Reviewed: 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)

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may

Cooking Level: Intermediate

Living In: Miami, Florida, USA

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Reviewed: Jul. 16, 2009

I love picadillo because it is so versatile! This is a good picadillo, but I prefer Cuban style with golden raisins and no cinnamon. However, the cinnamon was a tasty variance. I serve picadillo many ways...over white rice, with potatoe (baked, hashed browns, roasted or mashed) and a dollop of sour cream or greek yogurt on side, sometimes with my eggs, sometimes i add black beans and make burritos or tacos with it, sometimes I use it as a filling for empanadas...my personal favorite but time consuming is to make rellanos de papas (fried potato balls) with it...yummmmm...i could go on and on with the different ways to use this stuff! I love it and it always is used up FAST by the family!

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kurlyy1

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Reviewed: Jun. 30, 2009

My husband I loved this! We like spicy, so we added one chopped jalapeno. Also added about 1/4 cup of tomato sauce. Absolutely delicious. Thank you for a great recipe!

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Alison G.

Cooking Level: Intermediate

Living In: Long Beach, California, USA

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Reviewed: Jun. 1, 2009

Use 1/2 cinnamon and cloves

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Vong

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Reviewed: Jun. 1, 2009

This was fantastic. I did omit the green peppers and served it over a package of yellow rice. My husband asks for this all the time, and it makes great leftovers if you make a big pot. It microwaves well if you want to take the leftovers to work for lunch.

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Krista

Cooking Level: Expert

Home Town: Tampa, Florida, USA

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Reviewed: May 17, 2009

Pretty delicious. I used orange peppers because that's what I had, and it still turned out well. Added nice colour too. My husband isn't a fan of olives and my son doesn't like capers much, but they both liked them in the dish.

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DetectiveL

Home Town: Toronto, Ontario, Canada

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Reviewed: May 13, 2009

Made this exactly as written, and served over brown rice. My family loved it. I was surprised that it didn't taste sour, or too cinnamony. The flavor was wonderful. I will make it again.

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ka me ka thee

Cooking Level: Expert

Home Town: Springfield, Missouri, USA

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Reviewed: Apr. 27, 2009

I made this recipe for my husband and he really enjoyed this dish. Served with brown basmati rice.

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Fit&Healthy Mom

Cooking Level: Intermediate

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Reviewed: Apr. 8, 2009

Excellent taste. I didn't have olives or capers, so I omitted them and then I added the cumin and corriander (as recommnended by other reviews) and my whole family loved it, even my kids.

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Kelly K.

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Reviewed: Nov. 6, 2008

LOVED IT! I was so unsure what to expect with this and had never eaten anything remotely close before. I am a very picky eater and far from adventurous so for me to try this was a real stretch. I scaled this down to 2 servings and this turned out so wonderful. I loved every delicious bite! I did add some raisins in. I used white wine vinegar and canned diced tomatoes I had leftover in the fridge but in my haste I didn't read about adding them after the 10 min simmer, however it didn't seem to affect the end result. I served this with steamed basmati rice and it was so good, I even had seconds. The meat was tender and soft and this was so flavorful!!! Thanks JRICE, this is fabulous!

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Oct. 26, 2008

One of Patrick's Favs

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ANNEBOYD

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Reviewed: Sep. 30, 2008

I have made this recipe a lot and everyone loves it! I use the cumin and coriander. The capers seem to make it better and I also found cooking it for at least an hour is better.

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Terri L.

Cooking Level: Expert

Home Town: Jackson, Michigan, USA

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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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