Picadillo Recipe

This Picadillo recipe is a traditional Cuban dish exploding with heat and Latin flavours. The list of ingredients may seem extensive but it really is a ‘throw it in the pan’ kind of number. It begins with a Sofrito, which is usually the foundation of any Latin American recipe. A Sofrito is finely chopped onion, red pepper and garlic heated slowly in a pan. It’s a simple, yet essential part of Cuban cooking- often referred to as the backbone of their cuisine.

Now that my little pearl of wisdom has been chucked in there, let’s start with the recipe! For two servings, you’ll need:

  • 1 tbsp Coconut Oil
  • 1 Red Onion
  • 1 Red Pepper
  • 2 Garlic Cloves
  • 350g Lean Beef Mince
  • 225g Chopped Chorizo
  • 400g Tinned Chopped Tomatoes
  • 100ml Beef Stock
  • 1 tbsp Ground Cumin
  • 2 tsp Chilli Powder
  • 1 tsp Dried Oregano
  • 1 tsp Paprika
  • 1/4 tsp Cayenne Pepper
  • 1/4 tsp Ground Cinnamon
  • 1 tbsp Caster Sugar
  • 4 tbsp Green Olives
  • 1 tbsp Lime Juice
  • 1 tbsp Capers

Canny list isn’t it? But trust me, it’s incredibly simple.

You’ll need a pan that has a lid, if possible. To begin, melt your coconut oil into the pan and add in the finely chopped onion, pepper and cloves of garlic. Cook slowly, on a low heat for around ten minutes until soft and add in your mince and chopped chorizo. Continue to slowly cook until the meat is browned.

Whilst you wait, mix together all of the herbs and spices into a bowl. The chilli, cumin, oregano, paprika, cayenne and cinnamon should be stirred together to create a wonderfully fragrant seasoning. Once the meat is browned, add in the seasoning and stir for around one minute.

Then, add the chopped tomatoes and beef stock to the pan along with the sugar. Give the pan a good stir, cover and leave to simmer for around twenty minutes.

Once the mixture is thick, add in the capers, olives and lime juice and leave for a further five minutes to cook without the lid.

And then, your done!

I told you didn’t I? Easy! I served ours up with basmati rice and a sprinkling of fresh basil. For such a simple dish, the flavours are incredible – I really think it’s my new favourite weekday meal to throw together. Real, authentic Latin American comfort food!

Let me know if you give my Picadillo recipe a go, or if you can make any suggestions for it! Drop me a tweet @ProperScrummy.

Lots of love, LB x


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