Cuban spiced ground beef with olives, raisins and capers in a tomato sauce — served over white rice.
Picadillo is one of Cuba's most beloved everyday dishes — seasoned ground beef simmered in a rich tomato sofrito with green olives, raisins and capers. The sweet-salty-savoury combination is quintessentially Cuban and reflects the African and Spanish influences that shaped the island's cuisine. It is nearly always served over fluffy white rice and with fried sweet plantain on the side.
Serves 4
Heat olive oil in a wide pan. Fry onion and pepper over medium heat until soft and golden, about 10 minutes. Add garlic and cook 1 minute.
Add ground beef. Break up and cook over high heat until browned, about 8 minutes. Drain excess fat if needed.
Add tomatoes, cumin, oregano and salt. Stir well and simmer 15 minutes until sauce has reduced.
Stir in olives, raisins and capers. Simmer 5 more minutes.
Taste and adjust seasoning. Serve over white rice with fried sweet plantain alongside.
The sweet-salty contrast from raisins and olives is what defines Cuban picadillo — don't omit either.
Let the sofrito turn truly golden before adding the beef for maximum flavour.
A splash of dry white wine added with the tomatoes adds depth.
Add diced potato for a more filling version.
Use turkey mince for a lighter picadillo.
Refrigerate for 4 days or freeze for 3 months. Reheats excellently.
Picadillo is made across Latin America and the Caribbean, but the Cuban version with raisins and olives is the most well-known. It has African roots in the practice of combining sweet and savoury in meat dishes.
You can, but the sweetness balancing the briny olives and capers is what makes Cuban picadillo distinctive. Try it with them at least once.
Per serving · 4 servings total
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