Picadillo is a powerhouse dish—a bold, savory stew that dances with sweet and tangy notes. Originating in Latin America and infused with Caribbean flair, this hearty recipe melds warm spices with a surprising twist of raisins, offering a flavor profile that’s both comforting and versatile. Perfect for serving over rice, as a filling in empanadas, or even tossed in a salad, picadillo adapts to every culinary adventure with a wink and a smile.
Flavor Profile
Picadillo is a bold, well-balanced dish that combines savory, sweet, and tangy elements in every bite. The ground beef provides a rich, meaty base, while onions, garlic, and bell peppers add a touch of sweetness and depth. The cumin, smoked paprika, and oregano bring warmth and earthiness, while cinnamon (if used) adds a subtle complexity. The raisins offer a gentle sweetness, perfectly contrasted by the briny olives and capers, which provide bursts of saltiness and tang. A finishing touch of apple cider vinegar or lime juice brightens the dish, tying all the flavors together with a slight acidity.
Origin
Picadillo is a traditional Latin American and Spanish dish with deep roots in colonial-era cooking. The name “picadillo” comes from the Spanish verb “picar”, meaning “to chop” or “mince,” referring to the finely ground meat. This dish is popular throughout Cuba, the Dominican Republic, Puerto Rico, Mexico, and the Philippines, with each region adding its own signature twist. Cuban picadillo often includes capers and raisins for a sweet-savory contrast, while Mexican versions may feature potatoes and chili peppers for extra heartiness and spice. No matter the variation, picadillo remains a comfort food staple, served over rice, in empanadas, or as a filling for tacos and tamales.
Picadillo (Latin American Ground Beef Stew)
A bold, flavor-packed stew that doesn’t mess around—perfect for impressing your dinner guests or for that comforting night in. No secret handshakes required; just a bit of love, spice, and a pinch of sass.
Ingredients (Serves 4-6)
1 tablespoon olive oil
1 medium onion, finely chopped
1 small bell pepper, diced (red or green)
3 cloves garlic, minced
1 pound ground beef
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon ground cinnamon (optional, but adds depth)
1 teaspoon dried oregano
1 tablespoon tomato paste
1 can (15 oz) diced tomatoes (or 2 fresh tomatoes, chopped)
½ cup beef broth (or water)
1 bay leaf
¼ cup raisins
¼ cup green olives, sliced
1 tablespoon capers (optional)
1 teaspoon apple cider vinegar (or lime juice)
Instructions
1️⃣ Sauté the Aromatics
- Heat olive oil in a large skillet over medium heat.
- Add the onion and bell pepper, cooking until softened (about 3 minutes).
- Stir in the garlic and cook for another 30 seconds until fragrant.
Hint: If your kitchen doesn’t start smelling amazing, you’re not doing it right.
2️⃣ Brown the Beef
- Add ground beef to the skillet and break it apart with a spatula.
- Season with salt, black pepper, cumin, paprika, cinnamon, and oregano.
- Cook until browned and no longer pink, about 5 minutes.
Remember: Good browning is the secret to unlocking that deep, meaty flavor.
3️⃣ Simmer the Sauce
- Stir in diced tomatoes, tomato paste, and beef broth.
- Add the bay leaf and bring to a simmer.
- Reduce heat to low and let it cook for about 15 minutes, stirring occasionally.
Patience is key here; let those flavors mingle like old friends.
4️⃣ Add Sweet & Savory Elements
- Stir in raisins, olives, and capers.
- Simmer for another 5 minutes to let the flavors meld.
Sweet, salty, tangy—this step is where the magic happens.
5️⃣ Finish with Vinegar
- Stir in apple cider vinegar or lime juice.
- Remove the bay leaf and adjust seasoning to taste.
A splash of vinegar gives it that unexpected kick. Trust us, it’s a game changer.
Serving Suggestions
Traditional: Serve over fluffy white rice.
For Empanadas: Let the picadillo cool before using as a filling.
low-carb option: Spoon it over cauliflower rice or serve in lettuce wraps.
Cuban Style: Top with a fried egg!
Nutritional Breakdown (Per Serving, Approximate)
Calories: 320
Protein: 22g
Fat: 20g
Carbs: 15g
Fiber: 3g
