12 Delicious Chef Johns Picadillo Recipes

Ready to spice up your dinner routine? Chef John's picadillo recipes are here to transform your meals into a fiesta of flavors! Perfect for busy weeknights or when you're craving something hearty and comforting, these 12 delicious variations promise to delight your taste buds. Dive into our roundup and discover your next favorite dish that's sure to impress at any table!

Chef Johns Classic Picadillo

Years have passed since I first stumbled upon the comforting embrace of Chef John’s Classic Picadillo, a dish that feels like a warm hug on a chilly evening. Its rich flavors and hearty texture have made it a staple in my kitchen, a recipe I return to time and again for its simplicity and depth.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 lb ground beef (85% lean for best flavor)
• 1 medium onion, finely diced
• 1 bell pepper, finely diced (any color)
• 3 cloves garlic, minced
• 1 tsp ground cumin (adjust to taste)
• 1/2 tsp dried oregano
• 1/4 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1 can (14.5 oz) diced tomatoes, undrained
• 1/2 cup raisins
• 1/2 cup green olives, sliced
• 2 tbsp apple cider vinegar
• 1/2 cup beef broth
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add ground beef, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
3. Stir in onion and bell pepper, cooking until softened, about 4 minutes. Add garlic, cumin, oregano, cinnamon, and cloves, cooking for 1 minute until fragrant.
4. Pour in diced tomatoes with their juice, raisins, olives, apple cider vinegar, and beef broth. Bring to a simmer.
5. Reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally. Tip: The raisins will plump up, adding a sweet contrast to the savory flavors.
6. Season with salt and pepper to taste. Tip: Let it sit for 5 minutes off the heat before serving to allow flavors to meld.

The picadillo is wonderfully versatile, with a texture that’s both tender and slightly chunky, perfect over rice or stuffed into tacos. The interplay of sweet, savory, and tangy notes makes each bite a delightful surprise.

Spicy Chef Johns Picadillo

On a quiet evening like this, the thought of preparing something warm and inviting feels just right. Spicy Chef John’s Picadillo, with its rich flavors and comforting aroma, seems like the perfect dish to bring a little joy into the kitchen.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 lb ground beef (preferably 80/20 for flavor)
• 1 medium onion, diced (about 1 cup)
• 1 bell pepper, diced (any color)
• 3 cloves garlic, minced
• 1 tsp ground cumin (adjust to taste)
• 1/2 tsp cinnamon
• 1/4 tsp cloves
• 1 can (14.5 oz) diced tomatoes, undrained
• 1/2 cup raisins (soak in warm water for 10 minutes if too dry)
• 1/2 cup green olives, sliced
• 2 tbsp apple cider vinegar
• 1 tsp sugar
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add ground beef, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes.
3. Stir in onion and bell pepper, cooking until softened, about 5 minutes.
4. Add garlic, cumin, cinnamon, and cloves, stirring constantly for 1 minute until fragrant.
5. Pour in diced tomatoes with their juice, raisins, olives, apple cider vinegar, and sugar. Stir to combine.
6. Reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally.
7. Season with salt and pepper, then taste and adjust spices if needed.

Mmm, the picadillo is now a harmonious blend of sweet, savory, and spicy, with tender beef and soft vegetables. Serve it over rice for a hearty meal, or stuff it into tacos for a fun twist.

Chef Johns Picadillo with Raisins and Olives

Gently simmering in the pot, this dish brings together the sweetness of raisins and the briny depth of olives in a harmony that’s both comforting and intriguing. It’s a recipe that feels like a quiet afternoon in the kitchen, where each ingredient has its moment to shine.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 lb ground beef (85% lean for best flavor)
• 1 medium onion, finely diced (about 1 cup)
• 1 green bell pepper, finely diced (about 1 cup)
• 3 cloves garlic, minced
• 1 tsp ground cumin (adjust to taste)
• 1/2 tsp dried oregano
• 1/4 tsp ground cinnamon
• 1/4 cup raisins
• 1/4 cup pimento-stuffed green olives, sliced
• 1 cup tomato sauce
• 1/2 cup beef broth
• Salt to taste

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add ground beef, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes.
3. Stir in onion and bell pepper, cooking until softened, about 5 minutes.
4. Add garlic, cumin, oregano, and cinnamon, stirring for 1 minute until fragrant.
5. Mix in raisins, olives, tomato sauce, and beef broth, bringing to a simmer.
6. Reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally.
7. Season with salt to taste, then remove from heat.

