This Cuban Picadillo recipe is a stew made of ground beef, tomatoes and seasonings. Olives are added for saltiness and raisins (optional) for a little bit of sweet.Picadillo is a traditional dish of Latin America. Every region and area has their own way of making it. This particular recipe is geared towards Cuban Picadillo. Typically it’s made of ground beef and tomatoes. The additions change according to the area, most often you will see green olives, raisins, capers or potatoes being added in. Some recipes I’ve seen call for the addition of cinnamon and cloves also. Keep in mind that we, at Tasty Bastard, make no claims that this version is anything like a traditional Cuban Beef Picadillo. Sadly we have no Cuban roots in our family, so our own take on this recipe is inspired by many different versions I have tried along the way, tweaking it to our own taste and flavorings.
- 1 tablespoon extra virgin olive oil
- 1 small yellow onion, diced
- 1/2 green bell pepper, diced
- 1.5 pounds ground beef
- 2 cloves garlic, minced
- 1/2 tsp Adobo seasoning
- 8 ounce can tomato sauce
- 2-3 tablespoons tomato paste
- 1/4 cup white wine
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon ground cumin
- 1/4 teaspoon sugar
- 1/3 cup green olives, diced
- 1/3 cup raisins, diced (optional)
- In a large skillet over medium heat, saute the onion and bell pepper in extra virgin olive oil until softened.
- Add in garlic and cook for a few more minutes
- Add in the ground beef and season with Adobo seasoning.
- Cook while breaking up the meat. Cook until meat is browned and no longer pink. Drain excess grease.
- Add the tomato paste and stir to combine.
- Add in the rest of the ingredients. Stir to combine.
- Let cook on medium-low heat for 10-15 minutes.
- Serve warm over white rice.
Like this Cuban Picadillo recipe? Check out some more beef recipes HERE.
Want some awesome T-shirts? Check Out NEW Moose!