Authentic Cuban Picadillo con Papas: The Ultimate Sweet & Savory Ground Beef Recipe
This Picadillo Cubano con Papas is a beloved classic featuring tender fried potatoes, perfectly seasoned ground beef, briny olives, and sweet raisins. It’s a hallmark of Cuban cuisine, known for its incredible depth of flavor and surprising simplicity. Get ready to recreate this delicious and super easy-to-make dish in your own kitchen.
Growing up in a Cuban household, Picadillo con Papas wasn’t just a meal; it was a weekly ritual, a comforting staple that graced our dinner table with its aromatic presence. This versatile dish is a testament to the rich flavors of Cuban home cooking, and what makes it truly special is its adaptability. While some family members might prefer it without the sweet pop of raisins, and others might skip the briny olives, I firmly believe that the iconic sweet and salty combination is what truly defines authentic Cuban picadillo. It’s this delightful interplay of flavors that sets it apart and makes it an unforgettable culinary experience.
However, don’t let tradition limit your creativity! You can easily customize this recipe to your taste. For instance, if olives aren’t your favorite, capers offer a similar salty, tangy kick. And if raisins aren’t quite what you’re craving, dried cranberries can introduce a tart sweetness that complements the savory beef beautifully. The beauty of picadillo lies in its flexibility, allowing you to make it truly your own while still embracing its Cuban spirit.
What is Cuban Picadillo?
Picadillo is a traditional dish in many Latin American countries, often referred to as “minced” or “hash” in English. While the core concept of seasoned ground meat remains consistent, each region boasts its unique spin on the recipe. The Cuban version, Picadillo Cubano, is particularly distinctive due to its signature blend of sweet and savory elements. It typically combines ground beef with a sofrito base (onions, bell peppers, garlic), tomatoes, and a mix of spices, but what truly sets it apart are the additions of olives and raisins, creating a complex flavor profile that is both comforting and exciting. When served “con papas,” or with potatoes, these are usually fried and mixed in at the end, adding a wonderful texture and heartiness to the dish.
Essential Ingredients for Authentic Picadillo
Crafting the perfect Cuban Picadillo begins with selecting the right ingredients. Each component plays a crucial role in building the layered flavors that make this dish so beloved. Here’s a closer look at what you’ll need and some tips for the best results:
- Ground Beef: While traditional, feel free to use any ground meat you prefer. Ground chicken, ground turkey, or even ground veal can work wonderfully, offering a lighter alternative without sacrificing flavor. For best results, choose ground beef with an 80/20 fat ratio for maximum flavor, or a leaner cut if you prefer to drain off more fat.
- Russet Potatoes: These starchy potatoes are ideal for frying, creating a crispy exterior and a fluffy interior. However, any type of potato will do if Russets aren’t available. Yukon Golds or even red potatoes can be used, though they might yield a slightly different texture. We’ll be frying them separately to achieve that perfect crispness before combining.
- Onion: A fundamental aromatic that forms the base of the sofrito. Yellow or white onions work best for their balanced flavor. Finely diced onions will melt into the sauce, adding sweetness and depth.
- Red Bell Pepper: Traditionally, green bell peppers are used in Cuban cooking, but I find red ones to be sweeter and more delicious, lending a richer, fruitier note to the picadillo. Feel free to use green for a more classic, slightly bitter edge, or a mix of both for vibrant color and flavor.
- Fresh Garlic: The backbone of Cuban flavor! Minced fresh garlic is non-negotiable for that authentic aromatic punch. Avoid garlic powder for this step, as fresh garlic provides a different depth.
- Sazon: This is a key Cuban seasoning blend, often containing annatto (for color), cumin, coriander, and garlic powder. It’s readily available in most supermarkets in the Latin American aisle. It imparts an unmistakable authentic flavor and beautiful reddish hue.
- Granulated Garlic & Onion Powder: These provide concentrated garlic and onion flavors that meld seamlessly into the sauce, complementing the fresh aromatics.
- Cumin: An earthy spice that is central to Cuban cuisine, adding warmth and depth to the ground beef.
- Oregano: Dried oregano, particularly Cuban oregano if you can find it, adds a herbaceous, slightly pungent note.
- Dry White Wine: A splash of dry white wine (like Sauvignon Blanc or Pinot Grigio) adds acidity and complex flavor, deglazing the pan and enhancing the sauce. If you prefer to omit alcohol, a little chicken broth or even water with a dash of white vinegar can be used as a substitute.
