picadillo
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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prep time
cook time
45 Min
method
Stove Top
yield
family meal
Ingredients
- 3 tablespoons olive oil
- 2 pounds ground sirloin
- 2 - medium onions, chopped
- 2 - delicious apples, cored, peeled, and chopped
- 2 - jalapeno peppers, deveined, seeded, and minced
- 1/2 cup raisins, soaked in warm water until plump
- 1/4 cup green stuffed olives, sliced
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 cup slivered almonds
- 4 tablespoons olive oil
How To Make picadillo
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Step 1Trim fat from meat.
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Step 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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Step 3Add next 8 ingredients and mix well. Reduce heat to low, cover and cook for about 30 minutes, stirring often.
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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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