Picadillo Cubano (Cuban Ground Beef with Olives and Raisins)

Quick answer

Total time: 40 min
Level: Easy
Servings: 4 servings
Ingredients: 8

About this dish

This Picadillo Cubano (Cuban Ground Beef with Olives and Raisins) recipe follows the actual preparation, main cooking method, and finish in order.

Dice the 150 g onion and 120 g bell pepper small so they soften evenly. Roughly chop the 60 g green olives, and separate any clumped raisins so they scatter through the sauce. Raise the heat to high and spread the 500 g ground beef in one even layer. Let it sear for 2 minutes before stirring, then break it up so it browns instead of steaming gray. If the sauce is too thick, loosen it with a small splash of water; if thin, simmer 1 minute longer. Season with salt and pepper, then serve hot over rice, with bread, or in tacos.

Ingredients (4 servings)

Ingredient	Amount	Unit
ground beef	500	g
onion	150	g
crushed tomatoes	300	g
bell pepper	120	g
green olives	60	g
raisins	30	g
olive oil	1	tbsp
ground cumin	0.5	tsp

Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Season

Dice the 150 g onion and 120 g bell pepper small so they soften evenly.

Roughly chop the 60 g green olives, and separate any clumped raisins so they scatter through the sauce.
2

Control

Heat a wide pan over medium heat and add 1 tablespoon olive oil.

Add the onion and bell pepper, then cook for about 4 minutes until glossy, softened, and no longer raw smelling.
3

Step

Raise the heat to high and spread the 500 g ground beef in one even layer.

Let it sear for 2 minutes before stirring, then break it up so it browns instead of steaming gray.
4

Season

When the beef moisture has mostly evaporated, stir in 0.5 teaspoon ground cumin for 30 seconds.

Add the 300 g crushed tomatoes and scrape the browned bits from the pan bottom into the sauce.
5

Control

Once the tomatoes bubble, reduce the heat to medium low and add the green olives and raisins.

Simmer for 10 minutes, stirring occasionally, until the sauce thickens and clings to the beef.
6

Finish

If the sauce is too thick, loosen it with a small splash of water; if thin, simmer 1 minute longer.

Season with salt and pepper, then serve hot over rice, with bread, or in tacos.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Briny olives and sweet raisins create a complex sweet-salty balance in this Cuban Picadillo Cubano.
Finish cue: Add the onion and bell pepper, then cook for about 4 minutes until glossy, softened, and no longer raw smelling.
Substitution: Let it sear for 2 minutes before stirring, then break it up so it browns instead of steaming gray.