to let the sauce dry out, but also avoid leaving too much liquid.
- Acidity balance: Finish with olive brine or red wine vinegar for brightness.
- Serving ideas: Serve with white rice and black beans, or use as a filling for empanadas, pastelitos, or stuffed peppers.
Frequently Asked Questions
Do I have to use raisins?
Raisins are traditional and add balance, but they can be omitted and replaced with 1½ teaspoons of light brown sugar to balance the flavors.
Can I skip the wine?
Yes. Replace the wine with additional water or broth.
How should picadillo be served?
Picadillo is traditionally served with white rice and black beans. It can also be used as a filling for empanadas, pastelitos, or stuffed vegetables.
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Recipe
Picadillo Cubano
Equipment
- Large Dutch oven or heavy-bottomed pot
- Wooden spoon or spatula
Ingredients
- 2 pounds 90/10 percent lean ground beef or a combination of ground beef and ground pork
- 1 green bell pepper , stemmed, seeded, and finely chopped
- 1 red bell pepper , stemmed, seeded, and finely chopped
- 1 medium large onion , halved and
- 3 tablespoons extra virgin olive oil or vegetable oil
- 1 tablespoon dried oregano
- 1 tablespoon ground cumin
- ½ teaspoon ground cinnamon , optional
- 1½ teaspoons light brown sugar
- 6 garlic cloves , minced
- 1 oz Goya tomato sauce or 1 (14.5-ounce) can crushed tomatoes
- ¾ cup dry white wine
- ½ cup water
- ½ cup raisins
- 3 bay leaves
- ½ cup pimento-stuffed green olives, chopped coarse plus 1 tablespoon of the brine or red wine vinegar
- ½ cup cilantro leaves, chopped coarse
- 2 tablespoons caper, rinsed
- 1 tablespoon knorr beef bouillon, adjust to taste
- ¼ teaspoon Black pepper, to taste
- Kosher salt, as needed
Instructions
- Heat the oil in a large Dutch oven over medium-high heat until hot and shimmering.
- Add beef and cook, breaking up the pieces with a spoon, until all liquid has evaporated and the meat begins to sizzle, about 10 minutes.
- Add the chopped onion, bell peppers, and garlic along with the oregano, cumin, pepper, cinnamon (if using), and Knorr beef bouillon.
- Cook, stirring often, until the vegetables are soft and starting to take on a light color, about 6 to 8 minutes.
- Stir in the tomatoes and wine, scraping the bottom of the pot to release any browned bits. Cook until most of the liquid has evaporated and the mixture is nearly dry, about 3 to 5 minutes.
- Add the water, raisins, olives, capers, bay leaves, and sugar (if using), then bring everything to a boil.
- Reduce the heat to a simmer and cook, stirring occasionally, until the sauce thickens, about 15-20 minutes.
- Remove and discard the bay leaves. Stir in the brine and cilantro. Taste and adjust seasoning with additional beef bouillon or salt, pepper, or brine as needed. Serve warm.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
