Reviewed: Apr. 27, 2012

Excellent.

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Reviewed: Jan. 29, 2012

This dish would be great without the cinnamon and cloves. I just made it following the recipe exactly and it tasted like a pumpkin pie was mixed in it-now I'm stuck with a horrible meal that the family has to eat.

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Ashley

Reviewed: Jan. 4, 2012

Really inventive and easy picadillo recipe. Not the traditional Cuban version, but equally delicious, and I am Cuban. I made this with ground turkey instead of beef. I didn't have capers, so I decided to toss in some mild bottled pepperocini I had on hand instead. It was delicious and not too spicy. The aroma of this dish while cooking was so unique, my cat actually jumped on the counter to see what I was making, lol.

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tillisandra

Reviewed: Aug. 9, 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.

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ALLYSONJANE

Cooking Level: Intermediate

Home Town: Groveland, Massachusetts, USA

Living In: Haverhill, Massachusetts, USA

Reviewed: Jun. 23, 2011

We loved it just as is. Thank you for sharing this recipe, we will make this again and again.

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GailandDan

Reviewed: Apr. 9, 2011

Too many capers but otherwise a really nice recipe.

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Laura

Cooking Level: Intermediate

Reviewed: Dec. 15, 2010

I loved this recipe (with modifications), although I was looking for a more traditional Cuban style picadillo. My mods: pearl onions sauteed and slighty mashed before adding yellow onions, garlic and peppers (adds a nice texture and color complement). The cinnamon was interesting, but I'd use less next time. Less clove, along with the addition of cumin and adobe seasoning gave it a more Cuban taste. I always liked the green olives when I ate picadillo in Miami, so I added half more than the recipe called for. Lastly, I used more hot (habanero) sauce than the posted recipe, and I also added red pepper flakes, and used apple cider vinegar. Next time, I think I'll add some coriander (like some others have suggested), and also use the traditional Cuban raisins, which I think will work well with the cinnamon and apple cider vinegar. Thanks for posting this delicious recipe.

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Renowavejoe

Reviewed: Aug. 22, 2010

I thought this recipe sounded good, I made this last week and it was a huge hit!! It was gone in one evening!

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chrisitne_oliver

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Reviewed: Aug. 15, 2010

Easy to make. Turns out right every time. I simplify by cooking it all in one pot (not moving the ingredients in and out of the pan). I use only fresh ingredients (nothing canned). I also add either sliced mushrooms or cubed mango (but not both). Great over rice, but also makes a nice chunky spaghetti sauce if you add a few more tomatoes. Keeps well - makes good leftovers.

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Dr.Irene

Reviewed: Feb. 16, 2010

Believe it or not, I made this recipe using soy ground meat. Since there is no need to cook it, I added it towards the end, just enough to heat it up. Also, many picadillo recipes call for raisins, which I added, about a quarter cup. I can't wait to make it again!

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