Picadillo
My favorite beef picadillo recipe. Basically a quick meat hash, picadillo is a wonderful filling for tacos, empanadas, or chiles rellenos.
Ingredients
| Roma tomato | 1 | |
| Ground beef | 1 Cup (16 tbs) | |
| Minced onion | 1 Cup (16 tbs) | |
| Jalapeno | 1 , minced | |
| Minced garlic | 1 Tablespoon | |
| Thyme | 1/2 Teaspoon | |
| Oregano | 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Potato | 1 Medium , peeled and diced | |
| Chicken stock | 1 Cup (16 tbs) (1 cup) | |
| Frozen peas | 1 Cup (16 tbs) | |
| Raisins | 1/3 Cup (5.33 tbs) (soaked in a tablespoon of water) | |
| Green olives | 1/4 Cup (4 tbs) , halved |
Directions
GETTING READY
1.Blanch and peel the tomato, as shown in the video and coarsely chop. Set aside.
MAKING
2.In a large skillet, brown the meat until mostly cooked through.
3.Add the onion, jalapeño and garlic and continue to cook, stirring, over medium-high heat until no longer pink.
4.Add the tomato, herbs, salt, potato and chicken stock.
5.Simmer uncovered 20 minutes until potatoes are soft.
6.Add the peas, raisins and olives and simmer another 5 minutes.
SERVING
7.Serve over the tacos, enchiladas or empanadas.
NOTES
Instead of the tomato, you could use a couple tablespoons of tomato paste added when you add the onions.
Recipe Summary
Nutrition Facts
Serving size
Calories 360Calories from Fat 104
% Daily Value*
Total Fat 12 g18.5%
Saturated Fat 4 g20%
Trans Fat 0 g
Cholesterol
Sodium 307 mg12.79%
Total Carbohydrates 49 g16.3%
Dietary Fiber 3 g12%
Sugars 9 g
Protein 11 g22%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
