I couldn't give up after the last picadillo I tried, so I actually found a recipe and sorta followed it. It turned out pretty good. I ended up eating the whole batch in one sitting. It was good if you dip it with wheat saltines. The maduros on the side gave a nice contrasting sweet flavor.
- olive oil
- sofrito paste (I used several tablespoons)
- 1 small onion, chopped
- 1/2 small red bell pepper, finely chopped
- large pimiento-stuffed olives, coarsely chopped
- garlic cloves, finely chopped
- ground beef
- tomato paste
- frozen peas and carrots
- chopped cilantro
- salt and pepper
- Saute the sofrito in the hot olive oil, add the veggies for a few minutes. Add the ground beef and brown, then add the tomato. Continue cooking for a bit and add a little water and then the peas and carrots. When it's heated through garnish with fresh cilantro and season to taste. Serve with rice or plantains.
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