Picadillo

I know I'm going to sound like a freak, but I executed the recipe exactly as directed. It was amazing. I'd like to say I added an extra teaspoon of this or that or subbed in something or another, but this chef owned this recipe and he didn't need any help from me!

I served this over pureed roasted winter squash (instead of a starch). The sweetness in the squash is outstanding with this recipe with its raisins and warm spices.

this serves as a great empanada filling. In a moment of inspiration I also made this into a caribbean style shepard's pie (which I believe is known as pastelon in puerto rico) -- make picadillo, put into deep dish pie plate, top with grated cheese (I used mozzarella), cover all that with 2-3 ripe plantains mashed with a little butter, bake until bubbling and top golden. Thanks Mr Sifton!

I've never had picadillo and just made this recipe. Very delicious - with the warm spices, cumin and beef it reminded me of sloppy joes, albeit with more complex flavors. One thought on the recipe: next time in step 2 I will remove the softened onions to a bowl, then brown the beef in the cleared pan, and then add the onions back in in step 3. I had some trouble getting the beef to really brown with the pan crowded.

Dried chorizo is not readily available where I live, so I use a tube of the uncooked Mexican stuff (trying not to think too hard about what's in it). The fat it releases is heavily spiced, so you lose most of the flavor if you drain it. Instead, I brown the beef first, drain off the fat completely, and set it aside. I then brown the chorizo, keep all of its grease, and add the onions and garlic and cook until softened. At that point I add the cooked beef back in and follow the recipe.

Spectacular! We make it several times a year. Recipe as is is wonderful. If you find the beef a bit tough, try adding a tablespoon of water and a quarter teaspoon of baking soda, Mix and letting it sit for a few minutes.

We start the onions solo in the oil, at 7 minutes add the cumin and cinnamon so they bloom, at 10 minutes add the garlic (30 seconds). My husband prefers currants to raisins as they seem less sugary.

Great leftovers/bag lunches. Keeps in fridge for 5 days, freezer for weeks.

This is a great recipe! The Moors brought olives, warm spices and dried fruit to the Iberian peninsula, as well as Sicily. Different parts of the New World use these ingredients differently. Traditionally the Cuban version does not use chorizo, cinnamon, cloves and nutmeg, but the Mexican versions sometimes do, as well as chocolate (depending on the region). Forget authentic and prepare picadillo however you like it; make it your "authentic" version. It will be devoured!!

Reduce cinnamon to 1 t.,be sure to drain the tomatoes, use grass fed ground beef, the dried chorizo is important (WF), use currants instead of raisins, make 24 hours ahead, if possible.

I'm Cuban and have eaten a lot of my food in restaurants and at home. Picadillo is one of my signature dishes. NO Cinnamon, cloves, nutmeg, Chorizo, whole crushed tomatoes. Never Ever! Vinegar not necessary, not many folks like raisins in it, others like tiny diced potatoes. That's not the norm. A small amount of tomato sauce when the meat is halfway cooked, always use green olives with pimentos, some Oregano, cooked medium low heat. Never brown the meat, it should be tender and moist.

I love that you're featuring a typical Cuban dish that is not well known. It's one of my signature dishes along with Fricasse de pollo.
I have to say however that there is absolutely no cinnamon, chorizo, nutmeg or cloves, in picadillo, and raisins are optional. This recipe would be very sweet, picadillo is a savory meal. In addition leave out the whole tomato and instead use about half a can of the small cans, like 3 oz.

I lived in Cuba for four months and my host mom cooked picadillo at least once a week. I cooked this recipe for my parents when I returned home and was disappointed to find it tasted completely different! There are too many spices in this recipe and they give the meat a distinctive Middle Eastern flavor. In Cuba the only spices are onion, garlic, and bay leaf. Also true picadillo is WAY saltier and cooked with pork, not beef. Guess I'll have to get my host mom to mail me her recipe.

Even when I serve this to only three people, there are never leftovers.

Also good for brunch with fried eggs on top.

stir in some chopped cilantro just before serving.

Am a native Miamian married to a Cuban. Never made it with chorizo. My Spanish mom added quarter pound of ground lamb.

I made with ground turkey it was very good!