Costa Rican Picadillo

Costa Rican Picadillo Recipe

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Baby Kato


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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2 - 3
15 Min
25 Min


  • ·
    2 chayote squash, peeled, pitted, cut into 1" pieces
  • ·
    2 tbsp cooking oil
  • ·
    1 chorizo sausage, large, casing removed, chopped coarsley, (optional)
  • ·
    1 large onion, yellow, peeled, chopped
  • ·
    4 cloves garlic, minced, finely
  • ·
    2 bell peppers, medium, red, chopped
  • ·
    2 celery ribs, chopped
  • ·
    3 tbsp butter
  • ·
    1 1/2 cups corn, fresh
  • ·
    1 cup cilantro, fresh, thinly sliced
  • ·
    1 tsp annatto (achiote) ground (optional)
  • ·
    1/2 tsp oregano, dried
  • ·
    2 tbsp lizano sauce
  • ·
    1 tsp black pepper, freshly ground (or to taste)
  • ·
    1/2 tbsp cumin, finely ground
  • ·
    1/2 tbsp coriander seed, finely ground
  • ·
    1 tsp salt, fine (or to taste)

How to Make Costa Rican Picadillo


  1. In a large pot add the chayote squash pieces, cover with water and boil for 15 minutes.

    Drain, then set aside until needed.
  2. To 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.
  3. Next 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.

Printable Recipe Card

About Costa Rican Picadillo

Course/Dish: Meat Appetizers
Main Ingredient: Vegetable
Regional Style: Latin American

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