Beef Cuban Picadillo-style Tacos

Name: Beef Cuban Picadillo-style Tacos
Prep time: 10 min
Total time: 20 min
Yield: 4 servings
Ingredients: Beef; Corn Tortillas; Creme Fraiche; Dried Chilli Flakes; Free-Range Beef Mince; Ground Cumin; Guacamole; Lime; Limes; Onion; Onions; Pitted Green Olives; Raisins; Red Bell Pepper; Red Bell Peppers; Tomato; Tomatoes

A UCOOK take on a traditional Cuban dish made with ground beef, onions, cumin, red pepper, raisins, and olives. Served on a corn tortilla, drizzled with a crème fraîche & guac sauce, and squeezed with fresh lime!

Beef Cuban Picadillo-style Tacos

with raisins, red pepper & pitted green olives

4.5

60 reviews

Hands on Time: 10 - 25 minutes

Overall Time: 20 - 35 minutes

Download the Recipe for 2

Ingredients:

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water

Photo of Beef Cuban Picadillo-style Tacos

Serves 1

LET’S GET GOING
Place a pan over a medium heat with a drizzle of oil. When hot, add the pepper pieces and ½ the diced Onion and fry for 4-6 minutes until soft, shifting occasionally. Remove from pan on completion and set aside.
PICADILLO-STYLE MINCE
Return the pan to a medium heat with a drizzle of oil. When hot, add the mince and work quickly to break it up as it starts to cook. Allow to caramelise for 3-4 minutes until browned, shifting occasionally. Add the Ground Cumin, ½ the chilli flakes (to taste), the Raisins, the halved olives, the fried Onion and pepper, and seasoning. Allow to cook for 5-6 minutes, shifting occasionally. Remove from the pan on completion and cover to keep warm.
Tomato SALSA & GUAC
While the mince is frying, roughly dice the Tomato and place in a bowl. Add the remaining Onion, the juice of 1 Lime wedge, a drizzle of oil, and seasoning. Mix until fully combined and set aside. In a small bowl, combine the crème fraîche, the Guacamole, and seasoning. Add water in 5ml increments until drizzling consistency.
TOASTING TORTILLAS
Wipe down the pan and return it to a medium heat. When hot, dry toast the tortillas for 15 seconds per side until warmed through and lightly crisped. Once heated, stack under a dry tea towel to stop them from getting cold or drying out.
CUBAN-STYLE FEASTING
Lay down the Corn Tortillas. Top with the mince picadillo and the Tomato salsa. Drizzle over the crème fraîche & Guacamole sauce and sprinkle over the remaining chilli flakes (to taste). Serve with a Lime wedge. Enjoy, Chef!

Red Bell Pepper - 1
Onion - 1
Beef/" title="View all our recipes with Beef at eCook">Beef/free-range-beef-mince/" title="View all our recipes with Free-Range Beef Mince at eCook">Free-Range Beef Mince - 150g
Ground Cumin - 10ml
Dried Chilli Flakes - 5ml
Raisins - 15g
Pitted Green Olives - 20g
Tomato - 1
Lime - 1
Crème Fraîche - 20ml
Guacamole - 40g
Corn Tortillas - 3

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Serves 2

LET’S GET GOING
Place a pan over a medium heat with a drizzle of oil. When hot, add the pepper pieces and ½ the diced Onion and fry for 4-6 minutes until soft, shifting occasionally. Remove from pan on completion and set aside.
PICADILLO-STYLE MINCE
Return the pan to a medium heat with a drizzle of oil. When hot, add the mince and work quickly to break it up as it starts to cook. Allow to caramelise for 3-4 minutes until browned, shifting occasionally. Add the Ground Cumin, ½ the chilli flakes (to taste), the Raisins, the halved olives, the fried Onion and pepper, and seasoning. Allow to cook for 5-6 minutes, shifting occasionally. Remove from the pan on completion and cover to keep warm.
Tomato SALSA & GUAC
While the mince is frying, roughly dice the Tomato and place in a bowl. Add the remaining Onion, the juice of 2 Lime wedges, a drizzle of oil, and seasoning. Mix until fully combined and set aside. In a small bowl, combine the crème fraîche, the Guacamole, and seasoning. Add water in 5ml increments until drizzling consistency.
TOASTING TORTILLAS
Wipe down the pan and return it to a medium heat. When hot, dry toast the tortillas for 15 seconds per side until warmed through and lightly crisped. Once heated, stack under a dry tea towel to stop them from getting cold or drying out.
CUBAN-STYLE FEASTING
Lay down the Corn Tortillas. Top with the mince picadillo and the Tomato salsa. Drizzle over the crème fraîche & Guacamole sauce and sprinkle over the remaining chilli flakes (to taste). Serve with a Lime wedge. Enjoy, Chef!

