Cuban Picadillo with Olives and Raisins
Cuban Picadillo
A savory-sweet Cuban ground beef stew simmered with tomatoes, potatoes, green olives, raisins, cumin, and oregano.
Cuban picadillo turns simple ground beef into a saucy skillet meal with a balance of savory, briny, and lightly sweet flavors. Tomatoes form the base, while green olives and raisins give the dish the contrast that makes it unmistakably Cuban.
Small diced potatoes simmer directly in the sauce so they absorb the seasoned tomato juices without needing a separate pot. Browning the beef first and letting the aromatics cook until soft keeps the finished sauce rich rather than watery.
Serve picadillo over white rice, with black beans, or tucked into warm tortillas. The mixture also reheats well, and any leftovers can be spooned into empanadas, stuffed peppers, or a quick lunch bowl the next day.
Nutrition (per serving)
Directions
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1
Warm the olive oil in a large skillet over medium heat. Add the onion and green bell pepper and cook for 5 minutes, stirring often, until softened.
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2
Stir in the garlic and cook for 30 seconds, just until fragrant.
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3
Add the ground beef and cook for 6 to 8 minutes, breaking it into small crumbles, until browned and no longer pink.
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4
Sprinkle in the cumin, oregano, salt, and black pepper. Stir for 1 minute so the spices coat the beef.
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5
Add the crushed tomatoes, beef broth, and diced potato. Bring the mixture to a steady simmer, scraping up any browned bits from the pan.
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6
Cover and cook for 15 minutes, stirring occasionally, until the potato pieces are almost tender.
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7
Stir in the olives and raisins. Simmer uncovered for 8 to 10 minutes, until the sauce thickens and the potatoes are fully tender.
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8
Finish with the red wine vinegar and cilantro. Taste and adjust salt if needed, then serve hot over rice.
Ingredients
- Olive Oil:1 tablespoon
- Yellow Onion, finely chopped:1 small
- Green Bell Pepper, finely chopped:1 small
- Garlic, minced:3 cloves
- Ground Beef:1 pound
- Ground Cumin:1 1/2 teaspoons
- Dried Oregano:1 teaspoon
- Kosher Salt:1/2 teaspoon
- Black Pepper:1/4 teaspoon
- Crushed Tomatoes, 15 ounces:1 can
- Beef Broth:1/2 cup
- Russet Potato, peeled and diced small:1 medium
- Pimiento-Stuffed Green Olives, sliced:1/3 cup
- Raisins:1/4 cup
- Red Wine Vinegar:1 tablespoon
- Fresh Cilantro, chopped:2 tablespoons
Tips & Notes
- Dice the potato into 1/2-inch pieces so it cooks through in the sauce without breaking apart.
- For a saucier picadillo, add an extra splash of broth near the end of cooking.
- If the raisins are very dry, soak them in hot water for 5 minutes and drain before adding.