The picadillo is richly flavored, with the raisins offering little bursts of sweetness against the savory beef and olives. Serve it over steamed rice or stuff it into empanadas for a delightful twist.

Chef Johns Picadillo Stuffed Peppers

Years have a way of blending together, but some dishes, like these stuffed peppers, anchor us to moments of warmth and comfort. Today, I’m sharing a recipe that feels like a gentle embrace, a dish that’s as nourishing to make as it is to eat.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 lb ground beef (85% lean for best flavor)
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 tsp ground cumin (adjust to taste)
• 1/2 tsp dried oregano
• 1/4 tsp ground cinnamon
• 1/4 cup raisins (soak in warm water for 10 minutes if too dry)
• 1/4 cup green olives, sliced
• 1 can (14.5 oz) diced tomatoes, undrained
• 4 large bell peppers, tops cut off and seeds removed
• 1/2 cup cooked white rice
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a large skillet over medium heat. Add the ground beef, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes.
3. Add the onion and garlic to the skillet, cooking until softened, about 3 minutes. Tip: Stir occasionally to prevent burning.
4. Stir in the cumin, oregano, and cinnamon, cooking for 1 minute until fragrant.
5. Add the raisins, olives, and diced tomatoes with their juice. Simmer for 10 minutes, allowing the flavors to meld. Tip: The mixture should thicken slightly.
6. Remove from heat and stir in the cooked rice. Season with salt and pepper to taste.
7. Stand the bell peppers upright in a baking dish. Fill each pepper with the beef mixture, packing lightly.
8. Cover the dish with aluminum foil and bake for 30 minutes. Tip: The peppers should be tender but still hold their shape.
9. Remove the foil and bake for an additional 10 minutes to lightly brown the tops.

Now, the peppers are tender, the filling is richly spiced, and every bite is a little journey. Serve them with a dollop of sour cream or alongside a simple green salad for a meal that feels both special and comforting.

Chef Johns Picadillo Tacos

Years have a way of blending together, but some flavors remain timeless, like the comforting embrace of Chef John’s Picadillo Tacos. This dish, a harmonious blend of savory and sweet, invites you to slow down and savor each bite, much like the quiet moments we often overlook.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 lb ground beef (85% lean for best flavor)
• 1/2 cup finely diced onion
• 2 cloves garlic, minced (adjust to taste)
• 1/2 cup diced tomatoes (canned or fresh)
• 1/4 cup raisins (for a touch of sweetness)
• 1/4 cup sliced green olives (adds a briny contrast)
• 1 tsp ground cumin (toast lightly for depth)
• 1/2 tsp cinnamon (a whisper of warmth)
• Salt and pepper (adjust to taste)
• 8 small corn tortillas (warmed for serving)
• Fresh cilantro and lime wedges (for garnish)

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add ground beef, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
3. Stir in onion and garlic, cooking until softened, about 3 minutes. The aroma will tell you when it’s ready.
4. Mix in diced tomatoes, raisins, olives, cumin, and cinnamon. Simmer on low heat for 10 minutes, allowing flavors to meld. Tip: If the mixture seems dry, a splash of water can loosen it.
5. Season with salt and pepper, then taste and adjust as needed. Remember, the olives add saltiness.
6. Warm tortillas in a dry skillet over medium heat for about 30 seconds per side, just until pliable. Tip: Keep them wrapped in a towel to stay warm.
7. Fill each tortilla with the picadillo mixture, garnish with cilantro and a squeeze of lime, and serve immediately.

The picadillo is wonderfully rich, with the raisins and cinnamon offering a subtle sweetness that plays off the savory beef and briny olives. For a twist, try serving it over a bed of crisp lettuce or alongside a cooling avocado salad.

Chef Johns Picadillo Empanadas

Now, as the morning light filters through the kitchen window, there’s something comforting about the thought of making Chef John’s Picadillo Empanadas. It’s a dish that carries the warmth of home cooking, with each bite offering a little escape to a place where flavors dance slowly on the palate.

