Skip to main content
California Department of Education Logo

Recipe for Cuban Picadillo

Savory Cuban Picadillo recipe with roasted potatoes and beef in Caribbean spices developed by the California Culinary Centers for school food service and menu planning.

Cuban Picadillo

For more recipes visit the CA Culinary Centers Standardized Recipes web page. Share your results with us on Twitter @CDENutrition External link opens in new window or tab..

Yields 50 Servings

This recipe yields one–12 inch by 24 inch by 2 inch pan of Cuban Picadillo and one–12 inch by 24 inch by 2 inch pan of roasted potatoes for 50 servings: ¼ cup or one number 16 scoop of picadillo mixture and 2⅔ tablespoons or one number 24 scoop roasted potatoes.

Ingredients

Ingredients list includes measure by weight or volume. Choose one measure, either weight or volume, for the ingredient. Weight is listed first in bold.

  • 6 pounds and 11 ounces as purchased (AP) frozen ground beef, 85% lean meat and 15% fat, raw (U.S. Department of Agriculture [USDA] food item)
  • 3 tablespoons and 2 teaspoons dried oregano
  • 3 tablespoons and 2 teaspoons ground cumin
  • 2 tablespoons and 1 teaspoon Kosher salt
  • 1 tablespoon ground black pepper
  • 1 tablespoon olive oil
  • 1 pound or 3⅛ cups ready to use fresh yellow onions, diced
  • 1 pound or 3 cups ready to use fresh green bell peppers, diced
  • 2 ounces or 15 cloves AP fresh garlic, minced
  • 4 ounces or ½ cup capers
  • 2 pounds and 11 ounces or 1 quart and 1⅓ cups tomato sauce, canned (USDA food item)
  • 2¾ cups beef stock
  • 2 pounds ready to use frozen potatoes, diced

Directions

To Prepare in Advance
  1. Thaw beef in refrigerator one to two days in advance. Critical Control Point (CCP): Thaw beef in the refrigerator at 41°F or lower.
To Prepare Beef Mixture
  1. Heat skillet or pan to high heat. Brown ground beef and add oregano, cumin, salt, and pepper.
  2. Remove seasoned beef blend from heat and drain off all liquid.
  3. Heat olive oil in skillet. Add onions, green peppers, and garlic. Sauté until onions, peppers and garlic are soft. Add ground beef mixture.
  4. Drain and rinse capers. Add capers, tomato sauce, and beef stock to ground beef mixture.
  5. Bring to simmer and cover. Reduce heat to medium and cook for 15 minutes. CCP: Heat beef mixture to an internal temperature of 165°F for 15 seconds.
  6. Pour picadillo mixture of beef, vegetables, and spices into one–12 inch by 24 inch by 2 inch pan. Hold for service. CCP: Hold beef mixture at 135°F or higher.
To Prepare Potatoes
  1. Preheat convection oven to 400°F.
  2. Roast potatoes in 400°F convection oven for 8 minutes until crisp. CCP: Heat to an internal temperature of 135°F or higher for 15 seconds.
  3. Remove from oven and pour into one–12 inch by 20 inch by 2 inch pan. Hold for service. CCP: Hold potatoes at 135°F or higher.
To Serve
  1. Portion ¼ cup or one number 16 scoop of picadillo mixture into individual 4 ounce serving container.
  2. Top with 2⅔ tablespoons or one number 24 scoop roasted potatoes, approximately 0.6 ounces of roasted potatoes.

Nutritional Analysis

  • Calories, in K calories: 298.70
  • Carbohydrates, in grams: 33.26
  • Protein, in grams: 18.79
  • Saturated fat, in grams: 4.07
  • Trans fat, in grams: 0
  • Total fat, in grams: 11.69
  • Sodium, in milligrams: 482.60

Recipe Options

The CA Culinary Centers have calculated and tested the yields for this standardized recipe. You may choose to vary the spices in the recipe to meet the taste preferences of your students. For example, using a 1.5 to 2 ratio for spices when doubling the recipe yield from 50 to 100. However, changing or substituting any other ingredients may result in a different yield, meal contribution, or dietary specification, and should be considered a different recipe. To learn more about how to standardize your recipe visit the CA Culinary Centers Standardized Recipes web page Resources tab.

