Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 1/2 lb (680 g) ground beef, 85–90% lean
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 1 small green bell pepper, finely chopped
- 1 small carrot, finely diced (optional)
- 3 cloves garlic, minced
- 2 tsp ground cumin
- 1 1/2 tsp dried oregano
- 1/2 tsp ground cinnamon + 1/4 tsp ground cloves
- 1/2 tsp smoked paprika
- 1 bay leaf
- 2 tbsp tomato paste
- 1 (14.5 oz / 410 g) can diced tomatoes
- 1/2 cup (120 ml) beef broth or water
- 1/3 cup (50 g) raisins
- 1/3 cup (50 g) pitted green olives, sliced
- 2 tbsp capers, drained (optional)
- 2 tbsp apple cider or red wine vinegar
- 1–1 1/2 tsp kosher salt + 1/2 tsp black pepper
- 1 tsp sugar, optional, to balance acidity
- 1/4 cup chopped fresh cilantro or parsley
- Cooked white rice or warm tortillas, for serving
Do This
- 1. Chop onion, bell pepper, carrot, garlic, and cilantro; measure out spices, raisins, and olives.
- 2. In a large skillet, heat 1 tbsp oil over medium-high; brown ground beef 5–7 minutes, breaking it up. Drain excess fat if needed.
- 3. Add remaining 1 tbsp oil, onion, bell pepper, and carrot; cook 5–6 minutes until softened. Stir in garlic, cumin, oregano, cinnamon, cloves, paprika, bay leaf, and tomato paste; cook 1–2 minutes.
- 4. Add diced tomatoes with juices, broth, vinegar, salt, and pepper; scrape up browned bits and bring to a simmer.
- 5. Stir in raisins, olives, and capers; reduce heat to medium-low and simmer 15–20 minutes, uncovered, until thick and saucy.
- 6. Remove bay leaf, taste, and adjust salt, vinegar, or a pinch of sugar. Stir in cilantro and serve hot over rice or in tortillas.
Why You’ll Love This Recipe
- Classic sweet-and-savory Latin flavors: tender beef simmered with tomatoes, raisins, and briny olives.
- Versatile main dish: serve over fluffy white rice, tuck into tacos, or spoon into bowls with your favorite toppings.
- Weeknight-friendly: all made in one skillet in about 45 minutes with simple, everyday ingredients.
- Even better the next day: the flavors deepen overnight, making it perfect for meal prep or leftovers.
Grocery List
- Produce: 1 medium yellow onion, 1 small green bell pepper, 1 small carrot, 3 cloves garlic, fresh cilantro or flat-leaf parsley, limes (for serving), optional avocado.
- Dairy: Optional queso fresco, or shredded cheddar or Monterey Jack (for serving).
- Pantry: Ground beef (85–90% lean), olive oil, ground cumin, dried oregano, ground cinnamon, ground cloves, smoked paprika, bay leaf, tomato paste, canned diced tomatoes, low-sodium beef broth or water, raisins, pitted green olives, capers, apple cider or red wine vinegar, kosher salt, black pepper, sugar, white rice, small flour or corn tortillas.
Full Ingredients
For the Beef Picadillo
- 1 1/2 pounds (680 g) ground beef, 85–90% lean
- 2 tablespoons olive oil, divided
- 1 medium yellow onion, finely chopped (about 1 1/2 cups)
- 1 small green bell pepper, finely chopped (about 1 cup)
- 1 small carrot, finely diced (about 1/2 cup; optional but recommended)
- 3 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 1/2 teaspoons dried oregano (Mexican oregano if you have it)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 teaspoon smoked paprika (or sweet paprika)
- 1 bay leaf
- 2 tablespoons tomato paste
- 1 (14.5-ounce / 410 g) can diced tomatoes with their juices
- 1/2 cup (120 ml) low-sodium beef broth or water
- 1/3 cup (50 g) raisins (golden or regular)
- 1/3 cup (50 g) pitted green olives, sliced (such as Manzanilla or Castelvetrano)
- 2 tablespoons capers, drained (optional but delicious)
- 2 tablespoons apple cider vinegar or red wine vinegar
- 1 to 1 1/2 teaspoons kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon light brown sugar or white sugar, optional, to balance acidity
- 1/4 cup chopped fresh cilantro or flat-leaf parsley, plus extra for garnish
For Serving (Choose One or Mix and Match)
- 4 to 5 cups cooked white rice (from about 1 1/2 cups uncooked long-grain rice)
- 8 to 12 small flour or corn tortillas, warmed
- Lime wedges
- Diced avocado (optional)
- Crumbled queso fresco or shredded cheddar/Monterey Jack (optional)
- Extra sliced green olives and chopped cilantro for garnish (optional)
Step-by-Step Instructions
Step 1: Prep Your Ingredients and Start the Rice
Before you turn on the stove, get everything ready. Finely chop the onion and green bell pepper. Finely dice the carrot, if using. Mince the garlic. Roughly chop the cilantro or parsley and set aside for finishing.
Measure out the cumin, oregano, cinnamon, cloves, smoked paprika, and bay leaf so they are ready to go. Drain and slice the olives if they are not pre-sliced, and measure the raisins and capers.
If you plan to serve the picadillo over rice, start the rice now: rinse about 1 1/2 cups long-grain white rice, combine with 3 cups water and a pinch of salt in a pot, bring to a boil, then cover and simmer on low for 15–18 minutes, until tender. Keep covered off heat until serving.
