Picadillo Recipe

How To Cook Picadillo Recipe

Picadillo Recipe - This dish,  a favorite in many Spanish speaking countries, consists of ground pork and beef or veal plus tomatoes, garlic, onions and whatever else the regional version dictates. In Cuba it's served with rice and black beans. In Mexico, picadillo is used as a stuffing for various dishes.

Picadillo Recipe Ingredients:

• 500 g minced pork
• 2 Tbsp. oil
• 2-3 cloves garlic – minced or mashed
• 1 large onion – chopped finely (about 2/3 cups)
• 3 large tomatoes – chopped finely (about 1 1/3 cups)
• 1/2 tsp sea salt salt
• 2 Tbsp soy sauce
• 2 Tbsp double concentrate tomato puree (tomato paste)
• 1 1/2 cup water
• 1 red bell pepper – deseeded and cubed
• 2 medium sized potatoes – cubed
• 1/2 cup frozen peas
• 1 carrot – cubed (about 1 cup)

Procedure:

1. Heat oil in a pan. Saute garlic and onion for about 2 minutes or until onion becomes translucent.
2. Add tomatoes and salt and saute for a further 2 minutes or until the tomatoes are half cooked.
3. Add soy sauce, mix a little then add the minced pork.
4. Cover and simmer for about 5 minutes mixing it every once in a while.
5. Add water and tomato puree. Bring to a boil.
6. Add bell pepper and bring heat down to a simmer.
7. Simmer for about 30 minutes or until meat is done/tender.
8. Add potatoes and carrots and simmer for 3 minutes.
9. Add peas and simmer for another 3 minutes or until all the vegetables are cooked.
10. Serve.

additional Information About Picadillo

In Costa Rica 

Costa Rican versions always include the name of the vegetable which represents the main ingredient to the dish potato picadillo, ayote picadillo, etc and which is chopped and cooked with bell peppers, onions, stock, herbs and spices. It can include some type of protein but that is not essential. It is often served with tortillas or rice.

In Cuba
Cuban versions include peppers, onions, garlic, oregano, cumin, tomato sauce, stock, olives and on occasions raisins, potatoes, and capers, and is usually sauteed in olive oil and white wine, depending on the region. Cuban picadillo is served with black turtle beans and rice.

In Puerto Rico
In Puerto Rico it is used as a filling for empanadas, alcapurria, piononos and other fritters. It can also be served with rice and beans. The ground meat is sauteed with annatto oil, ham, thyme, cumin, oregano, bay leaf, recaito, tomato sauce and on occasion raisin (soaked in rum), olives, capers, and potatoes.

In Philippines
In the Philippines, picadillo is a soupy dish traditionally made with ground beef and either potatoes or chayote. There are also drier versions of the dish. It is also called giniling, Filipino for ground meat. What Cubans call picadillo is known as Arroz a la Cubana to Filipinos. The Philippine version is similar to normal Latino picadillo usually made with raisins, tomato sauce and diced potatoes added, but without green olives and capers, and is often served with white rice, fried plantains (maduros in Spanish, saging na saba in Filipino) on the side, and a fried egg on top. Boiled eggs are also eaten with the dish.

In Mexico
In some parts of Mexico, the dish usually calls for onions and lime to be stirred into the meat while it cooks. The sauce is sometimes sweetened by adding sugar to the pan that the meat and sauce are being fried in or, more recently, by using honey, giving the finished meal a somewhat teriyaki or bulgogi like taste. Raisins may also be added to taste. In some coastal or Indigenous areas, seafood, ranging from shellfish to tuna, is substituted for the beef. Source Picadillo 

Source Recipe: KusinaMaster

Learn How to Cook  Picadillo Recipe