In the global food items lexicon, picadillo is somewhere among a hash and Sloppy Joes meat combination, with a detect-me complex taste reflective of its Latin American roots.
The term “picadillo” most frequently refers to the dish alone, but it displays a Spanish meaning for minced, as in minced meat.
Normally the Southwest model of the dish will involve floor beef blended with potatoes, tomatoes and spices, but there are regional variations that can include peas, carrots and/or other elements.
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The components appear collectively in a a single-skillet meal, which can make it an simple alternative for a hectic week-night time relatives evening meal. Even better is that the synergistic outcome punches previously mentioned its fat on the flavor scale.
Serve the dish as is, or with flour tortillas or tortilla chips. It will become heartier dished about steamed white rice, Spanish rice or riced cauliflower.
Picadillo recipes are popular in community cookbooks in the Southwest. Scholarly food writers Cheryl Alters Jamison and Monthly bill Jamison included a edition in “Texas Residence Cooking” (1993), their definitive 584-website page tome documenting the state’s foods legacy.
I have manufactured a beef-and-potato picadillo for several decades. But, I not long ago discovered a Brazilian version in the Junior League of Albuquerque’s cookbook “Basically Simpático: A Style of New Mexico” (1981).
The cookbook’s recipe features raisins, environmentally friendly olives, capers, cinnamon and cloves for a deep, various dish. Some of those people substances also are in mole sauces, which differ regionally in Mexico, that are utilised to simmer hen and other meats.
My partner likes sweat-inducing spicy dishes, but not when they have a fruity or sweet ingredient. But, he relished the complex counterbalance of sweet and picante in the Brazilian-Fashion Picadillo recipe I adapted beneath. We liked it served in excess of riced cauliflower, but steamed white rice world operate as nicely.
My adjustments to the recipe consist of replacing grape-sized tomatoes for canned and raising the sum of beef broth. I also clarified the directions.
Brazilian-Design and style Picadillo is the recipe to maintain useful when you tire of your tried-and-correct dishes for ground hamburger meat and want a thing attention-grabbing devoid of breaking the spending plan.
Share your favourite recipes or food stuff-connected historic recollections by emailing Laura Gutschke at [email protected].
1/2 cup yellow raisins
3/4 cup beef broth
1 pound ground beef
1 medium bell pepper (orange, red or inexperienced), diced
1 medium onion, diced
1 10-ounce package grape-sized tomatoes, halved
1/4 cup green olives, tough chopped
2 tablespoons capers
Salt to flavor
Freshly ground black pepper to style
1 tablespoon granulated garlic
1/4 teaspoon cinnamon
1/4 teaspoon cumin
1/8 teaspoon ground cloves
2 tablespoons vinegar
3-4 dashes liquid very hot pepper sauce
Optional: 1/2 cup slivered almonds and steamed white rice, cooked riced cauliflower, flour tortillas or tortilla chips
1. Soak raisins in beef broth for 10 minutes.
2. Meanwhile, in a substantial skillet, brown the hamburger meat in a substantial skillet above medium-significant heat. When the meat is starting off to brown, include the bell pepper and onion and merge. Sauté until finally meat is just cooked via.
3. Include raisins and beef broth, tomatoes, olives, capers, salt, pepper, garlic, cinnamon, cumin and cloves. Stir to incorporate. Add vinegar and scorching pepper sauce and stir once again. Bring to a boil, then reduce heat to minimal and simmer, uncovered, for 15-20 minutes.
4. Stir in optional almonds. Provide as is, around cooked rice or riced cauliflower or with flour tortillas or tortilla chips. Yields 4-6 servings.
Laura Gutschke is a basic assignment reporter and foodstuff columnist and manages online material for the Reporter-Information. If you recognize domestically pushed information, you can assistance nearby journalists with a electronic subscription to ReporterNews.com.