Cuban Picadillo Recipe The Schmidty Wife

My First Taste of Picadillo

My friend Maria made this for me years ago. I was so curious about the raisins and olives. I thought it was strange! But one bite changed my mind. The sweet and salty mix was magic. I still laugh at that first surprised bite.

This dish matters because it brings people together. It is a story in a pot. Every family has their own version. Do you have a family dish that seemed odd at first? I would love to hear about it.

Why the Spices Sing

Let’s talk about the cinnamon. It seems like a baking spice, right? But here, it is the secret. It makes the meat smell warm and cozy. It whispers in the background with the cumin and oregano. Doesn’t that smell amazing?

Combining spices like this matters. It teaches us to be brave. Cooking is about trying new things. Fun fact: Cinnamon was once more valuable than gold! Imagine that in your dinner.

How to Build Your Picadillo

Start with the onion and green pepper in oil. That sizzle is the start of everything. Then add your meats and all those good spices. Your kitchen will smell like a happy place. Keep stirring and crumbling with a wooden spoon.

After the meat browns, add the tomatoes and wine. The wine adds a bright little note. Let it all bubble and get friendly for 20 minutes. This slow cooking makes the flavors marry. What is your favorite smell from your kitchen?

The Sweet & Salty Finish

Now for the fun part! Stir in the raisins and olives. The raisins get plump and juicy. The olives give a little salty pop. This is what makes Cuban Picadillo special. It is a party of flavors in your mouth.

This mix matters because life is about balance. A little sweet, a little salty. It makes the dish exciting and comforting all at once. Do you prefer sweet or salty foods? Or, like me, do you love them together?

Serving Your Story

Do not forget to take out the bay leaves! They did their job. Now, spoon that beautiful picadillo over fluffy white rice. The rice soaks up all the wonderful sauce. It is a complete, happy meal.

This recipe makes plenty. It is perfect for sharing. Food tastes better when we eat it with people we love. That is the biggest lesson of all. Who will you share your picadillo with first?

Ingredients:

Ingredient	Amount	Notes
Green pepper	1/2	Diced
Onion	1	Diced
Olive oil	2 teaspoons
Ground beef	1 pound
Ground pork	1 pound
Oregano	1 tablespoon
Cumin	1 tablespoon
Ground cinnamon	1/2 teaspoon
Minced garlic	3 teaspoons
Diced tomatoes	1 (14oz) can
Dry white wine	3/4 cup
Water or broth	1/2 cup
Bay leaves	3
Raisins	1/2 cup
Green olives	1/2 cup	Halved
Cooked white rice		For serving

My Friend Maria’s Cuban Picadillo

My neighbor Maria taught me this recipe years ago. We shared many cups of coffee over her kitchen table. She said this dish was her abuela’s favorite weeknight meal. The smell of it cooking always makes me smile. It’s cozy, a little sweet, and a little salty. It’s like a warm hug in a bowl.

It comes together in one pot, which I love. That means less washing up for you and me! The raisins and olives might sound funny together. But trust this grandma, they make magic. Let’s get that pot warm and start cooking.

Step 1

Grab your big, sturdy pot. Pour in the olive oil and let it get warm. You’ll see it start to shimmer. Now, toss in your diced onion and green pepper. Ah, that sizzle! Cook them until the onion looks soft and clear. This smell is the start of something wonderful.

Step 2

Add all the meat right in. Then sprinkle over the oregano, cumin, cinnamon, and garlic. Use your spoon to break the meat into tiny pieces. Cook until you see just a little pink left. (A hard-learned tip: really crumble the meat well. No one wants a big lump in their bite!).

Step 3

Time for the tomatoes, wine, water, and those bay leaves. Give it a good stir. Let it bubble gently for about twenty minutes. Stir it now and then. This lets all the flavors become best friends. What spice makes this picadillo smell like heaven? Share below!

Step 4

Now for the fun part! Stir in the raisins and green olives. Let it cook for five more minutes. The raisins get plump and happy. The olives add a salty punch. I still laugh at how my grandson’s eyes got wide the first time he saw this.

Step 5

Turn off the heat. Don’t forget to fish out those bay leaves! They did their job. Serve it right away over fluffy white rice. Doesn’t that look amazing? Everyone can dig into a big, comforting bowl.

Cook Time	40 minutes
Total Time	50 minutes
Yield	6 servings
Category	Dinner

Three Fun Twists to Try

This recipe is like a good friend. It’s happy to change things up sometimes. Here are three ways to play with your food, just like I do.

The Turkey Twist

Use ground turkey instead of beef and pork. It’s a lighter, but still tasty, version for any night.

The Potato Party

Add diced potatoes when you add the tomatoes. They’ll soak up all that lovely sauce. So filling!

The No-Raisin Rainbow

Not a raisin fan? Try chopped dried apricots instead. They add a sunny, sweet flavor that’s just lovely.

Which one would you try first? Comment below!

Serving Your Masterpiece

Picadillo loves to be served over simple white rice. The rice soaks up the delicious sauce. I sometimes add a side of sweet fried plantains. Black beans are another perfect friend for this dish. For a garnish, a little fresh chopped cilantro is pretty on top.

What to drink? A cold, crisp lager beer pairs nicely for the grown-ups. For everyone, a tall glass of sparkling water with lime is perfect. It cleans your palate between bites. Which would you choose tonight?

Keeping Your Picadillo Perfect

This dish is even better the next day. Let it cool completely first. Then pop it in the fridge for up to four days. The flavors get cozy together overnight. It’s a wonderful make-ahead meal.

You can freeze it for three months. I use old yogurt containers. They are the perfect single-serving size. My first time, I froze a huge batch. It saved me on a very busy week.

Reheat it gently on the stove. Add a splash of water or broth. This keeps it from drying out. Batch cooking like this saves time and stress. It means a good meal is always ready. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Hiccups

Is your picadillo too watery? Just simmer it a bit longer. Let that extra liquid cook off. I once added the wine too fast. A few more minutes of cooking fixed it perfectly.

Worried about the raisins and olives? Trust me, they belong. The sweet and salty mix is magic. If you’re unsure, just add half. You can always add more later. This builds your confidence to try new flavors.

Finding the bay leaves is important. No one likes a surprise leaf in their bite! I count them in, so I can count them out. Getting these small things right makes the whole dish shine. Which of these problems have you run into before?

Your Picadillo Questions, Answered

Q: Is this recipe gluten-free? A: Yes, it is naturally gluten-free. Just check your broth label to be sure.

Q: Can I make it ahead? A: Absolutely! Make the full pot a day early. The taste gets even better.

Q: What if I don’t have white wine? A: Use more broth instead. The flavor will still be lovely.

Q: Can I double the recipe? A: You sure can. Use your biggest pot for all that goodness.

Q: Any optional tips? A: A squeeze of lime at the end is *my fun fact secret*. It makes everything taste brighter. Which tip will you try first?

From My Kitchen to Yours

I hope this recipe brings joy to your table. It holds many happy memories for me. Cooking is about sharing stories and good food.

I would love to see your creation. Your version of this family favorite matters. Have you tried this recipe? Tag us on Pinterest! Let’s fill that board with delicious pictures.

Thank you for cooking with me today. I am so glad you are here. Happy cooking!

—Anna Whitmore.