Cuban Picadillo Will Be Your New Favorite Dish
Cuban Picadillo Will Be Your New Favorite Dish is a easy Cuban recipe that serves 4. 350 calories per serving. Recipe by All Wings Everything on YouTube.
Prep: 15 min | Cook: 40 min | Total: 1 hr 10 min
Cost: $9.16 total, $2.29 per serving
Ingredients
- 2 Tbsp Olive Oil (extra‑virgin, for sautéing)
- 1 medium Yellow Onion (peeled and diced)
- 1 large Green Bell Pepper (seeded and diced)
- 1 large Red Bell Pepper (seeded and diced)
- 3 cloves Garlic (minced)
- 1/4 cup Green Olives (sliced)
- 1 lb Ground Beef (80% lean, preferably fresh)
- 2 Tbsp Sofrito (Cuban sofrito blend, store‑bought or homemade)
- 1 tsp Onion Powder
- 1 tsp Adobo Seasoning
- 1 tsp Cumin
- 1/2 tsp Black Pepper (freshly ground)
- 1/2 tsp Oregano (dried)
- 1 Tbsp Soy Sauce (regular or low‑sodium; Worcestershire sauce can be used as a substitute)
- 2 Tbsp Tomato Paste
- 2 medium Potatoes (peeled and diced into 1/2‑inch cubes)
- 1 cup Beef Broth (low‑sodium)
- 2 Tbsp Fresh Cilantro (chopped, added at the end)
Instructions
Prep All Ingredients
Dice the onion, green and red bell peppers, peel and dice the potatoes, mince the garlic, and slice the olives. Measure out all spices and liquids.
Time: PT10M
Sauté Aromatics
Heat 2 Tbsp olive oil in the skillet over medium heat until shimmering. Add the diced onion and both bell peppers; sauté 3–4 minutes until softened.
Time: PT4M
Temperature: Medium heat
Add Garlic and Olives
Add the minced garlic and sliced olives; stir for about 45 seconds until fragrant.
Time: PT1M
Temperature: Medium heat
Brown the Ground Beef
Add the ground beef, breaking it up with the spoon. Cook, stirring occasionally, until the meat is fully browned, about 7 minutes.
Time: PT7M
Temperature: Medium‑high heat
Season the Meat
Stir in onion powder, adobo seasoning, cumin, black pepper, and oregano. Mix for 1 minute to toast the spices.
Time: PT1M
Temperature: Medium heat
Add Soy Sauce and Tomato Paste
Pour in the soy sauce (or Worcestershire sauce) and add tomato paste. Stir until the paste is fully incorporated, about 1 minute.
Time: PT1M
Temperature: Medium heat
Incorporate Potatoes and Broth
Add the diced potatoes and 1 cup beef broth. Stir, then increase heat to bring the mixture to a gentle boil.
Time: PT5M
Temperature: Medium‑high heat
Simmer Until Potatoes Are Tender
Reduce heat to medium, cover the skillet, and simmer for 20–25 minutes, or until the potatoes are fork‑tender.
Time: PT25M
Temperature: Medium heat
Finish with Fresh Cilantro
Remove the lid, stir in chopped fresh cilantro, and adjust seasoning with salt or extra soy sauce if needed.
Time: PT2M
Plate and Serve
Spoon the picadillo onto plates. Serve hot over white rice, with tortillas, or as a filling for empanadas.
Time: PT2M
Nutrition Facts
- Calories
- 350
- Protein
- 20 g
- Carbohydrates
- 25 g
- Fat
- 15 g
- Fiber
- 3 g
Dietary info: Gluten‑free if using gluten‑free soy sauce, Dairy‑free, Nut‑free
Allergens: Soy, Olives
Ingredient Substitutions
- Instead of Olive Oil: vegetable oil, canola oil
- Instead of Yellow Onion: white onion, shallot
- Instead of Green Bell Pepper: yellow bell pepper, poblano pepper
- Instead of Red Bell Pepper: orange bell pepper, red chili
- Instead of Garlic: garlic powder (1 tsp)
- Instead of Green Olives: black olives, pimento-stuffed olives
- Instead of Ground Beef: ground turkey, ground pork
- Instead of Sofrito: Italian soffritto, garlic‑onion‑pepper mix
- Instead of Onion Powder: granulated onion
- Instead of Adobo Seasoning: all‑purpose seasoning, cajun seasoning
- Instead of Cumin: ground coriander
- Instead of Black Pepper: white pepper
- Instead of Oregano: Mexican oregano
- Instead of Soy Sauce: Worcestershire sauce, tamari
- Instead of Tomato Paste: crushed tomatoes (1/4 cup)
- Instead of Potatoes: sweet potatoes, yukon gold potatoes
- Instead of Beef Broth: chicken broth, vegetable broth
- Instead of Fresh Cilantro: parsley, green onions
Equipment Needed
- Large Skillet or Dutch Oven
- Cutting Board
- Chef's Knife
- Wooden Spoon or Heat‑Resistant Spatula
- Measuring Spoons
- Measuring Cup
- Lid for Skillet
- Serving Plate
Critical Steps — Do Not Skip
- Browning the ground beef fully before adding liquids
- Simmering covered until potatoes are tender without over‑cooking
- Adding fresh cilantro at the very end to retain its flavor
Chef Tips from the Video
- Use authentic Cuban sofrito (onion, green pepper, garlic, oregano) for the most traditional flavor.
