Thursday, December 29, 2011


I came across this Latin American dish called Picadillo when I was searching for a recipe to make with the ground beef I had. There are several different versions with a variety of different spices and ingredients depending on the region it’s made. After reviewing several recipes, I decided to make a combination of the Costa Rican and Mexican Picadillo.
1 lb of beef or pork
1 small onion, diced
1 russet potato, diced
1 large carrot, peeled and diced
2 large garlic cloves, minced
Juice from one lime
1 cup of thick & chunky salsa
1 small can of tomato paste
1 tsp cumin
1 tsp oregano
1 tsp crushed thyme
2 Tbsp freshly minced cilantro, same some to sprinkle as a garnish
½ green bell pepper, diced
½ red bell pepper, diced
10 large green olives, pitted
Salt and pepper to taste
*If the mixture seems too thick, add ½ - 1 cup of broth or water

Heat a few drizzles of EVOO in a skillet over med-high heat. Start to brown meat. Add onion, potato, carrot, garlic, lime juice, salsa, tomato paste and spices. Cover, lower heat to medium and cook for about 15 minutes, stirring occasionally. Add peppers and olives, cover and continue to cook for another 15 minutes, or until potatoes are tender. If the mixture seems too thick and the potatoes aren’t cooking, add broth or water. Season with salt and pepper, to taste.

Serve Picadillo over rice, sprinkle with cilantro and enjoy!

NOTE: This recipe serves 4. Or you can serve 2 and use the rest for taco or tamales filling. I’m going to try to make Papas Rellenas, so stay tuned!

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