I Made THE MOST Flavorful Picadillo in Existence
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This delicious Picadillo recipe is loaded up with slow-cooked shredded beef and vegetables in a delicious zesty tomato and chile …
Bravo, Thank You.
Beautiful technique!
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Awesome 👌 does this freeze well?
Thank for sharing this version of picadillo. Looks good just to have it “solo” 😁
2 bites? It must be GOOD!!
OK, this is on my list. Thanks, Chef. Well done.
I'm wondering if you meant
"Ropa Vieja" rather than "picadillo"?
Thanks for your awesome videos of tasty meals, but I draw the line here: my Mom made the best picadillo.
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 🇨🇷
Im mexican and have never had this dish. But it looks amazing and will definitely make it soon. Yummy 🤤🤤
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!
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)
I don't like a lot of spice either. I am so making this recipe!
Thanx, Chef Billy Parisi, for another fantastic recipe.
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.
I can't eat tomatoes and tomateo and potatoes. I substitute tomatoes with turmeric, and potatoes with sweet potatoes.
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!
Love the way you teach.
I love Picadillo and have never seen it made without using ground beef. This looks amazing. The only thing I might have to sub out is the swiss chard. The addition of mushrooms sounds good. This is definitely on my grocery list this week. When I have time, I make stock in the pressure cooker and freeze it. Most of the time I use "better than bouillon" beef stock and just add water; your beef stock looked very yummy. I found the dried chiles at my local neighborhood Walmart. Thank you Chef Parisi for making me a better cook!
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. 💐🙏🏻💐
Looks rich and delicious
Clear and concise instructions as always, thanks for sharing this recipe