Picadillo Recipe - Allrecipes.com
Picadillo Recipe
  • READY IN hrs


Recipe by  

"My aunt introduced me to this delicious dish. In the past few years I've made changes and come up with what my family feels is the best Brazilian dish around! A great chili alternative and it freezes well."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    30 mins
  • COOK

    1 hr

    1 hr 30 mins


  1. In a large stock pot, heat 1 tablespoon of olive oil over medium heat. Saute garlic, onion and green pepper until onions are transparent. Transfer onion mixture to a bowl and set aside. In the same pot, heat the remaining olive oil and brown the ground beef.
  2. In a separate saucepan, combine the olives, capers, vinegar, salt, pepper, cinnamon, cloves, bay leaves and hot sauce. Let simmer over medium heat for 10 minutes.
  3. Place the olive mixture and the onion mixture into the pot with the ground beef. Add the half drained tomatoes and cook for 1 hour over medium heat; stirring occasionally.
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Reviews More Reviews

Most Helpful Positive Review
Feb 27, 2004

I'm giving this a 5 because this is a great template. I guess I prefer Cuban or Mexican Picadillo. I followed directions exactly only finding that the clove spice was very overpowering even though we like clove. I was able to correct that by adding some sugar and cumin. You can subsitute the cinnamon and clove with coriander and cumin. Cubans also add raisins - which does add to the flavor! This dish is sometimes used as a filling for tacos and empanadas - it is a very flexible dish. You can make it into a stew by adding corn, etc. We enjoy this dish as much as we enjoy good old American chili. Tonite I served it with shredded cheddar cheese and sour cream on the side. Red wine or cold beer go great with it. Thanks submitter.

Most Helpful Critical Review
Aug 09, 2011

I did not care for this. I made it to use as a filling for empanadas, and it was too sweet. I used cumin and chili powder and only half the amount of cinnamon that was called for, but I had to add half a packet of taco seasoning to make it palatable. I will most likely not make it again.

May 14, 2010

Very good! I made this for my husband and he loved it. To make it a little more Cuban style, I added diced potatoes and 6 chopped hard boiled eggs to it and seasoned it with a little beef bouillon and Adobo (spanish style season-all). Served with white rice.

Mar 14, 2006

This was really great. Like others suggested, I used cumin and coriander and served it over white rice. My boyfriend already claimed the leftovers for his lunch tommorrow.

Jan 18, 2004

LOVED this one! I scaled it back to serve 4. Also, I didn't use quite the amount of oil called for and there was no sacrifice of taste in doing so. I served this over steamed rice and had a fruit (mostly melon) salad along side. Wonderful! Will make this one again. Thanks for sharing.

Aug 11, 2009

DELICIOUS.....This is a nice variation to the typical Cuabn ingredients, the cinnamon and cloves gave it a nice touch though. I did add a very special ingredient which I believe made thsi dish even BETTER. I added 1/2 tbs of cumin (love cumin... gotta have cumin)

Oct 17, 2003

We served it over baked potatoes. Good cold weather meal.

Jun 10, 2009

Use 1/2 cinnamon and cloves


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  • Calories
  • 292 kcal
  • 15%
  • Carbohydrates
  • 9.8 g
  • 3%
  • Cholesterol
  • 74 mg
  • 25%
  • Fat
  • 18 g
  • 28%
  • Fiber
  • 2.6 g
  • 10%
  • Protein
  • 23.6 g
  • 47%
  • Sodium
  • 1064 mg
  • 43%

* Percent Daily Values are based on a 2,000 calorie diet.

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