Picadillo Recipe
The origins of picadillo can be traced back to Spain, where it was first introduced as a way to use up leftover meat. The word "picadillo" comes from the Spanish word "picar," meaning "to mince" or "to chop." Over time, the recipe spread to Latin America and the Caribbean, where it evolved to include local ingredients and flavors. Today, picadillo is enjoyed in many variations, each reflecting the unique culinary traditions of the region.
Equipment
- Large skillet or frying pan
- Wooden spoon or spatula
- Cutting board
- Knife
- Measuring spoons and cups
Ingredients
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 1 large tomato, chopped
- 1/4 cup green olives, sliced
- 1/4 cup raisins
- 1/4 cup tomato sauce
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground oregano
- Salt and pepper to taste
- 1/4 cup chopped fresh cilantro (optional)
Instructions
- Prepare the IngredientsStart by gathering all the ingredients and equipment. Finely chop the onion, bell pepper, and tomato. Mince the garlic and slice the olives.
- Cook the BeefIn a large skillet, heat the olive oil over medium heat. Add the ground beef and cook until browned, breaking it up with a wooden spoon as it cooks. This should take about 5-7 minutes. Once cooked, drain any excess fat.
- Sauté the VegetablesAdd the chopped onion, bell pepper, and garlic to the skillet. Cook for about 5 minutes, or until the vegetables are soft and the onion is translucent.
- Add the Remaining IngredientsStir in the chopped tomato, green olives, raisins, tomato sauce, cumin, oregano, salt, and pepper. Mix well to combine all the flavors.
- Simmer the PicadilloReduce the heat to low and let the mixture simmer for about 15-20 minutes. This allows the flavors to meld together. Stir occasionally to prevent sticking.
- ServeOnce the picadillo is cooked and the flavors have developed, taste and adjust seasoning if necessary. Serve hot, garnished with chopped fresh cilantro if desired. Enjoy over rice, in tacos, or as a filling for empanadas.