Picadillo

Picadillo

88
devilsdancefloor 6

"This could be where Sloppy Joes came from! It's a wonderful Cuban recipe that I've served like chili or over a roll or even over cornbread! Total comfort food."

Ingredients 55 m {{adjustedServings}} servings 486 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 486 kcal
  • 24%
  • Fat:
  • 32.7 g
  • 50%
  • Carbs:
  • 22.6g
  • 7%
  • Protein:
  • 25.5 g
  • 51%
  • Cholesterol:
  • 79 mg
  • 26%
  • Sodium:
  • 867 mg
  • 35%

Based on a 2,000 calorie diet

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Directions

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  1. Heat the olive oil in a large skillet over medium heat. Add the ground beef and chorizo sausage. Cook and stir until no longer pink, about 10 minutes.
  2. Drain off some of the grease, and stir in the onions and bell pepper. Cook until soft, then add the garlic. Season with cumin, chili powder, oregano, paprika, cayenne and cinnamon. Cook and stir for about one minute to release the fragrance. Pour the tomatoes and beef stock into the pan, along with the sugar. Set the heat to low, cover, and simmer for 20 to 30 minutes.
  3. Stir the raisins, olives, capers and vinegar into the pan, and simmer uncovered for 5 minutes. Add the almonds and lime juice, and cook until they are heated, then serve.
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Reviews 88

  1. 111 Ratings

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Julika B
10/6/2010

Since my heritage is Puerto Rican, I grew up on Cuban cuisine as well as native ones. One of my favorites is picadillo. This is very close to the way my mother made the dish. However, I find it best to chop up the raisins, capers and olives (no nuts) and mix them in. The reason as mentioned in other reviews is that people don't like biting into an olive or caper or even a raisin. The flavor comes through. Also, if there is too much broth, I strain the meat mixture, put it aside, and boil down the broth separately. Then I add the meat back into the remaining broth. If you cook the meat in broth too long it loses flavor.

THEINSANECHEF
4/22/2006

Suprisingly flavorful, sweet, spicy and complex. Goes excellent with rice, or better yet gorditas. One of only two recipes I have tried on here that is knock out delicious.

RBEGONIA
7/30/2006

Trying to keep the cholesterol content down, I substituted ground chicken for the beef, and low fat chicken andouille for the chorizo. The result was a delicious picadillo that was quite a hit at home. Being so successful there, I made another batch to bring into the restaurant where I work, and the kitchen staff devoured it enthusiastically. This recipe will become a staple for me.