Classic Cuban-Style Picadillo Recipe

Name: Classic Cuban-Style Picadillo
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 1 small onion, chopped; 0.5 green bell pepper, chopped; 1 clove garlic, minced, or more to taste; 1 pound lean ground beef; 1 (8 ounce) can tomato sauce; 6 large pitted green olives, quartered; 0.5 cup raisins; 1 tablespoon capers; 2 (1.41 ounce) packages sazon seasoning (such as Goya®); 1 tablespoon ground cumin; 1 teaspoon white sugar; salt to taste

Cook Time: 20 minutes

This savory dish features ground beef, green olives, raisins, and spices for a unique combination of flavors. It's simple to prepare and perfect for a quick weeknight meal.

Ingredients

1 tablespoon olive oil
1 small onion, chopped
green bell pepper, chopped
1 clove garlic, minced (or more to taste)
1 pound lean ground beef
1 (8 ounce) can tomato sauce
6 large pitted green olives, quartered
cup raisins
1 tablespoon capers (optional)
2 (1.41 ounce) packages sazon seasoning (such as Goya)
1 tablespoon ground cumin
1 teaspoon white sugar
Salt to taste

Directions

Gather all the ingredients.
Heat olive oil in a large skillet over medium heat. Add the chopped onion, green bell pepper, and minced garlic. Cook and stir for 5-7 minutes until the vegetables are softened.
Add the ground beef to the skillet. Cook and stir until the beef is browned and crumbled, about 7-10 minutes.
Stir in the tomato sauce, quartered olives, raisins, capers (if using), ground cumin, sazon seasoning, sugar, and salt. Mix everything well to combine.
Cover the skillet and reduce the heat to low. Allow the mixture to cook for 5-10 minutes until it is heated through and the flavors have melded together.
Serve hot and enjoy!

Nutrition Facts (per serving)

Amount Per Serving	% Daily Value*
Calories	350
Total Fat	19g
Saturated Fat	6g
Cholesterol	74mg
Sodium	3572mg
Total Carbohydrates	24g
Dietary Fiber	2g
Total Sugars	17g
Protein	24g
Vitamin C	18mg
Calcium	52mg
Iron	4mg
Potassium	691mg

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Classic Cuban-Style Picadillo Recipe

Description: This classic Cuban picadillo dish with ground beef is quick and easy, and is great over rice. It can also be used as a filling for tacos or empanadas.

History and Origin

The history of Picadillo dates back to the Spanish colonial period, where the dish was made using ground meat (usually beef or pork) mixed with local ingredients. The Cuban version is a unique fusion of Spanish and African influences, featuring a sweet-salty flavor profile that is characteristic of many Cuban dishes. It became a staple in Cuban households due to its simplicity and affordability. Picadillo has spread to various Latin American countries, each with their own variations, but the Cuban-style remains one of the most popular and recognized worldwide.

Regional Variations

Cuban-style Picadillo typically combines ground beef with onions, garlic, olives, raisins, and capers, creating a balance between the savory and sweet flavors. Regional variations include the use of different types of olives, tomatoes, and the addition of potatoes or even hard-boiled eggs. The dish is often paired with rice, black beans, or fried plantains. In some regions, you might find Picadillo used as a filling for empanadas, adding to its versatility in Cuban cuisine.

What Sets Cuban Picadillo Apart?

While Picadillo can be found across Latin America, the Cuban version stands out for its inclusion of sweet elements like raisins and sugar, alongside the salty flavors of olives and capers. This balance between sweet and savory is what gives Cuban Picadillo its signature taste. The addition of Goya's Sazon seasoning also contributes to the distinctive color and flavor, further differentiating it from other regional variations that might use more traditional spices like cumin or paprika.

Where is Picadillo Typically Served?

Picadillo is commonly served in Cuban households as a hearty dinner, often accompanied by white rice and black beans. It is also served at festive occasions, such as family gatherings and celebrations. In Cuban restaurants, you can find Picadillo on the menu as a popular comfort food, often paired with fried plantains or yuca. Additionally, the dish is used as a filling for empanadas, making it a versatile choice for different culinary applications.

Interesting Facts About Picadillo

Picadillo is often considered the "comfort food" of Cuban cuisine, widely loved for its balance of flavors and ease of preparation.
The dish is sometimes made with ground pork or turkey instead of beef, depending on the region or personal preference.
Picadillo can be found in several variations across Latin America, with each country adding its own local ingredients and spices. For example, the Dominican version may include potatoes, while the Puerto Rican variant might use raisins and olives more liberally.
In Cuba, it is common to serve Picadillo alongside fried eggs, further enhancing its appeal as a satisfying and hearty meal.

