Check out the recipe: www.allrecipes.com/Recipe/257322/Chef-Johns-Picadillo/

To all the people upset that you didn't get to see that sauce bubble burst, I'm going to upload some bonus footage shortly. Please watch responsibly.

Just like my grandma use to make it. One of the best dishes of Cuban cuisine. Thank you for uploading and best wishes!

This is fairly authentic cuban picadillo. Personally in our house we skip the olives. Also pro-tip definitely sautee the onion and garlic before adding the ground beef. it really does make a big difference.

I love this with fried potatoes as well! I normally use raisins but I'll give currants a try next time.

i've been watching nothing but food wishes for Weeks. whenever there's a new one i feel like everything in my life is better and like i don't have to dig real deep for new episodes. it's so nice :³

Picadillo is life! I'm Dominican and we also make it, I don't add raisins tho. Looks great chef :)

Chef John, noone else on KZfaq could reach 1500 views, in 10 minutes, with 170 likes and 0 downs. I acknowledge your youtube, as well as your culinary prowess.

I'm from Miami. Cubans don't put cinnamon in the picadillo. Once you add cinnamon, it turned into middle eastern food. Also, I suggest making it with less crushed tomatoes. It's way to wet more like chili. All you need is a little tomato, or tomato paste, or better yet.....ketchup which adds a touch of sweetness. The beauty of picadillo is the balance of sweet, sour, and salty.

Potato mashers are really good for crumbling meat. Fastest way I've discovered other than a food processor. The ones with a repeating S shape, not the circular ones with a grid.

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

I'm Puerto Rican... Sometimes we call it Carne Molida. Sazon, adobo and sofrito are a must!!! 😁😋 Good attempt though Chef John!! I respect your skills..

holy crap this is a real dish. I've been making this without knowing.

This is pretty similar to how my family makes it, but with a few differences here and there. We've never used cinnamon, but I bet it's delicious! We also use sherry instead of the red wine vinegar, raisins instead of the currants, and we use capers in addition to the sliced olives! Also instead of serving over rice, we use it as a stuffing for empanadas!

as a Spaniard... I have to say that does not look like picadillo I'm use to but food changes from place to place taking on the taste of the area and the people making it. I may try it just to see the difference in taste.

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

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.

My mother (who was Cuban) made it very similar to this. She also made other variations. My father did not like raisin. You can also add potatoes cut into small squares and fryed.

Love Picadillo ...glad you posted your version

Chef John, in the state of Oaxaca, Mexico, there is a much similar recipe that adds roasted sliced poblano peppers, dried apricots and sliced almonds. It is called Picadillo a la Tehuantepec, if I recall correctly.

As a Cuban American this is a great take on picadillo. If it doesn't have the raisins and olives it's not real. Great recipe!

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

Dude did you seriously make this dish?!?!? This is my childhood favorite 💕 Thank you Chef John

Awesome...can't wait to try this. Thank you for the content...

No sofrito? 😧 😱

Looks delicious! Thank you for the recipe~

I loved the description of the favors in this video! I am definitely trying this dish just without the olives, I just really hate olives.

I don't know about anyone else, but I like how his voice goes up and down. calming

a new one on me! this looks so good!

chef John. I grew up eating Cuban picadillo and its always been my favorite comfort food (I want to go make some right now!) great picadillo recipe thats almost the same way I make it. I love it with rasins and olives too😍, and even better with potatoes (except the cinnamon, ive never seen that before in picadillo). and yes I prefer crushed tomatoes. Great recipe and Im starting to wonder if you are addicted to Cuban food lately or are in love with a Cuban.😂

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.

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.

I was interested until the raisins appeared. damn raisins.

As a Puerto Rican I can say that by the thumbnail that looks exactly like home picadillo at my casa de mami. When watching the video the only thing I can consider is that this recipe is off season because of the cinnamon and raisins (or tiny raisins). Typically when cinnamon and raisins are added is when this picadillo is used as stuffing in something called Pasteles which are like tamales. Pasteles are made of banana or cassava dough (if dough is the right term for "masa de guineo o yuca". Pasteles are usually made on Christmas and may be stuffed with pork, chicken or beef. Puertoricans disagree on if the stuffing should have raisins or olives; and if you eat them with Ketchup you are committing a sacrilege. But then again they all taste good. I have enjoyed your videos since like 2008 when I was 22 jeje, just a thought! Thanks Chef John for your cooking channel!

Needed paprika and fried diced potatoes. But looks good!

Speaking of comfort food, you should try making baghali polo (Iranian lima bean rice) chef John, and you could also make a tadig (crunchy rice) from it but you could also make tadig out of anything from pita bread, potatos, onions, or if you're quick enough lettuce! its traditionally (at least for my family) to be served around this time especially nearing the new year (norooz) the first day of Spring. Would love to see your interpretation, and you spreading a great recipe of one of my comfiest of foods.

