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RECIPE Picadillo

Serves 2 With generous leftovers

A CookTale

With a Nor’easter baring down this afternoon, I’d rather be In any country, city or state where Picadillo is the national dish. Many believe, as I do, that, this is where the classic dish, Sloppy Joes came from. Though it contains a number of ingredients, once there assembled the actual cooking is a cinch. Cuba is the proclaimed origin, and its fame spread throughout Latin America. Enjoying it as a daily lunch with a cold Cerveza at a seaside cafe, is worth a trip!

INGREDIENTS

2 TB OF EVOO
1 pound of ground Beef
1/2 pound chorizo sausage, chopped
1 large Onion, chopped
1/2 cup chopped Red Bell Pepper
2 cloves of Garlic, chopped
1 TB of ground cumin
2 tsp of Chili Powder
1 tsp of dried Oregano
1 tsp of Paprika
1/4 tsp of Cayenne Pepper (or to taste)
1/4 tsp of ground Cinnamon
1 1/2 cups of canned diced Tomatoes 3/4 cup of Beef Stock
1 TB of White Sugar
1/3 cup of Raisins
1/4 cup chopped Pimento-stuffed Green Olives
2 TB of Apple Cider Vinegar
1 TB of Capers, drained
1/3 cup slivered Almonds, toasted
1 TB of Lime Juice

METHOD

1. Heat the EVOO in a large skillet over medium heat. Add the ground Beef and Chorizo Sausage. Cook & stir until no longer pink, about 10 minutes.

2. Drain off some of the grease, & stir in the Onions & Bell Pepper. Cook until soft, then add the Garlic. season with Cumin, Chili Powder, Oregano, Paprika, Cayenne & Cinnamon. Cook and stir for about one minute to release the fragrance. Pour the Tomatoes & Beef Stock into the pan, along with the Sugar. Set the heat to low, cover, & simmer for 20 to 30 minutes.

3. Stir the Raisins, Olives, Capers & Vinegar into the pan, and simmer uncovered for 5 minutes. Add the Almonds & Lime juice, cook until they are heated, then serve.

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