Don't miss another issue…      Subscribe

Picadillo

 

26

Yield

6

servings

Prep

45

min

Cook

15

min

Ready

60

min

Trans-fat Free, Low Sodium
 

Ingredients

3 tablespoons olive oil
or vegetable oil
2 pounds ground beef, lean
1 large onions
finely chopped
1 each garlic cloves
finely chopped
3 medium tomatoes
and
2 each Granny Smith apples
peeled, cored, chopped
½ cup almonds
slivered
*
1 each jalapeño pepper
seeded and chopped, (or more to taste)
*
½ cup raisins, seedless
(soaked 10 minutes in warm water)
½ cup pimento stuffed green olives
halved crosswise
*
½ teaspoon oregano
*
½ 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 cup 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 1½ cup 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.

 

* not incl. in nutrient facts

Add review

 

 

Comments

Nutrition Facts

Serving Size 303g (10.7 oz)
Amount per Serving
Calories 46248% of calories from fat
 % Daily Value *
Total Fat 25g 38%
Saturated Fat 9g 43%
Trans Fat 0g
Cholesterol 129mg 43%
Sodium 133mg 6%
Total Carbohydrate 7g 7%
Dietary Fiber 2g 9%
Sugars g
Protein 79g
Vitamin A 12% Vitamin C 20%
Calcium 5% Iron 27%
* based on a 2,000 calorie diet How is this calculated?

 

Founded in 1996.

© 2021 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335

 

Live Feed