Classic Cuban-Style Picadillo Recipe

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Mar 08, 2012

i thought no one else made this! my recipe is way different though and takes longer

—Selina2011

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Mar 07, 2012

Great! I added cheese and left out the raisins, but very good!

—aelaxson

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11 Ratings

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Aug 08, 2012

This was wonderful! I added more olives (because we love olives), some of the olive brine (instead of more salt) and I didn't have any sazon so I improvised by mixing equal parts of coriander, cumin, achiote (ground annatto), salt and powdered garlic. Served with rice and fried plantains.

—JiNKS

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Jun 19, 2012

What a yummy dish! I had about 3/4 lb left over turkey meat taco seasoned to use up, this was the perfect reincarnation for it. I used a red pepper, and after the saute added the turkey. I didn't have any tomato sauce, so I added about 1 1/2 cup Goya caldo de tomate con pollo broth, the other ingredients, and let it simmer down and thicken. I also used golden raisins. Very nice, simple recipe. I enjoyed this very much, gracias, danda22151.

—Saveur

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Jan 18, 2013

There is a Cuban restaurant in the Miami Airport called La Carreta. They serve picadillo there, but this has SO much more flavor - I love the sweetness of the raisins against the capers & olives, along with all the spices. I make it with a good quality grass fed beef and on my 2nd try, I added some of my mother in law's sofrito from Puerto Rico. She makes it with culantro, but I can't find it here. I made it exactly like you said the 1st time around and it was awesome. I didn't find it too salty at all. It's in my recipe box :-)

—cms0354

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Dec 02, 2012

Just made it after a 7-mile run. HEAVEN. The only thing is it is a bit salty but that's because of the Goya packets an enterprising individual could make their own seasoning nixing a lot of the added salt. But as it stands, this dish is delish. Also I skipped the raisins. As Wikipedia says, raisins are sometimes in the Cuban version ;-)

—robbiebrown

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Feb 05, 2013

This recipe was really quick and easy which works well for weeknights. Our grocery store had different flavors of sazon, so like another reviewer, I found on online substitute which called for equal parts ground corriander, cumin, garlic powder, and paprika. By using the substitute I was able to leave out the salt too. I didn't have pitted olives, so I just used the standard green manzanilla olives, ~18 of them or 1/3 cup. Next time I'll finely dice these olives to have a more even distribution in the dish. I really liked the sweet of the raisins with the salt of the olives.

—Scott M.

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Nutrition

Calories
350 kcal
17%

Carbohydrates
23.8 g
8%

Cholesterol
74 mg
25%

Fat
18.5 g
29%

Fiber
2.4 g
10%

Protein
23.7 g
47%

Sodium
3669 mg
147%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Classic Cuban-Style Picadillo

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 350
Calories from Fat: 167

% Daily Value *
Total Fat 18.5g 29 %
Saturated Fat 6g 30 %
Cholesterol 74mg 25 %
Sodium 3669mg 147 %
** Potassium 691mg 19 %
Total Carbohydrates 23.8g 8 %
Dietary Fiber 2.4g 10 %
Protein 23.7g 47 %
Sugars 16.6g
** Vitamin A 5 %
** Vitamin C 30 %
** Calcium 6 %
** Iron 41 %
** Thiamin 14 %
** Niacin 73 %
** Vitamin B6 26 %
** Magnesium 16 %
** Folate 11 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.