Yields 100 Servings

This recipe yields two–12 inch by 24 inch by 2 inch pan of Cuban Picadillo and two–12 inch by 24 inch by 2 inch pan of roasted potatoes for 50 servings: ¼ cup or one number 16 scoop of picadillo mixture and 2⅔ tablespoons or one number 24 scoop roasted potatoes.

Ingredients

Ingredients list includes measure by weight or volume. Choose one measure, either weight or volume, for the ingredient. Weight is listed first in bold.

  • 13 pounds and 6 ounces as purchased (AP) frozen ground beef, 85% lean meat and 15% fat, raw (U.S. Department of Agriculture [USDA] food item)
  • ⅓ cup and 2 tablespoons dried oregano
  • ⅓ cup and 2 tablespoons ground cumin
  • ¼ cup and 2 teaspoons Kosher salt
  • 2 tablespoons ground black pepper
  • 2 tablespoons olive oil
  • 2 pounds or 1 quart and 2¼ cups ready to use fresh yellow onions, diced
  • 2 pounds or 1 quart and 2 cups ready to use fresh green bell peppers, diced
  • 4 ounces or 30 cloves AP fresh garlic, minced
  • 8 ounces or 1 cup capers
  • 5 pounds and 6 ounces or 2 quarts and 2⅔ cups tomato sauce, canned (USDA food item)
  • 1 quart and 1½ cups beef stock
  • 4 pounds ready to use frozen potatoes, diced

Directions

To Prepare in Advance
  1. Thaw beef in refrigerator one to two days in advance. Critical Control Point (CCP): Thaw beef in the refrigerator at 41°F or lower.
To Prepare Beef Mixture
  1. Heat skillet or pan to high heat. Brown ground beef and add oregano, cumin, salt, and pepper.
  2. Remove seasoned beef blend from heat and drain off all liquid.
  3. Heat olive oil in skillet. Add onions, green peppers, and garlic. Sauté until onions, peppers and garlic are soft. Add to ground beef mixture.
  4. Drain and rinse capers. Add capers, tomato sauce, and beef stock to ground beef mixture.
  5. Bring to simmer and cover. Reduce heat to medium and cook for 15 minutes. CCP: Heat beef mixture to an internal temperature of 165°F for 15 seconds.
  6. Pour picadillo mixture of beef, vegetables, and spices into two–12 inch by 24 inch by 2 inch pans. Hold for service. CCP: Hold beef mixture at 135°F or higher.
To Prepare Potatoes
  1. Preheat convection oven to 400°F.
  2. Roast potatoes in 400°F convection oven for 8 minutes until crisp. CCP: Heat to an internal temperature of 135°F or higher for 15 seconds.
  3. Remove from oven and pour into two–12 inch by 20 inch by 2 inch pans. Hold for service. CCP: Hold potatoes at 135°F or higher.
To Serve
  1. Portion ¼ cup or one number 16 scoop of picadillo mixture into individual 4 ounce serving container.
  2. Top with 2⅔ tablespoons or one number 24 scoop roasted potatoes, approximately 0.6 ounces of roasted potatoes.

Nutritional Analysis

  • Calories, in K calories: 298.70
  • Carbohydrates, in grams: 33.26
  • Protein, in grams: 18.79
  • Saturated fat, in grams: 4.07
  • Trans fat, in grams: 0
  • Total fat, in grams: 11.69
  • Sodium, in milligrams: 482.60

Recipe Options

The CA Culinary Centers have calculated and tested the yields for this standardized recipe. You may choose to vary the spices in the recipe to meet the taste preferences of your students. For example, using a 1.5 to 2 ratio for spices when doubling the recipe yield from 50 to 100. However, changing or substituting any other ingredients may result in a different yield, meal contribution, or dietary specification, and should be considered a different recipe. To learn more about how to standardize your recipe visit the CA Culinary Centers Standardized Recipes web page Resources tab.

