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Cuban Picadillo

Author: Charla

Prep Time: 15 mins

Cook Time: 30 mins

Total Time: 45 mins

Servings : 4


2 teaspoons himalayan pink salt,

1 tablespoon paprika

2 teaspoons black pepper

1 1/2 teaspoon onion powder

1 1/2 teaspoon oregano

1 1/2 teaspoon cumin

1 teaspoon garlic

1/2 teaspoon chilli powder


1 lb of minced beef

Adobo seasoning (see post, use all)

1 onion, chopped

5 garlic cloves, minced

1 green bell pepper, chopped

1/2 tsp cumin

1/2 tsp oregano

2 bay leaves

1 small can of chopped tomatoes

1/3 cup of olives or capers

1/2 cup of raisins

1/2 cup of red grape juice (see post, can use red wine)

2 tsp parsley (optional)

3 tbsp coconut oil

Start by placing the ground meat in a large bowl. Use your hands to work in the adobo seasoning. Really work the dry rub in by breaking down the slab of minced beef then set aside. Melt the coconut oil in a large skillet/pan on medium heat, then add the onions, garlic and bay leaf and sautee for 1 minute.

Add the beef and proceed to seal and brown the meat with the other ingredients. This should take 4-5 minutes.

Once the meat has darkened add the green bell pepper then pour in the chopped tomato and evenly coat the minced beef in the sauce.

Sprinkle the cumin, oregano and parsley into the pan and stir.

Add the raisins and olives to the pan again, giving another good stir.

Finally pour the red grape juice to the entire pan and bring to a rolling boil before reducing the flame to low.

Cover the pan simmer for 15-20 minutes (check periodically).

Serve accordingly


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