This delicious dish will take you to tender moments, to your mother's kitchen, to the aromas that emanated from your grandmother's pot, to the warmness of the family table, and to comforting home memories.
It has its roots in the fusion of indigenous and European flavors that have been passed down through generations from mother to daughter, from grandmother to grandchildren, thus creating a culinary tradition full of meaning and connection to the past.
Picadillo
Ingredients
1 ½ pound of Ground or chopped meat
1 tablespoon of Oil
½ cup of Diced onion
2 Cloves of garlic, chopped
½ cup of Diced tomato
½ cup of Julienned green chili
1 cup of Diced potatoes
1 cup of Diced carrots
½ teaspoon of Achiote powder
1 pinch of Salt
1 tablespoon of Oil
1 tablespoon of Vinegar
¾ cup of White wine
1 pinch of Pepper
Preparation
Step 1 : In a skillet, add the oil and sauté the onion, sweet chili, and garlic for about 3 minutes or until the onion is caramelized.
Step 2 : Then add the tomato, potatoes, and carrots, and sauté for another 5 minutes.
Step 3 : Next, add the vinegar, salt, and pepper to taste.
Step 4 : Incorporate the meat and bay leaves, stirring to combine well, and let cook for about 10 minutes, stirring constantly.
Step 5 : Then, add the achiote for coloring and include the wine.
Step 6 : Cover and cook over low heat for about 30 minutes.
If you enjoyed this recipe, don't miss the next one!
Subscribe to the newsletter
