Cuban Picadillo, Picadillo Cubano

Juliann Esquivel


This is one of my Picadillo dishes that I make often. My mother-in-law taught me to make this ground beef dish many years ago. It is delicious on top of white rice. A must is to serve the fried sweet plantains alongside the picadillo. I also like to serve with black beans and a salad. Enjoy this traditional Cuban dish. Enjoy


★★★★★ 2 votes

30 Min
40 Min
Stove Top


  • 1 1/2 lb
    ground round, try to buy less fatty ground beef.
  • 1 tsp
    ground oregano
  • 1 tsp
    ground cumin and 1 teaspoon garlic powder
  • 4 clove
    fresh garlic mashed or put through a garlic press
  • 1 medium
    sweet onion diced
  • 1 large
    fresh green bell pepper diced
  • 1 small
    can tomato sauce like hunts or delmonte
  • 2 medium
    potatoes peeled and diced
  • 8/10 large
    stuffed green olives with pimentos
  • 1/4 c
    golden or black raisins
  • 1 large
    lime or lemon juice
  • 1/4 c
    olive oil
  • 1/4 c
    white dry cooking wine or white drinking wine
  • 1 tsp
  • 1/2 tsp
    black pepper
  • 1 small
    packet goya sazon seasoning with culantro/achiote
  • 1/2 tsp
    cumin, oregano and garlic powder, salt and pepper, in a shaker
  • 1 tsp
    balsamic vinegar

How to Make Cuban Picadillo, Picadillo Cubano


  1. In a mixing bowl combine the ground beef, garlic powder, cumin, oregano, salt, pepper and lemon or lime juice. Do not use the shaker seasonings save that for the end of this recipe).
  2. In a frying pan heat the olive oil saute the onions, green pepper, fresh garlic, and the raisins. When veggies are somewhat limp add the ground beef and continue to saute until the meat begins to loose it's red color. Next add the wine, tomato sauce, fill the empty tomato sauce can with water and add to the meat. Cover and cook for 15 minutes over a medium flame. After the 15 minutes have passed add the potatoes, olives, Goya sazon packet, vinegar, and two or three good shakes from the shaker seasoning. Stir well cover and continue to cook for 15/20 minutes over a medium low flame on a simmer until potaotes are cooked through. Taste to see if your seasoning is ok add more salt and pepper if needed. Serve over fluffy white rice along with fried sweet plantains. If too soupy uncover and let cook for 10 more minutes. Enjoy

Printable Recipe Card

About Cuban Picadillo, Picadillo Cubano

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Cuban
Other Tag: Quick & Easy

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