Easy + Authentic Cuban Picadillo

Ingredients

• 30 ml (2 tablespoons)olive oil
• 75 g (½ cup)diced onion
• 75 g (½ cup)diced green pepper
• 3 clovesgarlic, minced
• 454 g (1 lb)ground beef
• 80 ml (⅓ cup)vino seco (dry cooking wine)
• 170 g (6 ounces)tomato sauce
• 1 teaspoonground cumin
• 1 teaspoondried oregano
• To taste (start with ½ teaspoon, then adjust)salt
• 35 g (¼ cup)Spanish olives, halved
• 20 g (2 tablespoons), or more to taste; optionalraisins

Instructions

1. 1

   Soften the vegetables

   Heat the olive oil in a large frying pan over medium heat. Add the onion and green pepper and cook for 2–3 minutes, until softened. Add the garlic and cook for 30 seconds.

2. 2

   Brown the beef

   Add the ground beef and cook for about 5 minutes, breaking it up as it cooks, until it is no longer pink. Reduce the heat to medium-low.

3. 3

   Simmer the picadillo

   Stir in the cooking wine, tomato sauce, cumin, oregano, and salt and pepper to taste. Simmer for 10–12 minutes, until fragrant and saucy.

4. 4

   Finish and serve

   Take the pan off the heat and stir in the olives and raisins, if using. Serve with white rice.

What is Cuban picadillo?

Picadillo is a seasoned mince dish found in several Latin American and Spanish cuisines, with ingredients and styles that vary by region. Cuban versions commonly pair beef and tomato with olives, and often include raisins for a sweet-savoury contrast.

This version keeps the method straightforward: soften the aromatic vegetables, brown the beef, then let it simmer in a tomato and wine sauce. Olives and optional raisins go in at the end to preserve their distinct flavours.

Nutrition and macros by portion

The nutrition label shows one serving as written: 271 calories, 14g protein, 5g carbs, 21g fat.

The beef provides most of the protein and fat, while the onion, pepper, tomato sauce and optional raisins contribute some carbohydrate. Serve a measured portion with rice and add vegetables on the side to make a more balanced plate.

Build the flavour base

Onion and green pepper: cooking them until softened gives the dish a mellow vegetable base without needing a long preparation. Add the garlic afterwards and cook it briefly so it turns fragrant without burning.

Cumin and oregano: these dried seasonings are stirred into the sauce with the beef and tomato. The short simmer gives them time to meld into the dish.

Brown the beef well

Break the mince into small pieces as it cooks so it browns more evenly and is easy to spoon over rice. Wait until the pink colour has disappeared before reducing the heat.

Avoid stirring constantly; brief pauses let the meat make contact with the pan. If the pan is crowded, cook the beef in batches so it browns rather than steams.

Get the sauce consistency right

Simmer: the 10–12 minute simmer should leave the mixture saucy, not dry. Keep the heat low enough for gentle bubbling and stir now and then to prevent sticking.

Adjust: if it looks too thick before the simmer is complete, stir and let it cook gently; if it seems very loose near the end, give it a little longer uncovered. The aim is a coating sauce that clings to the beef.

Olives, raisins and seasoning

Olives: halving them distributes their briny flavour through the mince. Stir them in after removing the pan from the heat, as the recipe directs.

Raisins: they are optional, so leave them out for a less sweet version or add them to taste. Start with the stated amount, then taste the finished dish before adding more salt; the olives contribute saltiness too.

How to serve it

White rice is the classic simple partner here and soaks up the tomato-rich sauce. Spoon the picadillo over freshly cooked rice, or serve the two side by side.

For a fuller plate, add a vegetable side such as a simple green salad or cooked greens. Leftovers can also be used as a filling for dishes such as empanadas or pastelitos.

Recipe notes & tips

• Dice the onion and green pepper evenly so they soften at a similar rate.
• Have the wine, tomato sauce and seasonings ready before you start browning the beef.
• Break the mince up as it cooks for an even, spoonable texture.
• Keep the simmer gentle and stir occasionally so the sauce does not catch on the pan.
• Taste before adding extra salt, since the olives are already briny.
• Add raisins only if you enjoy a little sweetness alongside the savoury beef.

Variations

• Skip the raisins: leave them out for a more savoury picadillo.
• Use extra olives: stir in more halved Spanish olives for a brinier finish.
• Serve with rice: spoon the finished beef over white rice to make a simple meal.
• Make a filling: cool leftovers and use them in empanadas or pastelitos.
• Adjust the seasoning: add salt and pepper to taste as the sauce simmers.

Common mistakes to avoid

• Burning the garlic: add it after the onion and pepper have softened and cook for only 30 seconds.
• Crowding the pan: cook the beef in batches if needed so it browns instead of steaming.
• Leaving large clumps: break the mince apart while it cooks for an even texture.
• Boiling the sauce hard: keep it at a gentle simmer to reduce the risk of sticking.
• Oversalting early: season gradually and taste before adding more, as the olives are salty.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently in a pan or microwave until piping hot, stirring occasionally; add a small splash of water if the sauce has thickened.

Frequently asked questions