Ingredients

• 1 lb ground beef (or turkey for a lighter version)
• 1/2 cup finely diced onion
• 1/4 cup finely diced green bell pepper
• 2 cloves garlic, minced (more if you love garlic)
• 1/2 cup tomato sauce (homemade or store-bought)
• 1/4 cup raisins (soak in warm water for 10 minutes to plump up)
• 1/4 cup sliced green olives
• 1 tsp ground cumin (toast lightly for extra aroma)
• 1/2 tsp dried oregano
• Salt and pepper to taste (start with 1/2 tsp salt)
• 1 package (14 oz) empanada dough discs (thaw if frozen)
• 1 egg, beaten (for egg wash)
• 2 tbsp olive oil (or any neutral oil)

Instructions

1. Heat olive oil in a large skillet over medium heat. Add onion and bell pepper, sauté until soft, about 5 minutes.
2. Add garlic and cook for another minute, until fragrant. Tip: Don’t let the garlic brown to avoid bitterness.
3. Increase heat to medium-high, add ground beef, breaking it apart with a spoon. Cook until no longer pink, about 5 minutes.
4. Stir in tomato sauce, raisins, olives, cumin, oregano, salt, and pepper. Reduce heat to low and simmer for 10 minutes, stirring occasionally. Tip: The mixture should be moist but not watery.
5. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
6. Place a dough disc on a flat surface. Spoon about 2 tbsp of the picadillo mixture onto the center. Fold the dough over to create a half-moon shape, pressing the edges to seal. Tip: Use a fork to crimp the edges for a decorative touch.
7. Transfer to the prepared baking sheet. Repeat with remaining dough and filling.
8. Brush the tops of the empanadas with beaten egg. Bake for 20-25 minutes, until golden brown.

Very much like a hug in food form, these empanadas offer a delightful contrast between the crispy exterior and the savory-sweet filling inside. Serve them with a side of avocado slices or a simple green salad for a meal that feels both special and comforting.

Chef Johns Picadillo over Rice

Perhaps there’s no dish quite as comforting as a hearty picadillo, its savory notes mingling with the subtle sweetness of raisins, all nestled over a bed of fluffy rice. It’s the kind of meal that feels like a warm embrace after a long day, simple yet deeply satisfying.

Ingredients

• 1 lb ground beef (or turkey for a lighter version)
• 1 tbsp olive oil (or any neutral oil)
• 1 medium onion, diced (about 1 cup)
• 1 bell pepper, diced (any color)
• 2 cloves garlic, minced
• 1/2 cup raisins (soak in warm water for 10 minutes if too dry)
• 1/2 cup green olives, sliced (adjust to taste)
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/4 tsp cinnamon (a pinch for warmth)
• 1 can (14.5 oz) diced tomatoes, undrained
• 1/2 cup beef broth (or water in a pinch)
• Salt and pepper to taste
• 2 cups cooked white rice (for serving)

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add the ground beef, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes. Tip: Drain excess fat if desired for a leaner dish.
3. Stir in the onion and bell pepper, cooking until softened, about 3 minutes. Add the garlic and cook for 30 seconds until fragrant.
4. Mix in the raisins, olives, cumin, oregano, and cinnamon, stirring to coat the meat evenly.
5. Pour in the diced tomatoes and beef broth, bringing the mixture to a simmer. Reduce heat to low and cook uncovered for 15 minutes, stirring occasionally. Tip: The liquid should reduce slightly, thickening the sauce.
6. Season with salt and pepper, then serve hot over cooked rice. Tip: Garnish with fresh cilantro or a squeeze of lime for a bright finish.

Rich in flavor and texture, this picadillo offers a delightful contrast between the tender meat, chewy raisins, and briny olives. Try serving it in a hollowed-out bell pepper for an edible bowl that’s as fun to eat as it is delicious.

Chef Johns Picadillo with Sweet Potatoes

Kneading through the memories of comfort food, there’s something profoundly satisfying about a dish that balances the savory with the sweet, the hearty with the light. Today, let’s explore a recipe that does just that, a dish that feels like a warm embrace on a cool evening.

Ingredients

• 1 lb ground beef (or turkey for a lighter version)
• 1 large sweet potato, diced into 1/2-inch cubes (about 2 cups)
• 1 tbsp olive oil (or any neutral oil)
• 1 small onion, finely chopped (about 1/2 cup)
• 2 cloves garlic, minced
• 1 tsp ground cumin (adjust to taste)
• 1/2 tsp cinnamon
• 1/4 tsp ground cloves
• 1 cup tomato sauce
• 1/2 cup green olives, sliced
• 2 tbsp capers, drained
• 1/4 cup raisins
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the diced sweet potatoes to the skillet, stirring occasionally, until they begin to soften, about 5 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
3. Push the sweet potatoes to one side of the skillet. Add the ground beef, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes.
4. Stir in the onion and garlic, cooking until the onion is translucent, about 3 minutes. Tip: Adding a pinch of salt here helps the onions sweat and release their flavors.
5. Sprinkle the cumin, cinnamon, and cloves over the mixture, stirring well to coat everything evenly.
6. Pour in the tomato sauce, then add the olives, capers, and raisins. Stir to combine.
7. Reduce the heat to low, cover, and simmer for 15 minutes, stirring occasionally. Tip: If the mixture seems too dry, add a splash of water or broth to loosen it.
8. Season with salt and pepper to taste before serving.

