|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 24g||31%|
|Saturated Fat 6g||29%|
|Total Carbohydrate 25g||9%|
|Dietary Fiber 4g||13%|
|Total Sugars 8g|
|Vitamin C 30mg||148%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Picadillo (pee-cah-DEE-yo) combines ground or finely chopped beef with vegetables (and sometimes fruit) for a versatile stew enjoyed throughout Latin America. Depending on the region and people´s personal customs, picadillo serves as a main dish, often accompanied by rice and beans, or as a filling for empanadas, chiles rellenos, tamales, tacos, stuffed potatoes, and more. Start with a basic recipe that you can customize to your taste with seemingly endless serving suggestions and variations.
1 teaspoon vegetable oil
1/2 white or medium red onion, thinly sliced or chopped
2 jalapeño peppers, seeded and diced
1 pound ground beef
5 cloves garlic, peeled and diced
4 medium tomatoes, seeded and diced
8 green olives, pitted and quartered, plus 2 tablespoons liquid from jar
1/4 cup raisins (softened by soaking in warm water for 20 minutes)
1 poblano chili or green bell pepper, seeded and chopped
1 teaspoon ground cumin
1/4 teaspoon ground cloves
1 small cone piloncillo or 1 teaspoon brown sugar mixed with 1 teaspoon molasses
Kosher salt, to taste
Ground black pepper, to taste
2 potatoes, peeled and cubed, optional
1/4 cup oil, optional
Gather the ingredients.
Drizzle oil into a large skillet and heat over medium-high heat, until oil starts to shimmer. Add onions and jalapeños and cook, stirring occasionally, about 3 to 4 minutes or until vegetables start to soften. Move to one side of skillet.
Put ground beef in cleared area of skillet and use a spatula to break up into a few large chunks. Let cook undisturbed for about 3 minutes.
Break beef into smaller pieces and stir, combining meat with vegetables. Reduce heat to medium. Continue to cook for another 7 or 8 minutes, stirring occasionally, until beef starts to brown.
Add garlic and cook for an additional 2 minutes.
Add tomatoes, olives and juice, raisins, pepper, cumin, cloves, piloncillo or sugar and molasses, salt, and black pepper and decrease the heat to low; continue to cook for another 10 to 12 minutes.
Optional: Fry potatoes in oil over medium-high heat in a large skillet, flipping occasionally until potatoes turn evenly brown. Drain potatoes on paper towels or brown paper, then fold them into beef mixture.
- Serve picadillo as a main dish with rice and beans or mashed potatoes.
- Fold a spoonful of picadillo into a hot corn tortilla for an instant (and delicious) taco.
- Stuff chiles rellenos with picadillo.
- Top a tostada with a spoonful of picadillo and a little cream or crumbled cheese.
- Use picadillo as the filling for savory empanadas.
- Serve picadillo over spaghetti or toss it with a smaller shaped pasta such as orecchiette or cavatappi.
- Use picadillo as the filling for a pot pie or the base for a shepherd’s pie.
- Picadillo leftovers make delicious mix-ins for scrambled eggs or macaroni and cheese.
- Use ground pork instead of ground beef, or half pork and half beef.
- Add more vegetables, either to make it healthier or to stretch it to feed more people. Try diced carrots, green peas, chopped green beans, or corn kernels.
- Use canned diced tomatoes instead of fresh.
- Add a little dried oregano to your picadillo at the same time as (or instead of) the cumin.
- Stir in some finely chopped fresh Italian parsley right before serving for a fresh green flavor note.
- Cook the cubed potatoes in with the rest of the ingredients instead of frying them first.
- Use dried cranberries instead of raisins for a tart accent flavor.