OMG! Not often to you get to discover latin cuisine which you probably have never heard of.
Today’s topic is non-other than…purp, purpa, purpppa (that was a trumpet blare by the way). Picadillo.
This dish in the US which closely resembles a beef hash, except 1000% times better and with more flavor.
Various parts of Latin America and Spain cook this dish differently. Some serve it as the main dish, others use it as stuffing for empanadas, turkeys, chili peppers, etc.
Today is a recipe courtesy of Layla Pujol from Laylita in the Kitchen. The recipe procedure was slightly modified from the original and I suggest you check out Layla’s recipe so that you can make it according to her cooking instructions.
Ingredients
- 1 lb ground beef (90% meat 10% fat)
- 2 tablespoons of olive oil
- 1 medium large yellow onion, diced
- 6 garlic cloves, finely chopped
- ½ bell pepper, diced
- 1 tablespoon ground cumin
- 3 small potatoes, peeled and cut in small pieces
- ¾ cup dry white wine
- ½ cup whole green olives, stuffed w/ pimentos
- ½ cup raisins
- ¼ cup capers, drained
- 16 ounces of tomato sauce (2 8 oz cans)
- Salt and pepper to taste
Directions
- Heat 2 tablespoons of olive oil on medium-high heat in a large pot or dutch oven. Brown your beef for 5-7 minutes. Stir constantly so it does not clump up. Add the onions, and garlic stirring until onions turn translucent (2-3 minutes).
- Add your bell peppers, cumin, pepper, potatoes, and a pinch of salt, a (no more salt for now!!!). Cook for 5 minutes.
- Add the wine and allow it evaporate almost completely (roughly 4-5 minutes). Add tomato sauce allowing mixture to cook until potatoes are soft 5-7 minutes.
- Once potatoes are soft to the point a knife can easily be inserted into them, add your raisins, capers, and olives. Turn down the heat to medium and continue to allow mixture to cook until potatoes are soft.
- Adjust the seasoning at this point and serve as is or use the picadillo to stuff peppers, turkey, or any other meat or game bird you wish.
- If the meat thickens too much add a little chicken stock to thin it out.
Recipe Source: Laylita’s Recipes
Photo Source: dharmalily
