Cuban Picadillo

This delicious stewed Cuban Picadillo combines ground beef with sweet onions, red bell peppers, garlic, green olives, and raisins in a tomato sauce seasoned with cumin, oregano, and marjoram. This odd flavor combination works well and is like the Cuban version of the American Sloppy Joe.

My family loves this unusual comfort food dish, which comes together in over thirty minutes. It is so easy that even a novice cook can handle it. This dish is typically served with fresh cooked white rice with a side of Cuban black beans, but it is equally delicious, wrapped up in a corn tortilla, served with a fried egg over the top, or with a side of fried sweet plantains. It is so delicious that I enjoy it off the stovetop without any other accompaniment.

Ingredient Notes and Substitutions

See the complete list of ingredients below on the recipe card.

• Ground beef: Use ground beef with a bit of fat in it. Fat is what gives the beef flavor. This dish is traditionally made with beef, but is also delicious with other proteins like ground turkey, ground pork, or ground chicken. 
• Dried marjoram: You can substitute all oregano in place of the marjoram. However, if you have never tried Marjoram, I encourage you to try it. Marjoram is milder and sweeter with mint and woody undertones. I prefer marjoram in almost every recipe that calls for oregano.
• Fire-roasted tomatoes: You can substitute an equally sized can of diced tomatoes.
• Green olives: Like Spanish manzanilla olives. You can use pitted green olives stuffed with pimentos or plain pitted green olives. I like to chop them coarsely, but slicing them works as well.
• Raisins: Use regular or golden raisins.

What is Picadillo

The Spanish word “picadillo” means mince or hash. It is a traditional hash or stew recipe from Latin America consisting of ground meat, onions, tomatoes, and something salty and sweet like olives and raisins. It is customarily served in soft corn tortillas or over white rice.

How to make Cuban Picadillo

This is the summary version; for the complete list of ingredients and instructions, see the recipe card below.

Start by browning the ground beef in a large skillet over medium-high heat. After it starts to brown for a couple of minutes, add the onion. Let it cook for a few minutes, then add the diced red bell pepper. Now cook until the vegetables soften and the beef browns. Then stir in the garlic, cumin, dried oregano, and dried marjoram and cook for about 1 minute, stirring constantly.

Now add the canned tomatoes (do not drain), tomato paste, chopped olives, olive brine, bay leaf, and chopped raisins. Cover and simmer for 20-30 minutes, stirring several times with a wooden spoon. For a traditional meal, serve over fresh cooked white rice.

Preparation Tips

• The hash should be saucy but not soupy. This recipe is relatively thick. If it is too thick, add a little water, beef broth, tomato sauce, dry white wine, or a little more olive brine.
• Chop the raisins so there are little bits scattered throughout the dish. It also makes the recipe more aesthetically appealing.
• Don’t risk dropping the ground beef in the sink to drain the fat. Simply tilt the pan and use a paper towel to absorb the grease.
• This dish is traditionally served with corn or flour tortillas or over white rice.

Variations for Cuban Picadillo

• Use different ground meats, such as ground turkey, ground pork, or ground chicken.
• Add different vegetables, such as peeled and diced potatoes, diced green bell pepper, frozen peas, and peeled and chopped carrots.
• Add more flavor with 1/2 cup dry white wine, a few tablespoons of capers, or chopped fresh cilantro.

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