Picadillo balances savory, salty, and sweet: olives and capers against raisins, all built on a sofrito base. Brown the beef properly and build the sofrito first, then let it simmer down so the tomato reduces and the flavors marry instead of tasting like watery taco meat.
By Vince Gonzalez · Published July 2026 · Sourcing verified 5 Jul 2026
Prep15 min
Cook30 min
Makes4 servings
CuisineCuban
Cost$$$
Gluten-freeDairy-free
The Ingredients — and where to get them
Cook for4servings
Ground beef
80/20 gives flavor and enough fat to carry the sofrito; drain excess after browning.
Can you make Picadillo in an air fryer? — Sometimes
Sometimes — if the pieces are small and cooked dry, an air fryer can handle it in a single layer; anything saucy or liquid needs a pan. When in doubt, the stovetop or oven is the safe call.
Can you freeze Picadillo? — Yes
Yes — cool it, portion into airtight containers, and freeze; thaw in the fridge and reheat.
Can you make Picadillo ahead of time? — Partly
The components hold — prep the parts ahead and finish it close to serving for the best texture.
Is Picadillo gluten-free? — Yes
Yes — nothing in this recipe as written contains gluten. As always, glance at the labels on any packaged items (broth, sauces, chocolate), since brands vary.
Is Picadillo vegan? — No
No — it contains meat, so it isn’t vegetarian or vegan.
Community Notes
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