Prep 15 mins
Cook 22 mins
Picadillo is a Spanish or Mexican ground meat hash with vegetables. It usually has capers and green olives in it as well. This recipe may be served over rice or used as a filling for sweet peppers, tortillas, taco shells or pita breads, even spooned over toasted buns. Source of recipe: Anne Lindsay's New Light Cooking. When I made this I found the flavour of 2 tbsp of Worcestershire sauce to be too strong for my taste. I would try 1 tbsp and then taste it. I would also add the same quantity of vinegar so if you only added 1 tbsp Worcestershire sauce then only use 1 tbsp vinegar. Note: May substitute 14 oz can tomato sauce for tomato paste and water but salt content will be higher.
- 453.59 g lean ground beef
- 2 onions, chopped
- 4 garlic cloves, minced
- 2 small sweet green peppers, chopped
- 155.92 g can tomato paste
- 236.59 ml water
- 118.29 ml raisins
- 59.14 ml green olives, pitted and chopped
- 29.58 ml capers, drained
- 14.79-29.58 ml Worcestershire sauce (or to taste)
- 14.79-29.58 ml red wine vinegar (or to taste)
- 1.23 ml salt
- 1.23 ml pepper
- Using a large nonstick skillet, cook beef over medium heat, breaking up with spoon, until browned and drain off any fat.
- Add onions and cook, stirring often, for 5 minutes or until nearly tender.
- Add garlic and peppers, and cook, stirring often, for 2 to 3 minutes or until onions are softened.
- Mix tomato paste with water and stir into beef mixture along with raisins, olives, capers and Worcestershire sauce (original recipe called for 2 tbsp Worcestershire sauce but I found that to be too much).
- Simmer for 5 minutes to blend flavors then stir in vinegar (I would add the same amount of vinegar as Worcestershire sauce), salt and pepper.
I chose this over a couple others because it was not spicy and DH prefers his food really bland. The rest of us needed some Tabasco, however, the flavors all blended well. Served on rice. Made for ZWT9.