Cuban Picadillo

Cuban Picadillo

5 from 21 reviews

A quick and easy traditional Cuban Picadillo recipe with ground beef, onion, tomatoes, green olives, and raisins in a tomato sauce seasoned with cumin and oregano.


  • 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 green olives 
  • ½ cup olive brine from the green olives
  • ½ cup raisins chopped


  1. 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 are soft and beef is browned.  Drain any excess grease.
  2. Add the garlic, cumin, oregano, and marjoram; cook for 1 minute stirring constantly.
  3. Add the canned tomatoes (do not drain), tomato paste, olives, olive brine, and raisins.  Cover and simmer for 20-25 minutes stirring several times.  If desired serve over fresh cooked white rice.


  • The hash should be saucy but not soupy.  This recipe is fairly thick.  If it is too thick simply add a little water, tomato sauce, dry white wine, or a little more olive brine.
  • You can use green olives that are stuffed with pimentos or just pitted green olives.  I like to coarsely chop them but slicing them works as well.
  • Chop the raisins so there are little bits scattered throughout the dish.  It also makes the recipe more aesthetically appealing.
  • This dish is traditionally served with corn or flour tortillas or over white rice.
  • You can substitute all oregano in place of the marjoram.  However if you have never tried marjoram I really encourage you to give it a go. Marjoram is more mild and sweet with mint and woody undertones.  I really prefer marjoram in almost every recipe that calls for oregano.

Keywords: what is picadillo, how to make picadillo, picadillo cubano, picadillo

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