>uploaded 3 seconds ago >no views >no likes >no comments HI CHEF JOHN!

now make empanadas from this

this looks delicious!

Best tool for the "ole cook-n-crumble": a wire potato masher!

Is this a precursor to an empanada recipe?

In Trinidad (or some parts of this Caribbean) we use a filling similar to this (we use golden raisins) and a red natural food dye called roucou to create a savoury meat pie called pastelles its yummmmmyyyy

OMG sloppy Jose 😂😂😂

Aw come on chef, I was waiting for it.... "You are the armadillo of your picadillo!" Yummy dish.

CHEF JOHN!! Yay for new videos 😀

Lovely beef dish!

great recipe chef!

This looks delicious! And I hate bloated, hot, McNasty looking cooked raisins, too! Love the currant idea!

The olives seem like an odd choice. But I love the salty, so I'm definitely trying this.

Getting to a Foodwishes video early is like having to wait for a steak to rest. Gotta wait for that sweet sweet 1080p.

Looks totally awesome.

This dish has been frequently appearing in my playlist recently. I think it's a sign that it's time for me to cook picadillo :d

Doing this! Thank you!

I sometimes put green olives in my homemeade spaghetti sauce, eactly for the same briney reason you this video does. Sliced green olives are underrated, they work so well my sauce's sweet, slice, and saltiness!

I've never heard of this dish before and man, what a wild ride. Totally thrown off by the raisins and olives, but it sounds interesting.

how do you keep your stainless so nice? any secrets? and any suggestions for the bottom as well, would be great!

My mom's version was all savory with cubed potato instead of olives or currents/raisins. I really want to try this version out.

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 !

I love how in most of your videos you say that something is 100 percent optional but completely mandatory.

Yum👍🌹🌹, makes me want some alcapurrias...

Oh how I wish I could eat beef, this looks awesome! Do you think it would work with turkey?

This must make a mean pasta sauce, that's how I'm gonna try it.

great sense of humor!!

In the north of Mexico we make Picadillo with either guajillo or mirasol chilli (Red Picadillo) or with poblanos and jalapeños (Green Picadillo). I recommend you try those recipes, Chef :).

Do you guys also think that Chef John has a cayenne fetish?

i love picadillo! i'll have to try it with currants. i prefer the America's Test Kitchen recipe that adds capers as well.

This looks good even though I don't like olives and biting into cooked fruit makes my gag reflex go crazy. I have food texture issues.

I LOVE your voice, pronunciation, inflection and humor. REALLY makes these wonderfully produced videos fun to watch

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)

YES!! Piccadillo. I've been waiting for this Chef. Thank you.

never heard of it. now I have to try it.

That is almost identical to our family's recipe, except we use capers instead of olives.

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

I grew up eating that, excellent job.

looks delish , cant wait to participate ...

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.

completely different from a picadillo from San Luis Potosi, Mexico, but, it still looks yummy. That's the great thing about cooking; different areas make different delicious versions.

Chef John, I would love to make this but abhor olives. I understand the concern about palate fatigue and would want to avoid it. What would you suggest as a workable substitute? Capers?

Please make a video with something from Eastern Europe:)

Those leaves are bay 😍

Chef John remember chilli Verde with potatoes. same thing with this. yum

I make picadillo with potatoes and green peppers included, which I think makes it even better! According to my Cuban boyfriend potatoes and green bell peppers and olives are key ingredients in his household's picadillo.

could you do a gyro or just the meat recipe? I'd kill for one at the moment

Bien hecho.

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.

Do the Mexican versión, with potatoes and carrots on top of a tostada, eso sería delicioso también!

I wanted to see the bubble burst at 3:50! Why didn't you let me?!

I grew up eating this cooked in soy sauce and bay leaves, potatoes, carrots, green peas and tomato sauce. My dad would even insist on adding pickle relish and/or raisins. I didn't know there is a different version that uses cinnamon! Cool.

You are the DIO of you Picadillo.

I remember capers in the dish as well. As a child I didn't like capers. My mom would alternate Monday with Spaghetti and Picadello.

great vid

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.

I like doing with less raisins, black olives and a couple grounded/or anchovy paste. I barely even have to season it with salt this way.

i wish i had your voice.... and your cooking skill!!!

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

For some reason the plate looks so empty do you have any suggestions for a salad or something else that could go on the side like bread or smth?

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?

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).

can you use black olives??

In my house we eat it with a fried egg on top of the rice and a side of fried plantains..... the ultimate comfort food!