Cuban Picadillo Recipe (Authentic and Delicious)

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This Cuban Picadillo recipe consists of flavorful ground beef, spices, green olives, boiled egg and raisins cooked in a delicious tomato sauce, and then served over a bed of rice. This is the ideal weeknight meal because it can be made in under 30 minutes!

Picadillo in pot with tostones in background.

I grew up eating renditions of this dish. When I was a teeny kid, my mother would make picadillo and it’d simply be fried diced potato with ground beef over rice.

Every couple of years, as I got older, the recipe’s identity evolved from crazy plain to what you see now. I guess you could say I went from super picky, pain in the butt eater to normal human, and this recipe was along for the rides.

Why *this* recipe for Picadillo is special!

  • Easy! This is the perfect weeknight recipe.
  • One-pan recipe. If you’re looking for something that doesn’t create a bunch of mess, this is it!
  • Versatile. If you want to use ground chicken, meat substitute or ground bison, this recipe is perfect for swap-ins.

What ACK Readers are Saying About This Recipe:

“This is amazing! It’s part of the rotation. I make this for my omni parents but with impossible! It’s always a hit.” – Katie

“It was my first time making Picadillo and this was delicious! The spices work perfectly and the raisins give a great hint of sweetness.” -Crystal

What is Picadillo?

Well, the literal translation of picadillo in English is “all chopped up.” The potatoes, egg and meat are all chopped up, too. Many countries make their renditions of a picadillo: Colombians put it in empanadas, Peruvians put it in papa rellenas, Puerto Ricans put it in empanadas and alcapurria. The version you see here is Cuban-style Picadillo. I LOVE Cuban food (Ropa Vieja and Lechon Asado are my personal favorites).

Bowl of Picadillo with rice.

Ingredients You’ll Need for Picadillo

Ingredients all laid out on counter.
  1. Potatoes – This dish consists of beginning with pan-frying cubed up potato. If I’m on a bit of a health kick, I’ll skip it entirely OR use sweet potato.
  2. Onion, bell pepper and garlic – The sofrito is essential to begin this recipe.
  3. Ground Beef – I like using 85%/15% for maximum flavor. But feel free to use 90%/10% if you’re wanting something a bit leaner.
  4. Spices – I love adding paprika, cumin, coriander and bay leaves for a flavorful picadillo. The combination of flavors is similar to my Homemade Taco Seasoning that I use for my Ground Beef Tacos.
  5. Green Olives – You can slice these or add them whole – your call!
  6. Tomato paste – This thickens everything up and makes it nice and glossy.

For the rest of the ingredient list, please refer to the recipe index card below!

Variations for this recipe

  • Use different ground meat. I love bison for this recipe.
  • Leave out the add-ins. I’ve had this without raisins, egg and have subbed in different briny things like capers. All delicious.
  • Make this recipe ahead. This makes delicious leftovers. I love making this the day ahead and keeping it in the fridge in an airtight container.

Recipe FAQs

How is Cuban-style picadillo different than Mexican-style picadillo?

The texture and sauce are very different. Mexican picadillo is a little sweet, while Cuban picadillo is more briny and tart (due to the added olives and red wine vinegar).

Can I use another meat for this picadillo?

Yes, absolutely. I’ve made this with ground bison with amazing results. I’ve used ground chicken with solid results (not stellar lol). I would recommend using ground dark chicken meat vs. ground white chicken meat. You could also use a vegan ground meat alternative. I’ve never tried ground lamb but I bet it would be good too.

Picadillo in pan with tostones on the side.

What to Serve with Picadillo

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  • In a large sauté pan, set over medium heat, add the oil. When hot, add the diced russet potato and cook until crispy on both sides, about 5 to 7 minutes. Using a slotted spoon, remove the potatoes from the pan and transfer to a sheet of paper towels or on top of a clean kitchen towel to drain.

  • In the same large sauté pan, add more oil, if needed. Add the onion, red bell pepper and garlic; cook until softened about 5 minutes. Add the meat and break up with a large spoon until it’s into crumbled ground beef. Add the salt and spices and give it a mix. Next, add the tomato paste, broth and golden raisins. Mix until all combined. Cover and cook for about 15 minutes, we really want the flavors to combine and marry.

  • Lastly, mix in the red wine vinegar, crispy potatoes and diced boiled egg. Give it a taste and adjust the salt according to your liking. Serve alongside rice and tostones or maduros.

Tips and Tricks: 

  • Alternative Versions: Like I said in the blog post, I’ve had this numerous ways, leaving things out if I don’t have them. If you don’t like the egg, leave it out! If you don’t have raisins, leave it out.
  • If you want to make this very Keto and Whole 30, make it with sweet potatoes vs. regular potatoes. This recipe is very flexible. 

Serving: 4g | Calories: 405kcal | Carbohydrates: 18g | Protein: 24g | Fat: 27g | Saturated Fat: 10g | Cholesterol: 151mg | Sodium: 843mg | Potassium: 777mg | Fiber: 2g | Sugar: 7g | Vitamin A: 492IU | Vitamin C: 8mg | Calcium: 70mg | Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.



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