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My favorite Picadillo recipe.

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    My favorite Picadillo recipe.

    This is not exactly my own, but it is my favorite way to make Picadillo. Sometimes, I will modify the recipe by adding any one of these in any combination. Paprika, bay leaves, sofrito and/or Achiote.

    Most of the time, we just eat it over rice instead of using the baking crusts.

    Here's the basic recipe. I always double it, so I can take it for lunch the next day, or eat it as leftovers.

    Ingredients
    Ground beef: 1 pound
    Onion (chopped): 1/2 cup
    Garlic: 1 clove
    Tomato puree: 1 can (10 1/2 ounces)
    Apple: 1 (peeled, cored and chopped)
    Raisins: 1/2 cup
    Almonds (toasted): 1/4 cup
    Vinegar: 1 tablespoon
    Sugar: 1 teaspoon
    Salt: 1 teaspoon
    Cinnamon: 1/4 teaspoon
    Cumin: 1/4 teaspoon
    Pepper: 1/8 teaspoon
    Pie crust dough: 1 --

    Preparation: brown ground beef with onion and garlic; drain if you want. Slowly stir in everything else and heat throughout. This is great when used as a filling for meat pies. Make a batch of pie crust dough, and then line and fill 8 muffin cups. Don't forget to incorporate a circle of dough for a top crust. Or you could make 5 or 6 inches circles, fill one side, and then fold the dough over and press together for semi circular empanaditas.

    Bake at 350° till crusts are done. The cumin is important. It gives it its special character.

    #2
    Thanks for sharing.

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      #3
      Sounds good

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