Here’s a classic Beef Picadillo recipe—savory, slightly sweet, and full of warm spices. This version is closest to the traditional Cuban/Latin American style, perfect for serving over rice, stuffing into empanadas, or using in tacos.
Beef Picadillo
Ingredients (serves 4–6)
- 1 lb (450 g) ground beef
- 1 medium onion, finely chopped
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 1 (8 oz / 225 g) can tomato sauce
- ½ cup beef broth or water
- ½ cup raisins (optional but traditional)
- ½ cup green olives, sliced (Manzanilla olives are ideal)
- 2 tbsp olive brine (from the olive jar—adds great flavor)
- 2 tbsp olive oil
- 1 tsp cumin
- 1 tsp oregano
- ½ tsp paprika or smoked paprika
- 1–2 bay leaves
- Salt & black pepper, to taste
- Optional: 1 small diced potato, sautéed or par-cooked (common in many picadillo versions)
Instructions
1. Sauté aromatics
- Heat olive oil in a large skillet over medium heat.
- Add onions and bell pepper; cook 4–5 minutes until softened.
- Add garlic and cook another 30 seconds.
2. Brown the beef
- Add ground beef to the skillet.
- Season with salt, pepper, cumin, oregano, and paprika.
- Cook until browned, breaking it up with a spoon.
3. Build the picadillo
- Stir in tomato sauce and beef broth.
- Add raisins, olives, and olive brine.
- Add bay leaves.
- If using potatoes, add them here as well.
4. Simmer
- Reduce heat to low and simmer 20–25 minutes, stirring occasionally, until flavors meld and sauce thickens.
- Adjust seasoning with salt, pepper, or more olive brine.
5. Serve
Beef picadillo is fantastic with:
- Steamed white rice
- Fried plantains
- Empanada filling
- Tacos or burritos
- Stuffed peppers
Tips
- For richer flavor, substitute half the ground beef with ground pork.
- Add a pinch of cinnamon or cloves for a more Mexican-style picadillo.
- Add diced carrots and potatoes for a fuller, heartier version.
If you want, I can give you the Cuban version with sofrito, a Mexican-style picadillo with potatoes, or a Puerto Rican picadillo with achiote.
