I was looking for a way to use up some of the leftover chipotle peppers in adobo sauce that were sitting in my fridge when I came across picadillo . Picadillo has an interesting combination of flavours. In addition to the chipotles in adobo sauce, it contains cinnamon, raisins and sometime green olives. This dish is spicy hot, savory and sweet all rolled into one. I tried it without the olives this time but next time they will be going in. This recipe made a lot so I will be bringing it to work with me for lunches.
- 1 pound ground beef (or pork)
- 1 tablespoon olive oil
- 1 onion (chopped)
- 3 cloves garlic (chopped)
- 1 teaspoon chili powder
- 1 teaspoon cumin (ground)
- 1 28 ounce can of diced tomatoes
- 2 chiptole chilies in adobo sauce (chopped)
- 1/2 teaspoon cinnamon
- 1 teaspoon brown sugar
- 1 teaspoon almonds (ground)
- 1 bay leaf
- salt and pepper to taste
- 1/2 cup raisins
- 2 tablespoons cilantro (chopped)
- 1/4 cup green olives (chopped, optional)
- Brown the ground meat in a pan and discard the grease.
- Set the cooked meat aside.
- Heat the oil in the pan.
- Add the onions ans saute until translucent.
- Add the garlic and saute until fragrant.
- Add the chili powder and cumin and saute until fragrant.
- Add the meat, tomatoes, chipotles, cinnamon, sugar, almonds and bay leaf.
- Cover and simmer for 40 minutes.
- Add the raisins and simmer for another 5 minutes.
- Add the cilantro and olives and remove from the heat.
Black Bean, Corn and Quinoa Picadillo Tacos
Sounds great! I would have left out the olives too, because they are one of just a few foods I don’t like. But I love the sweetness raisins bring to a spicy meat dish. Sounds like all the flavors here work really well together!
love all the flavors in the dish…esp the chipotle in adobo.
Another triumph Kevin!!! Marye will be happy with the addition of the chipotle’s in your picadillo!!!!
Eli Edmundson says
This is something I’ve made often since learning to make it in Florida years ago. So easy and great contrasting flavors, I always use the olives though, I like their salty punch with the sweetness of the raisins. Not a dish many people know about, but a great go to meal for home cooks.
Eli Edmundson says
Did you really simmer for 40 minutes? I usually just make it real fast in a pan, no bay leaf, with some chopped tomato.
Eli – Yes I simmered it for 40 minutes. This was my first time making picadillo and the recipes that I saw called for a fairly long simmer time so I went with it. I am used to recipes like curry, chili, bolognese sauce, etc. where the longer you simmer the more the flavours mingle. I will have to try it quick the next time that I make it. It is always nice to know that you can make a dish quickly if you are in a hurry.
Interesting combination of flavors, sounds tasty.
You did it again Kevin (tho I think this is an old recipe)! No crazy ingredients, no crazy techniques and BAM! You knocked it out of the park! Love the combination of flavors here—perfect amount of spicy heat, sweet, salty, etc. I used 1/2 cup each of raisins & olives and would recommend that. Great!!! Thank you!