Conclusion

Classic Cuban-Style Picadillo is a delicious and versatile dish that embodies the unique flavors of Cuban cuisine. Whether you're enjoying it over rice, using it as a filling for empanadas, or experimenting with different variations, this dish is sure to delight your taste buds and transport you to the heart of Cuba. The perfect balance of sweet and savory, along with its rich history, makes Picadillo a beloved dish in Cuban culture and beyond.

FAQ about Classic Cuban-Style Picadillo Recipe

Store any leftover Picadillo in an airtight container in the refrigerator for up to 3-4 days. It can also be frozen for up to 3 months. To reheat, simply warm it in a skillet or microwave until heated through.

Yes! Picadillo can be made a day or two ahead of time. In fact, the flavors may develop even further when it sits. Just store it in the fridge in an airtight container and reheat it when ready to serve.

Yes, you can substitute ground turkey, chicken, or pork for the ground beef in this recipe. The flavor may vary, but the result will still be delicious.

Picadillo is commonly served over white rice, but it also pairs well with fried plantains, mashed potatoes, or even in tacos or empanadas. You can also enjoy it with a side of vegetables or a simple salad.

While raisins and olives are traditional ingredients in Picadillo, you can omit them or replace them with ingredients you prefer. Some people replace raisins with other dried fruits, such as apricots or cranberries, and olives can be swapped for capers or pickles for a similar briny flavor.

Yes, you can reduce the sodium by using low-sodium tomato sauce, limiting or omitting the capers, and using less Sazon seasoning or a homemade, lower-sodium alternative. Additionally, you can rinse the olives to remove some of the brine.

Yes, Picadillo is a traditional Cuban dish, though variations exist throughout Latin American and Caribbean cuisines. It is a flavorful stew typically made with ground beef, olives, raisins, capers, and other seasonings. It is often served over rice.

Yes, the sweetness of Picadillo can be adjusted by adding more or less sugar. If you prefer a less sweet dish, you can reduce or omit the sugar and raisins, or use a sugar substitute. Some people also add a bit of vinegar to balance the sweetness.

Yes, Picadillo makes an excellent filling for empanadas. Just spoon the cooled Picadillo into pastry dough, fold and seal, then fry or bake the empanadas as desired. It’s a popular way to enjoy this dish.

To make Picadillo spicier, add some chopped jalapeños or a pinch of cayenne pepper during the cooking process. You can also use a spicier variety of Sazon seasoning or incorporate hot sauce to suit your taste.

Comments

Arianne Torres

10/06/2025 01:52:54 PM

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.

EastCoastGal

09/22/2023 06:43:25 AM

This is very good! I suggest making your own Sazon spice mixture. There are several places to find a recipe for that if you google it. The amount given as 1.41 oz of Goya Sazon is INCORRECT. That is the weight of an entire box of Goya Sazon which has 8 packets in it. Use only 2 packets of that 1.41 box if you buy Sazon. That comes to .35 oz. If you make your own Sazon --I used 2 TBSP. That was plenty.

DREGINEK

09/15/2024 02:10:04 AM

Really, really, really good! Technically the fam rated 4.5 but I like to round up. I need to call out that despite having family members that either dislike raisins and/or green olives - they all liked this! The two - plus the briny capers - balance each other out very well! My only change was to combined steps 1 & 2 (why brown separately?) and I added about 1/2 c chopped fresh tomatoes (from my garden). If I could go back, I would have either added another 8oz can of tomato sauce OR double the fresh chopped tomatoes I added. I don’t think this alone had enough sauce….which! If you are making this for empanada filling, would be unnecessary, but, if serving over rice like I did, a little more sauce goes a long way. Overall, we thought this was fantastic and I would make again! Thanks Amalloch!

Eleina Hayes Espigh

02/23/2021 12:25:01 PM

ALERT!!! DO NOT USE 2.82 oz of Sazon!!! (Unfortunately, I gave this recipe to my coworker who doubled the recipe and used 5 Oz Sazon; declared it inedible! Being Cuban, Sazon is a staple and I never questioned the amount listed). You need only two of the tiny little packets that are included in the 1.41 oz box (or any sized box). As for the recipe, the Sazon is a great twist on a classic recipe. A little kick to a perfect recipe. I often add a little more tomato sauce and olives, unless I’m filling empanadas. Without raisins and adding cheese (as some suggested) it’s just not picadillo but keep the recipe as-is and it’s authentic.

Maddie Pasterik

02/09/2021 12:22:28 AM

Overall, the cuban beef tasted really good! I like how the recipe asks for raisins and sugar since it gives the picadillo a sweet taste to the dish. I left out the olives since I am not a huge fan but even without them it tasted very flavorful and amazing. I did not have sazon seasoning so I ended up making the seasoning with curry powder, onion powder, a couple garlic cloves, turmeric and oregano. This was my first time trying the seasoning and it is wonderful! The tomato sauce, onions and garlic add a nice sweet flavor as well as the raisins! Great combination of ingredients!

