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Tu Vez Latino Culinary Academy: Picadillo


Welcome to the Tu Vez Latino Culinary Academy! We are determined to teach Latino men how to feed themselves without having to go to a drive-through. Will it be an old family recipe? A delicious cocktail? A trade secret? Stay tuned to find out!

Sometimes the simplest things are the best. Ask most great chefs what their favorite meal is and they’ll usually tell you something like a roast chicken or their mom’s spaghetti. One of my favorite meals is picadillo. My grandfather used to eat picadillo with eggs, white rice, and, (for some reason), a burnt tortilla almost every day for lunch. This has become one of my preferred meals, (minus the burnt tortilla. That will stink up your house for hours). Maybe it’s because it reminds me of him or maybe it’s because it’s so good and easy to make. Picadillo goes great with rice, beans, eggs, plantains, in mofongo, french fries, yucca, in an empanada or even on a sandwich.

Picadillo

1 Pound of ground beef. I use ground sirloin because I’m fancy like that

1 Tsp of oregano

1 Tsp of cumin, king of spices

4 Garlic cloves, minced

1 Onion diced super small

1 Green bell pepper, also diced super small

1 Tomato, ditto with the dicing

1/2 Cup of green olives, diced

1/2 Tsp of salt

1/2 Tsp of pepper

2 Tbsp of olive oil

Raisins (optional)

Pour the oil in a pan and saute the onions and peppers on medium heat until they are nice and soft. Then toss in the meat, garlic, tomatoes, olives, salt, pepper, cumin, and oregano and brown the meat until it’s cooked all the way through. Reduce the heat to low and let it all simmer for 5 minutes. Drain the excess grease and you are ready to eat. See, I told you it was easy.

 

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