Picadillo Recipe
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Picadillo

"This could be where Sloppy Joes came from! It's a wonderful Cuban recipe that I've served like chili or over a roll or even over cornbread! Total comfort food."

This Kitchen Approved Recipe has an average star rating of 4.5 Rate/Review | Read Reviews (73)

What to Drink?

Wine Syrah
Cocktail Classic Cuba Libre
Prep Time:
15 Min
Cook Time:
40 Min
Ready In:
55 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 2 tablespoons olive oil
  • 1 pound ground beef
  • 1/2 pound chorizo sausage, chopped
  • 1 large onion, chopped
  • 1/2 cup chopped red bell pepper
  • 2 cloves garlic, chopped
  • 1 tablespoon ground cumin
  • 2 teaspoons chili powder
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground cinnamon
  • 1 1/2 cups canned diced tomatoes
  • 3/4 cup beef stock
  • 1 tablespoon white sugar
  • 1/2 cup raisins
  • 1/4 cup chopped pimento-stuffed green olives
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon capers, drained
  • 1/3 cup slivered almonds, toasted
  • 1 tablespoon lime juice

Directions

  1. Heat the olive oil in a large skillet over medium heat. Add the ground beef and chorizo sausage. Cook and stir until no longer pink, about 10 minutes.
  2. Drain off some of the grease, and stir in the onions and bell pepper. Cook until soft, then add the garlic. Season with cumin, chili powder, oregano, paprika, cayenne and cinnamon. Cook and stir for about one minute to release the fragrance. Pour the tomatoes and beef stock into the pan, along with the sugar. Set the heat to low, cover, and simmer for 20 to 30 minutes.
  3. Stir the raisins, olives, capers and vinegar into the pan, and simmer uncovered for 5 minutes. Add the almonds and lime juice, and cook until they are heated, then serve.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 486 | Total Fat: 32.7g | Cholesterol: 79mg Powered by ESHA Nutrient Database

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 view all reviews »  

The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Oct. 6, 2010 by Julika B   view full review
Since my heritage is Puerto Rican, I grew up on Cuban cuisine as well as native ones. One of...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Apr. 22, 2006 by THEINSANECHEF   view full review
Suprisingly flavorful, sweet, spicy and complex. Goes excellent with rice, or better yet...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Jul. 30, 2006 by RBEGONIA   view full review
Trying to keep the cholesterol content down, I substituted ground chicken for the beef, and...
The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed on Oct. 11, 2004 by Miss Molly   view full review
This was very good. I cooked it with the lid off to try and get the broth to thicken. it...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Oct. 5, 2010 by KitchenDiva Supporting Member (Click to learn more about Supporting Membership)  view full review
Both my husband and I agree that this tastes just like his Venezuelan mother's Picadillo that...
The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed on Jul. 16, 2007 by Simon'sMom   view full review
Pretty good picadillo recipe. My Cuban father always made this growing up. I somehow didn't...
The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed on Jun. 17, 2005 by PLANOGAL   view full review
I made this today for lunch for my family. It was a hit! (and I had my doubts as some family...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on May 19, 2007 by vegasescapee   view full review
After reading other's reviews, I halfed chili powder, cayenne, and paprika to make it less...
The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed on Aug. 27, 2010 by MANATEE   view full review
I really enjoyed this dish. I like the contrast of the saltiness from the capers and olives...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Jan. 23, 2006 by Ozz54   view full review
I fixed this for dinner last night and prepared it as written. It was the BEST, The chorizo...

 

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