Classic beef picadillo (Picadillo clásico) from The Cuban Table: A Celebration of Food, Flavors and History (page 157) by Ana Sofia Pelaez and Ellen Silverman

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Accompaniments: Fried ripe plantain omelet (Tortilla de plátanos maduros)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

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  • D.Barker on October 13, 2021

    Not sure what I didn't love about this, but maybe it was just a little too sweet? I don't know, but as a personal preference I have tried other picadillos I think I like a smidgeon better. It was really easy, though!

  • mjes on August 26, 2021

    This is a much more flavorful picadillo that the Johnson White House version I've made for years. This picadillo is very versatile - put it in a tortilla, serve with rice or other grain, add a poached egg, . . . I highly recommend this recipe.

  • jenburkholder on February 02, 2021

    Omitted the finishing herbs and used Impossible ground instead of beef. In order to not overcook the Impossible, added that near the end, browning in a separate pan first. Very tasty, would make again.

  • FJT on February 13, 2017

    This is a firm favourite in my house. Easy to make and very, very tasty. I have served it to Cuban friends and they say it is authentic.

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