The Cuban Picadillo is So Tasty

Cuban food is out of this world! One of the statement dishes in this cuisine is the Cuban picadillo which can be done in a slow cooker with this recipe.


  • 2 tablespoons olive oil
  • 1 1/4 cups crushed tomatoes
  • 1/2 teaspoon salt
  • 2 large chopped onions
  • 1 teaspoon ground cloves
  • 2 pounds lean ground beef
  • 1 chopped medium green pepper
  • 1/3 cup tomato paste
  • 3/4 cup white wine or beef broth
  • 1/2 teaspoon ground cinnamon
  • 1 cup raisins
  • 2 teaspoons dried oregano
  • 1/3 cup tomato paste
  • 4 minced garlic cloves
  • 1/2 teaspoon pepper
  • 3/4 cup pimiento-stuffed olives, chopped
  • 2 tablespoons chopped seeded jalapeno pepper
  • cooked brown rice
  • 1 8-oz can tomato sauce


Grab a skillet and add the onions with oil in it. Set the heat to low and cook for 15 to 20 minutes.

Pour in the wine and continue cooking for 2 more minutes. You should now add it to a slow cooker.

Place the meat in the skillet and cook it until it’s brownish, then transfer it to the slow cooker as well.

Add the tomato sauce, garlic, tomatoes, tomato paste, pepper, cinnamon, oregano, salt in the slow cooker. Let it cook for 4 to 6 hours on low heat.

Fill a bowl with boiling water and add the raisins. Leave them in for 5 minutes, then remove the water.

Mix in the olives, green pepper, raisins, jalapeno pepper with the rest of the ingredients in the slow cooker. Cook for half an hour.