Picadillo is a traditional dish in many Latin American countries; specially in the Caribbean. It is made with with ground meat (usually beef), tomato sauce, and other ingredients that vary by region.
It is often served with rice or used as a filling in dishes such as tacos, empanadas, pastries and croquettes.
This is our version.
Total time – about 30 min
Yields – 4 servings
Serving suggestion – with white rice and tostones on the side.
- 1 lb. ground meat
- 2 oz. chopped cooking ham or 3 slices diced bacon
- 2 tsp. sofrito
- 2 tsp. recaito
- ½ small onion, diced
- ¼ cup diced green pepper
- 1 small tomato, diced
- 1 tsp. dried oregano
- 2 tsps. garlic powder
- 1 tsp. salt
- ½ tsp. black pepper
- 8 chopped or sliced olives
- 1 tsp. capers
- 1 envelope of Sazón with achiote
- 1- 8 oz. can tomato sauce
- 1 small box of raisins
Brown the ground meat in a small caldero or frying pan and drain. Add ham or bacon (or both), sofrito, recaito, onion and green pepper, tomato, oregano, garlic, salt and pepper, olives and capers, Sazón, raisins and tomato sauce. Bring to a boil, then cover and cook for 15 minutes or so over low heat. Cook another 15 minutes or so uncovered. Stir occasionally.
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Tostones are a favorite side dish in Puerto Rico, Cuba and the Dominican Republic. They are also eaten in Central America and throughout South America.
- 3 green plantains, peeled and sliced diagonally into 1-inch pieces
- Lots of cooking oil to deep-fry in a large heavy pan
Heat about 1/2 inch of the oil in the large heavy pan over medium-high heat. Add the plantain slices. Do not over crowd the frying pan! Turn them frequently until they begin to brown. Remove and repeat with a remaining slices. Tip – to remove the excess fat (oil), place them on paper towel or brown paper bag.
When finished with all the slices, press each of them using a small plate to about 1/3 inch. Tip – you can do this once you start removing the first batch of slices
Return half the flattened slices to the hot oil and fry again on each side until well browned and crispy. Drain on paper towels or brown paper bag and repeat with the remaining flattened slices.
Season to taste and serve Serve hot.
How to serve
- Tostones go good with all kinds of dishes. Serve them on the side of chicken, beef, pork, shrimp or any seafood dish.
- Dip them in your favorite dressing or sauce. Your imagination is the limit….
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