Picadillo (pee-kah-DEE-yoh) is popular in many Latin American and Caribbean countries. You can serve picadillo with rice or use it as a filling for tortillas or tacos. This recipe calls for beef, but picadillo can be made with any ground meat, such as pork, turkey, and chicken. This recipe freezes well.
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Yield: 4 to 6 servings
Preparation time: 15 to 20 minutes
Cooking time: 40 to 45 minutes
Spice meter: Moderately spiced
2 tablespoons olive oil
1 medium onion, chopped
1 clove garlic, minced
1 jalapeno pepper, seeded and minced, or 3/4 to 1 teaspoon ground jalapeno chile pepper powder
1-1/2 pounds lean ground beef
1-1/4 cups chopped canned tomatoes with juices
1 tablespoon white wine or cider vinegar
1/4 teaspoon dried oregano
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/8 teaspoon ground cloves
1/4 teaspoon freshly ground black pepper
1/2 cup chopped pitted black or pitted green olives
1/3 cup raisins
Salt to taste, about 1/4 to 1/2 teaspoon
In a large skillet over medium heat, heat the olive oil. Add the onion and cook, stirring occasionally, until the onion is translucent, about 5 minutes.
Add the garlic and jalapeno and cook, stirring constantly, for 1 minute. If you’re using ground jalapeno chile pepper powder, add it in Step 3 along with the other spices.
Add the ground beef and cook, stirring occasionally to prevent lumps, until the beef is browned thoroughly, about 7 minutes.
Add the tomatoes, vinegar, oregano, cinnamon, cumin, cloves, black pepper, olives, and raisins. Stir. Reduce the heat to medium-low.
Cover partially and simmer for 25 to 30 minutes. If the picadillo becomes too dry, add a little water. Taste for salt and add if necessary.
Per serving: Calories 301(From Fat 161); Fat 18g (Saturated 6g); Cholesterol 75mg; Sodium 327mg; Carbohydrate 13g (Dietary Fiber 2g); Protein 23g.