costa rican picadillo
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You will love this wonderful, versatile, comfort dish, which is similar to hash. Picadillo has lots of uses; serve with rice, tortillias and fruit, or as a filling for empanades, enchiladas or arepas. This is another recipe were you can use the Lizano Sauce that I posted with the Chicken Empanadas. Achiote or annotto powder, with it’s unique flavor is used to color the rice. It is an affordable alternative to saffron.
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yield
2 - 3
prep time
15 Min
cook time
25 Min
method
Bake
Ingredients For costa rican picadillo
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2 chayote squash, peeled, pitted, cut into 1" pieces
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2 tbsp cooking oil
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1 chorizo sausage, large, casing removed, chopped coarsley, (optional)
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1 large onion, yellow, peeled, chopped
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4 cloves garlic, minced, finely
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2 bell peppers, medium, red, chopped
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2 celery ribs, chopped
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3 tbsp butter
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1 1/2 cups corn, fresh
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1 cup cilantro, fresh, thinly sliced
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1 tsp annatto (achiote) ground (optional)
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1/2 tsp oregano, dried
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2 tbsp lizano sauce
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1 tsp black pepper, freshly ground (or to taste)
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1/2 tbsp cumin, finely ground
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1/2 tbsp coriander seed, finely ground
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1 tsp salt, fine (or to taste)
How To Make costa rican picadillo
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1In a large pot add the chayote squash pieces, cover with water and boil for 15 minutes. Drain, then set aside until needed.
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2To a large heated, frying pan, add a little oil and the chorizo, onion, garlic, bell pepper and celery. Cook over medium-high heat for 3 - 5 minutes. While it is cooking smash the sausage to break it up.
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3Next add the butter, corn, cilantro, chayote, black pepper, cumin, coriander, (achiote - if using), oregano, and the lizano sauce. Mix gently, heat briefly, taste and add salt if necessary and enjoy.
- 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!
Categories & Tags for Costa Rican Picadillo:
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