Picadillo Recipe

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Ginger Amiro


This is one of my favorites. A friend has in-laws in Guatemala and said they use Picadillo for filling in a dish that's like tamales, only the mixture is coated in cooked rice and wrapped with plantain leaves instead of corn meal and corn leaves...food for thought.


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family meal
45 Min
Stove Top


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3 Tbsp
olive oil
2 lb
ground sirloin
medium onions, chopped
delicious apples, cored, peeled, and chopped
jalapeno peppers, deveined, seeded, and minced
1/2 c
raisins, soaked in warm water until plump
1/4 c
green stuffed olives, sliced
1/8 tsp
ground cinnamon
1/8 tsp
ground cloves
1/4 tsp
1/8 tsp
black pepper
1/4 c
slivered almonds
4 Tbsp
olive oil

How to Make Picadillo


  • 1Trim fat from meat.
  • 2Heat 2 tablespoons olive oil in heavy 10-inch skillet that has a tight fitting lid. Cook uncovered on medium heat, stirring often until meat is lightly brown.
  • 3Add next 8 ingredients and mix well. Reduce heat to low, cover and cook for about 30 minutes, stirring often.
  • 4Saute almonds in 2 tablespoons olive oil until golden brown. Drain almonds and sprinkle over the meat mixture. Serve over rice.

Printable Recipe Card

About Picadillo

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Southwestern

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