I have been looking for a good picadillo recipe since I grew up in Miami and this type of cuisine is common. I love the sweet/salty flavors of the raisins (I used golden raisins, as I've never seen it served with black raisins in Miami) and olives. I'm not a big olive fan per say, but the flavors meld nicely that you don't go, "hey, this has olives, eww.." :) Almost all of the ingredients are there but I switched up the order. I started with the traditional Sofrito before I even cooked the beef. (Saute onions, garlic in olive oil until clear, then add cumin, oregano, red pepper, two 8 oz cans of Goya tomato sauce and red and green bell peppers then letting liquid reduce/thicken) To this I added the remainder of the ingredients and then let the liquid cook down into the ground beef. Don't worry if it seems like you're not actually "browning" the ground beef with all the liquid present as the sauce eventually evaporates and makes the beef very flavorful. I served this with white rice and tradionally seasoned black beans.

Reviewed On: Apr. 23, 2009

I made the recipe as states pretty much from beginning to end. I roasted the shallots and the same time I mixed the broth, port and paste and heated that until it reduced by about half, I then dumped the roasted shallots and the sauce into a tupperware until the next day, and when the tenderloin was done and resting, I added the sauce to the pan and deglazed it and heated it up again at that time. It worked out deliciously when served with the "Slow Cooker The sauce is unique and flavorful. I'm happy I went out on a limb and spend the extra $$ for this divine cut of meat. Thank you for sharing this recipe!

Reviewed On: Jan. 15, 2009

I find a few things will help out this recipe and make it the 5 star rating I gave it anyway. Cook chicken in taco seasoning so it has the flavor to start you off (helps give it a little more spice). Then, instead of heating up the salsa and cream cheese, I just smear about a tablespoon of softened, unseasoned cream cheese in a strip on the bottom of each tortilla and then just top it with a tablespoon of Rotel (or salsa and diced green chilis) before adding the chicken and the flavors meld together nicely once baked in the oven. I also prefer to pour enchilada sauce over the top before baking to heighten the flavor. Melts in your mouth!

Reviewed On: Jan. 7, 2009