"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Picadillo Recipe

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This recipe for Picadillo, by , is from The Dimiceli Cucina, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kristin Boyd
Added: Thursday, March 5, 2009


1 pound lean ground beef
2 large russet potatoes, peeled and diced into 1/2" cubes
1/2 cup yellow onion, diced fine (1/4" or less)
1/2 cup green bell pepper, diced fine (1/4" or less)
1 tablespoon fresh garlic, finely minced
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon coarse ground black pepper
1 teaspoon ground cumin (comino)
2 large tomatoes, cored, peeled, and cut into 1/2" pieces

Heat a large skillet and, when hot, add the olive oil
Add the ground beef, crumbling as you put it in the skillet
When lightly browned, add the onions, bell pepper, garlic, and all the spices; cook 10 minutes, stirring often; add potatoes
Cover, reduce heat to medium low and cook for 40 minutes or until the potatoes are tender
Add the tomatoes, cover, and simmer for 5 minutes
Remove from the heat, put into a bowl and serve over white rice or with hot flour tortillas




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