Picadillo

One variation or another of this ground beef stew can be found all over Central and South America. Where it originated, no one knows – or cares! It can be served over rice, as here, or baked in pastry to create empañadas, put on hamburger buns for high-class sloppy joes, it is very versatile. Some versions are all beef, some include pork or chorizo, I have even seen a ground turkey variation! My takes uses beef and pork It can be made ahead and reheated, also it freezes well.

1-1/2 lbs ground beef
1 lb ground pork
2 baseball-size onions, coarsely chopped
6 cloves garlic, peeled and chopped
3- 15 oz cans of diced tomatoes, drained with the juice reserved. Or use the equivalent of fresh tomatoes
olive oil
3 TB red wine vinegar
4 tsp ground cinnamon
1 TB ground cumin
large pinch ground cloves
large pinch ground nutmeg
4 bay leaves
salt and pepper
1 c pimento-stuffed green olives, halved
1 c raisins or currants

In a large sauté pan, heat 3 TB of olive oil and add the onions and garlic. Cook over medium-high heat until softened and perhaps just starting to brown, about 10 min. Add the meat and stir until all the raw color is gone. Add S&P to taste and add everything else except the olives and raisins. Cover and simmer over low heat for about 40 min, stirring now and then and adding some of the reserved tomato juice if needed to keep the mixture a little soupy. Add the olives and raisins and simmer for another 10-15 min. Taste and decide if it needs a bit more salt or vinegar (but don’t overdo it).

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Explore posts in the same categories: Beef, Ethnic

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