Picadillo originated in Spain and its name comes from the word picar in Spanish, meaning to mince or to chop. In essence this dish is minced beef, or as we call it ground beef, with tomatoes and spices. It is served in many Latin American and Caribbean countries as well as the Philippines, who at one time were a Spanish colony.
Whatever you call it- Picadillo, Giniling, or Carne Molida Guisada- this dish can be served over rice for a full meal, or used as a filling in pastries, casseroles, meat pies and many other dishes. As with many other Latin American recipes, much of its flavor and spices, vary from country to country.
This recipe its moderately easy to make and only takes about 45 minutes to an hour to make.
- 1 lb. or ground beef (I prefer 90/10)
- 1 tablespoon of olive oil
- 1 large onion
- ½ green bell pepper
- 1 small sweet red pepper
- 2 cloves of garlic, pressed
- 2 tablespoons of tomato paste
- 10 oz. of beef or vegetable stock
- 1 tablespoon of Apple Cider Vinegar
- 1 tablespoon of Adobo
- ½ tablespoon of oregano
- 2 tablespoons of chopped cilantro
- 2 tablespoons of Worcestershire Sauce
- Salt and pepper to taste
- 1 ½ tablespoons of pimiento-stuffed olives (optional)
- 1 ½ tablespoons of capers (optional)
- 2 tablespoons of raisins (optional)
- Pinch of Cinnamon or Allspice (optional)
- Season the ground beef with adobo and let marinade for at least 1 hour.
- Heat the olive oil in a large skillet over medium heat. Sauté the cubed onions, cubed peppers and pressed garlic until the onion is translucent.
- Cook ground beef and brown over medium heat. About 10 minutes.
- Add the tomato paste and apple cider vinegar until well incorporated through.
- Add the rest of the ingredients and continue cooking until meat is tender and completely cooked through. About 25 minutes.
- Add more vegetable stock or water if you like more sauce. Simmer for about 2 additional minutes.
Serve over white rice. And tostones. Makes 6 servings.