Picadillo

Picadillo

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Ginger Amiro

By
@Jeaner54

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.

Rating:

☆☆☆☆☆ 0 votes

Serves:
family meal
Cook:
45 Min
Method:
Stove Top

Ingredients

  • 3 Tbsp
    olive oil
  • 2 lb
    ground sirloin
  • 2
    medium onions, chopped
  • 2
    delicious apples, cored, peeled, and chopped
  • 2
    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
    salt
  • 1/8 tsp
    black pepper
  • 1/4 c
    slivered almonds
  • 4 Tbsp
    olive oil

How to Make Picadillo

Step-by-Step

  1. Trim fat from meat.
  2. Heat 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.
  3. Add next 8 ingredients and mix well. Reduce heat to low, cover and cook for about 30 minutes, stirring often.
  4. Saute 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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