Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Cuban Picadillo Recipe
    Lost? Site Map

    Cuban Picadillo

    Cuban Picadillo. Photo by jrusk

    1/1 Photo of Cuban Picadillo

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    5 mins

    25 mins

    Nat Da Brat's Note:

    This is a Cuban style hash, probably the most common meal I encountered there.I ate this for breakfeast on a regular basis, while in Cuba.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Heat the oil in a large saucepan and add the onion and garlic.
    2. 2
      Cook over very low heat until the onions are almost tender, about 10 minutes.
    3. 3
      Add the ground beef and brown, stirring constantly with a fork to break up the meat.
    4. 4
      Stir in the tomato paste, chile, tomatoes, cumin, oregano, half the parsley and scallions, and the sugar, mix well.
    5. 5
      Season to taste with salt and pepper.
    6. 6
      Bring to a boil, reduce the heat, and cook, covered, for 20 minutes.
    7. 7
      Add the stock and potato and continue cooking, uncovered, for 20 minutes or until the patato is tender and most of the liquid has evaporated.
    8. 8
      Use the tomato juice if you need more liquid.
    9. 9
      Mix in the remaining parsley and scallions and season to taste with salt and pepper.
    10. 10
      Serve with bread or rice.

    Ratings & Reviews:

    • on July 11, 2008


      Tasty but not authentic.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 27, 2008

      I used this recipe and altered it for SBD. I won't rate this because I altered it but even with the few changes I made still came out great!!!! I used ground chicken and left out the potato so I didn't need the stock.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 06, 2006


      I have loved piccadillo since I was a little girl, only my family recipe has a couple of differences- My family doesnt use chili, beef stock or tomatoes- we combine everything but the ground beef, stir fry it, then add the ground beef.We fry the potatoes and then add them to the ground beef mixture. But anyway you make it its an awesome meal, Thanks a lot !

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Cuban Picadillo

    Serving Size: 1 (633 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 678.2
    Calories from Fat 343
    Total Fat 38.1 g
    Saturated Fat 13.9 g
    Cholesterol 154.2 mg
    Sodium 786.0 mg
    Total Carbohydrate 36.6 g
    Dietary Fiber 6.3 g
    Sugars 11.5 g
    Protein 47.3 g

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes