Cuban Picadillo is a quick, flavorful dish that brings the essence of Cuban cuisine to your table in under 30 minutes.
Packed with lean protein, fiber-rich vegetables, and healthy fats from olive oil and olives, it’s a balanced, satisfying meal.
Perfect for everyday cooking, it’s easy to prepare, versatile for meal prep, and pairs wonderfully with rice, plantains, or beans.
Cuban Picadillo Stew
Equipment
- 1 Large skillet
- Spatula
Ingredients
- 1 lb lean ground beef
- 1½ tbsp olive oil
- 6 oz yellow onion diced
- 2.5 oz green bell pepper diced
- 1 tbsp garlic minced
- 2 bay leaves
- ¼ cup dry white wine such as Vino Seco
- 6 oz tomato sauce
- ¼ cup water
- 1 tsp ground cumin
- 1 tsp dried oregano
- 3 tbsp Spanish olive brine
- 3 oz Spanish olives with or without pimento, thickly sliced
- 2 tbsp raisins
- 2 tbsp fresh cilantro chopped
- ¾ tsp coarse kosher salt or to taste
- ½ tsp coarsely ground black pepper
Instructions
- Prepare the Aromatics: Start by heating 1½ tablespoons of olive oil in a large skillet over medium heat. Once the oil is shimmering but not smoking, add 6 ounces of diced yellow onion and 2.5 ounces of diced green bell pepper. Stir gently and cook for about 2–3 minutes, or until the vegetables become soft and fragrant. This step releases the natural sweetness and aroma of the vegetables, forming the flavor base for the dish.
- Add Garlic for Depth: Next, add 1 tablespoon of minced garlic to the skillet. Stir continuously for about 30 seconds to 1 minute, just until the garlic becomes fragrant. Be careful not to let it burn, as burnt garlic can add bitterness. This step enhances the overall taste with a subtle, savory note.
- Brown the Ground Beef: Now, add 1 pound of lean ground beef to the skillet. Use a spatula to break the meat into small, even pieces. Cook for about 5 minutes over medium heat, stirring occasionally. Ensure the beef is fully browned and no pink remains. If the skillet seems dry or the beef starts sticking, add a tablespoon or two of water to maintain moisture and prevent burning. Browning the meat properly is key to building rich, hearty flavors.
- Deglaze with White Wine: Pour ¼ cup of dry white wine (such as Vino Seco) into the skillet. Use your spatula to scrape up any browned bits stuck to the bottom. Allow the wine to simmer for 1–2 minutes, letting the alcohol cook off. This process, called deglazing, infuses the dish with depth and slightly tangy notes while keeping it moist and flavorful.
- Build the Sauce: Add 6 ounces of tomato sauce and ¼ cup of water to the skillet, stirring well to combine. Then, add 1 teaspoon ground cumin, 1 teaspoon dried oregano, 2–3 tablespoons of Spanish olive brine, and 2 bay leaves. Stir thoroughly, making sure the spices and liquids coat the meat evenly. Cover the skillet with a lid and reduce the heat to low. Allow it to simmer gently for 10 minutes, stirring occasionally, so the flavors meld together into a rich, aromatic sauce.
- Add Olives and Raisins: After the sauce has simmered, stir in 3 ounces of sliced Spanish olives and 2 tablespoons of raisins. Cook for an additional 1–2 minutes, just long enough for the olives and raisins to heat through. The olives add a salty, tangy dimension while the raisins contribute a hint of natural sweetness, creating the signature balance of flavors in Cuban Picadillo.
- Season and Finish: Taste your picadillo and season with ¾ teaspoon of coarse kosher salt and ½ teaspoon of coarsely ground black pepper, adjusting to your preference. Stir in 2 tablespoons of freshly chopped cilantro just before serving. This fresh herb adds brightness and color, enhancing both the taste and presentation of the dish.
- Serve and Enjoy: Serve the Cuban Picadillo hot, ideally alongside fluffy white rice, tender beans, or sweet fried/baked plantains. The dish is versatile enough for weeknight dinners, meal prep, or casual gatherings. Each bite delivers a perfect balance of savory, sweet, and tangy flavors, making it a satisfying and wholesome meal for the whole family.
Notes
- Olive Brine Flavor: Use the brine from Spanish olives to enhance the dish’s tangy, savory flavor; it’s a simple trick that elevates the sauce.
- Wine Substitutions: If dry white wine isn’t available, use chicken or vegetable broth for a non-alcoholic version.
- Raisin Adjustment: Feel free to adjust the raisins according to your sweetness preference—start with 2 tablespoons and add more if desired.
- Meat Options: Lean ground beef works best, but ground turkey or chicken can also be used for a lighter version.
- Simmering Tip: Keep the heat low during simmering to prevent the sauce from drying out; stir occasionally to ensure even cooking.
Chef’s Secrets To Perfect Picadillo
The secret to an authentic Cuban Picadillo lies in balancing flavors and textures.
Browning the meat properly is essential, as it creates rich, savory notes that form the dish’s base.
Don’t rush the aromatics—sauté onions, peppers, and garlic slowly to release their natural sweetness.
Using both olive brine and raisins introduces a subtle salty-sweet contrast that defines Picadillo’s signature taste.
Finally, adding fresh cilantro at the end brightens the dish, giving it a fresh, vibrant finish that lifts every bite.
Serving Suggestions For Every Meal
Cuban Picadillo is incredibly versatile and pairs well with many sides.
For a traditional experience, serve it over white rice and black beans, or alongside tender fried plantains for a hint of sweetness.
It also works beautifully in tacos, stuffed peppers, or even as a filling for empanadas.
Garnishing with fresh cilantro, a squeeze of lime, or a few extra olives can elevate the presentation and add layers of flavor.
This flexibility makes it perfect for both casual dinners and meal-prepped lunches.
Storage Tips To Keep Flavor
Cuban Picadillo stores very well, making it ideal for meal prep. Allow the dish to cool to room temperature before transferring it to an airtight container.
Refrigerated, it will stay fresh for up to four days. For longer storage, freeze the Picadillo in a labeled, freezer-safe container or bag for up to three months.
Thaw in the refrigerator overnight before reheating gently on the stovetop or in the microwave.
Avoid overcooking when reheating to maintain the texture and integrity of the meat and vegetables
Frequently Asked Question
1. Can I use other types of meat?
Yes! While lean ground beef is traditional, ground turkey, chicken, or even pork can be used for a lighter or alternative version. Adjust cooking time slightly if using poultry, as it cooks faster than beef.
2. Do I have to use white wine?
No, white wine is optional. For a non-alcoholic option, replace it with low-sodium chicken or vegetable broth. The purpos
of the wine is to add depth and acidity, which broth can also provide.
3. Can I make this recipe vegetarian?
Absolutely. Substitute the meat with textured vegetable protein (TVP), lentils, or chopped mushrooms for a satisfying vegetarian Picadillo. Keep the spices, olives, and raisins for that classic Cuban flavor profile.
4. How can I prevent the sauce from drying out?
Simmer the dish on low heat and stir occasionally. If the sauce appears too thick, add a small amount of water or broth to maintain a saucy consistency without diluting the flavor.
5. Can I prepare this in advance?
Yes, Cuban Picadillo tastes even better the next day as the flavors meld. Prepare it a day ahead, store it in the refrigerator, and gently reheat before serving. It also freezes well for longer storage.
