Classic Cuban one-pan dish that’s perfect for a quick, 30-minute weeknight no fuss dish. Full of savory and aromatic ingredients this dish also makes for great, easy leftover ideas.
This dish is a beautiful collision of briny olives, meaty ground beef, and an herbaceous tomato based sofrito. They were meant to be together.
What is picadillo?
Picadillo is a traditional dish in many Latin American countries as well as the Philippines. It’s basically a one-pan dish akin to a ground beef hash. Regardless of regional variations, it will feature a combination of ground beef, tomatoes (or tomato sauce), and olives. Other common ingredients include raisins, potatoes, capers, peppers, onions, and garlic.
Cuban Picadillo Ingredients
The beauty of this dish is you’re likely to have most of the ingredients on hand and can find worthy substitutes if not. You can also easily tweak it to fit your specific tastes. However this is a briny dish, so if that’s not your thing you might want to skip this one.
Ground beef is the star. But feel free to use ground turkey if you prefer to opt for a non-beef option. I had ground venison on hand and used it for this recipe. The briny olives and capers tame the gaminess very well.
How To Make This Picadillo Recipe
Step 1: Make the sofrito
Step 2: Saute the onions, peppers, and garlic
Step 3: Add ground meat and remaining ingredients
Serving Suggestions
In Cuba, picadillo is often served with rice with a fried egg on top. I like to use a coconut ginger rice or yuca fries. You can never go wrong with black beans
Can Picadillo Be Made Vegan?
Yes indeed. Just follow the same steps as the regular recipe with a few simple changes.
- Feel free to substitute any vegan ground meat or better yet, go with jackfruit in place of the ground beef.
- In my vegan version I added potatoes at the vegetable sauce step
- Add raisins just before the simmering step.
Leftover Ideas
The best thing about picadillo besides its simplicity is the fact that it’s so economical. Not only are most of the ingredients common and fairly cheap, but you can stretch the recipe pretty far and get so many different uses out of it. I intentionally make a bigger batch than needed just for leftovers. Picadillo is perfect in:
Key Cooking Tips
- Make a sofrito ahead of time and use as base flavor in this dish. You can certainly make good picadillo without it and most recipes don’t call for it, but I highly recommend it to take the dish to that other level of the game.
- Sofrito will keep refrigerated for 5 days, or freeze for up to 3 months.
- I like briny food and with the gamey venison upped the brininess in the dish. For less of a briny taste eliminate the capers. But if you like brine like me, feel free to add some of that olive juice.
- The entire dish can be made ahead if you prefer. The flavors actually blend even more after sitting.
- For a more filling, heartier version dice some potatoes and add them at the sauce step
For other Cuban Inspired dishes try these:
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Ingredients
For The Sofrito
- ¼ cup extra virgin olive oil
- 1 medium red onion diced
- 1 cubanelle pepper seeded, deveined and diced
- 4 garlic cloves peeled and chopped
- 12 oz can no-sodium diced tomatoes
- 1 cup fresh herbs medley basil, oregano, parsley, etc.
- Salt and black pepper to taste
For the picadillo
- 2 tbsp olive oil
- 1 medium yellow onion finely chopped
- 1 medium bell pepper cored and seeded, finely chopped
- 2 tbsp tomato paste
- 4 cloves garlic finely chopped
- 2 tsp ground cumin
- 2 tsp smoked sweet paprika
- 2 tsp dried oregano
- ½ tbsp Kosher salt
- ½ tbsp ground black pepper
- 2 bay leaves
- ½ cup dry white cooking wine
- 1 ½ pounds ground beef
- 1 cup diced canned tomatoes
- ½ cup pimento stuffed olives
- 2 tbsp olives brine from the jar
- 2 tbsp capers
Instructions
Make the sofrito
- Add all ingredients in a food processor and pulse until salsa like consistency.
Make the Picadillo
- Heat oil in large skillet over medium-high heat. Add onions, peppers, garlic, bay leaves, and ⅓ of spice mix and cook, stirring occasionally, until softened, 5 to 7 minutes.
- Add tomato paste and stir to mix well. Saute for about another 1-2 minutes. Add the cooking wine and deglaze the pan, scraping up any brown bits.
- Add ground beef plus another ⅓ of the spice mix and cook until browned. Stir as necessary so that all the meat is cooked through.
- Stir in sofrito, olives plus brine, capers, and remaining spices. Cover, reduce heat to a simmer and allow to cook for 15 minutes.
- Discard bay leaves, then add fresh parsley and serve with rice.
Notes
- For more depth of flavor in the sofrito saute the vegetables for 2-3 minutes before pureeing.
- Make a sofrito ahead of time and use as base flavor in this dish. You can certainly make good picadillo without it and most recipes don’t call for it, but I highly recommend it to take the dish to that other level of the game.
- Sofrito will keep refrigerated for 5 days, or freeze for up to 3 months.
- I like briny food and with the gamey venison upped the brininess in the dish. For less of a briny taste eliminate the capers. But if you like brine like me, feel free to add some of that olive juice.
- The entire dish can be made ahead if you prefer. The flavors actually blend even more after sitting.
- For a more filling, heartier version dice potatoes and add them at the saute step
One look and I'm hooked! I've got to try this dish that everyone seems to be raving about lately. It has all the flavours I like to eat and looks quick to make too.
I was excited to find this recipe and have everything to make it already. Easy and delicious!
Everything about that sounds amazing! I love that you can pair with just about anything. Booyah!
I pretty much lived of picadillo in the winter. It’s one of the most warming & flavour packed dishes. I’ll be trying this recipe.
I've got to try it, it looks delicious! Just the kind of food I like!
I'd never heard of this before, and it was super delicious!
I've always wanted to make Picadillo at home but thought it might be too fussy. But it isn't! Just like you I have all of the ingredients. And I love that it goes with just about anything. I think I'll make a spicy rice to go along with it.
Hailing from Miami for years I love a good Homemade Cuban Picadillo. I make it all the time at home but decided to try your version and man oh man it was wonderful and we enjoyed every bite of it. ( we do not use raisins in our Cuban Picadillo and I slice the olives). My husband and I will make this again for some variation. Thank you for the awesome instructions.
That's awesome! Thank u
I'm so impressed with the recipe. Just reading it I can say it definitely must taste amazing! And love how your served it. Fantastic meal
Love a good cuban Picadillo and have never made it myself! Thanks so much for sharing! This sounds epic!
oh wow! That picadillo is perfect. Love the added wine and olives. Such a delicious regional recipe. Thank you!
Trying recipes from around the world is fun and delicious. Love the sound of this. My family would love this for dinner any night of the week.
I just heard my tummy growl and I know I am hungry right now! This recipe of yours looks absolutely appetizing!
I love Cuban cuisine! It has so much flavor and always delicious! Going to try your recipe, it looks absolutely yummy 😉
Honestly, you had me at "briny olives"! I adore green olives (they're actually even my favorite pizza toppings) - so this recipe was already calling my name. Then you reeled me right in with 5 minutes of prep and 30 minutes til it's on the table - what's not to love?!?!
These are some of my favorite flavors! I love this dish for a delicious dinner any night of the week!
This is so full of flavor! The picadillo has the perfect blend of spices. Such a delicious lunch and even better the next day.