Cuban-Style Picadillo

Have you ever eaten Cuban Picadillo? If you haven’t, you’re in for a treat! 

Picadillo, also known as Cuban meat sauce, is a thick, stew-like dish of ground beef, tomato sauce, garlic, raisins and capers that is simmered over low heat to combine the flavors.  Serve it over rice or even corn bread, with black beans on the side.  It isn’t a fancy company dish but, it is great for a week night dinner and it will make your mouth water as it is cooking and fills your house with a fragrant aroma. 

This dish is eaten in many Latin countries but, the Cuban and Puerto Rican versions contain olives.  The briny, salty taste of the olives and capers is mellowed out with the sweetness of the raisins.  If you like, you could add chopped apples to the mixture also. 

Cuban-Style Picadillo is not spicy and other than the chopping of vegetables, it can pretty much take care of itself once you start it cooking.  It can set until you are ready to eat and in fact, is better if allowed to set for a few minutes. 

It can be on your table in half an hour!  Comfort food all the way!

Cuban-Style Picadillo


1 pound ground beef
1 onion, diced
2 tablespoons garlic, minced
4 to 6 ounces tomato sauce
1 teaspoon paprika
1 teaspoon chili powder
½ green bell pepper
1/3 cup olives, sliced in half
¼ cup red wine, optional
2 tablespoons raisins, depending on taste
Salt & pepper to taste


Brown meat, onions and garlic.
Add remaining ingredients and cook for about 20 minutes, till mixture is moist but, liquid has evaporated.

It should be on the dry side, not saucy, soupy or “ tomatoey” at all.

Serve on top of rice, cornbread or black beans along with a salad dressed in vinegar and oil and you’re ready to eat! 



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