- Deglaze the pan with a splash of dry white wine after browning the beef for extra depth.
- For a richer broth, use homemade beef stock instead of store‑bought.
Troubleshooting
Potatoes are mushy.
Cut potatoes into larger cubes and reduce simmer time; add them later in the cooking process.
The sauce is too watery.
Uncover the skillet and simmer an extra 5‑10 minutes to reduce, or stir in a teaspoon of tomato paste.
Ground beef is not browned enough.
Increase heat to medium‑high and avoid crowding the pan; brown in batches if necessary.
Dish tastes flat.
Add a splash more soy sauce or a pinch of salt, and finish with extra fresh cilantro or a squeeze of lime.
Storage
Refrigerator: Store in an airtight container for 3–4 days.
Freezer: Freeze in a freezer‑safe bag or container for up to 3 months. Thaw overnight in the fridge before reheating.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Picadillo tastes even better the next day; refrigerate and reheat gently on the stove.
- Freeze portions in zip‑top bags; reheat directly from frozen in a skillet with a splash of broth.
Frequently Asked Questions
What is the cultural significance and history of Cuban-style Picadillo in Cuban cuisine?
Picadillo is a staple comfort food in Cuba, traditionally made with ground beef, potatoes, olives, and a sofrito base. It reflects the island’s Spanish colonial influence and the use of readily available ingredients, often served with rice or as a filling for empanadas.
What are the traditional regional variations of Picadillo in Cuban cooking?
In eastern Cuba, picadillo may include raisins and capers for a sweet‑savory contrast, while western versions often emphasize olives and a richer tomato base. Some families add a splash of wine or use chorizo for extra flavor.
How is authentic Cuban Picadillo traditionally served in Cuba?
It is most commonly served hot over a bed of white rice, accompanied by black beans. It also appears as a filling for Cuban pastelitos (empanadas) or as a side dish alongside plantains.
During which occasions or celebrations is Picadillo traditionally prepared in Cuban culture?
Picadillo is a everyday family meal but also appears at gatherings such as birthdays, holidays, and church festivals because it can be made in large batches and feeds many people affordably.
What makes Cuban Picadillo special compared to other Latin American picadillo recipes?
Cuban picadillo is distinguished by the inclusion of olives, a robust sofrito, and often a hint of adobo seasoning, creating a salty‑savory profile that differs from Mexican picadillo, which may include raisins and cinnamon.
What are the authentic traditional ingredients for Cuban Picadillo versus acceptable substitutes?
Traditional ingredients include ground beef, potatoes, green olives, sofrito, adobo seasoning, and beef broth. Substitutes can be ground turkey for beef, sweet potatoes for regular potatoes, and tamari or Worcestershire sauce instead of soy sauce.
What other Cuban dishes pair well with Cuban-style Picadillo?
Picadillo pairs beautifully with Cuban white rice, black beans, fried plantains (tostones), and a simple green salad with lime dressing. It also works as a filling for pastelitos or Cuban sandwiches.
What are the most common mistakes to avoid when making Cuban-style Picadillo at home?
Common errors include over‑crowding the pan which prevents proper browning, adding potatoes too early causing them to become mushy, and neglecting to season with enough salt or soy sauce. Also, avoid burning the garlic by keeping the heat moderate.
Why does this Picadillo recipe use soy sauce instead of Worcestershire sauce?
Soy sauce provides a salty umami boost that complements the olives and sofrito, while Worcestershire sauce adds a slightly sweeter, tangy note. The recipe offers Worcestershire as an optional substitute for those who prefer its flavor profile.
Can I make Cuban-style Picadillo ahead of time and how should I store it?
Yes, picadillo can be prepared a day ahead. Cool it quickly, store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat gently on the stove, adding a splash of broth if it looks dry.
What texture and appearance should I look for when making Cuban-style Picadillo?
The dish should have a moist but not soupy consistency, with browned beef pieces, tender potato cubes, and a reddish hue from the tomato paste. The olives should be visible, and the final garnish of cilantro adds a bright green contrast.
What does the YouTube channel All Wings Everything specialize in?
The YouTube channel All Wings Everything focuses on approachable, home‑cooked comfort food recipes, often featuring bold flavors, quick techniques, and a casual, personality‑driven presentation style.
How does the YouTube channel All Wings Everything's approach to Cuban cooking differ from other Latin cooking channels?
All Wings Everything blends casual, fast‑paced instruction with personal anecdotes, emphasizing one‑pan meals and ingredient swaps that suit a typical American pantry, whereas many Latin cooking channels stick closely to traditional methods and specialty ingredients.
What other Cuban recipes is the YouTube channel All Wings Everything known for?
All Wings Everything has posted popular Cuban‑inspired dishes such as Cuban Mojo Chicken, Ropa Vieja, and classic Cuban Black Bean Soup, all presented with the channel’s signature energetic style.
Last updated: August 21, 2026