Vibrant and hearty, this picadillo is a delightful dance of flavors and textures, with the sweetness of the potatoes and raisins playing off the savory beef and briny olives. Serve it over a bed of fluffy rice or tucked into warm tortillas for a meal that’s as versatile as it is comforting.

Chef Johns Picadillo Soup

Today feels like the perfect day to share a recipe that warms the soul, a dish that feels like a gentle hug on a cool evening. Chef John’s Picadillo Soup is a comforting blend of flavors that invites you to slow down and savor each spoonful.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 lb ground beef (85% lean for best flavor)
• 1 medium onion, diced (about 1 cup)
• 1 green bell pepper, diced (about 1 cup)
• 3 cloves garlic, minced
• 1 tsp ground cumin (adjust to taste)
• 1/2 tsp dried oregano
• 1/4 tsp ground cinnamon
• 1 can (14.5 oz) diced tomatoes, undrained
• 4 cups beef broth (low sodium preferred)
• 1/2 cup raisins (optional, for a touch of sweetness)
• 1/4 cup green olives, sliced
• 2 tbsp capers, drained
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add ground beef, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes.
3. Stir in onion and bell pepper, cooking until softened, about 5 minutes.
4. Add garlic, cumin, oregano, and cinnamon, stirring for 1 minute until fragrant.
5. Pour in diced tomatoes with their juice and beef broth, bringing the mixture to a simmer.
6. Reduce heat to low, cover, and let simmer for 20 minutes to meld flavors.
7. Stir in raisins, olives, and capers, simmering uncovered for an additional 10 minutes.
8. Season with salt and pepper, tasting and adjusting as needed.

Bringing this soup to the table, you’ll notice how the raisins plump up, offering little bursts of sweetness amidst the savory depth. The olives and capers add a briny contrast that makes each bite interesting. Serve it with a side of crusty bread to soak up every last drop of the richly flavored broth.

Chef Johns Picadillo Pizza

Falling into the rhythm of the kitchen, there’s something deeply comforting about blending traditions into something new. Today, let’s explore a dish that marries the hearty flavors of picadillo with the universal love for pizza, creating a meal that feels both familiar and exciting.

Ingredients

• 1 lb ground beef (or turkey for a lighter version)
• 1/2 cup diced onions (yellow or white for sweetness)
• 2 cloves garlic, minced (fresh is best for vibrant flavor)
• 1/2 cup diced tomatoes (canned works in a pinch)
• 1/4 cup green olives, sliced (adds a briny contrast)
• 1 tsp ground cumin (toast lightly for depth)
• 1/2 tsp cinnamon (a hint for warmth)
• 1 tbsp olive oil (or any neutral oil)
• 1 pre-made pizza dough (or homemade if you’re feeling ambitious)
• 1 cup shredded mozzarella (freshly grated melts better)
• 1/4 cup chopped cilantro (for a fresh finish)

Instructions

1. Preheat your oven to 475°F (245°C) to ensure a crispy crust.
2. Heat olive oil in a skillet over medium heat, then sauté onions until translucent, about 5 minutes.
3. Add garlic and cook for 1 minute until fragrant, being careful not to burn.
4. Increase heat to medium-high, add ground beef, breaking it apart until browned, about 6 minutes.
5. Stir in tomatoes, olives, cumin, and cinnamon, cooking for another 5 minutes to meld flavors.
6. Roll out pizza dough on a floured surface to your desired thickness, then transfer to a baking sheet.
7. Spread the picadillo mixture evenly over the dough, leaving a small border for the crust.
8. Sprinkle mozzarella cheese over the top, covering the picadillo completely.
9. Bake for 12-15 minutes, until the crust is golden and cheese is bubbly.
10. Garnish with chopped cilantro before serving for a pop of color and freshness.

