Picadillo

September 24, 2009 | View Comments

Picadillo

One of my favorite dinner go-to’s has to be Picadillo.  It’s an amazing burst of flavor and is surprisingly easy to put together given all of the ingredients.  The best part is, with careful shopping it can be completely gluten free!  I searched high and low for a great recipe online and I have to say the best one I’ve tried to date is from Sticky, Gooey, Creamy, Chewy.  The flavor of her recipe is amazing and once you try it, you will want seconds…and thirds too!  Make sure to check all product ingredients when you’re shopping to ensure they are gluten free.  The one ingredient I’m not 100% sure about is Sazon, but I love it and it’s integral to all Spanish foods so I still use it.  I usually eat Picadillo served over rice, but you can definitely get creative with it at home!

Picadillo – courtesy Sticky, Gooey, Creamy, Chewy

2-3 tbsps olive oil
2 large onions, diced
1 green and 1 red bell pepper, diced
3 cloves garlic, minced
1 packet Sazon Goya seasoning (I find this in the ethnic foods section at the supermarket.)
2 lbs ground beef (I like a mix of sirloin and chuck. You can use any kind of ground meat – even pork or turkey.)
1/2 cup white wine
2 tbsp tomato paste
1 15 oz can diced tomatoes (I like the fire roasted kind)
1 tbsp apple cider vinegar
1 cup Manzanilla olives stuffed with pimiento, sliced
1 cup raisins
1 tbsp capers
1/2 cup blanched, slivered almonds
2 bay leaves
1 tbsp ground cumin
1 tbsp smoked paprika
1 tbsp dried oregano
1 tsp dried thyme
1 tsp sugar
1/2 tsp ground cinnamon
Chopped cilantro for garnish
Heat olive oil in a large skillet. Add onions, peppers, garlic and Sazon seasoning and saute over medium heat until soft and tender, about 5-6 minutes.
Add beef and cook until no more pink remains.

Add wine and simmer until it has all been absorbed. Swirl in the tomato paste until it dissolves. Mix in the rest of the ingredients. Cover and simmer on medioum-low heat for about 20 minutes.

Serve over rice or whatever you like.

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