"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Picadillo Recipe

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

Contributor:  
Contributor:  
Daniela S

Category:
Category:

Ingredients:  
Ingredients:  
ground black pepper
1/2 teaspoon ground cumin (optional)
1/4 piece white onion
1 serrano chile (optional)
olive oil
1 clove garlic
Salt
250 grams of ground beef or turkey
1 white potato
3 Roma Tomatoes
1 Zucchini grated/spiralized (optional)

Directions:
Directions:
Chop the potato, onion and chile. Grind the tomatoes in the blender with a little water and the garlic clove. Cook the onion in olive oil to be transparent but not golden, add the serrano chile (optional), move until cooks a few seconds. Add the ground meat and the pepper, continue to stir until cooked, ensure that it does not turn very golden. Add the tomato and continue cooking until it changes a little color. Add salt to taste and incorporate potato. Cook with the pot covered in low heat for 15 minutes or until potatoes become soft, add the zucchini at the end and wait five more minutes. Serve as a main course with rice. It can also be served in taquitos or toast or as a snack with totopos.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30
Personal Notes:
Personal Notes:
I love this recipe, is great for little kids too, Mia loves it with refrito beans. This is one of the first full recipes that I learned for my Josue and Mia, and to this day is still one of the best. Delicious and nutritious.

 

 

 

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