If you’ve ever longed for a dish that bursts with warm, comforting flavors while showcasing a delightful harmony of sweet and savory, then this Cuban Picadillo Recipe is just the treasure you need in your kitchen repertoire. This traditional Cuban ground meat stew blends juicy beef and pork with aromatic spices, tender vegetables, plump raisins, and briny green olives to create an unforgettable meal that feels like a big, flavorful hug. Whether you’re sharing it with family or enjoying it as a cozy solo dinner, Cuban Picadillo never fails to bring a little bit of Cuban soul to the table.
Ingredients You’ll Need
Gathering a handful of straightforward, vibrant ingredients is all it takes to make this Cuban Picadillo Recipe truly shine. Each component has a role in building layers of flavor, from the freshness of veggies to the fragrant spices, making the process as enjoyable as the dish itself.
- 1/2 green pepper, diced: Adds a crisp freshness and mild sweetness that balances the richness.
- 1 onion, diced: Provides a tender sweetness once cooked, forming the flavor base.
- 2 teaspoons olive oil: Essential for sautéing and enhancing the flavors with a silky texture.
- 1 pound ground beef: Brings rich, meaty depth and a hearty meatiness.
- 1 pound ground pork: Adds a juicy, slightly fattier texture that keeps the picadillo luscious.
- 1 tablespoon oregano: Infuses a warm, earthy herbal note typical to Cuban cuisine.
- 1 tablespoon cumin: Introduces a nutty, smoky undertone crucial for authenticity.
- 1/2 teaspoon ground cinnamon: Offers a subtle spice that complements the sweeter ingredients.
- 3 teaspoons minced garlic: Bursts with pungent, savory aroma to amplify every bite.
- 1 (14oz) can diced tomatoes: Brings tanginess and helps create a rich, saucy texture.
- 3/4 cup dry white wine: Adds complexity and slight acidity to brighten the stew.
- 1/2 cup water or broth: Keeps everything moist and melds the flavors together.
- 3 bay leaves: Impart subtle floral and herbal notes during simmering.
- 1/2 cup raisins: Surprise your palate with sweet bursts that contrast beautifully.
- 1/2 cup green olives, halved: Contribute a briny tang that balances the sweetness perfectly.
- Cooked white rice for serving: The fluffy, neutral base that soaks up every delicious morsel.
How to Make Cuban Picadillo Recipe
Step 1: Sauté Vegetables for the Perfect Flavor Base
Start by heating olive oil in a large pot over medium-high heat until it’s shimmering. Toss in your diced onions and green peppers. Cook them for about 3 to 4 minutes, stirring occasionally, until the onions turn translucent and the peppers soften slightly. This initial step unlocks the natural sweetness and creates that inviting aroma essential for the Cuban Picadillo Recipe.
Step 2: Brown the Meat and Layer the Spices
Now it’s time to add the ground beef and pork into the pot along with oregano, cumin, cinnamon, and minced garlic. Break up the meat with your spatula and stir everything constantly for 8 to 10 minutes until the meat is browned and only a little pink remains. This step is crucial for developing deep, rich flavors that form the heart of your stew.
Step 3: Simmer with Tomatoes, Wine, and Bay Leaves
Pour in the diced tomatoes, dry white wine, water or broth, and add the bay leaves to the pot. Bring the mixture to a gentle simmer and let it cook uncovered for about 20 minutes, stirring now and then. This slow bubbling melds the ingredients perfectly, transforming the dish into a savory, saucy masterpiece filled with warmth and depth.
Step 4: Finish with Sweetness and Tang
Once the simmering is complete, stir in the raisins and halved green olives. Let the picadillo cook for another 5 minutes to allow the sweet and briny flavors to soften and mingle. This final touch makes the Cuban Picadillo Recipe stand out with its unmistakable personality, balancing every savory bite.
Step 5: Ready to Serve
Remove the bay leaves and take your pot off the heat. Your Cuban Picadillo is now perfectly cooked and ready to serve piping hot alongside fluffy white rice, making every spoonful a celebration of home-cooked goodness.
How to Serve Cuban Picadillo Recipe
Garnishes
Enhance your Cuban Picadillo with simple garnishes like a sprinkle of freshly chopped cilantro or a few bright slices of raw green onions. These add a pop of color and a fresh herbal lift that contrasts nicely with the stew’s deep, hearty flavors.
Side Dishes
Serve your picadillo with classic white rice to absorb the rich sauce. For extra texture and freshness, a crisp green salad or fried plantains work beautifully. These sides bring complementary flavors and balance, perfect for a full Cuban-inspired meal.
Creative Ways to Present
Looking to jazz things up? Try stuffing Cuban picadillo inside warm arepas or empanadas for a handheld delight. Alternatively, serve it over roasted sweet potatoes for a wholesome twist. This recipe’s versatility means you can keep reinventing it without losing any of its beloved flavors.
Make Ahead and Storage
Storing Leftovers
After your Cuban Picadillo Recipe cools down completely, transfer leftovers into an airtight container and refrigerate. It will keep well for 3 to 4 days, giving you the perfect opportunity for quick, tasty meals later in the week.
