Recipe by devilsdancefloor
"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."
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chorizo sausage, chopped
chopped red bell pepper
1 1/2 cups
canned diced tomatoes
chopped pimento-stuffed green olives
apple cider vinegar
slivered almonds, toasted
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.
While this is good, it's not Cuban - traditional Cuban food does not have spicyness to it (so none of the peppers) and picadillo while traditionally having raisins and olives does not have almonds or sausage in it. It's a nice twist, but it's not exactly Cuban - maybe Cuban fusion. Good recipe, though.
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.
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.
This was very good. I cooked it with the lid off to try and get the broth to thicken. it didn't so I added 1 Tbs of cornstartch (mixed with cold water until smooth) so the sauce would be thicker. Served it with cornbread. It ws very good, but my husband and kids only thought it okay...
Both my husband and I agree that this tastes just like his Venezuelan mother's Picadillo that I wished I had gotten from her before she passed away. I followed the recipe, using vegetarian (soy) chorizo (that I buy at the grocery store in the refrigerated section) instead of the pork chorizo. Tastes the same, but with less fat and "msytery meat". Serve Picadillo over fluffy long grain white rice or thicken it with a beef gravy mix and bake with a topping of mashed potatoes and cheese to make a sort of Latin shepherd's pie.
Pretty good picadillo recipe. My Cuban father always made this growing up. I somehow didn't get the recipe. This is pretty close.
I made this today for lunch for my family. It was a hit! (and I had my doubts as some family members don't like raisins or olives or vinegar). But I had Picadillo growing up and remembered the green olives and raisins and loved it then. The Chorizo is a little weird because of what it is made out of but I just closed my eyes and made it as is. Thanks for the walk down "memory lane".
We all really liked it.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 294
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