Cuban-style picadillo from Cook's Illustrated Meat Book: The Game-Changing Guide That Teaches You How to Cook Meat and Poultry with 425 Bulletproof Recipes by Cook's Illustrated Magazine

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • vhague on June 20, 2017

    This recipe is excellent. It has more complexity of flavor than other picadillo recipes I have utilized. I only have minor complaints with how it is laid out. First, you're instructed to cook the ground meat in the sauce. I'll change that next time I make it, as I feel it didn't add anything but grease to the final flavor. Secondly, you do not need to drag out your food processor to chop a single onion and green pepper. It's just added dishes for a meal that advertises itself as weeknight friendly.

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