My best friend’s mom Ofelia makes this authentic Cuban dish called Picadillo. The first time I had it I just had to have her recipe. And now I am here to share Ofelia's Cuban Picadillo recipe.
Contrary to popular belief, Cuban food is not spicy. Unlike Mexican food. Very rarely will you find a Cuban recipe that uses Hot Peppers.
But don't let that fool you. Cuban food is packed full of flavor. And this Picadillo dish is one of the best authentic Cuban dishes you will ever have! Trust me, this one comes from a Chef of Cuban descent. I just wish I had more of her recipes to try and share!
This particular beef dish is great over rice but you can also serve is over diced roasted potatoes. This meat is so versatile you can use it as a filling in tacos (ok maybe not authentic Cuban) or savory pastries like Cuban Papas Rellenas which I hope to make real soon!
For another awesome Cuban based dish, you have to try my Turkey Ropa Vieja. Delicious!
🥃 Alcohol Warning
Please take into consideration that some of the alcohol in this recipe may not completely burn off and the remains could be of significant concern to recovering alcoholics, parents, and others who have ethical or religious reasons for avoiding alcohol.
🐄 How to Handle Raw Beef
Thaw raw ground beef on a plate on the lowest shelf of the refrigerator, to avoid drip onto other foods.
Keep raw and ready-to-eat meats separate.
Wash hands thoroughly before and after handling raw ground beef. Wash cutting boards, bowls, and utensils used to prepare raw ground beef with hot soapy water and rinse well.
Use separate plates to carry raw ground beef patties to the cooking area and cooked patties to the serving area.
Use a Thermometer to ensure Ground Beef Reaches the Safely Cooked Internal Temperature of 160°F.
For more great recipes like this one, I suggest you check these recipes out:
📋 What Ingredients do I need
You will need the following ingredients to make this delicious Cuban Picadillo: Olive Oil, Yellow Onion, Garlic Cloves, Green Bell Pepper, Tomatoes, Tomato Paste, White Wine, Raisins, Lean Ground Beef, Spanish Green Olives and Capers.
🥣 How to make Ofelia's Cuban Picadillo
In a large pan, heat olive oil over medium heat. Add onions, bell peppers, tomatoes and garlic and cook until onions become soft (about 4 to 7 minutes). This is called "sofrito" and is the base of the dish.
Add the lean ground beef and cook until browned.
Add the tomato paste, dry white wine, olives + 1 Tablespoon of brine, capers + 1 Tablespoon of brine, and raisins and cook covered over medium heat for 20 minutes.
Uncover, stir and simmer uncovered for an additional 15 to 20.
Best served over fluffy white rice. Garnish with chopped red pimientos and le Sueur Petit Pois (optional).
🍳 Recipe Card
Ofelia's Cuban Picadillo
- 4 Tbsp Olive Oil, Extra Virgin
- 1 Yellow Onion, Chopped
- 8 Garlic Cloves, Minced
- 1 Green Bell Pepper, Finely Diced
- 3 Tomatoes, Diced
- 2 Tbsp Tomato Paste
- ⅓ Cup White Wine
- ½ Cup Raisins
- 2 lbs Lean Ground Beef
- ½ Cup Spanish Green Olives, Chopped
- ⅓ Cup Capers, Chopped
- In a large pan, heat olive oil over medium heat. Add onions, bell peppers, tomatoes and garlic and cook until onions become soft (about 4 to 7 minutes). This is called "sofrito" and is the base of the dish.
- Add the lean ground beef and cook until browned.
- Add the tomato paste, dry white wine, olives + 1 Tablespoon of brine, capers + 1 Tablespoon of brine, and raisins and cook covered over medium heat for 20 minutes.
- Uncover, stir and simmer uncovered for an additional 15 to 20.
- Best served over fluffy white rice. Garnish with chopped red pimientos and le sueur petit pois (optional).
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.