Picadillo Recipe

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PICADILLO

KAIT H

By
@KAITI

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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Comments:

Serves:

4-6

Prep:

1 Hr

Cook:

5 Hr

Ingredients

3 lb
bone in chuck roast
3 Tbsp
crisco oil
3
onions, chopped
2 clove
garlic
2
bay leaves, dried
3 c
beef broth
Dash
tabasco
1 Tbsp
red chili powder
1 14-ounce can(s)
diced tomatoes with juice
1 tsp
mexican oregano
Dash
cumin
1/2 c
sliced green olives
1/2 c
raisins
salt and pepper to taste

Directions Step-By-Step

1
Heat 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.
2
Add 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.
3
Turn crockpot off and allow the beef to cool in the broth.
4
When cool enough to handle, shred the beef.
5
Put 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.
6
Serve 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.

About this Recipe

Course/Dish: Other Main Dishes
Hashtags: #roast, #chuck, #Cuban