recipes@decwrl.UUCP (11/28/86)
PICADILLO(M) USENET Cookbook PICADILLO(M)
PICADILLO
PICADILLO - Latin-American seasoned chopped beef
I got this recipe from net.cooks in the fall of 1983. It
was posted by houxm!houxz!llf.
Picadillo is a great favorite throughout Latin America, and
every country has its own version. In Mexico it is much
appreciated as a filling for tacos, empanadas, tamales, and
green peppers. In the north of the country it is popular on
its own and is eaten as a main dish, accompanied by rice,
beans, guacamole, and tortillas.
INGREDIENTS (serves 6)
3 Tbsp olive or vegetable oil
2 lbs lean ground beef
1 large onion, finely chopped
1 garlic clove, finely chopped
3 medium tomatoes, peeled and chopped
2 tart cooking apples, peeled, cored and chopped
1 jalapeno chili, seeded and chopped (or more to
taste).
1/2 cup raisins (soaked 10 minutes in warm water)
1/2 cup pimento-stuffed olives, cut in half crosswise
1/2 tsp oregano
1/2 tsp thyme
salt
pepper
1 Tbsp butter
1/2 cup slivered almonds
PROCEDURE
(1) Heat the oil in a large, heavy skillet. Add the
beef and saut' until it is lightly browned, stir-
ring to break up any lumps.
(2) Add the onion and garlic and saut' for 5 minutes
longer.
(3) Add all the remaining ingredients except the
butter and the almonds. Mix well and simmer,
uncovered, over moderate heat, stirring from time
to time, for 20 minutes.
(4) In a small skillet, heat the butter and saut' the
almonds until they are golden brown.
(5) Mound the beef onto a serving platter and sprinkle
with the almonds. Surround it with a border of
rice.
NOTES
Variatons: Instead of oregano and thyme, use a pinch or two
of cinnamon and ground cloves. This makes an interesting
difference in flavor, giving the dish an almost Middle
Eastern taste.
In Chihuahua, the apple is left out and 4 medium potatoes,
cooked and cubed, and 2 cups cooked green peas are added to
the beef at the end of the cooking time for just long enough
to heat them through. This makes a nice one-dish meal.
Picadillo de la Costa from the state of Guerrero, best known
for the beach resort of Acapulco, uses the tropical fruits
in which the region abounds, and instead of beef uses an
equal mixture of ground pork and veal. The method is the
same but the meats, with the onion, garlic, tomatoes, hot
peppers, salt, and pepper, are cooked, uncovered, for 15
minutes. Then add 1 1/2 cups pineapple chunks, 2 pears
(peeled, cored, and cut in chunks) and 2 bananas (peeled and
sliced) are added and the mixture simmered for 15 minutes
longer over low heat. Sprinkle with almonds just before
serving. This is a delicious summer dish, good with plain
rice.
In addition to the almonds, I add fresh coriander leaves as
a garnish.
RATING
Difficulty: easy. Time: 20 minutes preparation. Precision:
approximate measurement OK.
CONTRIBUTOR
Nancy Mintz
UNIX System Development Lab, AT&T-IS, Summit, NJ
ihnp4!attunix!nlm