Cuban Picadillo Meal
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Cuban Picadillo

Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Servings: 5 people



  • 1 lb Grass-Fed Beef
  • 1/4 Cup Olive Oil Extra Virgin
  • 1 Onion Medium, Chopped
  • 2 Green Bell Peppers Chopped ( feel free to throw in another color)
  • 3 Garlic Cloves Minced
  • 1/4 Cup Dry White Wine
  • 1/2 Cup Crushed tomatoes We recommend Muir Glenn Organic
  • 1/2 Tsp Hot Sauce Frank's is a great option
  • 2 Yukon Gold Potatoes Diced
  • 1/4 Cup Raisins Organic, no sugar added
  • 1/2 Cup Green Olives Pimiento stuffed,(more or less as desired)
  • 1 Tbsp Himalayan Salt
  • 1 Tbsp pepper


  • 1/2 cup organic peas Canned or Frozen
  • 1 fried egg Free Range Organic to Garnish


  • Cut and dice all your veggies before hand.
  • Heat olive oil on low heat in your skillet (I prefer cast iron) and add potatoes. After 10 minutes add onion, garlic, and peppers stirring for another 10 minutes.
  • Add the beef + S&P to skillet, stirring until brown and breaking up any large chunks. Drain off excess fat
  • Add crushed tomatoes, wine, olives, raisins,(peas=optional) and hot sauce. Stir and allow all the juices to simmer with the meat for about 10 minutes.
  • Transfer the picadillo to a large bowl and serve Buen Provecho!!!