Freezing
This recipe freezes exceptionally well. Portion it out into freezer-safe containers and freeze for up to 3 months. Whenever you crave a comforting Cuban dinner, just thaw and reheat — easy and reliable!
Reheating
Reheat your Cuban Picadillo gently on the stovetop over low heat, stirring occasionally to prevent sticking. If the sauce thickened too much, add a splash of water or broth to loosen it up. Microwaving also works well when you’re in a hurry; just cover loosely to retain moisture.
FAQs
Can I use only beef or only pork in this Cuban Picadillo Recipe?
Yes! While combining beef and pork gives the best flavor and texture balance, you can absolutely use just one type of meat if you prefer. Using only ground beef or pork will still produce delicious results, though mixing both adds more depth.
What if I don’t have white wine? Can I substitute it?
Definitely. If you prefer to avoid alcohol or don’t have white wine on hand, replace it with an equal amount of beef broth or a mixture of water and a splash of vinegar or lemon juice for acidity.
Are raisins necessary in Cuban Picadillo Recipe?
Raisins are a classic ingredient that provide a lovely counterpoint of sweetness to the savory meat. If you’re not a fan or have dietary restrictions, feel free to omit them, but you’ll lose some traditional flavor complexity.
Can I prepare the Cuban Picadillo Recipe in a slow cooker?
Yes! You can brown the meat and sauté the veggies on the stovetop first, then transfer everything into a slow cooker. Cook on low for 4 to 6 hours or on high for 2 to 3 hours. Add raisins and olives during the last 30 minutes of cooking.
What’s the best way to serve Cuban Picadillo to guests?
Serve it over fluffy white rice with a few decorative garnishes like fresh cilantro or sliced olives on top. Pair it with Cuban-style black beans or fried plantains for an authentic, crowd-pleasing spread.
Final Thoughts
Once you’ve made this Cuban Picadillo Recipe, it’s hard not to fall in love with the harmonious blend of spices, meats, and unexpected touches like raisins and olives. It’s the kind of meal that warms your soul and feels as if you’re sharing a piece of Cuban tradition with every bite. I wholeheartedly encourage you to try this recipe—you might just find a new favorite that brings joy to your kitchen and your table time and time again.
Print
Cuban Picadillo Recipe
- Prep Time: 4 minutes
- Cook Time: 36 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Cuban
Description
Cuban Picadillo is a classic Cuban comfort food made with a savory combination of ground beef and pork, simmered with green peppers, onions, aromatic spices, tomatoes, raisins, and green olives. This hearty, sweet and tangy dish is perfect served over fluffy white rice and captures the vibrant flavors of Cuban cuisine for a satisfying and flavorful meal.
Ingredients
Vegetables and Aromatics
- 1/2 green pepper, diced
- 1 onion, diced
- 3 teaspoons minced garlic
Meat
- 1 pound ground beef
- 1 pound ground pork
Spices and Seasonings
- 1 tablespoon oregano
- 1 tablespoon cumin
- 1/2 teaspoon ground cinnamon
- 2 teaspoons olive oil
- 3 bay leaves
Liquids and Others
- 1 (14 oz) can diced tomatoes
- 3/4 cup dry white wine
- 1/2 cup water or broth
- 1/2 cup raisins
- 1/2 cup green olives, halved
To Serve
- Cooked white rice
Instructions
- Sauté Vegetables: In a large pot, heat the olive oil over medium-high heat until shimmering and hot. Add the diced onions and green peppers and cook for 3 to 4 minutes, stirring occasionally, until the onions become translucent and the peppers soften.
- Brown the Meat and Add Spices: Add the ground beef and ground pork to the pot along with oregano, cumin, ground cinnamon, and minced garlic. Cook while crumbling the meat and stirring occasionally for 8 to 10 minutes until the meat is mostly cooked through with just a hint of pink remaining.
- Add Tomatoes and Liquids: Pour in the diced tomatoes, dry white wine, and water or broth. Add the bay leaves. Bring the mixture to a gentle simmer and cook uncovered for 20 minutes, stirring occasionally to allow the flavors to meld and the sauce to reduce slightly.
- Add Raisins and Olives: Stir in the raisins and halved green olives. Cook for an additional 5 minutes, stirring occasionally, until the raisins plump up and the flavors combine beautifully.
- Finish and Serve: Remove the pot from the heat and carefully take out the bay leaves. Serve the picadillo hot over cooked white rice for a well-rounded and delicious meal.
Notes
- You can substitute water with beef or chicken broth for a richer flavor.
- If you prefer a spicier version, add a pinch of crushed red pepper flakes when cooking the meat.
- Leftovers keep well refrigerated for up to 3 days and also freeze beautifully.
- For a lower-fat option, use lean ground beef and pork or substitute pork with turkey or chicken.
- Raisins add a subtle sweetness balancing the savory and tangy flavors; feel free to adjust the quantity to taste.
