Ground beef recipes are a super easy way to put dinner on the table when you are busy. Other popular easy dishes you should check out here on the site are my Mexican Beef and Rice Casserole, Sloppy Joes and Korean Beef Bowls. I’ve been testing and tweaking this picadillo recipe for over a year now. And I finally declare it perfect! Or, at least, perfect for me. My husband still claims my Cuban neighbor Carmen makes the best beef picadillo, but, upon closer inspection, I discovered that the only difference is that she doesn’t add currants or raisins. Well, I happen to love the sweetness of the currants/raisins in this dish, so – at the expense of my marriage – they stay! 😂 Raisins or no raisins, this is a meal you will want to have over and over again. Yes, it is simple but it really delivers on flavor! It even inspired Tito Puente to compose a song. Make it on a busy weeknight or to impress a crowd! It is versatile, customizable and also budget friendly.
What is Picadillo?
Picadillo (pronounced pi-kuh-di-low) is a Latin American dish made of ground (or finely chopped) meat, tomatoes or tomato sauce, and other ingredients that vary according to region. The name comes from the Spanish word “picar”, which means “to chop”. The origins of the dish are unknown, since it is quite popular in many countries across Latin America and also the Philippines. One of the theories I’ve found while researching claims that the first time it was served was in Mexico, in 1821, when a version made with spicy pork and walnut sauce was served inside a poblano pepper to the new emperor of Mexico. Don’t get me wrong, I am not denying that actually happened. But due to the simplicity of the dish, I have a feeling Latin Americans had been making picadillo way before it was served to the Mexican emperor. That being said, today’s focus is all on the Cuban version of this delicious dish, which happens to be my favorite!
Ingredients
To make Cuban beef picadillo, you will need:
Ground beef – Choose lean, but not too lean. 80 – 85%, I’d say! The beef will still be tender and juicy, but won’t release too much fat on the pan.Onion and garlic – the flavor base! Red bell pepper – I used half of a large red bell pepper, but a whole small one works as well. Olives – Some recipes call for pimento stuffed olives, but I prefer using plain pitted green olives.Currants or Raisins – A controversial ingredient! I personally love the little burst of sweetness from the raisins in this dish, but you can omit them if you are #teamnoraisins!Crushed tomatoes and tomato paste – I like adding tomato paste as well as crushed tomatoes, because it thickens the picadillo and adds a deeper tomato flavor, which I love.Oil – I use olive oil, but any cooking oil will do.White wine – to deglaze the pan. Omit if needed!Spices and herbs – You will need paprika, cumin and oregano. Alternatively, you can use two packets of Sazon seasoning.Worcestershire sauce – Worcestershire sauce adds a bit of umami to this dish. If you’re not a fan, just skip it.Salt and Pepper
How to Make Beef Picadillo
Picadillo is very easy to make and can be on the table in less than an hour! It is also cooked in one pan, so clean up is a breeze. I like using a stainless steel skillet because I love its browning power and the flavor that comes from deglazing the browned bits that stick to the bottom of the pan. That being said, a nonstick skillet also works and you won’t need to deglaze it! This recipe is also easy to customize, so feel free to adjust ingredients as needed. It is also a great dish to use vegetables that have been sitting in the fridge for a while, such as carrots, peas and others! Some versions call for diced potatoes, but that will be the subject of a future picadillo post. Recommended tools and equipment: large skillet, wooden spoon. Here’s how I make Cuban Beef Picadillo. As always, you will find the printable (and more complete) version of the recipe at the end of this post!
Step 1: Brown the beef.
Heat a bit of olive oil and brown the ground beef, breaking it apart with a wooden spoon (or this cool tool!). If the beef ends up releasing a lot of grease, drain before proceeding.Season with salt and pepper.
Step 2: Sauté the veggies.
Add the chopped onion and bell pepper and cook until softened.Stir in the garlic and cook until fragrant.Optional: deglaze the pan with white wine.
Step 3: Simmer.
Stir in the tomato sauce, tomato paste, spices, oregano, Worcestershire sauce, salt and pepper. Cover and simmer for 15 minutes.Add the olives and raisins or currants. Continue simmering – this time uncovered – for another 15 minutes for the sauce to thicken and cling to the beef.Stir in the chopped parsley and serve!
What to serve with Picadillo?
Rice is a must, of course! And I also love to serve it with a side of tostones, which are fried green plantains. Other popular side dishes among Cubans are: beans (red or black), plantain mash (fufú de plátano) and Cuban bread. Picadillo can also used as an ingredient in other dishes, such as empanadas, tacos, and many others!
Got leftovers?
Unlikely, at least in my house, but if it happens, here are some ways to use ’em up:
Stuffed plantains or potatoes.Empanadas. Stuffed peppers.Tacos, tostadas, burritos, enchiladas, quesadillas.Make a breakfast hash!Cuban style nachos.Croquettes.Lettuce wraps.Shepherd’s Pie.Sandwiches with Cuban Bread!
