An Easy, Beefy Picadillo Recipe to Make Weeknights Just A Little More Delicious
Easy, hearty, and bursting with flavor, picadillo has long been a comfort food in homes throughout Latin America. I learned this recipe from my friend Mica’s family, who served it often. This humble dish of ground beef, spiced with cumin and cinnamon and simmered with tomato, garlic, onions and potatoes, is meaty, gently spicy and easy to love. You’ve probably even got most of the ingredients at home already. Serve it with rice for a simple, inexpensive supper, or try it as a taco filling.
On the nights I make picadillo, I like to keep it as simple as possible. So, my picadillo recipe is more like what you’d find in Mexico than Cuba. No raisins or olives here, but plenty of warm spices and an umami hit from tomato paste, too.
All About The Origins of Picadillo
Versions of picadillo can be found all over Latin America, but there’s a lot of recipe variance from region to region and family to family. Classic Cuban picadillo is defined by the addition of briny green olives and sweet raisins. Some picadillo recipes use tons of fresh tomatoes, some don’t have tomatoes at all. But the unifying thing is a meaty base of ground or minced beef, because the Spanish word “picadillo” in English means “minced,” deriving from the root “picar” which means “to chop”.
Basic Picadillo Ingredients
- Ground beef: I like 80/20 ground beef for picadillo because it’s a comfort food and for me, comfort means a little richness. However, if you’re watching animal fats, try using 90/10 beef or even ground chicken instead.
- Potatoes: Dice potatoes evenly to ensure they cook at the same rate.
- Tomato Paste: Tomato paste keeps for ages, so we always have it on hand. Between that and all the spices, picadillo is almost a pantry recipe.
- Bell pepper: I like green bell peppers in my picadillo for a zip of color, but it’s fine to use red or orange peppers if that’s what you have.
- Spices: Chili powder, dried oregano, cumin, cinnamon
- Aromatics: Onions and garlic
How to Make Picadillo
This picadillo recipe is not spicy at all, though it is generously seasoned and deeply flavorful. If you like a little heat, serve it with some fresh or pickled jalapeño slices to finish. See the full recipe card at the bottom of the page.
- Brown the ground beef in a pan with the onions, garlic, bell pepper and carrots.
- Stir in all of the spices and tomato paste.
- Pour in the stock and potatoes, and bring the pan to a gentle simmer.
- After about 20 minutes when the potatoes are tender, your picadillo is done!
Serving Suggestions + Variations
- Picadillo is most often served over simple white rice, but it’s delicious over quinoa, too, if you want to up the protein and fiber.
- Use picadillo as a taco filling in warm tortillas or taco shells.
- If you’re feeling ambitious, try using picadillo as a filling for empanadas or burritos.
- Add green olives, capers, or even raisins. Olives and raisins will make your picadillo more Cuban-style.
- Add veggies: Picadilla already has quite a few veggies in the mix, but it can take more! Try adding extra peas, corn, or diced zucchini.
- Don’t have ground beef? Ground turkey or ground chicken work in place of the beef.
How To Store + Freeze
Leftover picadillo will keep well in the fridge for up to four days, and the flavors will develop as it sits. Yum! If you’d rather freeze your leftovers, that works too. Let it cool and transfer the piccadillo to a freezer-safe container. Store it in the freezer for up to 4 months.
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