By Cheryl Forberg, RD
Picadillo is a savory Spanish dish, typically using ground beef, tomatoes, olives, raisins and spices. Because it is served in so many Latin cultures, the recipes and spice combinations vary greatly. Not only is it delicious, inexpensive and easy-to-make, it is incredibly versatile. Picadillo (which means hash or minced meat) can be served any hour of the day. Serve it as hash with eggs for breakfast, tuck it in warm tortillas for tacos or burritos, or make it the highlight of your dinner plate and serve it with rice, beans and salsa.
I haven’t prepared it this way, but I suspect you could make a delicious vegan version by substituting cooked black, pinto or kidney beans for the meat. I hadn’t made Picadillo before today, but I know for sure that next time, I’m making a double batch.
Makes about 8 cups
1 tablespoon olive oil
1 large onion, chopped
1-pound ground beef (pork is okay too)
4 ounces chopped ham (I only had prosciutto, but it worked well)
1 cup Melissa’s diced roast Hatch chilies (or whatever chilies you favor; if you don’t like heat, bell peppers are ok)
1 cup beer
2 cups diced fire-roasted tomatoes
½ cup Melissa’s dried currants
1/3 cup chopped stuffed green olives
2 teaspoons Melissa’s Mexican oregano
1 teaspoon chili powder
1 teaspoon ground cumin
1/3 c chopped fresh cilantro
Melissa’s Costa Azul Hot Sauce
In a large sauté pan, heat olive oil over medium high heat. Add onion and cook for 4 to 5 minutes or until onions are soft but not yet browning. Add ground meat and continue to sauté, breaking clumps with a spoon, until the meat is no longer pink. Add ham and peppers and cook for 1 – 2 minutes, stirring, until heated through.
Add beer and bring to a boil. Reduce heat to medium low and cook for a few minutes or until the beer is reduced by half.
Add tomatoes, currants and spices. Season to taste with salt and pepper. It may not need additional salt depending on saltiness of ham and olives.
Add cilantro and stir well. This tends to be on the thick side so feel free to add a little broth or beer to make a saucier version.
Picadillo can be served immediately but tastes even better the next day.