Real Recipes From Real Home Cooks ®

costa rican picadillo

Recipe by
Baby Kato
Beautiful Shore Country, NB

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.

yield 2 - 3
prep time 15 Min
cook time 25 Min
method Bake

Ingredients For costa rican picadillo

  • 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.