Picadillo

From Wikipedia, the free encyclopedia

Picadillo is a dish mainly consisting of ground beef (sometimes shredded chicken) typically found in Cuba, Mexico, and other Latin American countries. It is normally used as a filling, such as for tacos, and can be mixed with vegetables. The name comes from the Spanish word, "picar" which means "to prick".

Picadillo is a traditional dish in many Latin American countries; it's made with ground meat, tomatoes, and regional ingredients. The Cuban version includes olives and is usually served with black beans and rice.

[edit] Recipe

• 1/4 cup olive oil
• 1 large white onion, chopped
• 8 garlic cloves, minced
• 6 Turkish bay leaves
• 2 pounds ground beef (15 to 20 percent fat)
• 1 14 1/2-ounce can diced tomatoes in juice
• 3/4 cup raisins
• 3/4 cup sliced drained pimiento-stuffed green olives (from 5-ounce jar)
• 1/4 cup tomato paste
• 1 1/2 teaspoons red wine vinegar
• 1 teaspoon chili powder
• 1/4 teaspoon cayenne pepper

Heat oil in large pot over medium-high heat. Add onion, garlic, and bay leaves; sauté until onion is soft, about 5 minutes. Add beef; sauté until cooked, breaking up with back of fork, about 7 minutes. Add all remaining ingredients. Simmer until picadillo thickens, stirring occasionally, about 8 minutes. Season to taste with salt and pepper. Discard bay leaves. Serve picadillo warm.

Makes 6 servings.