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Picadillo Cuban-Style

Picadillo is a Cuban dish for a hash that is usually served over rice. It is an easy to prepare recipe that is an all-time family favorite. The spices and olives really make the dish. The cumin, True Cinnamon, clove powder and coriander are a little different combination of flavors and they really work well together to make this delicious dish. It's definitely a quick dinner idea that's sure to please.


1 medium red bell pepper, chopped

1 medium onion, chopped

3 cloves of garlic, minced

1 Tblspn olive oil

1 lb ground beef or ground turkey

1 tsp cumin

1 tsp coriander

1/2 tsp True cinnamon

1/8 tsp clove powder

1 tsp oregano

2 (small) bay leaves

1 tsp salt

2 Tblspns tomato paste

1/3 cup white cooking wine

1 can (14 ounce size) stewed tomatoes (drained)

1/2 cup small green Spanish olives (with pimentos), sliced in half

2 Tblspns olive jar brine juice

Note: Traditional Cuban Picadillo also adds raisins to this dish. If desired, 1/2 cup of raisins can be added at the same time as the tomatoes and beef.

Directions: In a large fry pan, saute the onion, red pepper, and garlic in the olive oil. Cook until the onions are tender. Add the spices and bay leaves and saute until fragrant. Add the beef, tomatoes, wine, tomato paste, and salt, breaking up the beef and tomatoes using a spatula. Partially cover the fry pan and simmer for about 10 minutes. Remove the lid and add the olives. Let this cook uncovered until most of the liquid is gone (about 10 minutes). Stir in the olive brine and salt and pepper to taste. Serve immediately over rice or noodles.

Features Our: Cumin; coriander; oregano; clove powder: bay leaf

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