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.
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.
Comment