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Picadillo

Picadillo created by Lavender Lynn

Picadillo is a 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.

Ready In:
37mins
Serves:
Units:

ingredients

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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"Picadillo is a 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."
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  1. Manuel V.
    It is Cuban. There is a difference. That is like when I saw someone say caldo Gallego was Puerto Rican. It literally means GALICIAN soup/broth - as in from Galicia, Spain!
    Reply
  2. Lavender Lynn
    This turned out delicious and we loved it. It was sort of like a Central American sloppy joe.
    Replies 1
  3. Lavender Lynn
    Picadillo Created by Lavender Lynn
    Reply
  4. Mia in Germany
    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
    Replies 1
  5. sheepdoc
    Picadillo Created by sheepdoc
    Reply
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