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Beef Picadillo

Ingredients

Scale
  • 1 cup diced onion
  • 1 tablespoon oil
  • 1 pound ground beef
  • 2 tablespoons water
  • 1 small tomato, diced (about 1/2 cup)
  • 1/4 cup minced celery
  • 2 tablespoons minced garlic
  • 1 serrano or jalapeno pepper, minced
  • 1 carrot, grated (about 1/2 a cup)
  • 1 small zucchini, grated (about a cup)
  • 1/2 teaspoon thyme
  • 1 teaspoon oregano
  • 1/2 teaspoon ground mustard
  • pinch ground cinnamon (less than 1/8 teaspoon)
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 2 tablespoons raisins or currants
  • 45 green olives, sliced

Instructions

  1. Heat a large skillet over high heat and saute the onion for about 5 minutes until softened and slightly browned.
  2. Add the meat and water and break it up with a spoon until it’s in little chunks. You want the picadillo to be as crumbly as possible
  3. Add the tomato, celery, garlic, and chili pepper. Stir that around until the meat is no longer pink.
  4. Add the carrot and zucchini, spices and raisins. Stir and reduce heat to low.
  5. Cover and simmer 20 minutes.
  6. Add olives and cook uncovered another 5 minutes.
  7. Serve in tortillas or use to stuff chile rellenos!

Notes

For Tex-Mex style, add one potato, boiled and diced, when you add the carrot and zucchini.

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