READY IN: 1hr 10mins
Recipe by kolibri

Cuban/Mexican taco/burrito filling, or great on potato wedges.

Ingredients Nutrition


  1. In a large bowl using your hands mix beef, onion, bell pepper, garlic, olives, raisins, capers, tomato paste, oregano, cumin, allspice and some pepper. Cover with plastic and leave at room temperature for 1/2 hour for the flavours to mix.
  2. In a large skillet, heat the olive oil and add the meat mixture with a splash of vinegar and a pinch of salt. Cook, while breaking up the meat frequently. If the meat starts to brown lover the heat, and continue to cook until most of the liquid has evaporated, about 30 minutes.
  3. The picadillo should be juicy, but not soupy.

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