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Cuban Picadillo Recipe

Braised Ground Beef with Sazon Seasoning, Peppers, Olives, Onion, Tomatoes
Prep Time30 mins
Cook Time2 hrs
Total Time2 hrs 30 mins
Course: Entree
Cuisine: Cuban
Servings: 6
Author: Angela Roberts


  • 2 tablespoons olive oil
  • 1 carrot diced
  • 1 clove garlic sliced
  • 1 medium yellow onion diced
  • 1 poblano or bell pepper seeded, diced
  • 1 pound ground beef
  • 12 green Spanish olives cut cross wise
  • 1 tablespoon capers
  • 2 cups diced tomatoes can use canned
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon honey optional
  • 2 sprigs fresh oregano or thyme or 1 teaspoon dried
  • 1 bay leaf
  • 1 tablespoon sazon seasoning homemade recipe below
  • 1 teaspoon salt season to taste
  • 1 teaspoon black pepper season to taste

Sazon Seasoning

  • 1 tablespoon black peppercorns
  • 1 tablespoon toasted coriander seed
  • 1 tablespoon garlic powder
  • 2 teaspoons cumin
  • 1 tablespoon oregano or can use thyme
  • 1 tablespoon annatto seeds ground (or paprika)
  • 1 tablespoon salt


Sazon Seasoning

  • Toast peppercorns and coriander seeds in frying pan until warmed through. Add all ingredients to spice blender and grind.


  • Sauté onions and carrots in olive oil until onions are softened, about three minutes. Add in garlic, peppers.
  • Add ground beef.
  • Once meat is browned, add saźon seasoning.
  • Add in olives, capers, can of tomatoes, vinegar, honey, and bay leaf. If the meat is extra lean, add in two more tablespoons of olive oil.
  • Simmer over very low heat for two hours, stirring occasionally. Alternatively, this can be put into a slow cooker to simmer on low for 4 hours. Remove bay leaf and fresh oregano before serving.
  • Garnish with fresh oregano or thyme.


Picadillo is great left over and can be frozen.