Picadillo

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Picadillo

Picadillo

Picadillo, which means "small bits and pieces," is a sweet-and-savory spiced ground- meat mixture from Latin America. Serve with warm corn or whole-wheat flour tortillas.

Serves 4

Prep Time 30 min

Total Time 40 min.

Ingredients

  • 2 eggs, (optional)
  • 1 pound lean ground beef, or ground turkey breast
  • 2 teaspoons extra-virgin olive oil
  • 1 medium onion, chopped
  • 1/2 cup chopped scallions, divided
  • 3 cloves garlic, minced
  • 4 teaspoons chili powder
  • 1 1/2 teaspoons dried oregano
  • 1 1/2 teaspoons ground cumin
  • 3/4 teaspoon ground cinnamon
  • 1/8 teaspoon cayenne pepper
  • 1/2 cup golden raisins
  • 1/2 cup chopped pitted green olives
  • 2 tablespoon tomato paste
  • 1 cup water
  • 1/2 teaspoon freshly ground pepper

Cooking Directions

Step 1

If using eggs, place in a small saucepan and cover with cold water. Bring to a boil; simmer on medium-low for 15 minutes. Drain; let cool; peel and slice.

Step 2

Meanwhile, cook meat in a large nonstick skillet over medium-high heat, crumbling it with a wooden spoon, until no longer pink, about 5 minutes. Transfer to a colander; drain off fat.

Step 3

Add oil to the skillet. Add onion, 1/4 cup scallions and garlic; cook over medium heat, stirring often, until softened, 2 to 3 minutes. Stir in chili powder, oregano, cumin, cinnamon and cayenne; cook, stirring, until fragrant, about 1 minute. Add raisins, olives, tomato paste, water and the browned meat; stir to blend. Reduce heat to low, cover and simmer, stirring occasionally, for 10 minutes. Season with pepper. Garnish with the remaining scallions and the hard-cooked eggs, if desired.


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