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Picadillo – How to Make a Beef Picadillo Recipe ctm magazine

Learn how to make a Picadillo recipe! Visit http://foodwishes.blogspot.com/2017/02/picadillo-close-but-no-cigar.html for the ingredients, more information, and many, many more video recipes. I hope you enjoy this easy Beef Picadillo Recipe!



  • Silmi Soleni on February 22, 2017

    Question: Why are my tomatoes pink when i freshly grate them….and a can of like crushed tomatoes is red….and i buy the can with no added anything (colors or additives).

  • Like A Sambu D on February 22, 2017

    All good until raisins were even mentioned. Yuck.

  • mrsnatadair on February 22, 2017

    I like to serve this dish with an over medium egg on top. I had it served to me that way in a Latin restaurant and I loved it. This is also what I put inside my empanadas.

  • Mohamed alzubaidy on February 22, 2017

    Dude ur voice is getting older, pls don't die.
    I keep wqiting ur videos

  • Doublespoons on February 22, 2017

    I've been wanting to request this for about a week or so and I'm so glad you beat me to the punch. I love it with the raisins and understand the giant mushiness you find unappealing. If you ever want to revisit this, cube up a Potato and throw it in, or throw it in the oven before adding it in to simmer. I believe that's the Pueto Rican way, but I'm not 100%. My father is Cuban and I've had raisins in mine more than any other way but they're all equally delicious. Cheers.

  • Adrian Hernández on February 22, 2017

    My recomendation would be using PORK meat and try to do the spanish picadillo version for extra flavour. Add two fried eggs, a good loaf of bread and that's what paradise is made of.

  • Ruth Silcox on February 22, 2017

    I really enjoy your videos. Picadillo is one of my favorites. I will try the currents next time.

  • Claudia on February 22, 2017

    I love to put picadillo in my Empanadillas😍 but the pimiento inside the olives😖😖 nope nope

  • LampShadx on February 22, 2017

    Sloppy Hosé

  • Heather Adams on February 22, 2017

    is it wrong to want to just chop the hell out of the raisins first so they can be like more flavor than texture? maybe even raisin paste?

  • Chantelle Toomey on February 22, 2017

    I started cooking my spices before the liquid and I have found so much flavor. thank you for that tip!

  • Violet Martinez on February 22, 2017

    What is missing is the cubed potatoes and fried sweet plantains.

  • Mel VIXEN on February 22, 2017

    I'm Cuban and my evil grandmother would always put raisins… 😩

  • Elvena on February 22, 2017

    I remember the first time I helped my Cuban boyfriend's mom make picadillo… Sooo gooooood

  • James Nelson on February 22, 2017

    It's delicious but I'll add an egg…..I can't remember what that's called…..maybe an Italian twist.

  • tommapar88 on February 22, 2017

    Raisins with meat = Death

  • Marie Sjin on February 22, 2017

    My Titi made that before it was sooooo good

  • Leslie's Blushing on February 22, 2017

    I love Picadillo, however I have only ever made and had Mexican picadillo similar except with olives & raisins. Ours has onion, jalapeño, tomatoes and regions add carrots and green beans. But picadillo is comfort food for me I remember my mom making this as a child growing up with a warm flour tortilla

  • MegaBreyergirl on February 22, 2017

    This is one of our favorite dishes, thank you for sharing your recipe!

  • bunakkaptan on February 22, 2017

    Mr John.. never mind the ignorants….I did it your way and IT IS DELICIOUS.. I likes it and who cares the rest of the world kind a Sloppy Cuban… but gooood !

  • d60944 on February 22, 2017

    I add a finely-chopped crisp, acidic green dessert apple too

  • bunakkaptan on February 22, 2017

    Belive it or not…I used this recipe with TACO And it turned out an '' Explosion of flavor ''
    Great recipe use it with spagetti or rice pilav or fill your Pita Bread with this and add some sauteed mushrooms and pickle WOW !

  • crimfan on February 22, 2017

    If you want to reduce the texture of the raisins or currants, chop them up first. All the flavor but none of the weird texture. I throw some in marinara sometimes and don't like the texture so I usually hit them with a knife first.

  • TRUE NORTH STRONG & FREE on February 22, 2017

    Can you use ground chicken in this recipe? My family won't eat ground beef or anything made with it sorry to say. Would it taste much different or worth even trying?

  • Katerina Bryant on February 22, 2017

    As a Cuban myself, this is pretty close to authentic – except the cinnamon and cayenne (I know, you're obligated to put it in). I use crushed tomatoes myself. I'm not a raisin fan but my grandmother makes it that way and it's definitely the authentic way. A lot of people also add corn or tomatoes. And the olives – NOT OPTIONAL lol.

  • Abbygale420 Guin on February 22, 2017

    Soooooooo.?..?..sloppy joe?

  • Sam Sung on February 22, 2017

    nothing New

  • VintageBreakfast on February 22, 2017

    hey I almost didn't ask, but where is the infamous bubble that forms in the pan?

  • Gina Gallegos on February 22, 2017

    No Pimenton?

  • Isabel Abreu on February 22, 2017

    I'm puertorrican and even though this recipe is different to the one I'm used to, I think it looks delicious. Heck I hate raisins in empanadillas and pastel and I'm even willing to add raisins when I make this. Definitely missing some pegao (crispy rice from the bottom of the pot) and beans.

  • ohdogwow2 on February 22, 2017

    It was driving me nuts when you were going to pull them bay leaves. Then you didn't. >:-(

    My OCD is now triggered. Thanks Chef!


  • Vulcan Raven on February 22, 2017

    I dont skip the Olives but i will skip the raisins

  • Matt Forbes on February 22, 2017

    Wont be able to get those stupid current things anywhere I know it :/

  • Estefania Abe on February 22, 2017

    Actually, in spanish, those "L"s are definitely not silent xD
    Awesome recipe, just like my mother in law makes it.

  • RottedDollFace on February 22, 2017

    Yum👍🌹🌹, makes me want some alcapurrias…

  • potorrero on February 22, 2017

    At 2:46 you had the perfect filling for empanadas.. 😀

  • Swedish Moomin Ape on February 22, 2017

    Chef John, do you have a prefererad brand of stainless steel frying pans? I'm looking for a large sauté pan.. I like cast iron but deglazing them with red wine is a bad idea.

  • Charlotte A on February 22, 2017

    more taco please

  • Food Flipped on February 22, 2017

    great recipe chef!

  • ancherrera on February 22, 2017

    Raisins are a controversial ingredient. Some do and some don't. Never seen anyone use cinnamon though. It looked right but you are missing a key ingredient….. green peppers. Us cubans use that in almost everything. Love all your recipes (even when you forget the peppers)

  • shelby anton on February 22, 2017

    This is nothing like my (cuban) family picadillo recipe. I think my mom almost had a heart attack. Ive seen a lot of comments saying this is "authentic", I honestly disagree with these comments. Still looks good though I guess.

  • Patrick P on February 22, 2017

    Can't wait to try this – I am hoping it will go good with ground turkey instead of beef. 🙂

  • London1869 on February 22, 2017

    I am loyal to the freakishly small wooden spoon.

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