Apr 25, 2011
I absolutely loved this recipe. I have been cooking Cuban and Mexican food for the past few years now. This is my first attempt at Picadillo. I did make the recipe in a smaller amount (for 2) but there was still enough for leftovers! I did improvise and modify a few ingredients, however. I omitted the cilantro, as no Picadillo recipe I have ever had has had Cilantro in it. It's got a strong flavor when used in a big amount like this recipe calls for. First things first, though, I made some homemade Sofrito as per reccomendation of some other reviews. It really made the meat flavorful for sure. Also, make sure to cook/brown the meat IN the Sofrito, as it adds so much flavor. If you get extra lean ground beef, you don't have to worry about fat or grease. And I added capers, about 2 tbsp worth for a meal for 2. I also used 3/4 of the raisins it called for, as well as the olives. I rinsed the olives before adding to get rid of excess salt. I seasoned my meat with Oregano and Cumin before adding to the Sofrito. I let it sit and kind of marinate in the herbs before cooking. I also let the whole mixture marry in the pan for about an hour, to get the extra flavor out of all the vegetables. Most importantly, I added 2 bay leaves. I think this made a huge difference. I let the Sofrito cook down a bit and reduce before adding the meat, also. It came out perfect with all of the modifications I made! Give it a try and I'm sure your family will absolutely love it. I let my kids try it - A+
—Sarah McCormick
