Picadillo Cubano (Cuban Ground Beef with Olives and Raisins)
Quick answer
Picadillo Cubano is a cornerstone of Cuban home cooking, made by browning ground beef and simmering it with crushed tomatoes, green olives, and raisins.
What makes this special
- Briny olives and sweet raisins create a complex sweet-salty balance in this Cuban Picadillo Cubano.
- Briny olives and sweet raisins create a sweet-salty balance in one pan
- Beef spread in a single layer over high heat, browning quickly on all sides
Key ingredients
Core cooking flow
- 1 Dice the 150 g onion and 120 g bell pepper small so they soften evenly.
- 2 Heat a wide pan over medium heat and add 1 tablespoon olive oil.
- 3 Raise the heat to high and spread the 500 g ground beef in one even layer.
Picadillo Cubano is a cornerstone of Cuban home cooking, made by browning ground beef and simmering it with crushed tomatoes, green olives, and raisins. The identity of the dish lies in the interplay between the briny, savory olives and the subtle sweetness of the raisins, creating a sweet-salty balance within a single pan. The beef must be spread in a single layer over high heat so moisture evaporates quickly and the meat develops brown caramelization - crowding the pan causes it to steam and turn gray. Cumin and oregano contribute the earthy, warm spice profile characteristic of Latin cooking, while diced bell pepper adds a crisp freshness. Served over white rice in the most traditional fashion, it becomes a complete Cuban plate when accompanied by black beans and fried plantains.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
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.
- 2Control
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.
- 3Step
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.
- 4Season
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.
- 5Control
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.
- 6Finish
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.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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