Cuban-Style Picadillo

Cuban-Style Picadillo


"There are many variations of picadillo. This is a savory and traditional Cuban home-cooked meal with ingredients that are readily available in any supermarket. Do not omit wine, as it's really important to the flavor of this dish. Serve with garlic and onion white rice, black beans, and fried ripe plantains. Garnish with strips of ham and roasted red pepper."
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1 h 35 m servings 471 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 471 kcal
  • 24%
  • Fat:
  • 22 g
  • 34%
  • Carbs:
  • 29.6g
  • 10%
  • Protein:
  • 26 g
  • 52%
  • Cholesterol:
  • 79 mg
  • 26%
  • Sodium:
  • 1338 mg
  • 54%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

  • Cook

  • Ready In

  1. Place the potatoes into a large pot with enough water to cover; season with salt. Bring the water to a boil; reduce heat to medium-low, place a cover on the pot, and cook the potatoes at a simmer until tender, about 20 minutes. Drain and set aside to cool.
  2. Heat 2 tablespoons olive oil in a large Dutch oven over medium heat; cook and stir the onion, green bell pepper, and garlic in the hot oil until the vegetables soften, about 5 minutes.
  3. Crumble the ground beef into the onion mixture, breaking the meat into smaller pieces as you mix; cook and stir until the beef is completely browned, 7 to 10 minutes. Drain as much fat from the mixture as possible.
  4. Stir the red wine, tomato sauce, olives, capers, golden raisins, cumin, oregano, black pepper, and 1/4 teaspoon salt into the ground beef mixture. Bring to a boil, reduce heat to medium-low, and cook at a simmer until the wine had reduced significantly, 25 to 30 minutes.
  5. Peel the cooled potatoes and cut into chunks.
  6. Heat 1 teaspoon olive oil in a skillet over medium heat. Cook the potatoes in the hot oil until browned, about 5 minutes.
  7. Gently fold the cooked potatoes into the simmering ground beef mixture; cook together 5 minutes.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.


Read all reviews 15
  1. 17 Ratings

Most helpful positive review

Almost exactly the same way I cook Picadillo! Only I used white wine and did not have capers. Delicious. My entire family loves Picadillo.

Most helpful critical review

The capers are overpowering.

Most helpful
Most positive
Least positive

Almost exactly the same way I cook Picadillo! Only I used white wine and did not have capers. Delicious. My entire family loves Picadillo.

I learned of this recipe and Cuban food by reading one of the submitter's blogs. I was very excited to try this recipe and I was not let down. Although I've had nothing like it before (not a hug...

I made this tonight with Congri (Cuban black beans and rice), and it was a winner! I'm half Puerto Rican, but never cook the food I grew up eating, it always seemed so time consuming to make. Th...

This is what we (two of us with some taste-testing from my visiting daughter) had for dinner, half the recipe, that is, and we agreed that it is a keeper! I do think I would do things just a ta...

I'm the submitter of this recipe, and one change I've made since submitting this recipe is that I slice the olives instead of chopping. Makes for nicer presentation and you get more olive flavo...

I halved the recipe to use 3/4 pound of ground beef. I nuked the potato to save dirtying a pan, used white wine instead of red and doubled up on the olives (we like our olives). Never having eat...

This "Cuban-Style Picadillo" was excellent! I loved the way the sweetness of the wine permeated even the capers and olives. This meal is a real treat! I can hardly wait to make it again! My only...

Made this tonight, turns out just for myself. I used a meatloaf mix. That is what I had. Didn't have any golden raisins therefore omitted. I really liked it. I imagine the raisins would counter ...

Love this as a filling for empanadas!! Yum!

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