Savory Cuban Picadillo Recipe with Olives and Raisins Easy Guide

Let me tell you, the aroma of ground beef, simmering with sweet raisins and briny olives, wafting through my kitchen is enough to make anyone’s stomach growl before dinner even hits the table. The first time I made this savory Cuban picadillo with olives and raisins, I was instantly hooked—honestly, it’s one of those recipes where you pause, take a deep breath, and just smile because you know you’re onto something truly special. Years ago, when I was knee-high to a grasshopper, my abuela would prepare this dish on lazy Sunday afternoons, filling our home with a warm, comforting scent that still brings back memories of family gatherings and laughter.

My family couldn’t stop sneaking bites off the stove (and I can’t really blame them). You know what’s dangerous? This picadillo is so easy and satisfying, it’s become a staple for potlucks, quick weeknight dinners, and even those moments when you want a little comfort food that feels like a warm hug. The sweet and salty dance between raisins and olives makes it stand out from your typical ground beef recipes, brightening up your Pinterest dinner board with its rich, savory goodness.

After testing this recipe multiple times—strictly in the name of research, of course—it’s now a go-to for family gatherings and even gifting in little jars to friends. Honestly, if I had discovered this Cuban picadillo recipe years ago, it would’ve saved me from many a boring dinner rut. You’re going to want to bookmark this one, trust me.

Why You’ll Love This Savory Cuban Picadillo Recipe

Coming from many trials in my kitchen, this Cuban picadillo recipe with olives and raisins ticks all the boxes for a hearty, flavor-packed meal that’s also incredibly easy to whip up. Here’s why it’s a favorite in my house and among friends:

• Quick & Easy: Comes together in about 30 minutes, perfect for busy weeknights or last-minute cravings.
• Simple Ingredients: No fancy trips to specialty stores needed; most ingredients are pantry staples.
• Perfect for Any Occasion: Whether it’s a casual family dinner, a potluck, or a taste of Cuban comfort food, it fits the bill.
• Crowd-Pleaser: Kids and adults alike rave about the sweet-and-salty contrast that keeps everyone coming back for more.
• Unbelievably Delicious: The texture and flavor combo is next-level comfort food that feels both nostalgic and fresh.

This isn’t just any picadillo recipe. The magic lies in balancing the savory ground beef with the fruity raisins and salty green olives, plus a splash of tomato sauce and warming spices that dance on your tongue. I love that it’s a recipe that’s both approachable and authentic, with that little Cuban twist that makes every bite memorable. It’s the kind of dish that makes you close your eyes after the first bite and say, “Wow, this is a keeper.” Whether you’re impressing guests or just treating yourself, this recipe brings soul-soothing satisfaction without a fuss.

What Ingredients You Will Need for Cuban Picadillo

This savory Cuban picadillo recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Many of these are pantry staples, but the olives and raisins are what make this dish truly sing.

• Ground beef: 1 pound (450g), preferably 80/20 for juiciness and flavor.
• Olive oil: 2 tablespoons (for sautéing; use your favorite brand for best taste).
• Onion: 1 medium, finely chopped (adds sweetness and depth).
• Green bell pepper: 1 medium, diced (classic picadillo texture and color).
• Garlic: 3 cloves, minced (aromatic foundation).
• Tomato sauce: 1 cup (240ml), preferably a good-quality, unsweetened brand.
• Green olives with pimentos: 1/2 cup (75g), sliced (adds salty brightness).
• Golden raisins: 1/4 cup (40g), plump and juicy (for subtle sweetness).
• Beef broth or water: 1/2 cup (120ml) (to keep everything moist and tender).
• Ground cumin: 1 teaspoon (warm and earthy).
• Dried oregano: 1/2 teaspoon (classic Cuban seasoning).
• Bay leaf: 1 leaf (for subtle herbal note).
• Salt and black pepper: To taste (season carefully to balance flavors).
• White vinegar or lime juice: 1 tablespoon (adds a touch of acidity to brighten the dish).
• Optional fresh cilantro: 1 tablespoon, chopped (for garnish and fresh flavor).

