Reviewer:

aelaxson

Reviewed: Mar. 8, 2012

i thought no one else made this! my recipe is way different though and takes longer

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9 users found this review helpful

Reviewer:

Selina2011

Reviewed: Jun. 19, 2012

What a yummy dish! I had about 3/4 lb left over turkey meat taco seasoned to use up, this was the perfect reincarnation for it. I used a red pepper, and after the saute added the turkey. I didn't have any tomato sauce, so I added about 1 1/2 cup Goya caldo de tomate con pollo broth, the other ingredients, and let it simmer down and thicken. I also used golden raisins. Very nice, simple recipe. I enjoyed this very much, gracias, danda22151.

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2 users found this review helpful

Reviewer:

Saveur

Home Town: Cleveland, Ohio, USA

Living In: Columbus, Ohio, USA

Reviewed: Aug. 8, 2012

This was wonderful! I added more olives (because we love olives), some of the olive brine (instead of more salt) and I didn't have any sazon so I improvised by mixing equal parts of coriander, cumin, achiote (ground annatto), salt and powdered garlic. Served with rice and fried plantains.

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4 users found this review helpful

Reviewer:

JiNKS

Cooking Level: Intermediate

Home Town: Union City, California, USA

Living In: Tracy, California, USA

Reviewed: Dec. 2, 2012

Just made it after a 7-mile run. HEAVEN. The only thing is it is a bit salty but that's because of the Goya packets an enterprising individual could make their own seasoning nixing a lot of the added salt. But as it stands, this dish is delish. Also I skipped the raisins. As Wikipedia says, raisins are sometimes in the Cuban version ;-)

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Reviewer:

robbiebrown

Reviewed: Jan. 18, 2013

There is a Cuban restaurant in the Miami Airport called La Carreta. They serve picadillo there, but this has SO much more flavor - I love the sweetness of the raisins against the capers & olives, along with all the spices. I make it with a good quality grass fed beef and on my 2nd try, I added some of my mother in law's sofrito from Puerto Rico. She makes it with culantro, but I can't find it here. I made it exactly like you said the 1st time around and it was awesome. I didn't find it too salty at all. It's in my recipe box :-)

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Reviewer:

cms0354

Cooking Level: Expert

Home Town: Vancouver, Washington, USA

Living In: Bedford, Texas, USA

Reviewed: Feb. 5, 2013

This recipe was really quick and easy which works well for weeknights. Our grocery store had different flavors of sazon, so like another reviewer, I found on online substitute which called for equal parts ground corriander, cumin, garlic powder, and paprika. By using the substitute I was able to leave out the salt too. I didn't have pitted olives, so I just used the standard green manzanilla olives, ~18 of them or 1/3 cup. Next time I'll finely dice these olives to have a more even distribution in the dish. I really liked the sweet of the raisins with the salt of the olives.

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