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say it with me.

February 28, 2013

picadillo.  picadillo.  fun to say, even better to eat.  if you haven’t had it before, the combination of briny olives, sweet raisins & cinnamon may sound a bit strange but trust me – it will make you smile.  i don’t remember eating picadillo when i lived in cuba though it is certainly eaten in cuba, served over rice.  in parts of central & south america it comes in an empanada & in mexico, the meat-olive-raisin combination serves as a filling for tamales.  it is delicious.  the recipe below makes quite a bit though in my house it didn’t last long.  the recipe can easily be halved.

SONY DSC

picadillo (serves 8)
¼ C olive oil
2 C onion, chopped
4 cloves garlic, minced
4 bay leaves
3 lbs. ground beef (15 – 20% fat)
1 28-ounce can diced tomatoes in juice
3 tsp. cumin
1 tsp. cinnamon
½ tsp. gound cloves
¼ tsp. chili flakes
¾ C raisins
1 C pimento-stuffed green olives, coarsely chopped
salt & pepper to taste
½ C slivered almonds

heat oil in a dutch oven over medium-high heat.  add onion, garlic & bay leaves & sauté until onion is soft, about 5 minutes.  add beef & sauté until cooked, breaking up with back of a wooden spoon, about 10 minutes.  add all remaining ingredients & simmer, stirring occasionally, about 30 minutes or until picadillo has thickened. season to taste with salt & pepper.  discard bay leaves & stir in almonds.  serve picadillo warm over rice.

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5 Comments leave one →
  1. February 28, 2013 2:46 am

    That got me to look up the difference between Picadillo and Peccadillo. Both are spicy but in entirely different aspects of life…
    Your Picadillo certainly appeared appetizing. Ground Beef/Hamburger is a savior ingredient for the chef who wants to make a quick and tasty dish.
    As you know, I am into pasta these days. Loretta mass-produced and then froze tomato sauce and meat balls. We defrost as necessary and add it and some mushrooms and other goodies to freshly cooked pasta. A good meal on the table within 30 minutes from starting to boil the pasta water.
    YUH

  2. October 1, 2014 9:06 am

    Thank you for sharing your info. I truly appreciate your efforts and I will be waiting for
    your next write ups thanks once again.

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