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.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

485.6 calories; 25.5 g protein; 22.6 g carbohydrates; 79.3 mg cholesterol; 867.2 mg sodium. Full Nutrition

Reviews (117)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/06/2010
Since my heritage is Puerto Rican, I grew up on Cuban cuisine as well as native ones. One of my favorites is picadillo. This is very close to the way my mother made the dish. However, I find it best to chop up the raisins, capers and olives (no nuts) and mix them in. The reason as mentioned in other reviews is that people don't like biting into an olive or caper or even a raisin. The flavor comes through. Also, if there is too much broth, I strain the meat mixture, put it aside, and boil down the broth separately. Then I add the meat back into the remaining broth. If you cook the meat in broth too long it loses flavor. Read More
(72)

Most helpful critical review

Rating: 3 stars
03/22/2007
While this is good it's not Cuban - traditional Cuban food does not have spicyness to it (so none of the peppers) and picadillo while traditionally having raisins and olives does not have almonds or sausage in it. It's a nice twist but it's not exactly Cuban - maybe Cuban fusion. Good recipe though. Read More
(7)
150 Ratings
  • 5 star values: 100
  • 4 star values: 39
  • 3 star values: 5
  • 2 star values: 4
  • 1 star values: 2
Rating: 5 stars
10/06/2010
Since my heritage is Puerto Rican, I grew up on Cuban cuisine as well as native ones. One of my favorites is picadillo. This is very close to the way my mother made the dish. However, I find it best to chop up the raisins, capers and olives (no nuts) and mix them in. The reason as mentioned in other reviews is that people don't like biting into an olive or caper or even a raisin. The flavor comes through. Also, if there is too much broth, I strain the meat mixture, put it aside, and boil down the broth separately. Then I add the meat back into the remaining broth. If you cook the meat in broth too long it loses flavor. Read More
(72)
Rating: 5 stars
04/22/2006
Suprisingly flavorful sweet spicy and complex. Goes excellent with rice or better yet gorditas. One of only two recipes I have tried on here that is knock out delicious. Read More
(43)
Rating: 5 stars
07/30/2006
Trying to keep the cholesterol content down, I substituted ground chicken for the beef, and low fat chicken andouille for the chorizo. The result was a delicious picadillo that was quite a hit at home. Being so successful there, I made another batch to bring into the restaurant where I work, and the kitchen staff devoured it enthusiastically. This recipe will become a staple for me. Read More
(32)
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Rating: 4 stars
10/11/2004
This was very good. I cooked it with the lid off to try and get the broth to thicken. it didn't so I added 1 Tbs of cornstartch (mixed with cold water until smooth) so the sauce would be thicker. Served it with cornbread. It ws very good but my husband and kids only thought it okay... Read More
(25)
Rating: 5 stars
10/05/2010
Both my husband and I agree that this tastes just like his Venezuelan mother's Picadillo that I wished I had gotten from her before she passed away. I followed the recipe using vegetarian (soy) chorizo (that I buy at the grocery store in the refrigerated section) instead of the pork chorizo. Tastes the same but with less fat and "msytery meat". Serve Picadillo over fluffy long grain white rice or thicken it with a beef gravy mix and bake with a topping of mashed potatoes and cheese to make a sort of Latin shepherd's pie. Read More
(22)
Rating: 4 stars
07/16/2007
Pretty good picadillo recipe. My Cuban father always made this growing up. I somehow didn't get the recipe. This is pretty close. Read More
(16)
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Rating: 5 stars
01/23/2006
I fixed this for dinner last night and prepared it as written. It was the BEST The chorizo added something special. I served it over spagetti squash for something different. Big hit. My kids almost licked the dish. I forgot the lime and almonds didn't miss em' Read More
(15)
Rating: 4 stars
06/17/2005
I made this today for lunch for my family. It was a hit! (and I had my doubts as some family members don't like raisins or olives or vinegar). But I had Picadillo growing up and remembered the green olives and raisins and loved it then. The Chorizo is a little weird because of what it is made out of but I just closed my eyes and made it as is. Thanks for the walk down "memory lane". We all really liked it. Read More
(15)
Rating: 5 stars
05/19/2007
After reading other's reviews I halfed chili powder cayenne and paprika to make it less spicy. I also added Idaho potatoes and omitted the olives. This dish was delicious! My husband is Cuban and grew up with Picadillo and he LOVED it!! I made homemade fried plantains and white rice on the side. Delicious!! Thank you! Read More
(13)
Rating: 3 stars
03/22/2007
While this is good it's not Cuban - traditional Cuban food does not have spicyness to it (so none of the peppers) and picadillo while traditionally having raisins and olives does not have almonds or sausage in it. It's a nice twist but it's not exactly Cuban - maybe Cuban fusion. Good recipe though. Read More
(7)