Picadillo

60 minutes Prep: 45 minutes Cook: 15 minutes

462 calories per serving view nutrition facts

6 servings suggest servings

Be the first to add a photo of this recipe!

Ingredients

3	tablespoons	olive oil	or vegetable oil
2	pounds	ground beef, lean
1	large	onion	finely chopped
1	each	garlic clove	finely chopped
3	medium	tomatoes	and
2	each	apples, tart	peeled, cored, chopped
1/2	cup	almonds	slivered
1	each	jalapeno pepper	seeded and chopped, (or more to taste)
1/2	cup	raisins, seedless	(soaked 10 minutes in warm water)
1/2	cup	pimento stuffed green olives	halved crosswise
1/2	teaspoon	oregano
1/2	teaspoon	thyme
1	x	salt
1	x	black pepper
1	tablespoon	butter

Directions

Heat the oil in a large, heavy skillet.

Add the beef and sauté until it is lightly browned, stirring to break up any lumps.

Add the onion and garlic and sauté for 5 minutes longer.

Add all the remaining ingredients except the butter and the almonds.

Mix well and simmer, uncovered, over moderate heat, stirring from time to time, for 20 minutes.

In a small skillet, heat the butter and sauté the almonds until they are golden brown.

Mound the beef onto a serving platter and sprinkle with the Surround it with a border of rice.

NOTES * Picadillo is a great favorite throughout Latin America, and every country has its own version.

In Mexico it is much appreciated as a filling for tacos, empanadas, tamales and green peppers.

In the north of the country it is popular on its own and is eaten as a main dish, accompanied by rice, beans, guacamole and tortillas.

* Variations: Instead of oregano and thyme, use a pinch or two of cinnamon and ground cloves.

This makes an interesting difference in flavor, giving the dish an almost Middle Eastern taste.

* In Chihuahua, the apple is left out and 4 medium potatoes, cooked and cubed, and about 2 C cooked green peas are added to the beef at the end of the cooking time for just long enough to heat them through.

This makes a nice one-dish meal.

* Picadillo de la Costa from the state of Guerrero, best known for the beach resort of Acapulco, uses the tropical fruits in which the region abounds, and instead of beef uses an equal mixture of ground pork and veal.

The method is the same but the meats, with the onion, garlic, tomatoes, hot peppers, salt and pepper, are cooked, uncovered, for 15 minutes.

Then add about 1 1/2 C pineapple chunks, 2 pears (peeled, cored and cut in chunks) and 2 bananas (peeled and sliced)

are added and the mixture simmered for 15 minutes longer over low heat.

Sprinkle with almonds just before serving.

This is a delicious summer dish, good with plain rice.

* In addition to the almonds, I add fresh coriander leaves as a garnish.

: Difficulty: easy.

: Time: 20 minutes preparation.

Add your comment

Categories this recipe belongs to

Nutrition Facts

Serving Size 303g

Amount per Serving

Calories 462 48% of calories from fat

	% Daily Value*
Total Fat 25.0g	38%
Saturated Fat 9.0g	43%
Trans Fat 0.0g
Cholesterol 129mg	43%
Sodium 133mg	6%
Total Carbohydrate 20.0g	7%
Dietary Fiber 2.0g	9%
Sugars 14.0g
Protein 40.0g	79%

Vitamin A	12%		Vitamin C	20%
Calcium	5%		Iron	27%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Last Recipes Viewed

Recipe Bite

Saffron

by Laurie

General:Saffron is the stigma of Crocus sativus, a flowering plant in the crocus family. Saffron, the world's most expensive spice, is costly because more than 225,000 stigmas must be hand picked to produce one pound. In its pure form, saffron is a mass o...