Looking for swaps? Use turkey or chicken ground meat for a lighter version, or substitute coconut oil for olive oil if you want a different fat profile. If you prefer a gluten-free meal, all these ingredients are naturally free of gluten—just double-check your tomato sauce label. In summer, toss in some fresh diced tomatoes for extra juiciness. Feel free to swap raisins for currants or dried cranberries if that’s what you have on hand.

Equipment Needed

• Large skillet or sauté pan: A heavy-bottomed pan works best to prevent sticking and ensures even cooking.
• Wooden spoon or spatula: For stirring and breaking up the ground beef.
• Measuring cups and spoons: Accurate measurements help keep the flavor balanced.
• Knife and cutting board: For chopping onions, garlic, and peppers.
• Small bowl: To soak raisins if you want them extra plump before cooking (optional).

If you don’t have a heavy skillet, a non-stick pan will do, but be careful not to overcrowd the pan to avoid steaming the beef. I’ve used cast iron for this recipe and love how it adds a nice crust on the meat. Just remember to season your cast iron regularly to keep it in good shape. For budget-friendly options, basic stainless steel pans work fine too—just keep an eye on the heat to avoid burning.

Preparation Method

1. Prep your aromatics: Finely chop 1 medium onion and dice 1 green bell pepper. Mince 3 cloves of garlic. If you prefer plumper raisins, soak 1/4 cup golden raisins in warm water for 10 minutes, then drain.
2. Heat the oil: In a large skillet over medium heat, add 2 tablespoons olive oil. Once shimmering, add the chopped onion and green pepper. Sauté for 4-5 minutes until softened and slightly translucent. Add the minced garlic and cook for another 30 seconds until fragrant, but be careful not to burn it.
3. Brown the ground beef: Push the veggies to the side and add 1 pound (450g) ground beef to the pan. Break it apart with your wooden spoon. Cook, stirring occasionally, until browned and no longer pink—about 6-8 minutes. Drain excess fat if you want a leaner dish, but I usually leave a little for flavor.
4. Add spices and tomato sauce: Stir in 1 teaspoon ground cumin, 1/2 teaspoon dried oregano, and 1 bay leaf. Pour in 1 cup (240ml) tomato sauce and 1/2 cup (120ml) beef broth or water. Mix well to combine all the flavors.
5. Incorporate olives and raisins: Add 1/2 cup sliced green olives with pimentos and the drained golden raisins. Stir everything together and season with salt and freshly ground black pepper to taste. Add 1 tablespoon white vinegar or lime juice for a bright finish.
6. Simmer gently: Reduce heat to low, cover the pan, and let the picadillo simmer for 15-20 minutes. Stir occasionally to prevent sticking. The sauce should thicken slightly, and the flavors meld beautifully.
7. Final touches: Remove the bay leaf. Taste and adjust seasoning if needed. Sprinkle with chopped fresh cilantro if desired for a fresh, herbal note.
8. Serve warm: This picadillo is fantastic over white rice, Cuban black beans, or even as a stuffing for peppers or empanadas.

Pro tip: If the mixture seems dry during simmering, add a splash more beef broth. If too wet, cook uncovered for a few minutes to thicken. The smell at this stage is downright addictive—trust me, it’s worth the wait!

Cooking Tips & Techniques

Cooking picadillo might seem straightforward, but a few tricks make all the difference. For starters, don’t rush browning the ground beef. Let it brown properly to get those browned bits that add deep flavor—stirring too much early on prevents that. Also, sautéing the onions and peppers slowly brings out their sweetness, which balances the savory meat and tangy olives.

One mistake I made early on was skipping the vinegar or lime juice. It seems like a small step, but that splash of acidity brightens the whole dish and cuts through the richness. Trust me, it’s the secret weapon.

Multitasking tip: While the picadillo simmers, prep your rice or beans. This keeps your dinner on track without feeling rushed. And if you want to save time, you can make the picadillo a day ahead—flavors deepen beautifully overnight.

Consistency is key: measuring your spices and liquids keeps the flavor balanced. I learned the hard way that too much cumin or oregano can overpower the dish, so start with less and adjust to your taste.