Red Bell Pepper - 1
Onion - 1
Beef/" title="View all our recipes with Beef at eCook">Beef/free-range-beef-mince/" title="View all our recipes with Free-Range Beef Mince at eCook">Free-Range Beef Mince - 300g
Ground Cumin - 20ml
Dried Chilli Flakes - 10ml
Raisins - 30g
Pitted Green Olives - 40g
Tomato - 1
Lime - 1
Crème Fraîche - 40ml
Guacamole - 80g
Corn Tortillas - 6

Download the Recipe

Serves 3

LET’S GET GOING
Place a pan over a medium heat with a drizzle of oil. When hot, add the pepper pieces and ½ the diced Onion and fry for 6-8 minutes until soft, shifting occasionally. Remove from pan on completion and set aside.
PICADILLO-STYLE MINCE
Return the pan to a medium heat with a drizzle of oil. When hot, add the mince and work quickly to break it up as it starts to cook. Allow to caramelise for 4-5 minutes until browned, shifting occasionally. Add the Ground Cumin, ½ the chilli flakes (to taste), the Raisins, the halved olives, the fried Onion and pepper, and seasoning. Allow to cook for 6-8 minutes, shifting occasionally. Remove from the pan on completion and cover to keep warm.
Tomato SALSA & GUAC
While the mince is frying, roughly dice the Tomatoes and place in a bowl. Add the remaining Onion, the juice of 3 Lime wedges, a drizzle of oil, and seasoning. Mix until fully combined and set aside. In a small bowl, combine the crème fraîche, the Guacamole, and seasoning. Add water in 5ml increments until drizzling consistency.
TOASTING TORTILLAS
Wipe down the pan and return it to a medium heat. When hot, dry toast the tortillas for 15 seconds per side until warmed through and lightly crisped. Once heated, stack under a dry tea towel to stop them from getting cold or drying out.
CUBAN-STYLE FEASTING
Lay down the Corn Tortillas. Top with the mince picadillo and the Tomato salsa. Drizzle over the crème fraîche & Guacamole sauce and sprinkle over the remaining chilli flakes (to taste). Serve with a Lime wedge. Enjoy, Chef!

Red Bell Peppers - 2
Onions - 2
Beef/" title="View all our recipes with Beef at eCook">Beef/free-range-beef-mince/" title="View all our recipes with Free-Range Beef Mince at eCook">Free-Range Beef Mince - 450g
Ground Cumin - 30ml
Dried Chilli Flakes - 15ml
Raisins - 45g
Pitted Green Olives - 60g
Tomatoes - 2
Limes - 2
Crème Fraîche - 85ml
Guacamole - 120g
Corn Tortillas - 9

