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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.

Ingredients

Scale

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

Find it online: https://tastybynova.com/cuban-picadillo-recipe/