There are different ways to make Cuban ground beef or meat, but this Cuban picadillo recipe, or picadillo a la habanera is a traditional Cuban dish, particularly from Havana.
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It is made with sofrito, which is basically onion, garlic, red and green pepper sautéed in olive oil, and then adding dry cooking wine and raisins to give it a sweet-and-sour flavor, and at the end, which is why it’s called “a la Habanera” (Havana-Style), you add small cubes of potatoes previously fried.
The word Picadillo in Spanish comes from “picar“, which means to chop or to mince. You can also call it “carne molida“, which translates to ground meat. Picadillo is a staple Cuban dish that we make with ground chicken, mixed ground meat (beef and pork together), or ground beef. Even though I remember that, growing up in Cuba, beef picadillo was and is very hard to find, this is still a traditional recipe that originated during Spanish colonization, and it remains one of the most iconic dishes of Cuban gastronomy.
Variations for Cuban Picadillo Recipe
To make Picadillo a la Habanera, dry cooking wine is the most traditional option and the one I recommend, but if you can’t find it, white wine works too.
- Dry cooking wine: The original and most traditional choice
- White wine: A great substitute if dry cooking wine isn’t available
- Capers: I didn’t add them, but some people like to add them along with olives and raisins for a more tangy flavor.
- Raisins: Adjust to taste if you prefer it sweeter or more sweet-and-sour
What to Serve with Cuban Picadillo
Cuban picadillo is a very versatile dish that can be served with white rice, black beans, or salad, or even used as a filling for empanadas, stuffed peppers, stuffed potatoes, or other meat-filled pastries.
How to make Cuban Picadillo
1- In a large pot or Dutch oven, heat olive oil and add the onion and bell peppers, previously diced into small cubes. Sauté, then add the crushed or finely minced garlic and cook for a few more minutes.
2- Add the ground beef and sauté it over medium-high heat along with the sofrito. Stir frequently, and if the meat starts clumping together, break it apart as you cook. Add salt and pepper, and sauté for a few minutes, making sure the meat doesn’t release too much liquid. To avoid this, keep the heat from being too low. If the beef releases too much water, it will boil instead of sautéing and develop less flavor. The goal is to sauté the ground beef with the sofrito for a few minutes so the meat absorbs all those delicious flavors.
3- Stir in the tomato purée, dry cooking wine, oregano, cumin, and bay leaf. Mix everything well, adjust salt and pepper to taste, and let it cook over medium heat for about 15 minutes. Meanwhile, prepare and fry the diced potatoes that will be added at the end.
4- Add the olives (whole or halved) and raisins, mix everything together, and let it cook for 3 more minutes. Then add the fried potato cubes, stir, and cook for another 2 minutes (you can add only half of the fried potatoes and save the rest to serve on the side, or add them all depending on your taste). Taste for salt, garnish with parsley, serve and enjoy!
For the fried potato cubes
Peel and cut the potatoes into small cubes like in the photo. Heat oil in a frying pan or deep fryer, add the potato cubes, and fry until golden. Once ready, remove them and set aside to add to the picadillo later.
More Cuban Recipes You Might Like
Authentic Cuban Ropa Vieja Recipe
Authentic Cuban Pork and Okra Stew (Quimbombó)
Easy Cuban Chicken Fricassee Recipe (Fricase de Pollo Cubano)
Cuban Picadillo Recipe | Picadillo a la Habanera
Ingredients
- 2 lbs ground beef
- 1 onion
- 1/2 green bell pepper
- 1/2 red bell pepper
- 4 garlic cloves
- 1/2 cup dry cooking wine
- 1 cup tomato purée Passata
- 1/2 tbsp cumin
- 1/2 tbsp oregano
- 1 bay leaf
- 10 olives or to taste
- 1 tbsp raisins
- 3 medium potatoes
- Parsley
Instructions
- In a large pot or Dutch oven, heat olive oil and add the onion and bell peppers, previously diced into small cubes. Sauté, then add the crushed or finely minced garlic and cook for a few more minutes.
- Add the ground beef and sauté it over medium-high heat along with the sofrito. Stir frequently, and if the meat starts clumping together, break it apart as you cook. Add salt and pepper, and sauté for a few minutes, making sure the meat doesn’t release too much liquid. To avoid this, keep the heat from being too low. If the beef releases too much water, it will boil instead of sautéing and develop less flavor. The goal is to sauté the ground beef with the sofrito for a few minutes so the meat absorbs all those delicious flavors.
- Stir in the tomato purée, dry cooking wine, oregano, cumin, and bay leaf. Mix everything well, adjust salt and pepper to taste, and let it cook over medium heat for about 15 minutes. Meanwhile, prepare and fry the diced potatoes that will be added at the end.
- Add the olives (whole or halved) and raisins, mix everything together, and let it cook for 3 more minutes. Then add the fried potato cubes, stir, and cook for another 2 minutes (you can add only half of the fried potatoes and save the rest to serve on the side, or add them all depending on your taste). Taste for salt, garnish with parsley, serve and enjoy!
For the fried potato cubes
- Peel and cut the potatoes into small cubes. Heat oil in a frying pan or deep fryer, add the potato cubes, and fry until golden. Once ready, remove them and set aside to add to the picadillo later.
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