Sweet, salty, tomatoey and so good over a pile of white rice: that is the wonderful world of Cuban picadillo. It is ground beef cooked with tomato, green olives and raisins, so every bite is a little sweet and a little salty.
You have probably met a Mexican version stuffed into tacos. This one is a saucy stew you spoon over rice. Cook it down until it is moist but not soupy, which takes about half an hour. Fried plantains on the side and a fried egg on top are both common, and I am getting hungry just thinking about it.
Tips for Making Cuban Picadillo with Olives and Raisins
Brown the beef properly. Let it sit a minute between stirs so it browns instead of steaming gray. Drain the fat before the tomato goes in.
Add the olives and raisins late. They go in for the last 10 minutes so they stay plump and do not dissolve into the sauce.
Use the olive brine. Two tablespoons add salt and tang. Do not skip it.
Cook it down. Picadillo should be moist and spoonable, not soupy. If it looks wet, simmer uncovered for 5 more minutes.
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Cuban Picadillo with Olives and Raisins
- Total Time: 1 hour 5 minutes
- Yield: Serves 6
Description
Sweet, salty, tomatoey and so good over a pile of white rice: that is the wonderful world of Cuban picadillo. It is ground beef cooked with tomato, green olives and raisins, so every bite is a little sweet and a little salty.
Ingredients
- 2 lb (900 g) ground beef (80/20)
- 2 tbsp olive oil
- 1 large yellow onion, chopped
- 1 green bell pepper, chopped
- 4 garlic cloves, minced
- 1 tbsp tomato paste
- 1 can (15 oz / 425 g) tomato sauce
- 1/2 cup (120 ml) dry white wine
- 1 tsp ground cumin
- 1 tsp dried oregano
- 2 bay leaves
- 1/2 cup (about 70 g) pimento-stuffed green olives, halved
- 2 tbsp brine from the olive jar
- 1/3 cup (50 g) raisins
- Salt and black pepper, to taste
- 4 cups cooked white rice, for serving
Instructions
Heat the olive oil in a large, deep skillet over medium heat. Cook the onion and bell pepper for 6 minutes until soft. Add the garlic and cook for 1 minute.
Add the ground beef, breaking it up with a spoon, and cook for 8 to 10 minutes until browned. Drain off the excess fat.
Stir in the tomato paste, cumin and oregano and cook for 1 minute. Pour in the wine and simmer for 3 minutes.
Add the tomato sauce, bay leaves and 1/2 cup water. Simmer, uncovered, for 20 minutes.
Stir in the olives, olive brine and raisins and simmer for 10 more minutes, until moist but not soupy. Season with salt and pepper and remove the bay leaves. Serve over rice.
Notes
- Potato: add 1 diced medium potato (1/2-inch pieces) with the tomato sauce and 1/2 cup more water.
- Keeps 4 days in the fridge and 3 months in the freezer.
- Common on the side: black beans, fried plantains, a fried egg on top.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Recipes
- Cuisine: Cuban
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Fat: 31 g
- Carbohydrates: 45 g
- Protein: 28 g
Frequently Asked Questions
Can I make picadillo without raisins or without olives?
Yes, but they balance each other. Without raisins, add 1 teaspoon of sugar. Without olives, stir in 1 tablespoon of capers and a pinch more salt. Skipping both gives you a plainer tomato beef.
Is Cuban picadillo the same as Mexican picadillo?
They share a name and ground beef, and there is overlap, but the usual flavors differ. Cuban picadillo is sweet and briny, with olives, raisins and cumin. Mexican picadillo is usually tomato and chile with potatoes and carrots, though some versions also use raisins and olives.
Can I add potatoes to picadillo?
Yes. Stir in 1 medium potato cut into 1/2-inch cubes when you add the tomato sauce, plus an extra 1/2 cup of water. It needs 20 to 25 minutes in the simmer to cook through.
Is Cuban picadillo spicy?
No. It is seasoned with cumin and oregano, not chiles. Add hot sauce at the table if you want heat.
Can I make picadillo without tomato sauce?
Yes. Leave out the tomato sauce, use 4 tablespoons of tomato paste in all (3 more than the recipe), and add 1 cup of water. Add a pinch of sugar to bring back the sweetness.
