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picadillo

Jeaner54 avatar
Recipe by
Ginger Amiro
@Jeaner54
Midland, TX

This is one of my favorites. A friend has in-laws in Guatemala and said they use Picadillo for filling in a dish that's like tamales, only the mixture is coated in cooked rice and wrapped with plantain leaves instead of corn meal and corn leaves...food for thought.

yield serving(s)
cook time 45 Min
method Stove Top

Ingredients For picadillo

  • 3 Tbsp
    olive oil
  • 2 lb
    ground sirloin
  • 2
    medium onions, chopped
  • 2
    delicious apples, cored, peeled, and chopped
  • 2
    jalapeno peppers, deveined, seeded, and minced
  • 1/2 c
    raisins, soaked in warm water until plump
  • 1/4 c
    green stuffed olives, sliced
  • 1/8 tsp
    ground cinnamon
  • 1/8 tsp
    ground cloves
  • 1/4 tsp
    salt
  • 1/8 tsp
    black pepper
  • 1/4 c
    slivered almonds
  • 4 Tbsp
    olive oil

How To Make picadillo

  • 1
    Trim fat from meat.
  • 2
    Heat 2 tablespoons olive oil in heavy 10-inch skillet that has a tight fitting lid. Cook uncovered on medium heat, stirring often until meat is lightly brown.
  • 3
    Add next 8 ingredients and mix well. Reduce heat to low, cover and cook for about 30 minutes, stirring often.
  • 4
    Saute almonds in 2 tablespoons olive oil until golden brown. Drain almonds and sprinkle over the meat mixture. Serve over rice.
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