Recipe

Cuban-Style Picadillo Recipe

A cozy, weeknight-friendly picadillo with tender ground beef, potatoes, olives, and raisins in a tangy tomato sauce.

By Matt Campbell

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4.8

A skillet of authentic picadillo with ground beef, diced potatoes, olives, and raisins in a rich tomato sauce, served with white rice

Picadillo is one of those dishes that somehow does everything at once. It is savory and meaty, but also bright and tangy from tomatoes and vinegar. It is sweet in a way that feels intentional, not dessert-like, thanks to a handful of raisins that plump up in the sauce. Then you get those briny green olives that make you stop mid-bite and go, okay, wow.

This version leans into a Cuban-style, tangy-sweet balance with accessible grocery store ingredients and a method that is calm and clear. No culinary school vibes required. Just a skillet, a spoon, and the willingness to taste as you go.

Why It Works

Balanced flavor: Tomato plus vinegar for tang, raisins for gentle sweetness, olives for salty bite.
One-pan comfort: A single skillet and a simple simmer turns basic pantry items into something that tastes like it took all afternoon.
Family-style flexibility: Serve it over rice, tuck it into tacos, spoon it onto baked potatoes, or stretch leftovers into empanada filling.
Great texture: Yukon Gold potatoes soak up sauce while keeping their cozy, soft edges.

Pairs Well With

Storage Tips

Refrigerate: Cool quickly, then store in an airtight container for up to 4 days. The flavor gets even better overnight.

Freeze: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge for best texture.

Reheat: Warm in a skillet over medium-low with a splash of water or broth to loosen the sauce. Microwave works too, but stir halfway through so the potatoes heat evenly.

Leftover move: Chop any extra olives and fold them in after reheating to brighten everything back up.

Common Questions

Is picadillo supposed to be sweet?

Often, yes. Many traditional versions include raisins or a little sugar to balance the acidity of the tomatoes and vinegar. If you prefer less sweetness, cut the raisins in half or skip them.

What kind of olives should I use?

Spanish-style green olives are classic. Pimento-stuffed green olives are the easy grocery store win. If you only have kalamata, use them, but the flavor will be deeper and less bright. Since olives vary in saltiness, taste and adjust salt at the end.

Can I make this without potatoes?

Absolutely. You can skip the potatoes and serve over rice, or swap in diced carrots. If you remove the potatoes, reduce the simmer time slightly since there is less to soften.

How do I keep the potatoes from turning to mush?

Use a waxier potato like Yukon Gold for the best texture, cut it into a consistent small dice, and simmer gently, not aggressively. Also, stir occasionally, not constantly. You want tender potatoes that still hold their shape.

Is this Cuban or Mexican picadillo?

Picadillo exists across many cuisines, and details vary by region and family. This recipe leans Cuban-style in its tangy-sweet vibe with olives and raisins.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large skillet or sauté pan (12-inch is ideal) with a lid
Cutting board and sharp knife
Wooden spoon or spatula
Measuring spoons

I love recipes like picadillo because they feel like the kitchen equivalent of a good teammate. It shows up, does the work, and somehow makes everything around it better. The first time I made it, I was mainly trying to use up pantry odds and ends: a can of tomatoes, a sad little bag of raisins, and a jar of olives I bought for martinis and never actually used for martinis. Thirty minutes later, I had a skillet of tangy, sweet, briny comfort that tasted like it had a story. Now it is one of my favorite weeknight resets, especially when I want dinner to feel warm and a little exciting without turning my kitchen into a disaster zone.