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Cuban-Style Picadillo

Rated as 4.7 out of 5 Stars

"There are many variations of picadillo. This is a savory and traditional Cuban home-cooked meal with ingredients that are readily available in any supermarket. Do not omit wine, as it's really important to the flavor of this dish. Serve with garlic and onion white rice, black beans, and fried ripe plantains. Garnish with strips of ham and roasted red pepper."
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1 h 35 m servings 471
Original recipe yields 6 servings


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  1. Place the potatoes into a large pot with enough water to cover; season with salt. Bring the water to a boil; reduce heat to medium-low, place a cover on the pot, and cook the potatoes at a simmer until tender, about 20 minutes. Drain and set aside to cool.
  2. Heat 2 tablespoons olive oil in a large Dutch oven over medium heat; cook and stir the onion, green bell pepper, and garlic in the hot oil until the vegetables soften, about 5 minutes.
  3. Crumble the ground beef into the onion mixture, breaking the meat into smaller pieces as you mix; cook and stir until the beef is completely browned, 7 to 10 minutes. Drain as much fat from the mixture as possible.
  4. Stir the red wine, tomato sauce, olives, capers, golden raisins, cumin, oregano, black pepper, and 1/4 teaspoon salt into the ground beef mixture. Bring to a boil, reduce heat to medium-low, and cook at a simmer until the wine had reduced significantly, 25 to 30 minutes.
  5. Peel the cooled potatoes and cut into chunks.
  6. Heat 1 teaspoon olive oil in a skillet over medium heat. Cook the potatoes in the hot oil until browned, about 5 minutes.
  7. Gently fold the cooked potatoes into the simmering ground beef mixture; cook together 5 minutes.


  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 471 calories; 22 29.6 26 79 1338 Full nutrition

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Read all reviews 24
  1. 30 Ratings

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Most helpful positive review

Almost exactly the same way I cook Picadillo! Only I used white wine and did not have capers. Delicious. My entire family loves Picadillo.

Most helpful critical review

The capers are overpowering.

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Most positive
Least positive

Almost exactly the same way I cook Picadillo! Only I used white wine and did not have capers. Delicious. My entire family loves Picadillo.

I learned of this recipe and Cuban food by reading one of the submitter's blogs. I was very excited to try this recipe and I was not let down. Although I've had nothing like it before (not a hug...

I'm the submitter of this recipe, and one change I've made since submitting this recipe is that I slice the olives instead of chopping. Makes for nicer presentation and you get more olive flavo...

I made this tonight with Congri (Cuban black beans and rice), and it was a winner! I'm half Puerto Rican, but never cook the food I grew up eating, it always seemed so time consuming to make. Th...

This is what we (two of us with some taste-testing from my visiting daughter) had for dinner, half the recipe, that is, and we agreed that it is a keeper! I do think I would do things just a ta...

I halved the recipe to use 3/4 pound of ground beef. I nuked the potato to save dirtying a pan, used white wine instead of red and doubled up on the olives (we like our olives). Never having eat...

Really yummy...followed recipe closely, but used white cooking wine and black raisins because I had it. Served with white rice!

This "Cuban-Style Picadillo" was excellent! I loved the way the sweetness of the wine permeated even the capers and olives. This meal is a real treat! I can hardly wait to make it again! My only...

Made this tonight, turns out just for myself. I used a meatloaf mix. That is what I had. Didn't have any golden raisins therefore omitted. I really liked it. I imagine the raisins would counter ...