Picadillo Recipe
Pikadilo is a classic Latin American Comfort Dish made with ground meat, which grows in a rich, charming tomato-based sauce with sweet and salty materials such as raisins and olives. It is full of hearty, satisfactory and lively tastes that represent the fusion of Spanish and indigenous culinary traditions. Whether served on rice, tucking in tacos, or used as a filling for Empanadas, this picdilo recipe provides sweet, tangi and a delicious balance of soulful goodness. Popular in countries such as Cuba, Mexico and the Philippines, vary from the Pikadilo region, but is always crowded for family dinner and ceremonies.
Equipment
- Large skillet or sauté pan
- Wooden spoon
- Cutting board
- Knife
Ingredients
- 1 lb ground beef (or turkey)
- 1 tbsp olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 medium tomato, chopped (or ½ cup canned)
- ¼ cup tomato sauce
- ½ tsp ground cumin
- ½ tsp oregano
- Salt and pepper to taste
- ¼ cup green olives, sliced
- 2 tbsp raisins
- 1 medium potato, diced (optional for Cuban style)
- ¼ cup beef or chicken broth (as needed)
Instructions
- Heat oil in a pan on medium heat. The sauce cut the onion until he softens, about 3-4 minutes.
- Add garlic and cook for 1 minute until aromatic.
- Add ground beef and cook until it turns brown, break it separately as it cooks.
- Stir in tomato, tomato sauce, cumin, parsley, salt and pepper. mix well.
- Potatoes (if used), add olives and raisins. Pour into a bit of broth to prevent sticking.
- Cover and boil on low heat for 15-20 minutes, until the flavor melt and potatoes softened.
- Remove from heat and relax for 5 minutes before serving.
Notes
Use white rice, tortillus, saved with plants, or as a filling for tacos and Empanadas.