Sally Hernandez

09/28/2023 08:45:15 PM

I make Picadillo all the time for my Cuban husband and 1 tablespoon of cumin is too much for this small batch. Word of advice, if you are going to follow this recipe, cut back on the cumin or double the rest of the ingredients, just saying.

janice

04/26/2021 11:21:20 PM

I really liked it and I will make it again. It was a nice balance of sweet and savory. What I did different from the recipe was that I cooked the ground beef first and removed it from the pan and allowed it to drain in mesh sieve. Then I cooked the onion, garlic and bell pepper in the beef liquid rather than adding oil. I strained out the vegetable mix, removed the liquid and put everything back in the pan and followed the rest of the recipe. I also used low sodium tomato sauce.

Meredith

02/19/2025 11:06:01 PM

This is one of our go-to family recipes - I make it every month or two and serve it over rice. I use golden raisins (my preference), leave out the sugar, and add more garlic, since I’m of the belief that if a recipe calls for a clove of garlic, you should use 2 or 3. I love the balance between salty/briny and sweet. I keep a box of the Goya sazon packets in my pantry just for this.

Allrecipes Member

05/24/2021 09:46:05 PM

This is absolutely an authentic recipe. I made a few changes so that the flavor profile matched the picadillo I had at my Cuban friend’s house, way back in middle school. Her dad made it, and it was amazing! I used dark brown sugar instead of white. Added a sprinkle of Adobo sin pimiento seasoning. And used Ro*Tel “diced tomatoes & green chilies” in place of tomato sauce and peppers. Also, a good plop of some of the olive brine pops the flavors. I omitted capers - I can’t recall seeing them in picadillo ever anywhere in Miami.

Juliehm

10/22/2023 01:11:38 PM

We loved this recipe. Made our own sazon seasoning to cut back on sodium. Per reviews we cut back on cumin. Next time we'll follow the recipe as we like the flavor cumin adds and could have used the full amount.

Mel

09/17/2016 04:03:51 PM

Deeeee lish!!! I didnt have sazon seasoning, so i added garlic powder, onion powder, coriander, oregano, cumin, salt, pepper, paprika. This is good with white rice. The raisins and olives and tomato sauce and green pepper are a must have. Also, I removed some of the oil, but not all of the oil. The cumin is a must have in this recipe. Also, i soak the raisins in hot water to make them plump and soft. This is good with a fried egg on top! Make this for your family. They will love it! I'm from Miami, so I had already made Cuban picadillo a bunch of times, from another recipe. You can also add some fried potato to the mixture. I never tried it with capers, though. My son loves it and now he and his wife make it all the time, too. Thank you for this recipe.

Timothy

09/24/2025 08:23:04 PM

Love it

Vidkun

09/13/2025 08:06:35 AM

Please fix the sazon packet seasoning amount as you have it listed as 2x packets but then 1.41oz in parentheses making it sound like you need almost 3 ounces which is way too much. It should be listed as “2x packets (5g)” for a total of 10g of sazon seasoning.

ElfinFrog6255

08/12/2025 06:59:28 PM

I made this a couple of weeks ago and it was amazing! I used the leftovers to make empanadas which were amazing also.

Judy Richardson

07/14/2025 03:25:54 PM

Made for the first time...absolutely loved it! Somehow, I forgot the cumin, but was still delish...I did add in a few extras, dry white wine to help deglaze & add flavor, 2 small diced potatoes & some fire roasted tomatoes.

Mel

07/01/2025 10:16:08 PM

My entire family loved it. Will definitely make this again.

Heather

05/23/2025 01:20:40 AM

Make this!!!!

The Zurwells

04/26/2025 10:18:05 PM

This went over like gang busters! Made it as Empanada filling and fried them in the air fryer. The family couldn't get enough. Made enough for 4 ppl getting 2 a piece. They found it so filling

Frank Mitchell

04/20/2025 05:26:06 PM

Honestly, best home-cooked thing I’ve made.

Anita

03/24/2025 04:33:59 PM

The aroma is magnificent,I am cooking it now,has a great taste and I will put over rice,added,oregano,and garlic powder onion mix tomato sauce, diced tomatoes like to do my own seasoning,also cumin,and sazon, cannot wait to have at dinner time,

Classic Cuban-Style Picadillo Recipe

Ingredients

Directions

Nutrition Facts (per serving)

History and Origin

Regional Variations

What Sets Cuban Picadillo Apart?

Where is Picadillo Typically Served?

Interesting Facts About Picadillo

Conclusion

FAQ about Classic Cuban-Style Picadillo Recipe