Why recepie famous for?
This recipe for picadillo is delicious on its own, served with a salad and some tortillas. But what truly makes this recipe a winner is that it also makes a fabulous filling for tacos, stuffed peppers and you can even use it to make Picadillo soup! This recipe for picadillo is delicious on its own, served with a salad and some tortillas. But what truly makes this recipe a winner is that it also makes a fabulous filling for tacos, stuffed peppers and you can even use it to make Picadillo soup!
Ingredients
1 lb. lean ground meat1 ½ cups white rose or yukon gold potatoes, cut into 1/2 inch dice about 2 potatoes
¾ cup carrots about 2 carrots
1½ cups onions diced
4 cloves garlic divided
1 tsp. cumin
1 tsp. salt
1 cup low sodium beef stock
1 14 oz. can diced tomatoes in juice
1 Serrano or jalapeno chili
2 Tbsp. capers
2 Tbsp. raisins
2 Tbsp. cilantro chopped
Instructions
Puree the tomatoes, 1/2 cup diced onion,chile and garlic. Set aside.For the Picadillo:
In a large skillet heat the vegetable oil over medium high heat.
Add the meat, 1 cup diced onion and minced garlic and cook until the meat is no longer pink – about 3 – 5 minutes.
Add the potatoes and carrots and stir to combine.
Cook for another 3 – 5 minutes.
Add the cumin and salt and stir to combine.
Add in the tomato puree and beef stock and stir.
Bring the mixture to a boil and then reduce to a simmer.
Simmer for 15 – 20 minutes or until the potatoes and carrots are tender.
Taste and adjust seasonings. Stir in the capers and raisins if using.
Garnish with chopped cilantro and serve.
leave comments