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Cuban Picadillo

Cuban Picadillo

Cuban Picadillo is perfect comfort food. It’s really easy to make too, and doesn’t take all that long, so it’s perfect for weeknight meals. In this recipe we go all out with fried potatoes, veggies, spices and salty olives cooked with lean ground beef and tomato sauce. The picadillo is served with white rice for a traditional Cuban dinner. If you want to try even more delicious Cuban food these chicharrones de pollo and this ropa vieja recipe won’t disappoint. Enjoy!

 

Ingredients

1 Large potato, cut into ½ inch cubes

Canola Oil for frying, enough to cover the bottom of a skillet by about ½ inch

1 tsp. Salt, plus a pinch or two, divided

½ tsp. Dried Oregano

¼ tsp. Cumin

¼ tsp. Black Pepper, or to taste

2 tbsp. Olive Oil

1 Medium Onion, finely diced

1 Large Carrot, small dice

2-3 Garlic Cloves, minced

1 lb. Lean Ground Beef, we used ground sirloin

¼ cup White Wine, or use chicken broth

8 oz. Can Tomato Sauce

2 tbsp. Water

½ cup Pitted Spanish Olives

4-6 Servings Cooked White Rice

 

Instructions

Heat the canola oil in a large skillet over medium-high heat. Fry the potatoes until golden and cooked through, about 10 minutes. Remove the potatoes from the skillet and place them on a plate lined with a paper-towel to drain. Sprinkle with just a little bit of salt.

 

Make the Cuban Picadillo

In a small bowl combine the salt, dried oregano, cumin, and black pepper. Stir with a fork to combine the seasoning well.

 

Heat the olive oil in a large, deep skillet over medium heat. Add the onions and carrots to the skillet. Cook the veggies for 5 minutes until the onions are translucent, stirring frequently. Add the garlic, stir well to combine. Cook 1-2 minutes, stirring frequently.

 

Raise the heat to medium-high, add the ground beef and the prepared seasoning mix, stir, breaking up the meat using a wooden spoon or a spatula. Cook about 5 minutes to brown the beef, stirring occasionally.

 

Add the white wine; cook about 2-3 minutes until most of the liquid evaporates. Lower the heat to medium-low and add the tomato sauce, water and olives, stir to combine. Here’s a little tip, add the water to the can of tomato sauce and give it a swirl, that way you get every last drop out.

 

Cover the picadillo and cook for approximately 15 minutes, stirring occasionally. Keep the picadillo at a simmer, if the liquid is boiling vigorously, lower the heat a bit. You don’t want the picadillo dry out completely, you want it just a little bit saucy.

 

Lower the heat to low and add the potatoes to the picadillo, cover and cook another 10-15 minutes to allow the flavors to develop and combine, stirring only occasionally. Taste the picadillo and add salt, only if needed.

 

Serve the Cuban picadillo with white rice. Enjoy!

 

​Serves 4-6

 

Cuban Picadillo loaded with potatoes, olives, and carrots served in a blue bowl
Print Recipe
5 from 1 vote

Cuban Picadillo

Cuban Picadillo is perfect comfort food. It’s really easy to make too, and doesn’t take all that long, so it’s perfect for weeknight meals.
Prep Time5 mins
Cook Time55 mins
Total Time1 hr
Course: Main Course
Cuisine: Cuban
Keyword: ground beef recipes
Servings: 4
Calories: 357kcal

Ingredients

  • 1 Large potato cut into ½ inch cubes
  • Canola Oil for frying enough to cover the bottom of a skillet by about ½ inch
  • 1 tsp. Salt plus a pinch or two, divided
  • ½ tsp. Dried Oregano
  • ¼ tsp. Cumin
  • ¼ tsp. Black Pepper or to taste
  • 2 tbsp. Olive Oil
  • 1 Medium Onion finely diced
  • 1 Large Carrot small dice
  • 2-3 Garlic Cloves minced
  • 1 lb. Lean Ground Beef we used ground sirloin
  • ¼ cup White Wine or use chicken broth
  • 8 oz. Can Tomato Sauce
  • 2 tbsp. Water
  • ½ cup Pitted Spanish Olives
  • 4-6 Servings Cooked White Rice

Instructions

  • Heat the canola oil in a large skillet over medium-high heat. Fry the potatoes until golden and cooked through, about 10 minutes.
  • Remove the potatoes from the skillet and place them on a plate lined with a paper-towel to drain. Sprinkle with just a little bit of salt.
  • In a small bowl combine the salt, dried oregano, cumin, and black pepper. Stir with a fork to combine the seasoning well.
  • Heat the olive oil in a large, deep skillet over medium heat. Add the onions and carrots to the skillet. Cook the vegetables for 5 minutes until the onions are translucent, stirring frequently.
  • Add the garlic, stir well to combine. Cook 1-2 minutes, stirring frequently.
  • Raise the heat to medium-high, add the ground beef and the prepared seasoning mix, stir, breaking up the meat using a wooden spoon or a spatula. Cook about 5 minutes to brown the beef, stirring occasionally.
  • Add the white wine; cook about 2-3 minutes until most of the liquid evaporates.
  • Lower the heat to medium-low and add the tomato sauce, water and olives, stir to combine.
  • Cover the picadillo and cook for approximately 15 minutes, stirring occasionally. Keep the picadillo at a simmer, if the liquid is boiling vigorously, lower the heat a bit.
  • Lower the heat to low and add the potatoes to the picadillo, cover and cook another 10-15 minutes to allow the flavors to develop and combine, stirring only occasionally.
  • Taste the picadillo and add salt, only if needed.
  • Serve the Cuban picadillo with white rice.

Nutrition

Calories: 357kcal | Carbohydrates: 15g | Protein: 27g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 70mg | Sodium: 1131mg | Potassium: 899mg | Fiber: 3g | Sugar: 4g | Vitamin A: 57.2% | Vitamin C: 16.3% | Calcium: 6.9% | Iron: 31.2%
All data provided here is for informational purposes only. This information is provided as a courtesy and there is no guarantee that it is accurate.

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