- Tomato Sauce: Provides a rich, savory base and a touch of sweetness to the picadillo, contributing to its signature sauciness.
- Water: Essential for simmering the ground beef, allowing the flavors to meld and the meat to become tender.
- Olives: Green olives, typically Spanish Manzanilla olives, are a cornerstone of Cuban picadillo, offering a briny, salty counterpoint to the other flavors. Pitted olives are easiest to work with.
- Raisins: The sweet surprise! Raisins plump up during cooking and release a burst of sweetness that perfectly balances the savory and salty elements. Don’t skip them if you want the full, authentic experience.
- Capers: Often used interchangeably with or alongside olives, capers add another layer of briny, pungent flavor. They are the unopened flower buds of a bush and are preserved in vinegar or salt.
- Bay Leaf: Infuses the dish with subtle herbal notes during the simmering process. Remember to remove it before serving.
- Salt and Pepper: To season to taste, enhancing all the other flavors.
What Does Picadillo Taste Like?
Cuban Picadillo offers an incredibly flavorful experience, characterized by a unique harmony of sweet and salty notes. The ground beef is rich and savory, imbued with earthy cumin, aromatic garlic, and the distinctive zest of Sazon. This savory base is beautifully contrasted by the briny burst of green olives and the unexpected, yet delightful, sweetness of plump raisins. The sauce is minimal, allowing the concentrated flavors of the seasoned meat to shine, creating a dish that is deeply satisfying and incredibly addictive. It’s a taste that evokes warmth, comfort, and the vibrant culinary traditions of Cuba. While delicious on its own, it truly reaches its peak when served over a bed of fluffy white rice, which soaks up all the wonderful juices.
What Can I Do With Leftovers? Endless Possibilities!
One of the best things about Cuban Picadillo is how versatile it is, especially when you have leftovers. It stores well and can be transformed into a variety of exciting meals, making meal prep a breeze. Here are just a few ideas:
- Lettuce Wraps: For a low-carb option, spoon warm picadillo into crisp lettuce leaves for a fresh and crunchy meal.
- Tacos or Burritos: Serve picadillo in warm tortillas with your favorite toppings like sour cream, salsa, and avocado.
- Stuffed Peppers: Hollow out bell peppers (any color), fill them with leftover picadillo, top with a little cheese, and bake until tender and bubbly.
- Cuban Style Lasagna: Layer picadillo with plantains (instead of pasta sheets), cheese, and a bechamel sauce for a truly unique and comforting casserole.
- Empanada Filling: Use the picadillo as a savory filling for homemade empanadas, a fantastic appetizer or snack.
- Sandwiches: Pile picadillo onto crusty bread rolls, perhaps with a slice of cheese, for a hearty sandwich.
- Over Fried Plantains: A classic Cuban pairing! Serve picadillo over sweet or savory fried plantains (maduros or tostones) for an authentic experience.
- Breakfast Hash: Mix with extra potatoes and a fried egg for a hearty breakfast or brunch.
Can I Omit The Potatoes? Yes, Absolutely!
While “con papas” means “with potatoes,” and they add a delightful texture and heartiness, you can absolutely make a delicious picadillo without them. Many Cuban households serve picadillo without the potatoes, offering it as a flavorful ground beef dish to be paired with rice and other sides. If you’re looking for a lighter option or simply prefer your picadillo without the added starch, just skip the potato frying step and add the raisins directly to the beef mixture during the last 10 minutes of simmering.
Can I Use Frozen Potatoes? Of Course!
I am all for saving time in the kitchen without sacrificing flavor, and using frozen potatoes is a fantastic shortcut! You can absolutely use frozen french fries, tater tots, or any other kind of frozen potato product you love. Simply prepare them according to package instructions until golden and crispy, and then stir them into the picadillo just before serving, as you would with freshly fried potatoes. This trick dramatically cuts down on prep time and still delivers that satisfying potato component.
What to Serve This Flavorful Picadillo With
While fluffy white rice or nutritious brown rice will always be my go-to pairing for Cuban Picadillo, the versatility of this dish allows for many other delicious accompaniments. Here are some ideas to complete your meal:
- Cuban Black Beans: A classic and essential pairing! The earthy, savory beans beautifully complement the picadillo. You can find a fantastic recipe for Cuban black beans here.
