Picadillo

"Cuban/Mexican taco/burrito filling, or great on potato wedges."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr 10mins
Ingredients:
15
Serves:
4-6
Advertisement

ingredients

Advertisement

directions

  • In a large bowl using your hands mix beef, onion, bell pepper, garlic, olives, raisins, capers, tomato paste, oregano, cumin, allspice and some pepper. Cover with plastic and leave at room temperature for 1/2 hour for the flavours to mix.
  • In a large skillet, heat the olive oil and add the meat mixture with a splash of vinegar and a pinch of salt. Cook, while breaking up the meat frequently. If the meat starts to brown lover the heat, and continue to cook until most of the liquid has evaporated, about 30 minutes.
  • The picadillo should be juicy, but not soupy.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

After living in England for seven years, we moved to Vancouver Canada end of 2004. Culinaristically the journey couldn't have been much longer - I've discovered the joy of cooking and baking all over here. Recipezaar is giving a brand new way of doing this - and makes husband happy too.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes