Picadillo is a traditional spicy ground beef dish served in several Latin American countries and the Philippines. The name picadillo actually comes from the Spanish word “picar,” which means “to mince” or “to chop”. My maternal grandmother was 100% Puerto Rican and this dish reminds me of the filling she used to stuff empanadas with. She always added raisins to her mixture, but since Mr. Picky doesn’t like them, I left them out.
Picadillo
adapted from here
- 1 tablespoon olive oil
- 1/2 red onion, chopped
- 1 pound lean ground beef
- 2 garlic cloves, finely chopped
- 2 tablespoons chili powder
- 1 tablespoon apple pie spice (or 3/4 teaspoon cinnamon & 1/2 teaspoon all spice)
- 4 plum tomatoes, diced
- 1 poblano pepper, seeded and diced
- 1 3/4 cups beef stock
- 1 teaspoon Sriracha
- 2 tablespoons tomato paste
- 1/4 cup red wine vinegar
- salt and pepper, to taste
- steamed brown rice
- 6-inch flour tortillas
- fresh cilantro
In a large skillet over medium-high heat, warm the olive oil. Add the onion and sauté until translucent, about 3 to 4 minutes. Add the beef and cook, stirring to break up any clumps, until the meat begins to brown, about 7 to 8 minutes. Drain off the excess fat and add the garlic, chili powder and apple pie spice. Cook, stirring frequently, for 1 minute. Add the tomatoes, beef stock, tomato paste and vinegar. Bring to a simmer, then reduce the heat to medium and cook, uncovered, until thickened to a stewlike consistency for about 20 minutes. Season with salt and pepper. Serve over brown rice with tortillas and cilantro on the side.