You’ll find the pizza boasts a delightful contrast between the savory, spiced picadillo and the creamy, melted cheese. Try serving it with a side of avocado slices or a simple green salad to round out the meal.

Chef Johns Picadillo Pasta

Amidst the quiet hum of the kitchen, where the light filters in just so, there’s a dish that feels like a warm embrace, a blend of cultures and flavors that come together in a comforting melody. Chef John’s Picadillo Pasta is that dish, a hearty yet refined meal that whispers stories of home and heritage with every bite.

Ingredients

• 1 lb ground beef (or ground turkey for a lighter version)
• 1 tbsp olive oil (or any neutral oil)
• 1 medium onion, finely diced
• 2 cloves garlic, minced
• 1 bell pepper, diced (any color)
• 1/2 cup green olives, sliced (adjust to taste)
• 1/4 cup raisins (optional, for a touch of sweetness)
• 1 tsp ground cumin
• 1/2 tsp dried oregano
• 1/4 tsp cinnamon (a secret touch that makes all the difference)
• 1 can (14.5 oz) diced tomatoes, undrained
• 1/2 cup beef broth (or water in a pinch)
• 8 oz pasta (penne or fusilli works well)
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add the ground beef, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
3. Stir in the onion, garlic, and bell pepper, cooking until softened, about 3 minutes. Tip: A pinch of salt here helps the vegetables release their flavors.
4. Mix in the olives, raisins, cumin, oregano, and cinnamon, stirring to coat everything evenly, about 1 minute.
5. Pour in the diced tomatoes and beef broth, bringing the mixture to a simmer. Reduce heat to low and let it cook, uncovered, for 15 minutes. Tip: The sauce should thicken slightly but still be saucy.
6. Meanwhile, cook the pasta in a large pot of salted boiling water according to package instructions until al dente, about 8-10 minutes. Drain well.
7. Combine the cooked pasta with the picadillo sauce, tossing gently to ensure each piece is coated. Serve immediately.

Every forkful of this dish is a delightful contrast of textures, from the tender pasta to the hearty beef and the occasional pop of olive or raisin. The flavors are deep and complex, with a warmth that lingers. Consider serving it with a sprinkle of fresh cilantro or a side of crusty bread to soak up the sauce.

Chef Johns Picadillo Quesadillas

Dipping into the warmth of homemade comfort, these quesadillas bring a twist to the table with Chef John’s picadillo filling, a melody of savory and sweet that dances slowly on the palate.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 lb ground beef (85% lean for best flavor)
• 1/2 cup finely diced onion
• 2 cloves garlic, minced
• 1/2 cup diced tomatoes (canned or fresh)
• 1/4 cup raisins (soaked in warm water for 10 minutes, then drained)
• 1/4 cup sliced green olives
• 1 tsp ground cumin
• 1/2 tsp dried oregano
• Salt and pepper (adjust to taste)
• 4 large flour tortillas
• 2 cups shredded Monterey Jack cheese (or a mix of Monterey Jack and cheddar)
• 1 tbsp butter (for cooking quesadillas)

Instructions

1. Heat olive oil in a large skillet over medium heat. Add ground beef, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes.
2. Add diced onion and minced garlic to the skillet. Cook, stirring occasionally, until the onion is translucent, about 3 minutes.
3. Stir in diced tomatoes, raisins, green olives, ground cumin, and dried oregano. Season with salt and pepper. Simmer the mixture for 10 minutes, allowing the flavors to meld.
4. Preheat a clean skillet over medium heat. Place a tortilla in the skillet, sprinkle with 1/2 cup of cheese, then spread 1/4 of the picadillo mixture over half of the tortilla. Fold the tortilla over the filling.
5. Cook the quesadilla for 2-3 minutes on each side, or until golden brown and the cheese is melted. Repeat with remaining tortillas and filling.
6. Serve the quesadillas hot, cut into wedges. The contrast of the crispy tortilla with the juicy, flavorful filling is irresistible. For an extra touch, accompany with a side of sour cream or a fresh salsa.

Soft yet crispy, each bite offers a burst of flavors from the sweet raisins to the briny olives, making these quesadillas a comforting yet exciting meal. Try serving them with a light salad for a balanced dinner.

Conclusion

From savory to sweet, Chef John’s picadillo recipes offer a world of flavors to explore in your kitchen. Whether you’re craving something traditional or with a twist, this roundup has something for every palate. Don’t just take our word for it—try these delicious dishes yourself, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!