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 her 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. 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!
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Tips
- Don’t you hate it when raisins get stuck together in a big clump? To unstick the raisins, wet your hands with a little water then work the raisins apart.
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!
Now while this is my absolute favorite Picadillo recipe, I would be remiss if I didn’t tell you about my Turkey Picadillo, Mexican Chicken Picadillo and Easy Beef Picadillo recipes.
For more awesome Cuban dishes, make sure you check out my collection of Cuban Recipes. A great use for this delicious Picadillo is my Authentic Cuban Papas Rellenas recipe.
Gather your Ingredients
You will need the following ingredients to make this delicious Cuban Picadillo recipe (see recipe card for quantities): 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 skillet, 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).
Ofelia’s Cuban Picadillo
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Ingredients
- 4 Tbsp Extra Virgin Olive Oil
- 1 Yellow Onion, diced
- 1 Green Bell Pepper, finely diced
- 3 Tomatoes, diced
- 8 Garlic Cloves, minced
- 2 lbs Lean Ground Beef
- 2 Tbsp Tomato Paste
- ⅓ Cup Dry White Wine
- ½ Cup Spanish Green Olives, chopped
- ⅓ Cup Capers, chopped
- ½ Cup Raisins
Garnish (optional)
- Pimientos, chopped
- Le Sueur Petit Pois Peas
Instructions
- In a large skillet, heat olive oil over medium heat. Add onions, bell peppers, tomatoes, 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).
Notes
My mom (Ofelia…yes, this is her recipe) recently had a stroke, and while she is on her way to a full recovery, she’s still not able to remember certain things. How amazing is it that I can go to my buddy’s website (Hot Rod’s Recipes) and make her favorite dish for tonight’s dinner:))). THANK YOU, chef Rodney for the opportunity of making mom’s dish for her. Like so many others, mom never cooked from recipes…everything was in her head and she never measured any of the ingredients, so this saved her recipe:)
Ofelia’s Cuban Picadillo Is one of the best Cuban Recipes that I have ever made. The chopped red peppers really gives it an extra flavour. Very delicious.