Many, many years ago, I was served this dish in the home of a Mexican friend. I have always regretted not asking for the recipe. I recently found out what it was called and after searching thru all the other Picadillo recipes here at Zaar, decided this one looked the closest to what I had eaten. I made this last night and my dh and I just loved it! This recipe is so simple to make and your instructions were easily followed. I didn't have fresh tomatoes so I used a 10 oz. can of diced tomatoes w/green chilies instead. This made it a little bit spicier, which we loved, but a regular can of diced tomatoes could be substituted. I used the red wine and I used red wine vinegar instead of plain. I served this "as is" with some warmed, buttered corn tortillas. Absolutely delicious!! This morning I will warm the leftovers to wrap in flour tortillas for breakfast. YUM! Thank you so much for posting this wonderful recipe.
This was very good! Excellent flavor. I didn't have any poblanos, so I added a can of diced green chilies. Poblanos are a little hot for my family, anyways. It made a ton, too. The leftovers are going to be scrambled up with some eggs for breakfast.....hmmmm, or maybe some burritos....oh, the possibilites!
This is exactly what I want when I think of picadillo! I didn't think the capers would "go" but put them in anyway just to find out. Boy was I surprised! I wouldn't change a thing. Thanks so much for sharing Mexi-Rosie. I will use this recipe for years to come.
We loved this recipe. The only change I had to make was to use one green bell pepper and one jalapeno pepper because I didn't have any poblanos on hand. I'll definitely make this again.
We enjoyed this very much! I'm not an experienced chef but I just didn't feel that the caper belonged in the recipe personal opinion only! I added 3 roasted jalapeno's for some kick. This recipe is full of flavor and very very good. Thanks for sharing this terrific recipe :)