General Recipe Information

Category

  • Hot plate recipes

Serving Suggestion

  • Yield 50 or yield 100 servings: ¼ cup or one number 16 scoop of picadillo mixture and 2⅔ tablespoons or one number 24 scoop roasted potatoes.
  • Serve in a tostada shell for a Chalupa style dish or over brown rice for a more traditional style Cuban dish. Add a blend of cheeses on top while serving to increase the meat/meat alternate contribution.

Contribution to Meal Pattern

The contribution to the meal pattern for this recipe is based on the suggested serving size above.

  • 1.5 ounce equivalents meat/meat alternative
  • ¼ cup vegetable (⅛ cup other and ⅛ cup additional vegetables)

If you decide to modify this recipe or serving size, you may use the tools available on the CA Culinary Centers Standardized Recipes web page Resources tab to create your own standardized recipe or find the contribution to the meal pattern.

U.S. Department of Agriculture Food Items

  • As purchased, frozen ground beef, 85% lean meat and 15% fat, raw
  • Tomato sauce, canned

Recipe Roots (Flavor Profile)

  • Caribbean

Preparation Time

  • Preparation: 10 minutes for both 50 servings and 100 servings
  • Cook time: 30 minutes for both 50 servings and 100 servings

Critical Control Point (CCP)

  • CCP: Thaw beef in the refrigerator at 41°F or lower.
  • CCP: Heat beef mixture to an internal temperature of 165°F for 15 seconds.
  • CCP: Hold beef mixture for service at 135°F or higher.
  • CCP: Heat potatoes to an internal temperature of 135°F or higher for 15 seconds.
  • CCP: Hold potatoes at 135°F or higher.

Kid Rating

Five-fork kid rating.

Culinary Center

Centralia Elementary School District

 

Questions:   Nutrition Services Division | 800-952-5609
Last Reviewed: Wednesday, July 24, 2019
Related Content
Recently Posted in Nutrition
  • USDA Foods Processor Consultant Assignments (added 14-Aug-2019)
    Processor Consultants assigned to USDA Foods Processors.
  • Recipe for Chicken Tortilla Soup (added 24-Jul-2019)
    Southwestern chicken tortilla soup with black beans developed by the California Culinary Centers for school food service and menu planning.
  • Recipe for Cuban Picadillo (added 24-Jul-2019)
    Savory Cuban Picadillo recipe with roasted potatoes and beef in Caribbean spices developed by the California Culinary Centers for school food service and menu planning.
  • Recipe for Ranch Grilled Chicken (added 24-Jul-2019)
    Tender ranch grilled chicken recipe developed by the California Culinary Centers for school food service and menu planning.
  • Recipe for Cantina Black Bean Taco Salad (added 24-Jul-2019)
    Colorful Cantina Black Bean Taco Salad recipe with taco ranch dressing developed by the California Culinary Centers for school food service menu planning.

  • Recipe for Chicken Pad Thai (added 24-Jul-2019)
    Fresh and hot Chicken Pad Thai recipe with stir fried rice noodles and fresh vegetables developed by the California Culinary Centers for school food service and menu planning.
  • Recipe for Chicken and Sausage Gumbo (added 24-Jul-2019)
    Chicken and sausage gumbo recipe with the comforting taste of warm Louisiana spices developed by the California Culinary Centers for school food service and menu planning.
  • NSD Customer Service (added 18-Jul-2019)
    How can we help? Share your experience with the Nutrition Services Division (NSD) by completing the NSD Customer Service Survey.
  • SNP AR Workload 2019–20 (added 10-Jul-2019)
    This is a listing of School Nutrition Program Operators scheduled for an administrative review in School Year 2019–20.
  • School Nutrition…By Design! (added 10-Jul-2019)
    A tool that provides the design principles behind developing a healthy school nutrition environment.