Dive into the rich flavors of Cuban cuisine with our Classic Cuban-Style Picadillo. This timeless dish combines ground beef with a medley of vibrant ingredients to create a savory, sweet, and satisfying culinary experience. Here’s how to bring this traditional recipe to life:
Classic Cuban-Style Picadillo Recipe | S2Recipes
Details Classic Cuban-Style Picadillo Recipes
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 4
Ingredients For Classic Cuban-Style Picadillo Recipes
1 tablespoon olive oil
1 small onion, chopped
½ green bell pepper, chopped
1 clove garlic, minced, or more to taste
1 pound lean ground beef
1 (8 ounce) can tomato sauce
6 large pitted green olives, quartered
½ cup raisins
1 tablespoon capers (Optional)
2 (1.41 ounce) packages sazon seasoning (such as Goya®)
Step 2: Heat olive oil in a skillet over medium heat; cook and stir onion, bell pepper, and garlic, onion in the hot oil until softened, 5 to 7 minutes.
Step 3: Add ground beef into the skillet; cook and stir until crumbly and completely browned, 7 to 10 minutes.
Step 4: Stir tomato sauce, olives, raisins, capers, cumin, sazon seasoning, sugar, and salt into the ground beef mixture. Cover the skillet, reduce heat to low, and cook until the mixture is heated through, 5 to 10 minutes.
We loved this recipe. Made our own sazon seasoning to cut back on sodium. Per reviews we cut back on cumin. Next time we'll follow the recipe as we like the flavor cumin adds and could have used the full amount.
Delicious and exactly how my Cuban mom makes it. Careful on the cumin tho, and you can easily double to garlic and olives. We love olives:) Most importantly, don’t forget the hot sauce!!!
I make Picadillo all the time for my Cuban husband and 1 tablespoon of cumin is too much for this small batch. Word of advice, if you are going to follow this recipe, cut back on the cumin or double the rest of the ingredients, just saying.
Easy to make and good. My husband loved it.
This is very good! I suggest making your own Sazon spice mixture. There are several places to find a recipe for that if you google it. The amount given as 1.41 oz of Goya Sazon is INCORRECT. That is the weight of an entire box of Goya Sazon which has 8 packets in it. Use only 2 packets of that 1.41 box if you buy Sazon. That comes to .35 oz. If you make your own Sazon --I used 2 TBSP. That was plenty.
In Miami, where this is a staple for lunch... raisins are optional... A different take is Huevo en caballo... a fried egg on top of the picadillo.Just like Abuela used to make.
I didn’t add the T of cumin or the capers and no salt
My Picky 17 year old and Husband loved this
Pretty authentic like my mother’s Cuban cooking. Delicious!
All Nutrifacts of Classic Cuban-Style Picadillo Recipes
