Picadillo is a staple in every Cuban home, but everyone makes it differently. My mom is one of 11 kids and every single one of them has their own version. This is her version, the one I grew up eating. Other ingredients that I’ve had in picadillo are numerous and include mushrooms, raisins, and potatoes, just to name a few.

This recipe is my favorite to make a ginormous batch (which is what this recipe is for) and then use the leftovers as filling in a bunch of different recipes. I love to make empanadas with it. I’ve also filled tamales with it, and my Tia Chepa uses it as the meat part of shepherd’s pie and it’s amazing!

For only $2.50 per serving this Cuban Picadillo is a great dinner that keeps well in the freezer. Make some today to eat and use the leftovers in other recipes!

Print Recipe

Cuban Picadillo

Traditional Cuban staple meal, packed full of flavor.

Cuisine

Cuban

Keyword

1 pan meal, Dinner

Cook Time

40 Minutes

Servings

People

Ingredients

• 1 tablespoon Butter
• 2 tablespoons Minced Garlic
• 1 large Yellow or Sweet Onion minced
• 1 5.75 oz jar Sliced Manzanilla Olives with Pimentos any green onions will work, I like them sliced already and with pimentos
• 3 lbs Ground Beef I used 80 lean/20 fat but a leaner meat works too
• 2.5 cups mojo I prefer Kirby brand but Goya is easier to find and is also good
• 1 12 oz jar Sofrito
• 1/2 cup White Wine
• 1 12 oz bag Frozen Peas
• 1 Egg this is optional and served one per person that wants one
• 2 cups Cooked Rice picadillo is served over rice

Cuisine Cuban Keyword 1 pan meal, Dinner Cook Time 40 Minutes Servings People Ingredients 1 tablespoon Butter 2 tablespoons Minced Garlic 1 large Yellow or Sweet Onion minced 1 5.75 oz jar Sliced Manzanilla Olives with Pimentos any green onions will work, I like them sliced already and with pimentos 3 lbs Ground Beef I used 80 lean/20 fat but a leaner meat works too 2.5 cups mojo I prefer Kirby brand but Goya is easier to find and is also good 1 12 oz jar Sofrito 1/2 cup White Wine 1 12 oz bag Frozen Peas 1 Egg this is optional and served one per person that wants one 2 cups Cooked Rice picadillo is served over rice

Instructions

1. Melt the butter in a large frying pan and add the garlic over medium heat.
2. Mince the onion and add that to the pan. Cook until it starts to caramelize (5-10 minutes) and remove from the pan. Set aside for later.
3. Add the beef to the pan and cook until well done, breaking up any big chunks with a spatula as the meat cooks. You are looking for a crumbly texture.
4. As the meat is cooking, drain the liquid from the olives and place them on a paper towel to continue to drain.
5. Once the meat is cooked I like to drain out and discard most of the grease, leaving only about 3 tablespoons in the pan. Add the onion and garlic back to the drained beef and then add the mojo, sofrito, and white wine.
6. Add the olives and simmer for at least 15 minutes, so the meat has time to absorb all of the flavors and a little bit of juice cooks off. If I have time I will sometimes let it simmer up to an hour, but usually I'm too hungry to wait.
7. Add the peas 5-10 minutes before serving so they can thaw but not get super mushy. (If you like mushy add them with the olives!)
8. Serve over rice and enjoy! I also like to fry an egg and put that on top, mixing the runny yolk into my picadillo and rice!

Recipe Notes

Recipe Cost Per Serving: $2.50

Total Recipe Cost: $20