Cuban Picadillo recipe (authentic and delicious)

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This Cuban Picadillo recipe consists of flavorful soil meat, spices, green olives, boiled eggs and raisins cooked in a delicious tomato sauce and then served over a bed with rice. This is the ideal weekday meal because it can be made in under 30 minutes!

Picadillo in pot with Tostones in the background.

I grew up eating reproductions of this dish. When I was a teeny kid, my mom made picadillo and it would simply be fried cube potato with painted beef over rice.

Every couple of years, as I got older, the recipe developed identity from Crazy Plain to what you see now. I assume you could say that I went from super means, pain in the ass -eating to the normal human being, and this recipe was on the rides.

Why * this * recipe for picadillo is special!

Easy! This is the perfect weekday recipe.
One-Pan recipe. If you are looking for something that doesn’t create a lot of mess, that’s it!
Versatile. If you want to use painted chicken, meat cut or painted bison, this recipe is perfect for swapping.

What ACK readers say about this recipe:

“This is great! It’s part of the rotation. I’m doing this to my omni parents, but with impossible! It’s always a hit.” – Katie

“It was my first time making picadillo and this was delicious! The spices work perfectly and the raisins give a great hint of sweetness.” -Crystal

What is picadillo?

Well, the literal translation of picadillo in English is “all chopped up.” The potatoes, eggs and meat are also chopped up. Many countries make their reproductions of a picadillo: Colombians put it in Empanadas, Peruvians put it in Papa Rellenas, Puerto Ricans put it in Empanadas and Alcapurria. The version you see here is Cuban-style picadillo. I love Cuban food (Ropa Vieja and Lechon Asado are my personal favorites).

Ingredients you need for picadillo

Ingredients that are all placed on counts.

Potatoes -This dish consists of beginning with Pan-Frying Cubed Up Potato. If I’m on a bit of a health kick, I’ll skip it completely or use sweet potato.
Onions, paprika and garlic – Sofrito is important to begin this recipe.
Painted beef – I like to use 85%/15% for maximum flavor. But feel free to use 90%/10%if you want something a little leaner.
Spices – I love adding paprika, cumin, coriander and bay leaves to a flavorful picadillo. The combination of flavor is similar to my homemade taco spices that I use for my painted beef taco.
Green olives – You can cut these or add them whole – your call!
Tomato paste – This thickens all and makes it neat and glossy.

For the rest of the ingredient list, refer to the recipe indoor card below!

Variations for this recipe

Use different painted meat. I love bison for this recipe.
Leave addition. I have had this without raisins, eggs and have subbed in different briny things like capers. All delicious.
Make this recipe in front. This makes delicious leftovers. I love to make this day ahead and keep it in the fridge in an airtight container.

Recipe frequently asked questions

How is Cuban style picadillo different from the Mexican style picadillo?

Texture and sauce are very different. Mexican Picadillo is a little sweet, while Cuban Picadillo is more briny and sour (due to the added olives and red wine vinegar).

Can I use another meat for this picadillo?

Yes, absolutely. I’ve done this with earth bison with amazing results. I have used painted chicken with solid results (not the stars LOL). I would recommend using painted dark chicken meat against painted white chicken meat. You can also use a vegan painted meat alternative. I’ve never tried the earth lamb, but I know it would be good too.

Picadillo in pot with Tostones on the side.

What to earn with Picadillo

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Add the oil to a large sauté pan over medium heat. When hot, add the dice to the dice of potato and cook until crisp on both sides, approx. 5 to 7 minutes. Using a slotted spoon, remove the potatoes from the pan and transfer to a sheet of paper towels or on top of a clean kitchen towel to drain.
Add more oil if necessary in the same large sauté pan. Add onion, red paprika and garlic; Cook until softened approx. 5 minutes. Add the meat and crack with a large spoon until it is in crumbled painted beef. Add salt and spices and give it a mixture. Then add the tomato paste, broth and golden raisins. Mix until all combined. Cover and cook for about 15 minutes, we really want the flavors to combine and marry.
Finally, mix red wine vinegar, crispy potatoes and cubes boiled eggs. Give it a flavor and adjust the salt to your taste. Serve together with rice and tostones or maduros.

Tips and Tricks:

Alternative versions: As I said in the blog post, I have had these many ways and omitted things if I don’t have them. If you don’t like the egg, leave it out! If you don’t have raisins, leave it out.
If you want to make this very keto and the whole 30, make it with sweet potatoes versus regular potatoes. This recipe is very flexible.