Discover the Magic of Picadillo Cubano - Transport Your Taste Buds With This Delicious and Classic Dish!

Name: Cuban Picadillo, vegan recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 tablespoon oil; 1 lb ground beef (vegan ground meat); 1 medium onion (diced); 2 cloves of garlic (minced); 1 green bell pepper (diced); ¼ cup white wine; 2 cups of diced tomatoes (fresh or canned); 1 bay leaf; ½ teaspoon thyme; ½ teaspoon marjoram; 1/4 cup of raisins; 1/4 cup of green olives (sliced); Salt (to taste)

Transport your taste buds to the sunny streets of Cuba with this delicious and classic dish – Picadillo Cubano.

About this recipe

This flavorful and comforting recipe has been a staple in Cuban cuisine for generations, and it’s easy to see why. Thankfully I grew up eating Mexican and Cuban picadillo; both were a staple in my home and so flavorful.

The savory mix of ground beef, tomatoes, olives, raisins, and warm spices, this dish balances sweet and salty flavors that will leave you wanting more. I make my picadillo vegan with the help of lentils or faux meat.

Whether you’re a fan of Cuban cuisine or looking to try something new, this hearty and versatile dish will surely impress. So let’s dive into the world of Cuban flavors and discover the magic of Picadillo Cubano!

vegan ground meat, olives, raisins, green bell pepper, garlic and tomato sauce measured for picadillo cubano.

Ingredientes for the picadillo cubano

Ground beef, I use vegan faux meat from Impossible or Beyond Meat
Onion, garlic, and green bell pepper, diced.
White wine is optional, but it gives it a delicious flavor. Substitute with homemade vegan stock.
Diced tomatoes, fresh or canned, or homemade tomato sauce will work.
Spices: thyme, marjoram
Raisins, do not skip them
Green olives, sliced and best if you use red bell pepper filled

How to make Cuban picadillo

In a large skillet, heat the olive oil over medium heat. Add the onions, garlic, and green bell pepper, and cook until softened, about 5 minutes.

Add the ground beef ( vegan ground beef or lentils) to the pan and cook until browned, about 8 minutes. Use a wooden spoon to break the meat into small pieces. Add the wine and let it evaporate.

Add the tomatoes, thyme, bay leaf, raisins, and olives to the pan—season with salt to taste. Bring the mixture to a simmer and cook for 20-25 minutes or until the sauce has thickened.

How to serve the picadillo

Serve the Picadillo over white or brown rice, plantains, and black beans. You could also make vegan empanadas with it.

Cuban picadillo variations

Classic Picadillo Cubano: The classic version of Picadillo Cubano is the recipe you’ll find in the recipe card. This version has raisins and olives, which some people ad capers too. It is typically served over white rice with a side of black beans.

Picadillo Cubano con Papas: This version of Picadillo Cubano includes potatoes added to the dish along with the other ingredients. The potatoes add a hearty texture to the dish and make it more filling.

Picadillo Cubano con Chorizo: This version of Picadillo Cubano includes chorizo, a spicy sausage added to the dish, along with ground beef. The chorizo adds a smoky and spicy flavor to the dish, making it more flavorful and interesting.

Frequently asked questions

What is picadillo called in English?

Picadillo is a dish that originated in Spain and is commonly found in many Latin American countries. The word “picadillo” comes from the Spanish word “picar,” which means “to chop” or “to mince.”
In English, picadillo is often translated as “spiced ground beef” or “seasoned ground beef.”

What do you eat Cuban picadillo with?

It is usually served with white rice and black beans.
In addition to rice and beans, some people also serve picadillo with fried or air-fried plantains, which can be prepared in different ways depending on personal taste.
Other common accompaniments to picadillo include sliced avocado, diced tomatoes, shredded lettuce, and chopped onions. My dad always ate his picadillo with a fried egg, which adds a rich and creamy flavor.

How to store the picadillo?

Allow the picadillo to cool to room temperature before storing it in the refrigerator or freezer.
Place the picadillo in an airtight container, such as a plastic or glass container with a tight-fitting lid.
Store the picadillo in the refrigerator for 3-4 days or in the freezer for up to 3 months. Be sure to label the container with the date it was stored so that you can keep track of how long it has been in the fridge or freezer.

Other recipes that you may like

Mexican picadillo
Chorizo con papas, potatoes with chorizo (vegan recipe)
Brown rice
Arroz primavera, Mexican white rice with vegetables
Cauliflower fried rice
Loaded Mexican sweet potatoes

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Cuban Picadillo, vegan recipe

Alejandra Graf

This flavorful and comforting recipe has been a staple in Cuban cuisine for generations, and it's easy to see why. With a savory mix of ground beef, tomatoes, olives, raisins, and warm spices, this dish perfectly balances sweet and salty flavors that will leave you wanting more. Whether you're a fan of Cuban cuisine or looking to try something new, this hearty and versatile dish will surely impress!

5 de 2 votos

Prep Time 15

Cook Time 25

Total Time 40

Course Main Course

Cuisine cuban

Servings servings

Calories 161 kcal

Equipment

1 12-in large skillet I like to use an iron cast pan

Ingredients

1 tablespoon oil
1 lb ground beef (vegan ground meat)
1 medium onion diced
2 cloves of garlic minced
1 green bell pepper diced
¼ cup white wine
2 cups of diced tomatoes fresh or canned
1 bay leaf
½ teaspoon thyme
½ teaspoon marjoram
1/4 cup of raisins
1/4 cup of green olives sliced
Salt to taste

Instructions

In a large skillet, heat the olive oil over medium heat. Add the onions, garlic, and green bell pepper, and cook until softened, about 5 minutes.
Add the ground beef ( vegan ground beef or lentils) to the pan and cook until browned, about 8 minutes. Use a wooden spoon to break the meat into small pieces. Add the wine and let it evaporate.
Add the tomatoes, thyme, bay leaf, raisins, and olives to the pan—season with salt to taste. Bring the mixture to a simmer and cook for 20-25 minutes or until the sauce has thickened.

Notes

Serve with cooked white rice, black beans, and fried plantains.

If you have leftover picadillo that you would like to store, here are some guidelines to help keep it fresh and safe to eat:

Let it cool: Allow the picadillo to cool to room temperature before storing it in the refrigerator or freezer.

Store in an airtight container: Place the picadillo in an airtight container, such as a plastic or glass container with a tight-fitting lid.

Refrigerate or freeze: Store the picadillo in the refrigerator for 3-4 days or in the freezer for up to 3 months. Be sure to label the container with the date it was stored so that you can keep track of how long it has been in the fridge or freezer.

Reheat properly: To reheat the picadillo, heat it up in a pot over low to medium heat, occasionally stirring until heated. Alternatively, you can microwave it in a microwave-safe container for a few minutes.

Nutrition

Serving: 1servingCalories: 161kcalCarbohydrates: 17gProtein: 10gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 3mgSodium: 397mgPotassium: 396mgFiber: 4gSugar: 3gVitamin A: 158IUVitamin C: 22mgCalcium: 107mgIron: 2mg

Keyword faux meat, picadillo

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Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

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