Ah, Picadillo—a classic, comforting dish found across Latin America and the Philippines. 🌎✨ It’s essentially ground meat cooked with vegetables, tomatoes, and seasonings, often slightly sweet and savory. Here’s a traditional Latin American version:
Classic Latin American Picadillo
Ingredients (4 servings)
- 1 lb (450 g) ground beef (or pork, or a mix)
- 2 tbsp vegetable oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 medium bell pepper, chopped
- 1 medium carrot, diced
- 1/2 cup peas (fresh or frozen)
- 1/2 cup raisins (optional, for subtle sweetness)
- 1/2 cup green olives, sliced
- 1 cup tomato sauce
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon (optional, for warmth)
- Salt and pepper to taste
- 1/4 cup chopped fresh cilantro (optional, for garnish)
Instructions
1️⃣ Sauté Aromatics
- Heat oil in a skillet over medium heat.
- Add onions, garlic, and bell pepper. Cook until softened, 3–4 minutes.
2️⃣ Cook the Meat
- Add ground beef and break it up with a spoon.
- Cook until browned and no longer pink.
3️⃣ Add Vegetables & Seasoning
- Stir in diced carrots, peas, raisins, and olives.
- Add tomato sauce, cumin, cinnamon (if using), salt, and pepper.
- Simmer 15–20 minutes, until carrots are tender and flavors meld.
4️⃣ Serve
- Sprinkle with fresh cilantro.
- Serve over white rice, with tortillas, or as a filling for tacos, empanadas, or stuffed peppers.
Tips
- Sweet & savory balance: raisins or a small bit of brown sugar gives classic picadillo flavor.
- Make ahead: tastes even better the next day as flavors deepen.
- Variations:
- Filipino picadillo uses potatoes, carrots, and sometimes tomato ketchup.
- Mexican picadillo can include chopped zucchini, corn, or chipotle peppers for spice.
If you want, I can give a quick 20-minute weeknight version that’s just as flavorful but faster than the traditional simmered version.
Do you want me to do that?