- Arroz Congrí or Moros y Cristianos: Rice and beans cooked together, either separately or mixed, offer another traditional and hearty side.
- Fried Plantains (Maduros or Tostones): Sweet fried plantains (maduros) offer a delightful caramelized sweetness, while savory twice-fried plantains (tostones) provide a crisp, salty contrast.
- Yuca con Mojo: Boiled or fried yuca (cassava) dressed with a vibrant garlic-citrus sauce is a perfect starchy accompaniment.
- Fresh Salad: A simple green salad with a light vinaigrette can cut through the richness of the picadillo, adding a refreshing element to your meal.
- Avocado Slices: Creamy avocado adds a lovely texture and healthy fats, balancing the flavors.
If you’ve enjoyed this Picadillo Cubano con Papas recipe, I’m confident you’ll also love this comforting Cuban Chicken Noodle Soup! For more delicious recipes and insightful cooking tutorial videos, make sure to check out my YouTube channel and Facebook page. Happy cooking!
Cuban Picadillo con Papas
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Ingredients
- 1 lb ground beef
- 1 large russet potato, peeled and diced
- 1/2 small onion, finely chopped
- 1/2 red bell pepper, finely chopped
- 3 cloves fresh garlic, minced
- 2 tsp Sazon seasoning (with or without annatto)
- 1 tsp granulated garlic
- 1 tsp onion powder
- 1 tsp dried oregano
- 1/4 tsp ground cumin
- 1/4 cup dry white wine (optional, or substitute with chicken broth)
- 1/2 cup tomato sauce
- 1/2 cup water
- 1/4 cup pitted green olives, sliced or whole
- 2 tbsp capers, drained (optional, or in addition to olives)
- 2 tbsp raisins
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- 2 tbsp olive oil (for sofrito)
- Canola oil (for frying potatoes)
Instructions
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Begin by preparing your potatoes. Peel the russet potato and slice it into bite-sized pieces, about 1/2-inch cubes or wedges. Place the cut potatoes in a bowl of cold water to prevent browning and rinse off excess starch. Set aside.
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Heat 2 tablespoons of olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Once the oil shimmers, add the chopped onions and red bell peppers to the skillet. Sauté, stirring occasionally, for about 5-7 minutes until the vegetables soften and become translucent.
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Add the minced fresh garlic to the skillet with the onions and peppers. Stir continuously for about 1 minute until the garlic becomes fragrant, being careful not to burn it.
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Add the ground beef to the skillet, breaking it up with a spoon. Cook until the beef is fully browned and no pink remains, stirring occasionally. Drain any excess fat from the skillet.
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Once the beef is browned, stir in the Sazon seasoning, granulated garlic, onion powder, dried oregano, and ground cumin. Cook for another 1-2 minutes, allowing the spices to toast and become fragrant.
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Pour in the dry white wine (if using), stirring to deglaze the bottom of the pan and scrape up any browned bits. Let the wine simmer for 1-2 minutes until it mostly evaporates. Then, stir in the tomato sauce, water, bay leaf, pitted green olives, and drained capers. Bring the mixture to a gentle simmer.
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Reduce the heat to low, cover the skillet, and let the picadillo simmer for 45 minutes. This slow simmering allows the flavors to deepen and meld beautifully.
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While the picadillo simmers, prepare the potatoes. Drain the potatoes from the cold water and pat them thoroughly dry with paper towels. Heat about 1 inch of canola oil in a separate large skillet over medium-high heat. Once hot (around 350°F / 175°C), carefully add the dried potato pieces in a single layer, working in batches if necessary to avoid overcrowding. Fry for about 12-17 minutes, turning occasionally, until they are golden brown, crispy, and fork-tender. Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil. Season immediately with salt.
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After the picadillo has simmered for 45 minutes, remove the bay leaf. Stir in the fried potatoes and raisins. Continue to cook for an additional 10 minutes, uncovered, allowing the raisins to plump up and the flavors to fully combine. Taste and adjust seasoning with salt and pepper as needed.
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Serve your delicious Cuban Picadillo con Papas hot over a bed of fluffy white rice. Garnish with fresh cilantro if desired, and enjoy this incredibly satisfying and authentic Cuban meal!
Video Tutorial
Nutrition Information
Nutrition information is automatically calculated, so should only be used as an approximation.
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