I Made THE MOST Flavorful Picadillo in Existence

30 Comments

1. i think the two chilies used are are an ancho (the larger one) and a guajillo

2. Do you happen to have a good but not complicated recipe for charro beans ? ????

3. Great looking recipe. I can’t wait to try it out. You said, use good beef stock and emphasized. Do you have any recommendations for “good stock”? Thank you. Also, going to try your corn tortilla method. Mine turned out thick and dry last time I attempted them.

4. Ihavemadewithhamburgermeat

5. Making this now!!! The smells are wonderful, the flavor has to be great. Can't wait.

6. Recipe says 2 onions and 8 cups of beef broth. Video shows 1 onion and 10 cups of broth. What is it??

7. Picadillos are commonly made using ground beef. Every Hispanic family has their own recipe traditionally made with ingredients that were readily available depending on the region where they lived. Mexican picadillo is different depending which state you live in and defers from those in the DR, Cuba, Philippines, Puerto Rico and other parts of Central America. Looks interesting. Buen provecho!

8. Oh, Mr.P I just love this recipe I will make thank you so much and may God Bless ????

9. Looks delicous. My wife is Mexican and makes the ground beef style picadillo but always served as a tostada with a little shredded lettuce on top.

10. Bravo, Thank You.

11. Beautiful technique!

12. Awesome ???? does this freeze well?

13. Thank for sharing this version of picadillo. Looks good just to have it “solo” ????

14. 2 bites? It must be GOOD!!

15. OK, this is on my list. Thanks, Chef. Well done.

16. I'm wondering if you meant
    "Ropa Vieja" rather than "picadillo"?

17. Thanks for your awesome videos of tasty meals, but I draw the line here: my Mom made the best picadillo.

18. Definitely not my country's picadillo, but looking delicious. Really approved. Really love your videos, and Thank you so much for sharing your knowledge. Big hug from Costa Rica ????????

19. Im mexican and have never had this dish. But it looks amazing and will definitely make it soon. Yummy ????????

20. Definitely making this! Most of the other picadillo recipes I've seen have olives and it just didn't sound like I'd enjoy it. But this one I know I'll enjoy. Thank you!

21. I'm so confused…. what's the origin of this dish? I'm used to the traditional cuban picadillo using ground beef. This looks more like a tasty fancy stew ( which I'm definitely making and eating with no regrets)

22. I don't like a lot of spice either. I am so making this recipe!

23. Thanx, Chef Billy Parisi, for another fantastic recipe.

24. Hi Chef, I was wondering if you meant to say Chile Guajillo and Ancho Chile, rather than Chile de Arbol. I thought Chile De Arbol were much smaller, I’m just curious, as I’d like to do this recipe myself.

25. I can't eat tomatoes and tomateo and potatoes. I substitute tomatoes with turmeric, and potatoes with sweet potatoes.

26. Hey chef! I hope you start filming in 4k. I think it will take your channel to the next level.
    Love this recipe, looks delicious as always!

27. Love the way you teach.

28. You always make me feel like I can make each dish you do a tutorial on. You are a great chef as well as a wonderful teacher. God bless you, Chef Billy. ????????????????

29. Looks rich and delicious

30. Clear and concise instructions as always, thanks for sharing this recipe

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