🍲 Cuban Picadillo
Cuban picadillo is a homestyle hash of ground beef simmered in a tomato sauce with cumin, briny green olives, sweet raisins and small cubes of potato. The result is savory, slightly sweet and a little tangy, with a loose, spoonable texture. It is usually served with white rice and black beans, and sometimes fried ripe plantains.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 500 g ground beef
- 2 potatoes (300 g), diced small
- 1 onion and 1 green bell pepper, chopped
- 3 garlic cloves
- 400 g crushed tomatoes
- 60 g green olives, sliced
- 40 g raisins
- 1 tsp ground cumin, salt, pepper
- 1 tbsp oil
Method
- Fry the diced potato in the oil until golden, then set aside.
- Sauté onion, pepper and garlic until soft.
- Add the beef and brown it, breaking it up, then pour off excess fat.
- Stir in tomatoes, cumin, olives and raisins and simmer for 15 minutes.
- Return the potatoes, cook 5 more minutes and season.
How to make it lighter
- Use lean ground beef (5–10% fat) and drain the fat after browning.
- Roast the potatoes in the oven instead of frying them.
- Serve with a smaller portion of rice and a big salad.
History
Picadillo, from the Spanish picar ('to chop'), is a dish found across Spain and Latin America, and the Cuban version is known for its olives and raisins. It is a fixture of Cuban home cooking and of Cuban-American kitchens in Miami.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →