Reviewed: Aug. 12, 2008

Pretty good. I used red pepper flakes instead of hot sauce and went a little too far with it, lol. I served it over potatoes. Would be better in an empanada. Also, adding raisins, really makes this dish!

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Candice

	Cooking Level: Intermediate Home Town: Plano, Texas, USA Living In: Studio City, California, USA
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Reviewed: Aug. 5, 2008

Wow! I love it! I use whole cloves during the boil, then remove them. I also add about 2 Tbsp. of Goya tomato sauce with onion and garlic and an additional 1/2 tsp. of cinammon.

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slaes10


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Reviewed: Mar. 4, 2008

This is a great recipe and has become a staple in our house. The only alteration I make is omitting the peppers. Very, very tasty.

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CDOYLE4410


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Reviewed: Feb. 27, 2008

I didn't have the capers and so went w/o; will try them w/ next time. DH and I really liked it. Very unique flavor.

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PJCFolbrecht

	Cooking Level: Beginning Home Town: Iowa Falls, Iowa, USA Living In: Brown Deer, Wisconsin, USA
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Reviewed: Feb. 26, 2008

And that rating is saying a lot!!! My Mom was taught by my Grandma (a great Cuban cook!) how to make authentic Picadillo. I did not have her recipe handy, so I used this one. A bit much on the cloves, but not bad! Now I just need to make the black beans and rice - and it tastes like home! I'll definitely keep this recipe and use again in case I cannot find my Mom's!!! Thanks!!!

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Michelle

	Cooking Level: Intermediate Home Town: Orlando, Florida, USA Living In: Leesburg, Virginia, USA
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Reviewed: Dec. 23, 2007

excellent and easy preparation

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jerry1422


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Reviewed: Nov. 29, 2007

This was pretty good. I didn't realize until I started cooking that I was out of onions, so I just added some onion powder and we don't like olives so I left those out and it turned out pretty good. It does not look appealing at all, but tastes pretty good.

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Becky Gallegos

	Cooking Level: Intermediate Home Town: Redmond, Washington, USA Living In: Bellevue, Washington, USA
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Reviewed: Sep. 17, 2007

I used coriander and cumin instead of cinnamon and cloves. This was ok. We tried to use it as taco meat but it just didn't go well with it. So we kind of stared at it for awhile and just decided to put it in a bowl with some cheese. I loved the olives in it!! But the texture of the capers kind of grossed me out a bit.

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too hot in the kitchen

	Cooking Level: Intermediate
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Reviewed: Apr. 6, 2007

I served this over fried potatoes and a dollop of plain yogurt on top...my family gobbled it up. Good recipe.

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Vicki

	Cooking Level: Expert Home Town: Cleburne, Texas, USA Living In: Burleson, Texas, USA
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Reviewed: Jul. 31, 2006

Flavor-wise this recipe is absolutely fantastic. Unusual but sweet and spicy balance. I made as-is but threw in a bit more heat with some red pepper. I served it over white rice and it was good...but I think it might be better utlized as a filling for a taco/enchilada/empanada

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got2swmfree

	Cooking Level: Beginning
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Reviewed: Apr. 24, 2006

I have always done chili, and wanted a variation - i found that this is it. i was worried about adding capers and vinagar- but was surprised how it complimented the dish. I also found that i enjoyed the cinnamon and the slight sweetness that the dish gave. Being on low carb the only thing i was careful about was the olives and the tomatoes. A very satisfying meal that you could whip up in a short amount of time.

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Suki

	Cooking Level: Beginning Living In: Vancouver, British Columbia, Canada
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Reviewed: Apr. 24, 2006

This was really good. My husband literally licked his plate when I asked him if he liked it. I served it with mashed potatos. But I think it would be great if you used it as a filling for stuffed bell peppers.

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MAPALICOUS

	Cooking Level: Expert Home Town: Arbuckle, California, USA
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Reviewed: Mar. 24, 2006

Yum! Interesting blend of flavors. Left out the capers and added some raisins.

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CINDY18LOU

	Cooking Level: Intermediate Home Town: Dallas, Texas, USA Living In: Austin, Texas, USA
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Reviewed: 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.

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Lindsey

	Cooking Level: Expert Home Town: Frederick, Maryland, USA Living In: Crofton, Maryland, USA
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Reviewed: Mar. 10, 2006

This is a good recipe. Consider subbing cumin & coriander for the cinnamon & clove. While cooking, put a small skillet over medium heat with about 1/4 cup of oil. Add a couple of tablespoons of clove, and let them fry and fry until they are so crisp they shatter. Strew these over the top of each serving. I was taught to serve this dish with diced well fried potatoes. The raisins are a nice addition.

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MUSIC_MINX

	Cooking Level: Expert
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Reviewed: Feb. 27, 2006

This was diffrent and very good I was a little afraid to use to many cloves so I only used 1/2 tsp and I should have used a whole tsp. Next time I will use more capers and olives a really good dish that we will be making again.

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BANGER5

Cooking Level: Expert

Home Town: Elm Grove, Wisconsin, USA

Living In: Minburn, Iowa,

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