Download the Recipe

Serves 4

LET’S GET GOING
Place a pan over a medium heat with a drizzle of oil. When hot, add the pepper pieces and ½ the diced Onion and fry for 6-8 minutes until soft, shifting occasionally. Remove from pan on completion and set aside.
PICADILLO-STYLE MINCE
Return the pan to a medium heat with a drizzle of oil. When hot, add the mince and work quickly to break it up as it starts to cook. Allow to caramelise for 4-5 minutes until browned, shifting occasionally. Add the Ground Cumin, ½ the chilli flakes (to taste), the Raisins, the halved olives, the fried Onion and pepper, and seasoning. Allow to cook for 6-8 minutes, shifting occasionally. Remove from the pan on completion and cover to keep warm.
Tomato SALSA & GUAC
While the mince is frying, roughly dice the Tomatoes and place in a bowl. Add the remaining Onion, the juice of 4 Lime wedges, a drizzle of oil, and seasoning. Mix until fully combined and set aside. In a small bowl, combine the crème fraîche, the Guacamole, and seasoning. Add water in 5ml increments until drizzling consistency.
TOASTING TORTILLAS
Wipe down the pan and return it to a medium heat. When hot, dry toast the tortillas for 15 seconds per side until warmed through and lightly crisped. Once heated, stack under a dry tea towel to stop them from getting cold or drying out.
CUBAN-STYLE FEASTING
Lay down the Corn Tortillas. Top with the mince picadillo and the Tomato salsa. Drizzle over the crème fraîche & Guacamole sauce and sprinkle over the remaining chilli flakes (to taste). Serve with a Lime wedge. Enjoy, Chef!

Red Bell Peppers - 2
Onions - 2
Beef/" title="View all our recipes with Beef at eCook">Beef/free-range-beef-mince/" title="View all our recipes with Free-Range Beef Mince at eCook">Free-Range Beef Mince - 600g
Ground Cumin - 40ml
Dried Chilli Flakes - 20ml
Raisins - 60g
Pitted Green Olives - 80g
Tomatoes - 2
Limes - 2
Crème Fraîche - 125ml
Guacamole - 160g
Corn Tortillas - 12

Download the Recipe

Frequently Asked Questions

What is the preparation time for Beef Cuban Picadillo-style Tacos?

The preparation time for Beef Cuban Picadillo-style Tacos with raisins, red pepper & pitted green olives is between 10 and 25 minutes.

What is the total time required to make Beef Cuban Picadillo-style Tacos with raisins, red pepper & pitted green olives?

The total time required to make Beef Cuban Picadillo-style Tacos with raisins, red pepper & pitted green olives is between 20 and 35 minutes.

How many servings does Beef Cuban Picadillo-style Tacos provide?

4 servings

What are the main ingredients in Beef Cuban Picadillo-style Tacos?

Beef, Corn Tortillas, Creme Fraiche, Dried Chilli Flakes, Free-Range Beef Mince, Ground Cumin, Guacamole, Lime, Limes, Onion, Onions, Pitted Green Olives, Raisins, Red Bell Pepper, Red Bell Peppers, Tomato, Tomatoes

What is the nutritional information of Beef Cuban Picadillo-style Tacos?

Calories: 940, Carbs: 70 grams, Fat: grams, Protein: 38.3 grams, Sugar: 24.9 grams, Salt: 617 grams

How do I prepare Beef Cuban Picadillo-style Tacos?

LET’S GET GOING: Place a pan over a medium heat with a drizzle of oil. When hot, add the pepper pieces and ½ the diced onion and fry for 4-6 minutes until soft, shifting occasionally. Remove from pan on completion and set aside. PICADILLO-STYLE MINCE: Return the pan to a medium heat with a drizzle of oil. When hot, add the mince and work quickly to break it up as it starts to cook. Allow to caramelise for 3-4 minutes until browned, shifting occasionally. Add the ground cumin, ½ the chilli flakes (to taste), the raisins, the halved olives, the fried onion and pepper, and seasoning. Allow to cook for 5-6 minutes, shifting occasionally. Remove from the pan on completion and cover to keep warm. TOASTING TORTILLAS: Wipe down the pan and return it to a medium heat. When hot, dry toast the tortillas for 15 seconds per side until warmed through and lightly crisped. Once heated, stack under a dry tea towel to stop them from getting cold or drying out. CUBAN-STYLE FEASTING: Lay down the corn tortillas. Top with the mince picadillo and the tomato salsa. Drizzle over the crème fraîche & guacamole sauce and sprinkle over the remaining chilli flakes (to taste). Serve with a lime wedge. Enjoy, Chef! TOMATO SALSA & GUAC: While the mince is frying, roughly dice the tomato and place in a bowl. Add the remaining onion, the juice of 2 lime wedges, a drizzle of oil, and seasoning. Mix until fully combined and set aside. In a small bowl, combine the crème fraîche, the guacamole, and seasoning. Add water in 5ml increments until drizzling consistency.