If you’ve never tried Cuban food – this easy Cuban Picadillo Recipe is the perfect place to start. This robust dish is truly a show-stopper for a weeknight dinner or a dinner party!
I’ve had a few “whys” behind this blog. Firstly, I wanted to ensure that people had continuous and endless FREE ideas on how to use their spices that would be easy to sort and relocate. Second, I want to build a community of people who are interested in expanding their cooking skills. Thirdly, I wanted to get more people interested in trying new cultural cuisines at home. Finally, I wanted to push myself to continuously try new things at home as well! I hope you have been enjoying consuming the content just as much as I have enjoyed creating it!
In this recipe, I use my salt-free Cuban spice blend from my spice company – The Spice Girl Kitchen. I’m completely biased because it is, after all, my spice recipe and the best salt-free Cuban seasoning on the market. But feel free to substitute it for cumin, paprika, and oregano in equal parts for a similar effect! (P.S. My Cuban blend has some dried orange peel in it – along with other savory spices to help bring this dish to life)
In this post, we will go over the history behind Picadillo, how to make Cuban Picadillo, ingredient deep dive, storing & reheating information, and how to serve it.
This post is all about the Easy Cuban Picadillo Recipe!
Quick History of Cuban Picadillo
Picadillo’s roots trace back to the fusion of Spanish, African, and indigenous Taino influences in Cuban cuisine. The dish has evolved, adapting to local tastes and incorporating new ingredients. It has become a staple in Cuban households and a symbol of the country’s rich cuisine. Today, there are about 350,000 versions of this recipe!
Ingredient Deep Dive
Even though there are endless versions of this recipe, here are some of the classic ingredients in a Cuban Picadillo:
- Ground Beef: The heart of picadillo, providing a robust and meaty base.
- Sofrito: An aromatic blend of onions, garlic, bell peppers, and tomatoes, creating a flavor-packed foundation.
- Raisins: Adding a touch of sweetness that balances the savory elements.
- Olives: Briny and piquant, olives contribute a distinctive flavor.
- Capers: These small, pickled flower buds enhance the dish with tanginess.
- Spices: Cumin, oregano, and bay leaves contribute to the unique Cuban spice profile.
Cooking Method
This dish doesn’t require an intensive cooking method. It’s quite simple to make, yet the outcome is robust and flavor-packed.
- Brown the ground beef in a skillet until fully cooked.
- Add the sofrito, allowing the vegetables to soften and release their flavors.
- Incorporate the raisins, olives, capers, and spices, stirring to combine.
- Simmer the mixture until the flavors meld, creating a harmonious blend.
- Serve the picadillo over rice or alongside other traditional Cuban sides.
What To Serve With Cuban Picadillo
Picadillo is a versatile dish that can be enjoyed in various ways, but some of the most classic ways to serve this dish are:
- Over White Rice: The classic pairing, allowing the flavors to shine.
- With Black Beans: A common side dish that complements the richness of picadillo.
- Plantains: Fried sweet plantains add a delightful contrast of textures and flavors.
You May Also Like
If you like this recipe, you should try my other Cuban recipes! I am posting 2 blogs per week, so even though I only have 3 recipes right now (as I write this) for my Cuban spice blend, stay tuned for more coming! Check out these recipes:
OR click here to access the entire Cuban cuisine category!
Store & Reheat
Store
Fridge: Transfer the dish to a large glass storage container with an airtight lid. Allow it to cool to room temperature before securing the lid (about 30-45 minutes; the exact time depends on the amount of food). Store in the fridge for up to 4 days.
Freezer: You can also freeze the dish for up to 3 months. Place the dish in the fridge to thaw overnight for best results.
Reheat
Microwave: Place the dish in a microwave-safe dish, cover, and microwave on high for 1-3 minutes or until heated through. Stir halfway through to warm it evenly.*
Stovetop: Place the dish in a pot over medium heat. Once the picadillo is simmering, reduce to medium-low and cover for 3-5 minutes or until heated through. Stir occasionally.*
Oven: Not recommended.
* Total time depends on the amount you are reheating.
Easy Cuban Picadillo Recipe
Ingredients
- 2 tbsp olive oil
- 2 lbs 80/20 ground beef
- 1 large onion, finely diced
- 1 red bell pepper, finely diced
- 1 green bell pepper, finely diced
- 4 cloves garlic, minced
- 2 tbsp The Spice Girl Kitchen Cuban Seasoning
- 1 1/2 tbsp tomato paste
- 1 1/2 cups chicken broth
- 2/3 cup sliced green olives
- 1/2 cup raisins
- 2 tbsp capers
- 2 bay leaves
- The Spice Girl Kitchen Tri-Salt Blend, to taste
- chopped cilantro, for garnish
Instructions
- Heat 1 tbsp of olive oil in a skillet over medium heat. Add the beef, breaking it up as it cooks, and cook until browned (about 5-7 minutes). Remove from skillet with a slotted spoon and set aside.
- In the same skillet, add the remaining oil, onion, and bell peppers. Cook until softened (about 3-5 minutes). Add the garlic, tomato paste, and Cuba spice and cook for 2 additional minutes, stirring frequently.
- Add the chicken broth and deglaze your pan. Add the beef back to the skillet with the olives, raisins, capers, bay leaves, and salt to taste. Bring to a simmer and cook for 35-40 minutes, or until the broth reduces and the mixture is thickened and glossy. Stir frequently.
- Discard the bay leaves. Serve warm with white rice and fried plantains, and garnish with cilantro. Enjoy!
Notes
Store & Reheat
Store
Fridge: Transfer the dish to a large glass storage container with an airtight lid. Allow it to cool to room temperature before securing the lid (about 30-45 minutes; the exact time depends on the amount of food). Store in the fridge for up to 4 days. Freezer: You can also freeze the dish for up to 3 months. Place the dish in the fridge to thaw overnight for best results.Reheat
Microwave: Place the dish in a microwave-safe dish, cover, and microwave on high for 1-3 minutes or until heated through. Stir halfway through to warm it evenly.* Stovetop: Place the dish in a pot over medium heat. Once the picadillo is simmering, reduce to medium-low and cover for 3-5 minutes or until heated through. Stir occasionally.* Oven: Not recommended. * Total time depends on the amount you are reheating.Thank you for your continued support of my blog! Keep coming back each week to see what’s next!
This post was all about the Easy Cuban Picadillo Recipe.
Did you try this recipe? Make sure to tag me @thespicegirlkitchen_ on Instagram or @thespicegirlkitchen on TikTok! I love seeing your recreations! I will be your ultimate hype woman!
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