Here’s a flavorful, traditional Homemade Picadillo recipe — a classic Latin American comfort dish made with ground beef, tomatoes, and savory-sweet touches like olives and raisins. There are regional variations (Cuban, Mexican, Filipino, etc.), but this version is a Cuban-style picadillo, which is slightly sweet, salty, and perfect with rice or in empanadas.
🥘 Homemade Cuban Picadillo
👩🍳 Servings: 4–6
🕒 Total time: ~35–40 minutes
🧾 Ingredients:
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1 tbsp olive oil
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1 small onion, finely chopped
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1 bell pepper (red or green), diced
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3–4 cloves garlic, minced
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1.5 lbs ground beef (85/15 or leaner)
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1/2 cup tomato sauce
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1/2 cup beef or chicken broth
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1/4 cup raisins (optional, for sweetness)
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1/3 cup green olives, sliced (Manzanilla olives with pimentos are traditional)
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1 tbsp capers (optional, for brininess)
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1 tsp ground cumin
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1 tsp dried oregano
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1/2 tsp paprika or smoked paprika
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Salt and pepper, to taste
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2 bay leaves
👨🍳 Instructions:
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Sauté aromatics:
In a large skillet, heat olive oil over medium heat. Add onion and bell pepper; cook 3–4 minutes until softened. Stir in garlic and cook for 1 minute. -
Cook beef:
Add the ground beef to the skillet. Brown and break it apart with a spoon. Cook until no longer pink, and drain excess fat if needed. -
Simmer with sauce:
Stir in tomato sauce, broth, cumin, oregano, paprika, bay leaves, raisins, olives, and capers (if using). Season with salt and pepper. -
Simmer uncovered for 15–20 minutes over medium-low heat, stirring occasionally, until thickened and flavorful. Adjust seasonings to taste.
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Remove bay leaves before serving.
🍚 Serving Ideas:
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Over white rice (arroz blanco)
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With fried sweet plantains (maduros)
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Inside empanadas, tacos, or stuffed bell peppers
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Topped with a fried egg and avocado for a hearty brunch
🔄 Variations:
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Mexican-style picadillo often includes potatoes and carrots, and is spicier.
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For a Filipino twist, add soy sauce and a touch of sugar.
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Make it vegetarian with lentils or meatless crumbles.