Homemade Picadillo: A Timeless Hearty Stew

Picadillo is one of those rare dishes that feels familiar no matter where you encounter it. Whether on a Cuban family table, tucked into Mexican street food, or simmered slowly in a Filipino kitchen, this humble mixture of minced meat and vegetables carries with it centuries of culinary adaptation. The beauty of picadillo lies in its balance—savory foundations, gentle spice, and often a hint of sweetness that keeps each bite interesting.

In Cuba, raisins and olives create a play of sweet and briny against the richness of beef, usually paired with rice and fried plantains. Mexico leans toward spice, folding chilies and potatoes into the pot, then spooning the mixture into tacos, stuffed peppers, or flaky pastries. The Philippines introduces soy sauce and serves it over steaming white rice, transforming it into a homestyle stew with an Asian accent. Despite these differences, one thread remains constant: picadillo is honest food—straightforward, nourishing, and endlessly adaptable.

Here’s a Mexican-inspired version: full of warm spices, tender vegetables, and hearty beef, versatile enough to serve with rice, tuck inside tortillas, or spoon into empanadas.

Ingredients (serves 6)

• 1 ½ lbs ground beef (80/20 blend recommended)
• 3 tbsp olive oil or vegetable oil
• 1 medium onion, minced
• 3 garlic cloves, crushed
• 1 bell pepper, diced (green for traditional flavor, red or yellow for sweetness)
• 2 medium potatoes, peeled and cubed
• 2 carrots, diced
• 2 medium tomatoes, chopped (or 1 can diced, 14 oz)
• ½ cup tomato sauce
• 1–2 fresh chilies (jalapeño or serrano, optional)
• ½ cup beef broth (or water)
• ¼ cup green olives, sliced
• ¼ cup raisins (optional, for sweetness)
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp oregano (Mexican oregano preferred)
• 1 bay leaf
• Salt and black pepper
• Fresh cilantro, chopped (for garnish)

Method

1. Build the base
Warm the oil in a deep skillet or Dutch oven. Add onion and cook until translucent, then stir in garlic until fragrant. Crumble in the beef and cook until well browned, breaking it apart as it cooks. Drain excess fat but leave just enough for moisture. Lightly season with salt and pepper.

2. Add vegetables and tomatoes
Stir in bell pepper, potatoes, and carrots. Let them soften for a few minutes. Add chopped tomatoes, tomato sauce, and chilies (if using). Mix well so everything is coated in the tomato base.

3. Season and simmer
Sprinkle in cumin, paprika, oregano, and tuck in the bay leaf. Pour in broth to loosen the mixture. Reduce the heat and let it simmer gently for about 20–25 minutes, stirring here and there. The vegetables should become tender, and the mixture should thicken into a rich, hearty stew. If it’s too dry, add more broth; if too watery, simmer uncovered to reduce.

4. Finishing touches
Stir in olives and raisins near the end. The briny saltiness of the olives and the sweetness of the raisins create the signature contrast that makes picadillo so distinctive. Adjust seasoning with more salt, pepper, or even a squeeze of lime for brightness. Remove bay leaf before serving.

5. Serve
Spoon over rice for a traditional presentation, or use as a filling for tacos, empanadas, or puff pastry. Garnish with fresh cilantro for color and freshness.

Tips and Variations

• Protein swaps: Try ground turkey, chicken, or pork. Lentils or plant-based crumbles work beautifully for a vegetarian option.
• Potatoes or not: Some households skip them entirely—feel free to replace with extra carrots or zucchini.
• Sweetness options: Instead of raisins, try dried apricots or even a splash of orange juice.
• Heat control: Use milder peppers for a gentle warmth, or hotter chilies if you prefer a kick.
• Make ahead: The flavors deepen overnight, making leftovers even better. Keeps in the fridge for up to 4 days or freezes well.

Nutrition (per serving, with beef and potatoes)

• Calories: ~360
• Protein: 22g
• Carbs: 23g
• Fat: 19g
• Fiber: 3–4g

Why Picadillo Endures

The name comes from the Spanish verb picar—“to chop”—a nod to its finely diced ingredients. Over centuries, it traveled across oceans and adapted to new landscapes, yet never lost its identity. It remains affordable, flexible, and soul-satisfying—a dish that says more about family and togetherness than about precise rules.

Closing Note

This homemade picadillo shows how a handful of everyday ingredients can transform into something memorable. With each spoonful, you taste tradition, adaptation, and comfort. Serve it however you like—over rice, wrapped in tortillas, or tucked into pastries—and it will quickly become one of those recipes you return to again and again.