Cuban Picadillo Recipe

Introduction

Cuban Picadillo is a flavorful and comforting ground beef stew with tender potatoes, olives, and a rich tomato sauce. This classic Cuban dish is both simple to prepare and satisfying, perfect for a hearty family meal.

Ingredients

• 2 Medium Russet Potatoes (peeled and cut into ¼ – ½ inch cubes, or 1 large potato about 10-12 ounces total)
• Canola Oil for frying (enough to cover the bottom of a skillet by about ½ inch)
• 1 teaspoon Salt (plus a pinch or two, divided)
• ½ teaspoon Dried Oregano
• ¼ teaspoon Cumin
• ¼ teaspoon Black Pepper (or to taste)
• 2 tablespoons Olive Oil
• 1 Medium Onion (finely diced)
• 1 Large Carrot (small dice)
• 2-3 Garlic Cloves (minced)
• 1 pound Lean Ground Beef
• ¼ cup White Wine
• 8 ounce Can Tomato Sauce
• ¼ cup Water
• ½ cup Pitted Spanish Olives

Instructions

1. Step 1: Cover the bottom of a large skillet with about ½ inch of canola oil and heat over medium-high heat. Once hot, add the potatoes and fry until golden and cooked through, about 10 minutes, stirring frequently to brown on all sides.
2. Step 2: Remove potatoes from the skillet and drain on paper towels. Sprinkle with a pinch of salt.
3. Step 3: Heat olive oil in a large, deep non-stick skillet over medium heat. Add diced onions and carrots, cooking for 5 minutes until onions are translucent, stirring frequently.
4. Step 4: Add minced garlic and cook for 1 minute, stirring often to combine.
5. Step 5: Increase heat to medium-high and add ground beef, 1 teaspoon salt, oregano, cumin, and black pepper. Break up the meat with a spoon or spatula and cook for about 5 minutes until browned, stirring occasionally.
6. Step 6: Pour in the white wine and cook for 1-2 minutes until most of the liquid evaporates.
7. Step 7: Reduce heat to medium-low and stir in tomato sauce, water, and olives.
8. Step 8: Cover and simmer the picadillo for 10 minutes, stirring occasionally. Keep the heat low enough to maintain a gentle simmer.
9. Step 9: Lower heat to low, add the fried potatoes into the picadillo, cover, and cook for another 10-15 minutes. Stir occasionally to blend flavors.
10. Step 10: Taste and adjust salt if necessary. The dish is usually flavorful enough without additional salt.

Tips & Variations

• For an extra burst of flavor, try adding a splash of lime juice or a sprinkle of fresh cilantro before serving.
• If you prefer, substitute ground turkey or chicken for the beef for a lighter version.
• Use green olives stuffed with pimentos to add a bit of sweetness to the dish.
• Serve with white rice or warm Cuban bread to soak up the savory sauce.

Storage

Store leftover picadillo in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally, or microwave until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Cuban Picadillo ahead of time?

Yes, picadillo tastes even better the next day as the flavors develop. Prepare it a day ahead and refrigerate, reheating before serving.

What can I use if I don’t have white wine?

You can substitute white grape juice, apple cider vinegar diluted with water, or simply additional water to deglaze the pan if you prefer not to use alcohol.

Cuban Picadillo Recipe

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4.7 from 126 reviews

Cuban Picadillo is a traditional Cuban ground beef hash featuring tender potatoes, savory olives, and a rich tomato sauce infused with aromatic spices. This recipe delivers comforting, flavorful cuisine that’s perfect for a family meal or casual dinner.

• Author: nova
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Cuban

Ingredients

Scale 1x2x3x

Potatoes

• 2 Medium Russet Potatoes (peeled and cut into ¼ – ½ inch cubes, about 10–12 ounces total)
• Canola Oil for frying (enough to cover the bottom of a skillet by about ½ inch)
• Pinch of Salt (for seasoning potatoes)

Spices

• 1 teaspoon Salt, divided
• ½ teaspoon Dried Oregano
• ¼ teaspoon Cumin
• ¼ teaspoon Black Pepper (or to taste)

Main Ingredients

• 2 tablespoons Olive Oil
• 1 Medium Onion (finely diced)
• 1 Large Carrot (small dice)
• 2–3 Garlic Cloves (minced)
• 1 pound Lean Ground Beef
• ¼ cup White Wine
• 8 ounce Can Tomato Sauce
• ¼ cup Water
• ½ cup Pitted Spanish Olives

Instructions

1. Fry the Potatoes: Cover the bottom of a large skillet with about ½ inch of canola oil and heat over medium-high heat. Once the oil is hot, add the potato cubes and fry them for approximately 10 minutes until they are golden brown and cooked through, stirring frequently to ensure even browning.
2. Drain and Season Potatoes: Remove the fried potatoes from the skillet and place them on a paper towel-lined plate or pan to drain excess oil. Sprinkle them lightly with a pinch of salt to enhance their flavor.
3. Sauté Onions and Carrots: In a separate large, deep non-stick skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onions and carrots, cooking for about 5 minutes until the onions become translucent, stirring frequently to prevent sticking.
4. Add Garlic: Stir in the minced garlic and cook together for 1 minute, stirring often to prevent burning and to release the garlic’s aroma.
5. Cook the Ground Beef: Increase the heat to medium-high. Add the ground beef along with 1 teaspoon of salt, dried oregano, cumin, and black pepper. Break up the meat with a wooden spoon or spatula. Cook for about 5 minutes until the beef is browned, stirring occasionally to cook evenly.
6. Deglaze with White Wine: Pour in ¼ cup of white wine and cook for 1-2 minutes until most of the liquid has evaporated, scraping up any browned bits from the skillet to add flavor.
7. Combine Sauces and Olives: Lower the heat to medium-low, then stir in the tomato sauce, water, and pitted Spanish olives. Mix well to combine all ingredients.
8. Simmer the Picadillo: Cover the skillet and cook the mixture for 10 minutes, stirring occasionally. Maintain a gentle simmer; if the mixture boils vigorously, reduce the heat.
9. Add Potatoes and Develop Flavors: Lower the heat to low, add the fried potatoes to the picadillo, cover again, and cook for an additional 10-15 minutes. Stir occasionally to allow the flavors to meld together perfectly.
10. Adjust Seasoning and Serve: Taste the picadillo and add additional salt if necessary. The dish is now ready to be served hot.

Notes

• You can use one large Russet potato (about 10-12 ounces) instead of two medium ones for convenience.
• Be careful not to overheat the oil when frying potatoes to avoid burning them.
• If you prefer, substitute the white wine with beef broth or water for a non-alcoholic version.
• Use lean ground beef to reduce excess grease, but a bit of fat can enhance flavor.
• The olives add a salty, briny depth—feel free to adjust quantity to your taste.
• Serve picadillo with white rice, black beans, or fried plantains for an authentic Cuban meal.

Keywords: Cuban picadillo recipe, ground beef hash, Cuban beef stew, traditional Cuban dish, savory ground beef, potatoes with ground beef