Here is a classic Cuban recipe for ground beef that is typically eaten over white rice. It can also be used as a filling for tacos or empanadas. It's delicious with fried ripe plantains.
This was wonderful! I added more olives (because we love olives), some of the olive brine (instead of more salt) and I didn't have any sazon so I improvised by mixing equal parts of coriander, cumin, achiote (ground annatto), salt and powdered garlic. Served with rice and fried plantains.
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I had high expectations for this dish but in the end we felt it was not as flavourful as expected. As I could not get the sazon seasoning for this recipe, I searched online to find one to make, and the mixture smelled wonderful. The only thing I substituted was red pepper instead of green.
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This was wonderful! I added more olives (because we love olives), some of the olive brine (instead of more salt) and I didn't have any sazon so I improvised by mixing equal parts of coriander, cumin, achiote (ground annatto), salt and powdered garlic. Served with rice and fried plantains.
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This recipe was really quick and easy which works well for weeknights. Our grocery store had different flavors of sazon, so like another reviewer, I found on online substitute which called for equal parts ground corriander, cumin, garlic powder, and paprika. By using the substitute I was able to leave out the salt too. I didn't have pitted olives, so I just used the standard green manzanilla olives, ~18 of them or 1/3 cup. Next time I'll finely dice these olives to have a more even distribution in the dish. I really liked the sweet of the raisins with the salt of the olives.
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There is a Cuban restaurant in the Miami Airport called La Carreta. They serve picadillo there, but this has SO much more flavor - I love the sweetness of the raisins against the capers & olives, along with all the spices. I make it with a good quality grass fed beef and on my 2nd try, I added some of my mother in law's sofrito from Puerto Rico. She makes it with culantro, but I can't find it here. I made it exactly like you said the 1st time around and it was awesome. I didn't find it too salty at all. It's in my recipe box :-)
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Deeeee lish!!!
I didnt have sazon seasoning, so i added garlic powder, onion powder, coriander, oregano, cumin, salt, pepper, paprika. This is good with white rice. The raisins and olives and tomato sauce and green pepper are a must have. Also, I removed some of the oil, but not all of the oil. The cumin is a must have in this recipe. Also, i soak the raisins in hot water to make them plump and soft.
This is good with a fried egg on top! Make this for your family. They will love it! I'm from Miami, so I had already made Cuban picadillo a bunch of times, from another recipe.
You can also add some fried potato to the mixture. I never tried it with capers, though.
My son loves it and now he and his wife make it all the time, too. Thank you for this recipe.
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What a yummy dish! I had about 3/4 lb left over turkey meat taco seasoned to use up, this was the perfect reincarnation for it. I used a red pepper, and after the saute added the turkey. I didn't have any tomato sauce, so I added about 1 1/2 cup Goya caldo de tomate con pollo broth, the other ingredients, and let it simmer down and thicken. I also used golden raisins. Very nice, simple recipe. I enjoyed this very much, gracias, danda22151.
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I have made picadillo multiple times and this is by far the best recipe I have found. Only changes I made were to pulse the onion, garlic and green pepper in the food processor instead of chopping, omitted the cumin and added extra olives and capers and 2 bay leaves. So quick and so good. I have even made it with ground venison and it was excellent. I will use this recipe from now on.
Update - made this again and thought it needed a little something. Added 1/2 the cumin and it was great. Love this recipe. It couldn't be easier.
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Made it! My whole family loved it. At first I was worried it would be too salty because of the two packs of Sazon, but it was perfect. I didn't add raisins because my family doesn't like them, but I did add the capers because I had them on hand from making piccata yesterday. It was perfect. I served it with Tostones and Spicy Mayo and everyone gobbled it all up. My only recommendation would be to dice the olives a little more finely and I added about 20 small olives versus 6 large ones. Oh, and I didn't have any cumin, but It certainly didn't need it to be delicious.
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I had high expectations for this dish but in the end we felt it was not as flavourful as expected. As I could not get the sazon seasoning for this recipe, I searched online to find one to make, and the mixture smelled wonderful. The only thing I substituted was red pepper instead of green.
Read More
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This was wonderful! I added more olives (because we love olives), some of the olive brine (instead of more salt) and I didn't have any sazon so I improvised by mixing equal parts of coriander, cumin, achiote (ground annatto), salt and powdered garlic. Served with rice and fried plantains.
This recipe was really quick and easy which works well for weeknights. Our grocery store had different flavors of sazon, so like another reviewer, I found on online substitute which called for equal parts ground corriander, cumin, garlic powder, and paprika. By using the substitute I was able to leave out the salt too. I didn't have pitted olives, so I just used the standard green manzanilla olives, ~18 of them or 1/3 cup. Next time I'll finely dice these olives to have a more even distribution in the dish. I really liked the sweet of the raisins with the salt of the olives.
There is a Cuban restaurant in the Miami Airport called La Carreta. They serve picadillo there, but this has SO much more flavor - I love the sweetness of the raisins against the capers & olives, along with all the spices. I make it with a good quality grass fed beef and on my 2nd try, I added some of my mother in law's sofrito from Puerto Rico. She makes it with culantro, but I can't find it here. I made it exactly like you said the 1st time around and it was awesome. I didn't find it too salty at all. It's in my recipe box :-)
Deeeee lish!!!
I didnt have sazon seasoning, so i added garlic powder, onion powder, coriander, oregano, cumin, salt, pepper, paprika. This is good with white rice. The raisins and olives and tomato sauce and green pepper are a must have. Also, I removed some of the oil, but not all of the oil. The cumin is a must have in this recipe. Also, i soak the raisins in hot water to make them plump and soft.
This is good with a fried egg on top! Make this for your family. They will love it! I'm from Miami, so I had already made Cuban picadillo a bunch of times, from another recipe.
You can also add some fried potato to the mixture. I never tried it with capers, though.
My son loves it and now he and his wife make it all the time, too. Thank you for this recipe.
What a yummy dish! I had about 3/4 lb left over turkey meat taco seasoned to use up, this was the perfect reincarnation for it. I used a red pepper, and after the saute added the turkey. I didn't have any tomato sauce, so I added about 1 1/2 cup Goya caldo de tomate con pollo broth, the other ingredients, and let it simmer down and thicken. I also used golden raisins. Very nice, simple recipe. I enjoyed this very much, gracias, danda22151.
I have made picadillo multiple times and this is by far the best recipe I have found. Only changes I made were to pulse the onion, garlic and green pepper in the food processor instead of chopping, omitted the cumin and added extra olives and capers and 2 bay leaves. So quick and so good. I have even made it with ground venison and it was excellent. I will use this recipe from now on.
Update - made this again and thought it needed a little something. Added 1/2 the cumin and it was great. Love this recipe. It couldn't be easier.
Made it! My whole family loved it. At first I was worried it would be too salty because of the two packs of Sazon, but it was perfect. I didn't add raisins because my family doesn't like them, but I did add the capers because I had them on hand from making piccata yesterday. It was perfect. I served it with Tostones and Spicy Mayo and everyone gobbled it all up. My only recommendation would be to dice the olives a little more finely and I added about 20 small olives versus 6 large ones. Oh, and I didn't have any cumin, but It certainly didn't need it to be delicious.
I had high expectations for this dish but in the end we felt it was not as flavourful as expected. As I could not get the sazon seasoning for this recipe, I searched online to find one to make, and the mixture smelled wonderful. The only thing I substituted was red pepper instead of green.
