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Homemade Picadillo

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Skill Level / Intensity Easy / Beginner-Friendly
Heat / Searing Intensity Medium to Medium-High Heat ($350^\circ\text{F}$–$375^\circ\text{F}$ / $175^\circ\text{C}$–$190^\circ\text{C}$)
Yield 6 generous servings

Ingredients You’ll Need

For the Sofrito Base

  • Extra Virgin Olive Oil: 2 tablespoons.

  • Yellow Onion: 1 medium, finely diced.

  • Green Bell Pepper: 1 medium, finely diced.

  • Garlic: 4 cloves, minced or crushed.

For the Meat & Seasoning

  • Lean Ground Beef: 1.5 lbs (700g), preferably 85/15 lean-to-fat ratio.

  • Ground Cumin: 1.5 teaspoons.

  • Dried Oregano: 1 teaspoon (preferably Mexican or Cuban oregano).

  • Ground Cinnamon: 1/4 teaspoon (optional, for subtle warmth).

  • Bay Leaf: 1 whole dried bay leaf.

  • Kosher Salt & Black Pepper: 1 teaspoon salt, 1/2 teaspoon black pepper.

For the Simmer & Finishes

  • Tomato Sauce: 1 cup (8 oz / 225g) canned plain tomato sauce.

  • Dry White Wine: 1/2 cup (such as Sauvignon Blanc or Pinot Grigio; or use beef broth with 1 tsp red wine vinegar).

  • Gold Potatoes: 2 medium, peeled and cut into small 1/2-inch cubes.

  • Manzanilla Olives: 1/2 cup, pimento-stuffed, sliced in half (plus 2 tbsp olive brine).

  • Capers: 2 tablespoons, drained.

  • Raisins: 1/3 cup, dark raisins or golden raisins.

  • Fresh Cilantro: 2 tablespoons, chopped (for garnish).

Step-by-Step Cooking Guide

1.Sauté the Sofrito Base:Duration: 5 mins | Heat Intensity: Medium.

Heat 2 tablespoons of extra virgin olive oil in a large deep skillet or Dutch oven over medium heat. Add the diced yellow onion and green bell pepper. Cook for 4 to 5 minutes until soft and translucent. Add the minced garlic and sauté for 1 additional minute until fragrant, taking care not to burn the garlic.

2.Brown the Ground Beef:Duration: 7 mins | Heat Intensity: Medium-High.

Increase heat to medium-high. Add the ground beef to the skillet. Use a wooden spoon or meat masher to break the beef into small pieces. Season with cumin, oregano, cinnamon, salt, and black pepper. Cook for 6 to 7 minutes until the beef is fully browned and no pink remains. Drain away excess fat if necessary, leaving about 1 tablespoon for flavor.

3.Deglaze with Wine:Duration: 3 mins | Heat Intensity: Medium-High.

Pour in the dry white wine (or broth), scraping up any delicious browned bits stuck to the bottom of the skillet. Allow the liquid to simmer rapidly for 2 minutes until it reduces by about half.

4.Simmer with Potatoes & Aromatics:Duration: 12-15 mins | Heat Intensity: Low to Medium-Low.

Stir in the tomato sauce, diced potatoes, sliced olives, olive brine, capers, raisins, and the whole bay leaf. Stir thoroughly to combine. Bring the skillet to a gentle simmer, then cover with a lid and lower the heat to medium-low. Cook for 12 to 15 minutes, or until the potato cubes are fork-tender and the sauce has thickened.

5.Rest, Garnish & Serve:Duration: 2 mins | Heat Intensity: None.

Remove the skillet from heat. Remove and discard the dried bay leaf. Give the picadillo a final gentle stir, taste, and adjust salt if needed. Garnish with chopped fresh cilantro and serve warm over fluffy white rice or with warm corn tortillas.

Pro Tips for the Best Picadillo

  • Dice Potatoes Small: Make sure your potato cubes are small (around 1/2 inch). This ensures they cook evenly and rapidly in the pan without requiring extra liquid or overcooking the beef.

  • Don’t Skip the Raisins or Olives: Even if you are skeptical of raisins in savory dishes, they are essential to Picadillo! The sweetness of the raisins balances the salty brine of the olives and capers perfectly.

  • Make It Ahead: Like many stews, Picadillo tastes even better the next day after the spices and aromatics have had time to meld together in the refrigerator.

Storage, Reheating & Shelf Life

  • Refrigeration: Allow cooked picadillo to cool completely. Store in an airtight glass container in the refrigerator for up to 4 days.

  • Freezing: Picadillo freezes exceptionally well. Pack into freezer-safe containers or bags and freeze for up to 3 months. Thaw in the fridge overnight before reheating.

  • Reheating: Reheat in a skillet over medium heat with a splash of water or broth to loosen the sauce, or microwave on medium power in 1-minute intervals until piping hot.

Detailed Nutritional Breakdown

Calculated per serving (based on 1/6th of total recipe, serve without rice).

Nutrient Amount Per Serving % Daily Value*
Calories 345 kcal —
Total Fat 16 g 21%
Saturated Fat 5 g 25%
Trans Fat 0.5 g —
Cholesterol 70 mg 23%
Sodium 680 mg 30%
Total Carbohydrate 22 g 8%
Dietary Fiber 3 g 11%
Total Sugars 9 g —
Protein 26 g 52%
Vitamin C 28 mg 31%
Calcium 45 mg 4%
Iron 3.8 mg 21%
Potassium 640 mg 14%

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