PICADILLO Latin-American seasoned chopped beef Quote:collapse This recipe was received from net.cooks in the fall of 1983. It was posted there by houxm!houxz!llf. Picadillo is a great favorite throughout Latin America, and every country has its own version. In Mexico it is much appreciated as a filling for tacos, empanadas, tamales, and green peppers. In the north of the country it is popular on its own and is eaten as a main dish, accompanied by rice, beans, guacamole, and tortillas. Yield Serves 6. Ingredients 3 Tbsp olive or vegetable oil, 50 ml 2 lbs lean ground beef, 1 kg 1 large onion, finely chopped 1 garlic clove, finely chopped 3 medium tomatoes, peeled and chopped 2 tart cooking apples, peeled, cored, and chopped 1 jalapeno chili, seeded and chopped, or more to taste 1/2 cup raisins, 125 ml Soak for 10 minutes in warm water. 1/2 cup pimento-stuffed olives, 100 g Cut in half crosswise. 1/2 tsp oregano, 2.5 ml 1/2 tsp thyme, 2.5 ml Salt Pepper 1 Tbsp butter, 15 ml 1/2 cup slivered almonds, 100 g Method Heat the oil in a large, heavy skillet. Add the beef and sauté until it is lightly browned, stirring to break up any lumps. Add the onion and garlic. Sauté for 5 minutes longer. Add all the remaining ingredients except the butter and almonds. Mix well. Simmer, uncovered, over moderate heat, stirring from time to time, for 20 minutes. In a small skillet, heat the butter. Sauté the almonds in the butter until they are golden brown. Mound the beef onto a serving platter. Sprinkle with the toasted almonds. Surround the picadillo with a border of rice. Notes Variation 1: Instead of oregano and thyme, use a pinch or two of cinnamon and ground cloves. This gives the dish an interesting difference in flavor, almost Middle Eastern in character. Variation 2: In Chihuahua, the apple is left out. Add 4 medium potatoes, cooked and cubed, and 2 cups cooked green peas, 300 g, to the beef at the end of the cooking time, just long enough to heat them through. This makes a nice one-dish meal. Variation 3: Picadillo de la Costa, from the state of Guerrero, uses tropical fruits and replaces the beef with an equal mixture of ground pork and veal. Cook the meats with the onion, garlic, tomatoes, hot peppers, salt, and pepper, uncovered, for 15 minutes. Then add 1 1/2 cups pineapple chunks, 400 g, 2 pears, peeled, cored, and cut in chunks, and 2 bananas, peeled and sliced. Simmer for 15 minutes longer over low heat. Sprinkle with almonds just before serving. This is described as a delicious summer dish, good with plain rice. The contributor also adds fresh coriander leaves as a garnish in addition to the almonds. Verified Recipe Note: The original ingredient markup uses “(12” for 1/2 and “1(12” for 1 1/2. These have been converted here for readability. Verified Recipe Note: The original text spells “Variations” as “Variatons.” The corrected spelling is used in the formatted notes. Verified Recipe Note: The original method says to surround the finished beef with rice. The rice is not listed in the ingredient list, so it should be prepared separately if serving the dish as written. Rating Difficulty: Easy Time: 20 minutes preparation Precision: Approximate measurement OK Contributor Nancy Mintz UNIX System Development Lab, AT&T-IS Summit, NJ ihnp4!attunix!nlm Origin Note This recipe comes from the USENET Cookbook project, a moderated electronic recipe collection distributed through early Internet newsgroups. The original was written in the project’s structured recipe markup, where PICADILLO was the recipe key and M marked it as a main dish. The preserved entry lists the recipe as last modified on 7 Aug 1986 and posted to mod.recipes on 28 Nov 1986. It was contributed by Nancy Mintz of the UNIX System Development Lab, AT&T-IS, Summit, New Jersey. The recipe presents picadillo as a Latin-American seasoned chopped beef dish, especially noting Mexican uses as a filling for tacos, empanadas, tamales, and green peppers, or as a main dish served with rice, beans, guacamole, and tortillas. Original Header Code: Path: decwrl!recipes From: nlm@attunix (Nancy Mintz) Newsgroups: mod.recipes Subject: RECIPE: Picadillo (Seasoned Chopped Beef) Message-ID: [6625@decwrl.DEC.COM](mailto:6625@decwrl.DEC.COM) Date: 28 Nov 86 04:35:53 GMT Sender: [recipes@decwrl.DEC.COM](mailto:recipes@decwrl.DEC.COM) Organization: AT&T UNIX Dev. Lab, Summit, New Jersey, USA Lines: 92 Approved: [reid@decwrl.UUCP](mailto:reid@decwrl.UUCP) submitted by /u/JLAFORUMSDOTCOM [link] [comments]
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