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Chorizo and Beef Picadillo|This is a variation of the Cuban style beef picadillo|mycolombianrecipes.com

Chorizo and Beef Picadillo (Picadillo de Carne y Chorizo)

Erica Dinho
5 from 20 votes
Servings 4 to servings


  • 3 tablespoons olive oil
  • 1 pound ground beef
  • 3 fresh chorizos crumbled
  • ½ teaspoon of ground cumin
  • ¼ teaspoon of ground oregano
  • 1 large onion finely chopped
  • 1 green bell pepper finely chopped
  • 1 red bell pepper finely chopped
  • 5 garlic cloves crushed
  • 4 small yellow potatoes peeled and cut in bite sized pieces
  • Salt and pepper to your taste
  • 2 cans of Hunt's® tomato sauce 8 oz cans
  • 3 tablespoons of Hunt's® tomato paste
  • 1 cup of red wine
  • ½ cup of beef broth
  • ½ cup of stuffed Spanish olives or green olives
  • cup of raisins


  • Place a sauce pan on medium-high heat and add the olive oil.
  • Add the beef and chorizo. Brown, stirring occasionally, then add the cumin, oregano, onion, bell peppers, garlic and season with salt and pepper. Cook for about 10 minutes more. Add the potatoes and cook for about 5 minutes more.
  • Add the tomato sauce, wine, broth, olives and raisins. Reduce the heat to low, cover and cook for about 30 minutes or until the potatoes are soft. Serve with white rice and fried plantains on the side.
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