Picadillo
photo by Lavender Lynn
- Ready In:
- 37mins
- Ingredients:
- 13
- Serves:
-
5
ingredients
- 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
directions
- 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.
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Reviews
-
I wasn't sure if this would be as good as the other picadillo which I've tried, but it was. The only alteration I made was that I used more salt, otherwise followed the recipe to the letter, and we loved it. Had it with oven roasted pumpkin instead of rice. This will be a keeper, too! Thanks for sharing. Made for CQ 2017 Central America, for the Happy Campers