picadillo
(1 rating)
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My beloved Aunt Anne lived in Cuba for a time back in the early 1950s. When she escaped before Castro came to power, she had nothing but her purse and her two sons ... and a whole mess of recipes in her head. Picadillo is traditionally made with hamburger, but I make mine with pulled chuck roast. This also makes a dynamite breakfast, just add a couple of eggs per person.
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(1 rating)
yield
4 -6
prep time
1 Hr
cook time
5 Hr
Ingredients For picadillo
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3 lbbone in chuck roast
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3 Tbspcrisco oil
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3onions, chopped
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2 clovegarlic
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2bay leaves, dried
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3 cbeef broth
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Dashtabasco
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1 Tbspred chili powder
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1 14-ounce candiced tomatoes with juice
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1 tspmexican oregano
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Dashcumin
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1/2 csliced green olives
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1/2 craisins
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salt and pepper to taste
How To Make picadillo
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1Heat the Crisco in a large saute pan and saute the chuck roast until brown on both sides. Put the chuck roast in a slow cooker. Add the onions and garlic to the drippings and saute for five minutes. Add the onions and garlic to the crockpot.
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2Add the bay leaves, beef broth, Tabasco, chili powder, cumin, diced tomatoes and oregano. Stir. Cover and turn to high, and cook for at least 5 hours, or until the chuck roast falls apart. No peeking.
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3Turn crockpot off and allow the beef to cool in the broth.
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4When cool enough to handle, shred the beef.
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5Put the shredded beef into a saute pan. Add 1 cup (or more) of the broth. Taste broth and add salt and pepper to taste. Add the green olives and raisins. Bring to a boil, reduce heat and simmer for five minutes.
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6Serve with rice and beans. If you want to make this a great breakfast dish, saute up some eggs in another saute pan and serve on top of the picadillo.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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