Recipes
Cuban Beef Picadillo
Serves 4
| Prep Time: 5 mins
| Cook Time: 40 mins
| Total Time: 45 mins
You may need: Cuban Mojo
Discover The Recipe
For most Americans, Cuba is a mystery that beckons like a mirage due to decades of economic and political blockade. We hear tales from Cuban Americans of sun-drenched streets in Havana echoing with salsa rhythms and the aroma of Cuban cigars. But culinary traditions have survived harrowing immigrant journeys and one dish that we love for an easy weeknight meal is Beef Picadillo. This dish delivers outsized Cuban flavor that has danced on the palates of generations of Cubans.
Picadillo holds a cherished place in Cuban homes as a comfort dish that can easily scale to feed the cousins or neighbors. At its core, Picadillo is humble, yet it sings with sophisted flavor. Ground beef, the star of this show, mingles with red bell peppers, onions, and garlic—a classic Cuban trinity. A symphony of spices, including our signature Cuban Mojo blend, elevates this dish with layers of flavor. The addition of crushed tomatoes, tomato paste, and Worcestershire sauce creates a harmonious sauce that's both rich and tangy. The earthy embrace of olives, and a sweet surprise of raisins, create a tasty salty-sweet juxtaposition. A final flourish from a freshly chopped parsley and a slice of lime add brightness and herbaceousness to the dish, making each bite a tantalizing journey. Picadillo is versatile in how it's served. Spoon it over a bed of steamed rice, wrap it in crisp lettuce leaves, or savor it with slices of crusty bread to mop up the saucy bits. Find even more authentic recipes to use our Cuban Mojo spice blend on the website.
Ingredients
1 lb ground beef (80/20 for best flavor)
1 red bell pepper, sliced
1 medium onion, sliced
4 cloves garlic, minced
2 Tbsp Piquant Post Cuban Mojo
1 can (14oz) crushed tomatoes
1 Tbsp tomato paste
¼ cup Worcestershire sauce
½ tsp salt
⅓ cup pitted olives
⅓ cup raisins
⅓ cup raisins
⅓ cup parsley, chopped
1 lime, sliced
To serve: Cooked rice, romaine or bib lettuce leaves to make wraps, or hot crusty bread
Notes
We recommend soaking the raisins in warm water for 10 mins. This will rehydrate the raisins for a nice pop of sweetness.
Because we simmer uncovered for some time, we used 80/20 ground beef to ensure the meat stays juicy and doesn’t dry out.
Optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.
Instructions
In a large skillet, cook ground beef over Med-High heat. Using a wooden spoon, crumble while cooking in its own fat until browned, about 4-5 mins. Remove from the skillet and set aside.
In the same skillet, stir fry onions and bell peppers for 3-4 mins. Add garlic and Piquant Post Cuban Mojo, stir fry for 1 minute, until fragrant.
Add crushed tomatoes, tomato paste, Worcestershire sauce and salt. Add beef back to the skillet. Combine well and simmer uncovered for 15 mins. Stir in pitted olives and raisins, simmer for an additional 5 mins.
Mix in parsley and squeeze lime on top. Serve hot with lime wedges atop cooked rice, or with lettuce leaves to make wraps, or with hot crusty bread.
Alternatives & Substitutions
Our Cuban Mojo spice blend is the easiest starter kit for making a ‘Mojo Criollo’, the essential Cuban citrus-garlic marinade/dressing. This Mojo Criollo marinade is so versatile and can be used any number of ways, including directly as a salad dressing or dipping sauce. Add 1/4 cup chopped mint to the marinade for a minty pop.
Substitute the ground beef for pork or chicken. Be sure to use a fattier percentage to avoid drying out the meat.
Try using Cuban Mojo in our Cuban Mojo Carnitas or Cuban Mojo Marinated Pork. Or, make this easy Pollo Guisado Domincano (Dominican Chicken Stew), or our Yuca Frita Con Mojo.
Try this cousin of Ropa Vieja, Vaca Frita, which fries the beef after cooking and shredding.
This classic side dish, Yuca con Mojo, adds a Caribbean flare to any meal. Or, create a hearty Mojo Grilled Chicken Salad with a mojo criollo marinade.
For a plant-based alternative, try our flavor-packed vegan Mojo Jackfruit Bowl recipe.
Be sure to leave comments and feedback on your meals and experiments in the comments for others to read.
Post pictures of your masterpiece meal on social media and tag us. We repost!
Cuban Beef Picadillo
Serves
4
Prep Time
5 mins
Cook Time
40 mins
Total Time
45 mins
Piquant Post spice you'll need: Cuban Mojo
Ingredients
1 lb ground beef (80/20 for best flavor)
1 red bell pepper, sliced
1 medium onion, sliced
4 cloves garlic, minced
2 Tbsp Piquant Post Cuban Mojo
1 can (14oz) crushed tomatoes
1 Tbsp tomato paste
¼ cup Worcestershire sauce
½ tsp salt
⅓ cup pitted olives
⅓ cup raisins
⅓ cup raisins
⅓ cup parsley, chopped
1 lime, sliced
To serve: Cooked rice, romaine or bib lettuce leaves to make wraps, or hot crusty bread
Instructions
In a large skillet, cook ground beef over Med-High heat. Using a wooden spoon, crumble while cooking in its own fat until browned, about 4-5 mins. Remove from the skillet and set aside.
In the same skillet, stir fry onions and bell peppers for 3-4 mins. Add garlic and Piquant Post Cuban Mojo, stir fry for 1 minute, until fragrant.
Add crushed tomatoes, tomato paste, Worcestershire sauce and salt. Add beef back to the skillet. Combine well and simmer uncovered for 15 mins. Stir in pitted olives and raisins, simmer for an additional 5 mins.
Mix in parsley and squeeze lime on top. Serve hot with lime wedges atop cooked rice, or with lettuce leaves to make wraps, or with hot crusty bread.
Notes
We recommend soaking the raisins in warm water for 10 mins. This will rehydrate the raisins for a nice pop of sweetness.
Because we simmer uncovered for some time, we used 80/20 ground beef to ensure the meat stays juicy and doesn’t dry out.
Optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.
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