Step 2: Brown the Ground Beef
In a large, deep skillet or wide saucepan, heat 1 tablespoon of the olive oil over medium-high heat. When the oil is hot and shimmering, add the ground beef, breaking it up with a wooden spoon or spatula.
Cook, stirring occasionally and continuing to break up the meat, for 5–7 minutes, until the beef is no longer pink and has some browned bits. If there is a lot of excess fat in the pan, carefully spoon off most of it, leaving about 1–2 tablespoons behind for flavor.
Step 3: Soften the Aromatics and Bloom the Spices
Reduce the heat to medium. Push the beef to one side of the skillet. Add the remaining 1 tablespoon olive oil to the empty side, then add the chopped onion, bell pepper, and diced carrot.
Cook, stirring the vegetables into the beef gradually, for 5–6 minutes, until the onion is translucent and the vegetables begin to soften. Add the minced garlic and cook for 30–60 seconds, just until fragrant.
Stir in the ground cumin, dried oregano, ground cinnamon, ground cloves, smoked paprika, bay leaf, and tomato paste. Cook this mixture for 1–2 minutes, stirring constantly, to coat the beef and vegetables and lightly toast the spices and tomato paste. This step deepens the flavor and gives the picadillo its warm, spiced aroma.
Step 4: Add Tomatoes, Liquid, and Seasonings
Pour in the diced tomatoes with all their juices and the beef broth (or water). Add the vinegar, kosher salt, and black pepper. Stir well, scraping up any browned bits stuck to the bottom of the pan; those bits add lots of flavor.
Bring the mixture up to a gentle simmer over medium heat. Once it’s simmering, reduce the heat to medium-low so that it bubbles lightly but steadily.
Step 5: Add Raisins, Olives, and Capers, Then Simmer
Stir in the raisins, sliced green olives, and capers (if using). These ingredients add the characteristic sweet-and-briny notes that make Latin-style picadillo so special.
Simmer the mixture uncovered for 15–20 minutes, stirring occasionally, until the sauce has thickened and clings to the beef rather than looking watery. If it thickens too quickly, you can splash in a tablespoon or two of water or broth. If it still looks loose after 20 minutes, keep simmering a few minutes more.
Step 6: Taste, Adjust, and Finish with Fresh Herbs
Remove the bay leaf and discard it. Taste the picadillo. Adjust the salt as needed, and add a bit more vinegar if you want extra brightness. If the tomatoes taste too sharp, stir in up to 1 teaspoon of sugar to round out the acidity.
Turn off the heat and stir in the chopped cilantro or parsley. The fresh herbs will wilt slightly and perfume the whole skillet.
Step 7: Serve Over Rice or in Tacos
Fluff the cooked rice with a fork and spoon it into bowls or onto plates. Ladle the hot picadillo over the rice. Alternatively, warm tortillas and fill them generously with picadillo for tacos.
Garnish with extra chopped cilantro, a few sliced olives, and lime wedges for squeezing over the top. Add diced avocado and crumbled queso fresco or shredded cheese if you like. Serve immediately while hot and fragrant.
Pro Tips
- Control the richness: After browning the beef, remove excess fat so the final dish is rich but not greasy. Leave a thin coating in the pan for flavor.
- Adjust sweetness and tang: The balance of raisins (sweet) and vinegar (tangy) is key. Taste before serving and tweak with an extra splash of vinegar or a pinch of sugar.
- Do not skip blooming the spices: Cooking the spices and tomato paste for a minute or two in oil intensifies their flavor and removes any raw taste.
- Use what olives you have: Briny Spanish-style green olives are traditional, but any pitted green olive will work. Just avoid olives packed with very strong flavorings that might overpower the dish.
- Make it a one-pan meal: You can stir cooked rice directly into the finished picadillo to create a hearty skillet meal that is easy to reheat and serve.
Variations
- Cuban-inspired with potatoes: Add 1 large waxy potato, peeled and cut into 1/2-inch cubes, along with the tomatoes and broth. Simmer until the potatoes are tender and the sauce is thickened.
- Spicy picadillo: Add 1 finely chopped jalapeño or 1/4–1/2 teaspoon crushed red pepper flakes with the garlic for gentle heat, or serve with hot sauce on the side.
- Lighter turkey picadillo: Swap the ground beef for 1 1/2 pounds of ground turkey (93% lean). Add 1 extra tablespoon of olive oil when browning to keep it moist and flavorful.
Storage & Make-Ahead
Let the picadillo cool to room temperature, then transfer it to an airtight container. Refrigerate for up to 4 days. Reheat gently in a covered skillet over medium-low heat with a splash of water or broth, stirring occasionally, until hot. You can also microwave individual portions.
For longer storage, freeze the cooled picadillo in freezer-safe containers or zip-top bags (pressed flat) for up to 3 months. Thaw overnight in the refrigerator before reheating. The flavor actually improves after a day or two, making this an excellent make-ahead dish for meal prep, tacos, burrito bowls, or quick weeknight dinners.
Nutrition (per serving)
Approximate values per serving of picadillo (1/6 of the recipe), not including rice or tortillas: about 300 calories, 20 g protein, 20 g fat, 10 g carbohydrates, 2 g fiber, and 650 mg sodium. Serving it with about 2/3 cup cooked white rice adds roughly 150 calories and 30 g carbohydrates. These numbers are estimates and will vary based on the exact ingredients and brands used.
