Reviewed: Nov. 17, 2011

Good flavor, easy to make.

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Reviewer:

ASTROPHE

Reviewed: Nov. 5, 2011

Love this recipe. I drain all the liquid and put this in empanadas. Little bites of heaven.

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Reviewer:

ShelleyDL

Cooking Level: Expert

Home Town: College Station, Texas, USA

Living In: Austin, Texas, USA

Reviewed: Oct. 18, 2011

wonderful flavors! halved the recipe and served it with rice and fried bananas on the side. easy recipe to follow. will do this again.

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Reviewer:

KaisBiaje

Reviewed: Sep. 26, 2011

Now, I must state that I know next to nothing about Puerto Rican food. There is one restaurant in San Rafael, Ca I go to and my fiancee can not stop ravign about the food there. His favorite dish is the picadillo. I did make a few modifications due to a shortage of ingredients. I omitted the bell pepper since when I got home I found out the one I had had spoiled. Also I didn't have any raisins on hand. NO onion since I hate them, I added 6 cloves of garlic instead. * I have since doubled the spices and it is very tasty. I used 1.5 cups fresh tomatoes because I had some from the garden that needed to be used. Chicken stock since I didn't have any beef. NO chorizo sausage at the store so I bought linguica and cut it into thin rounds Lastly no almonds since I am allergic to them. With all these modifications I made some fabulous puerto rican chili! Served with beans, this is amazing. I am adding this to my winter recipes. Generally cheap to make once you have the capers and olives on hand.

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Reviewer:

Callista

Cooking Level: Expert

Home Town: Eureka, California, USA

Living In: Sonoma, California, USA

Reviewed: Jun. 23, 2011

dh doesn't like olives or capers, yet I still put them in and he adored this. The only changes I made was omitting the chili powder and using ground turkey and soyrizo to cut down on fat. We ate it with middle eastern flat bread inspired by the photo.

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Reviewer:

Tricia

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Living In: Milpitas, California, USA

Reviewed: Jun. 7, 2011

Not bad. It has good flavor, but a bit on the sweet side. I don't think I'll make it again, but if I did I'd cut the raisins down by at least half. And I think I'd leave out the nuts completely (they just seem odd to me). What I really want is something more like the picadillo in Austin Grill's picadillo tacos, and this just wasn't it. Oh well.

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Reviewer:

Chris

Cooking Level: Intermediate

Home Town: Washington, D.C., USA

Living In: Alexandria, Virginia, USA

Reviewed: Jun. 1, 2011

Whole family loved this! Served it inside a cheesy tortilla, the flavor really surprised this non-olive eating Mom!

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Reviewer:

jeanniek30

Supporting Member (Click to learn more about Supporting Membership)

Reviewed: May 25, 2011

Interesting and we ate it, but would not make again.

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Reviewer:

tbessac

Reviewed: May 2, 2011

This was fantastic! I did leave out the capers and olives but stuck to the rest of the recipe. Will make this again and again..big hit in my home!

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Reviewer:

Lisa

Reviewed: Jan. 22, 2011

Now this is picadillo! There are a few taquerias here in Central Texas that come close to this. Wrap some up in a flour tortillo for breakfast and you've gone to heaven. Don't tweak the recipe until you've tried it; the olives and raisins are what makes it special.

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