Picadillo
Yield
6 servingsPrep
45 minCook
15 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
olive oil
or vegetable oil |
|
| 907.2 | g |
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 |
|
| 118 | ml |
almonds
slivered |
*
|
| 1 | each |
jalapeño pepper
seeded and chopped, (or more to taste) |
*
|
| 118 | ml |
raisins, seedless
(soaked 10 minutes in warm water) |
|
| 118 | ml |
pimento stuffed green olives
halved crosswise |
*
|
| 2.5 | ml |
oregano
|
|
| 2.5 | ml |
thyme
|
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 15 | ml |
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.