Variations & Adaptations

This Cuban picadillo recipe is wonderfully adaptable to different tastes and dietary needs. Here are some variations I’ve tried and loved:

• Ground turkey picadillo: Swap the ground beef for ground turkey for a leaner, lighter version. The cooking time stays the same, but you might want to add a bit more seasoning to boost flavor.
• Vegetarian picadillo: Use crumbled firm tofu or cooked lentils instead of meat. Add a splash of soy sauce for umami and extra depth.
• Spicy twist: Add a diced jalapeño or a pinch of red pepper flakes with the onions for a subtle heat kick that livens up the dish.
• Seasonal swaps: In fall or winter, add diced sweet potatoes or butternut squash for extra heartiness. In summer, fresh tomatoes can replace the tomato sauce for a fresher flavor.
• Gluten-free: This recipe is naturally gluten-free, but if using store-bought broth or tomato sauce, double-check labels.

My personal favorite variation is adding a handful of toasted pine nuts at the end for a nutty crunch—sounds unusual, but it adds a lovely texture contrast.

Serving & Storage Suggestions

Serve your savory Cuban picadillo warm over fluffy white rice or alongside black beans for a classic Cuban meal. It also pairs beautifully with fried plantains or a crisp green salad for a balanced plate. For a fun twist, use it as a filling in empanadas or tacos—perfect for casual dinners or parties.

Leftovers store wonderfully in an airtight container in the refrigerator for up to 4 days. When reheating, do so gently on the stove or in the microwave, adding a splash of water or broth if it seems dry. This keeps the picadillo moist and tender.

You can freeze picadillo for up to 3 months in freezer-safe containers or bags. Thaw overnight in the fridge before reheating. The flavors actually deepen after resting, so it’s a great make-ahead meal for busy days.

Pro tip: The next day, picadillo is even better because the flavors have had time to mingle. So, if you have leftovers, don’t hesitate to enjoy them the next day—it’s like the dish gets better with age!

Nutritional Information & Benefits

This Cuban picadillo recipe offers a balanced mix of protein, healthy fats, and complex flavors while being moderate in calories. A typical serving (about 1 cup or 250g) contains roughly 350-400 calories, 25g of protein, 15g of fat, and 20g of carbohydrates.

Ground beef supplies high-quality protein and essential nutrients like iron and zinc. The olives provide heart-healthy fats and antioxidants, while raisins add natural sweetness and small amounts of fiber and vitamins. The vegetables contribute vitamins and minerals that support overall health.

This dish is naturally gluten-free and can be adjusted for lower-carb diets by serving over cauliflower rice. Just watch the portion size if you’re mindful of fats, but overall, it’s a nourishing, satisfying meal that feels indulgent without being heavy.

Conclusion

If you’re looking for a savory, comforting dish that’s packed with flavor yet easy enough for a weeknight, this Cuban picadillo with olives and raisins is your new best friend. It’s one of those recipes that feels like a nostalgic hug from the inside, with just the right balance of sweet, salty, and savory notes that keep you coming back for more.

Make it your own by adjusting the spices, swapping ingredients, or serving it in fun ways. I love this recipe because it connects me to family memories and always brings people together around the table. Give it a try, and I promise you won’t regret it!

If you try this recipe, I’d love to hear how you made it your own—drop a comment below or share your favorite variations. Happy cooking, and here’s to many delicious meals ahead!

Frequently Asked Questions About Cuban Picadillo with Olives and Raisins

What can I serve with Cuban picadillo?

Classic sides include white rice, black beans, fried plantains, or a simple green salad. You can also use it as a filling for empanadas or tacos.

Can I make Cuban picadillo ahead of time?

Absolutely! It actually tastes better the next day as the flavors deepen. Store in the fridge for up to 4 days or freeze for up to 3 months.

Is Cuban picadillo gluten-free?

Yes, the recipe is naturally gluten-free as long as you use gluten-free tomato sauce and broth. Always check labels to be sure.

Can I use ground turkey instead of ground beef?

Yes! Ground turkey works well for a lighter version. Just add a bit more seasoning to keep flavors vibrant.

Why are there raisins in Cuban picadillo?

The raisins add a subtle sweetness that balances the savory, salty flavors from the beef and olives, creating a classic Cuban flavor profile.

Print