Classic Cuban-Style Picadillo Recipe
This classic Cuban ground beef dish is quick and easy, and is great over rice. It can also be used as a filling for tacos or empanadas.
This traditional Cuban dish features ground beef, golden raisins, capers, and olives simmered in tomato sauce and wine.
Deeeee lish!!! I didnt have sazon seasoning, so i added garlic powder, onion powder, coriander, oregano, cumin, salt, pepper, paprika. This is good with white rice. The raisins and olives and tomato sauce and green pepper are a must have. Also, I removed some of the oil, but not all of the oil. The cumin is a must have in this recipe. Also, i soak the raisins in hot water to make them plump and soft. This is good with a fried egg on top! Make this for your family. They will love it! I'm from Miami, so I had already made Cuban picadillo a bunch of times, from another recipe. You can also add some fried potato to the mixture. I never tried it with capers, though. My son loves it and now he and his wife make it all the time, too. Thank you for this recipe.
ALERT!!! DO NOT USE 2.82 oz of Sazon!!! (Unfortunately, I gave this recipe to my coworker who doubled the recipe and used 5 Oz Sazon; declared it inedible! Being Cuban, Sazon is a staple and I never questioned the amount listed). You need only two of the tiny little packets that are included in the 1.41 oz box (or any sized box). As for the recipe, the Sazon is a great twist on a classic recipe. A little kick to a perfect recipe. I often add a little more tomato sauce and olives, unless I’m filling empanadas. Without raisins and adding cheese (as some suggested) it’s just not picadillo :) but keep the recipe as-is and it’s authentic.
This is a very easy and authentic recipe. My Cuban mother-in-law always made this dish (without a recipe) and I found this and thought I'd give it a try. The family thought I had gotten (Abuela's) recipe! I didn't have Sazon so I used the combo of spices that other reviewers used. It came out great! The only thing I'd add would be more tomato sauce--it was a little too dry. Otherwise it was perfect!
This was wonderful! I added more olives (because we love olives), some of the olive brine (instead of more salt) and I didn't have any sazon so I improvised by mixing equal parts of coriander, cumin, achiote (ground annatto), salt and powdered garlic. Served with rice and fried plantains.
For any Latino, this helps define comfort food! I made a double batch, and it was FABULOUS! This recipe includes all the correct ingredients which makes this dish so very special. I will definitely make rhis again.
It wasn't bad, but I agree, the cumin ruined it. It ended up tasting like taco meat. I think more olives would have been good as well. So less cumin, more olives, I would use it again.
Didn't use capers, I just don't like them in general but otherwise 100% followed this recipe. Came out really great, a Cuban friend of mine likened it to his grandmother's picadillo, and even my mom who is a picky eater loved this recipe! I always serve it over rice and Maduros (Sweet Plantains). The salty/ sweet elevates this dish even more!