Cuban Picadillo


Cuban Picadillo

Servings 4 Servings


  • 2 tablespoons of olive oil
  • 1 large yellow onion, chopped
  • 4 garlic cloves, finely chopped
  • ½ green or red bell pepper, chopped
  • 1 bay leaf
  • 1 pound ground beef
  • 2 teaspoons ground cumin
  • salt and pepper to taste
  • 1 sazón Goya seasoning packet, optional
  • 2 8 ounces cans of tomato sauce
  • 1 teaspoon granulated sugar
  • 1/4 cup dry white wine
  • 2 small sweet potatoes, or white potatoes, peeled and diced
  • ½ cup whole green olives stuffed w/ pimentos
  • 1/4 cup raisins, optional
  • 1 tablespoon capers, drained (optional)
  • handful fresh cilantro, chopped (optional)


  • In a large frying pan, heat 2 tablespoons of olive oil over med-low heat and cook the onion and bell pepper until soft. Add the garlic and cook for 20-30 seconds (making sure not to burn the garlic). Mix in the ground beef and stir. Sprinkle cumin, salt, and pepper, and optional seasoning (if using); drain off excess grease. Return meat to pan.
  • Add the tomato sauce, sugar, wine, and potatoes. Continue cooking over medium heat (about 15 minutes), stirring occasionally, until the potatoes are ready. If the sauce thickens too much, you can add a little bit of water.
  • Add capers, olives, and raisins (if using). Taste and adjust any seasonings (salt, pepper, cumin, or additional olives/capers) and cook an additional 5 minutes. Remove from heat.
  • Serve with rice and garnish with fresh cilantro. Enjoy!!!