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    You are in: Home / Recipes / Cuban Picadillo Recipe
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    Cuban Picadillo

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    15 mins

    55 mins

    Sue Lau's Note:

    This meat mixture is cooked with a sofrito and can be served on rice with eggs or in tortillas like a taco. Goes well with fried plaintains.

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    Units: US | Metric


    1. 1
      Heat olive oil in a large skillet and add the sofrito (garlic, onions, green pepper, jalapeno, cilantro, capers, olives, bay leaves and cumin seeds).
    2. 2
      Cook the sofrito until it is fragrant and the onions are translucent; remove from pan and set aside.
    3. 3
      Brown ground beef in pan and drain fat.
    4. 4
      Add sofrito to the beef along with the tomatoes, vinegar, and cayenne pepper.
    5. 5
      Simmer for 45 minutes on low heat.
    6. 6
      Serve over rice, with a fried egg on top, garnished with pimiento, if desired.
    7. 7
      Another option to serve is to spoon it into corn tortillas, with lettuce, tomato, green onions, jalapenos, cheese, and hot sauce, like a taco.

    Ratings & Reviews:

    • on November 23, 2011


      I actually thought this was awesome!!! I LOVED the combo of flavors and, at first glance, it looks more complicated than it is. This one is definitely going to be in the regular rotation - thanks!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 13, 2006


      If you like real, Cuban picadillo, stay away from this recipe !!! :( I grew up in South Florida with friends living with their Cuban, non-English speaking relatives. The relatives often cooked picadillo. Wonderful stuff!! My mother learned to cook picadillo from some of her close Cuban friends. Mama's version of Picadillo is awesome...but not diabetic-friendly; her recipe uses brown sugar and potatoes. I also eat in Cuban restaurants. None of those picadillo's have the overpowering taste of vinegar and cumin that this recipe has. Recommend replacing the cumin with oregano...that's more traditional. Recommend replacing the vinegar with either water or want to taste picadillo, not pickling juice. :( If you want to keep the seasonings, you might try adding some brown sugar. My mother's recipe uses brown sugar. BTW, the sofrito was very tasty, but overpowered by the vinegar and cumin. :(

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 20, 2004


      Stuff this into green plantains which have been slit lenghtwise and bake until they are soft. This is very very cubano.

      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 (504 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 538.3
    Calories from Fat 361
    Total Fat 40.1 g
    Saturated Fat 8.5 g
    Cholesterol 73.7 mg
    Sodium 293.5 mg
    Total Carbohydrate 18.8 g
    Dietary Fiber 4.6 g
    Sugars 7.5 g
    Protein 26.6 g

    The following items or measurements are not included:

    stuffed green olives

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