Some more cold weather cooking. This time it's Picadillo.
This has been a favorite of mine for many years, ever since a cousin brought it to a family reunion. It can be used as a dip with tortilla chips or as a filler for quesadillas or empanadas.
I always thought of this as a Mexican dish, but it turns out there are varieties in just about every Latin country, as well as the Philippines. Some add potatoes, green olives or bell pepper. As a matter of fact, this one is not the same as my cousin's.
Picadillo
1 pound ground beef
1 medium onion, chopped
1 can diced tomatoes
1 can whole kernel corn, drained
1/4 cup raisins
1 small can diced chiles
1 small can chopped black olives
2 T apple cider vinegar
2 t chili powder
1 t ground cumin
1/4 t ground cloves
1/4 t ground cinnamon
1/2 cup slivered almonds
1 cup shredded cheddar cheese
Red wine (optional)
Cook meat slowly until slightly browned. Remove from pan with a slotted spoon. Saute onion in pan juices until tender, pour off excess fat. Add next 10 ingredients and return meat to pan. Bring mixture to boil; reduce heat and simmer for 10 minutes.
Turn mixture into a shallow baking dish, cover with foil and bake at 400 degrees for 30 minutes. Add a little red wine if liquid is needed (remember that the tomatoes, chiles and corn will release liquid during cooking.)
Sprinkle the cheese and almonds over the dish and return to the oven for 10 minutes, uncovered.
Serve with tortilla chips or tortillas.
Comments