This delicious stewed 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 freshly 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 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 for 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: Such as 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.
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.
Recipe Variations for Picadillo
- Use different ground meats, such as ground turkey, pork, or 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.
More Ground Beef Recipes
Cuban Picadillo Recipe
Ingredients
- 1 lb. ground beef
- 1 medium yellow onion chopped
- 1 red bell pepper chopped
- 4 cloves garlic minced
- 2 teaspoons ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon dried marjoram
- 1 (15-ounce) can fire-roasted tomatoes
- 2 tablespoons tomato paste
- ½ cup chopped spanish green olives
- ½ cup olive brine from the green olives
- 1 bay leaf
- ½ cup raisins chopped
- salt and black pepper to taste
Instructions
- Brown the ground beef over medium heat; cook 2-3 minutes. Add the onion; cook 2-3 minutes. Add the diced red bell pepper. Cook until the onions soften and the beef browns. Drain any excess grease.
- Add the garlic, cumin, oregano, and marjoram; cook for 1 minute, stirring constantly.
- Add the canned tomatoes (do not drain), tomato paste, olives, olive brine, bay leaf, and raisins. Cover and simmer for 20-25 minutes, stirring several times. Remove the bay leaf. Season with salt and pepper to taste. If desired, serve over fresh cooked white rice.
Notes
Nutrition
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Melissa E
This is such a great recipe. So darn tasty. A new family favorite.
Lisa
This cuban picadillo was so delicious and juicy. You are right the flavors play so well together. I am so glad that I tried this recipe.
Beth Pierce
Me too! So happy that you liked it.
Jerry
This Cuban picadillo recipe was a delightful blend of savory and sweet flavors. This dish is versatile and comforting, and an adaptable meal option. We loved it.
Carole
Really liked your tip about using marjoram instead of oregano, didn’t know about this combo, but it added a nice depth. The olives and raisins mix was unusual but delicious.