picadillo
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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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yield
serving(s)
cook time
45 Min
method
Stove Top
Ingredients For picadillo
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3 Tbspolive oil
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2 lbground sirloin
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2medium onions, chopped
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2delicious apples, cored, peeled, and chopped
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2jalapeno peppers, deveined, seeded, and minced
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1/2 craisins, soaked in warm water until plump
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1/4 cgreen stuffed olives, sliced
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1/8 tspground cinnamon
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1/8 tspground cloves
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1/4 tspsalt
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1/8 tspblack pepper
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1/4 cslivered almonds
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4 Tbspolive oil
How To Make picadillo
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1Trim fat from meat.
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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.
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3Add next 8 ingredients and mix well. Reduce heat to low, cover and cook for about 30 minutes, stirring often.
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4Saute almonds in 2 tablespoons olive oil until golden brown. Drain almonds and sprinkle over the meat mixture. Serve over rice.
- 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!
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