Easy Homemade Beef Picadillo
Comfort food is only comfort food when the moment you taste it you’re immediately transported to the warmest and most calming time in your life. This is what this recipe does for me, it floods my mind with childhood memories, every single time.
Like many dishes in Latin America this recipe is one that has been interpreted in many different ways. It all depends on where you are from or how you were brought up. I like to make this on days when I’m feeling slightly homesick or I’m craving just a little nostalgia from my childhood. Picadillo is simple to make and is great to make on days when you don’t have much time. I really enjoy adding sweet plantains to my picadillo, I’ve done so in this recipe. The sweetness of the plantains really balances out the saltiness that may occur with the variety of spices but most importantly this is how my Abuela made it and she is my favorite person to remember!
How’s this for a little nostalgia? Here I am with the woman who inspired this recipe and all my love for cooking.
Ashley & Grandma
Prep Time: 20 min Cook Time: 20 min
Yields 4-6 Servings
Ingredients:
1.5 lbs Lean ground beef
1 /2 cups diced white onion
1/2 cups bell peppers
3 garlic clove
1/2 bunch cilantro
4 oz can Tomato sauce
2 Tbl tomato paste
1/2 cup of water
2 Tbl olive oil
1 ripe sweet Plantain
1 Tbl Kosher Salt
1 Tbl Cumin powder
1/2 Tbl onion powder
1/2 Tbl achiote spice
1Tbl black pepper
1 pinch chili flakes
1/2 Tbl ground oregano
3 Tbl Sofrito
Method:
Start by brining a large sauté pan to a medium high heat, add in the olive oil and wait until it becomes slightly hot.
Add in the onions, garlic and sofrito. Cook until golden brown and translucent.
Now add in the bell peppers, chopped cilantro and cook for about 3 min.
Lower the heat to medium, combine the meat and the spices to the mixture making sure to break down any big lumps of meat.
After about 5 min add in the diced sweet plantain, Tomato paste, sauce and water, lower the heat to medium low and let cook for 15 min.
At this point I like to strain any excess oil the meat might have let out, but this is optional.
Adjust the seasoning if needed and serve over white rice and a side of beans. Enjoy!
