Saturday, March 4, 2017

Saturday Recipe

I am pretty sure I have posted a recipe for Picadillo before but seeing this one in the New York Times made me think I would share it again and maybe make one for us, it's been a while since we last ate it. This dish has so many variations in Latin America and the islands it is quite ubiquitous to the area. I don't think I have seen a recipe with chorizo before.


Picadillo is one of the great dishes of the Cuban diaspora: a soft, fragrant stew of ground beef and tomatoes, with raisins added for sweetness and olives for salt. Versions of it exist across the Caribbean and into Latin America. This one combines ground beef with intensely seasoned dried Spanish chorizo in a sofrito of onions, garlic and tomatoes, and scents it with red-wine vinegar, cinnamon and cumin, along with bay leaves and pinches of ground cloves and nutmeg. For the olives
you may experiment with fancy and plain, but rigorous testing here suggests the use of pimento-stuffed green olives is the best practice. A scattering of capers would be welcome as well.

2 Tbs extra-virgin olive oil
2 medium-size yellow onions, peeled and chopped
2 oz dried chorizo, diced
4 cloves garlic, peeled and minced
1 ½ lbs ground beef
Kosher salt and freshly ground black pepper
4 ripe tomatoes, chopped, or one 28-ounce can whole tomatoes, drained and crushed
2 Tbs red-wine vinegar
1 Tbs ground cinnamon
2 tsp ground cumin
2 bay leaves
pinch of ground cloves
pinch of nutmeg
2/3 cup raisins
2/3 cup pitted stuffed olives.

1. Put the olive oil in a large, heavy pan set over a medium-high flame, and heat until it begins to shimmer. Add onions, chorizo and garlic, stir to combine and cook until the onions have started to soften, approximately 10 minutes.

2. Add the ground beef, and allow it to brown, crumbling the meat with a fork as it does. Season to taste with salt and black pepper.

3. Add tomatoes, vinegar, cinnamon, cumin, bay leaves, cloves and nutmeg and stir to combine. Lower the heat, and let the stew simmer, covered, for approximately 30 minutes.

4. Uncover the pan, and add the raisins and the olives. Allow the stew to cook for another 15 minutes or so, then serve, accompanied by white rice.

Source: The New York Times

Have a great weekend


  1. Hi Jo - love all those ingredients and this is definitely a dish to make ... and relatively easy too ... cheers and have a good weekend - Hilary

  2. Yes it is pretty easy to make Hilary and freezes well. We love it but haven't had it in a while, one forgets recipes now and then I think. Just realised two of the quantities were missing so had to correct it.

    Cheers to you.

  3. I don't think I'd like that....I just don't like sweet ingredients with meat. I made a pastitsio and it was gross due to the nutmeg...and I cut the amount of it down by a lot. lol Russell didn't care for it either and suggested a remove so many ingredients and add corn and mashed potatoes and remove the pasta, that I said, 'so basically you want me to make shepherds pie?'

    1. Pity JoJo because it is a good dish, but each to their own obviously.

  4. Replies
    1. Pity, and now you can't. It is a very good meal Ivy.