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Cuban-Inspired Picadillo Recipe

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★★★★★

4.7 from 93 reviews

This Cuban-Inspired Picadillo is a flavorful ground beef hash enriched with aromatic spices, sautéed potatoes, and a medley of vegetables. Infused with vibrant cumin, smoked paprika, and oregano, it perfectly balances sweet golden raisins and briny Spanish olives, simmered in a tangy tomato and beef broth base. Crispy diced potatoes add textural contrast, making it a hearty and comforting dish that pairs wonderfully with rice and fried plantains or tostones.

Ingredients

Scale

Main Ingredients

  • 3 tablespoons olive oil, plus more as needed
  • 1 medium-large gold or russet potato, peeled & diced
  • 1 medium yellow onion, chopped
  • 1 green bell pepper, chopped
  • 6 cloves of garlic, finely minced or pressed
  • 1 lb ground beef (93% lean, grass-fed preferred)
  • Kosher salt & freshly ground black pepper, to taste

Spices & Seasonings

  • 3 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • ¼ teaspoon ground nutmeg
  • 1 bay leaf
  • 1 tablespoon red wine vinegar

Liquids & Other Ingredients

  • 1 cup beef broth
  • ¾ cup tomato sauce
  • ¼ cup golden raisins
  • ½ cup Spanish (Manzanilla) olives

Instructions

  1. Prepare Potatoes: Heat olive oil in a large skillet or sauté pan over medium heat until hot and shimmering. Add the diced potatoes and cook, tossing occasionally, until they are golden brown and slightly crispy, about 5-6 minutes. Remove the potatoes with a slotted utensil and transfer them to a paper towel-lined plate to drain excess oil.
  2. Sauté Vegetables: If needed, add a bit more olive oil to the pan. Add the chopped onion and green bell pepper, and sauté while stirring frequently until the vegetables are translucent and golden, approximately 4-5 minutes. Add the minced garlic and cook with the mixture until fragrant, about 1 minute.
  3. Cook Ground Beef: Push the sautéed vegetables to one side of the pan, add ground beef to the empty side. Break up the beef using a wooden spoon or spatula, browning it evenly for 3-4 minutes. Fold the sautéed vegetables into the beef and continue cooking until the meat is fully cooked and no longer pink, around 3-4 minutes.
  4. Add Spices and Simmer: Season the beef mixture with kosher salt, black pepper, cumin, coriander, smoked paprika, oregano, nutmeg, and add the bay leaf. Stir and cook to toast the spices for 1-2 minutes. Pour in the red wine vinegar, beef broth, and tomato sauce. Add the golden raisins and Spanish olives, stirring everything to combine. Cover the pan with a lid and reduce heat to medium-low. Let the mixture simmer gently for 10-15 minutes to meld the flavors.
  5. Incorporate Potatoes and Serve: Add the reserved crispy potatoes back into the pan and gently stir to combine with the beef mixture. Cook for an additional minute to allow the flavors to blend beautifully. Taste and adjust seasoning with salt and pepper as needed. Serve hot alongside rice and fried plantains or tostones for a traditional Cuban experience. Enjoy your meal!

Notes

  • Use russet or gold potatoes for best texture in the crispier bites.
  • For a leaner option, substitute ground turkey or chicken, though traditional flavor may vary.
  • Adjust the amount of olives and raisins according to your taste preference for sweetness and saltiness.
  • Serve with white rice and fried plantains (tostones) to complete the Cuban-inspired meal.
  • The dish can be made ahead and reheated; flavors often deepen after resting.
  • Make sure to brown the beef well for better flavor development.
  • You can substitute beef broth with vegetable broth for a milder taste, but this will slightly alter the classic flavor.

Keywords: Cuban picadillo, ground beef hash, Caribbean recipe, savory picadillo, Spanish olives recipe, spiced beef, Cuban comfort food

Find it online: https://kitchenwithkai.com/cuban-inspired-picadillo-recipe/