Name: Cuban Island Spiced Beef Picadillo with Herb Mojo Sauce
Prep time: 10 minutes
Cook time: 35 minutes
Yield: 6-8 servings
Ingredients: Picadillo Ingredients; 1 Tbsp. Olive oil; 2 lbs. ground beef; ½ medium onion, finely chopped; 1 small red bell pepper, finely diced; 1/3 cup dry white wine; 1 (14 oz) can fire-roasted diced tomatoes; To Finish; 1/3 cup dried currants or raisins, optional; ½ cup green olives, pitted; 1/3 cup fresh cilantro or parsley, chopped; Cuban Island Herb Mojo Sauce, optional but recommended; Sauce Ingredients; ½ medium onion, chopped; ¾ cup orange juice; 1/4 cup lime juice; ¾ bunch cilantro or parsley, stems included

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Cuban Island Spiced Beef Picadillo with Herb Mojo Sauce

Recipe by Mike Johnston, Savory Spice Co-Founder

Picadillo is a classic dish found across Latin America, the Caribbean, Spain, and even the Philippines. Ground meat simmers with tomatoes and aromatics, while Cuban Island Spice brings sofrito-inspired depth balanced with briny and lightly sweet accents. Finish with a vibrant Cuban-style mojo sauce of garlic, citrus, and fresh herbs—also delicious over fish, chicken, pork, and roasted vegetables.

Read Mike’s Journal for ideas on transforming picadillo throughout the week and exploring the regional variations of this dish.

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Serves 6-8 servings

Prep Time 10 minutes

Cooking Time 35 minutes

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Cuban Island Spiced Beef Picadillo with Herb Mojo Sauce

Ingredients

Picadillo Ingredients 1 Tbsp. Olive oil 2 lbs. ground beef ½ medium onion, finely chopped 1 small red bell pepper, finely diced

2 Tbsp. Cuban Island Spice

1/3 cup dry white wine 1 (14 oz) can fire-roasted diced tomatoes

1 Tbsp. tomato paste (or 1 ½ tsp. Tomato Powder)

¼ cup Worcestershire Sauce

To Finish 1/3 cup dried currants or raisins, optional ½ cup green olives, pitted 1/3 cup fresh cilantro or parsley, chopped Cuban Island Herb Mojo Sauce, optional but recommended Sauce Ingredients

1 ¼ tsp. Minced Garlic (or 10 fresh garlic cloves)

1 ½ tsp. Cuban Island Spice

½ medium onion, chopped ¾ cup orange juice 1/4 cup lime juice ¾ bunch cilantro or parsley, stems included

Directions

Step 1 Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it apart with a with a wooden spoon, until browned and crumbly, about 5 to 8 minutes. Add Cuban Island Spice and stir to combine.

Step 2 Reduce heat to medium and add chopped onion and diced red bell pepper. Cook 2 to 3 minutes until vegetables begin to soften.

Step 3 Add white wine and scrape the bottom of the skilled to loosen any brown bits. Continue cooking until most of the wine has evaporated.

Step 4 Add diced tomatoes, tomato paste (or tomato powder), and Worcestershire sauce and stir to combine. Cover and simmer over medium-low heat for about 15 minutes.

Step 5 Meanwhile, add garlic, onion, and Cuban Island Spice to a food processor and process until a paste forms.

Step 6 In a small saucepan over medium heat, add the orange and lime juices, then add the paste, stirring to combine. Bring to a boil, then reduce the heat to a simmer and cook for 4 to 5 minutes, stirring occasionally, until slightly thickened. Remove from heat, then return to the food processor. Add cilantro or parsley and pulse til finely chopped but still vibrant golden green.

Step 7 After meat and tomatoes cook for 15 minutes, taste and adjust seasoning if needed. Just before serving, stir in cilantro or parsley.

Step 8 Serve over rice and set out currants or raisins, olives, and mojo sauce so everyone can finish their dish to taste.

Recipe Notes

Ground pork, turkey, or chicken can be substituted for ground beef. Capers can be used instead of olives for a similar briny note.

Store leftovers in an airtight container for up to 4-5 days in the fridge or up to 3 months in the freezer. Reheat in a skillet over medium-low heat or in the microwave.