South American Picadillo

South American Picadillo Recipe: A Hearty Dish with Ground Beef and Peas

Region / culture: South America, USA | Preparation time: 15 minutes | Cooking time: 30 minutes | Servings: 6

Introduction

South American Picadillo is a traditional dish that is popular in many countries in South America. It is a flavorful and hearty dish made with ground beef, tomatoes, peppers, and spices. This dish is perfect for a family dinner or a gathering with friends.

History

Picadillo has its origins in Spain, where it was traditionally made with ground or minced meat, tomatoes, and other ingredients. The dish was brought to South America by Spanish colonizers and has since become a staple in many countries in the region. Each country has its own variation of picadillo, with different ingredients and flavors.

Ingredients

2 tbsp olive oil
2 cups chopped onions
2 cups chopped red bell peppers
4 cloves garlic, minced
2 lb (907 g) lean ground beef
1 tbsp ground cumin
0.5 tsp cayenne pepper
2 cups canned crushed tomatoes in puree
1 (14.5 oz (411 g)) can beef broth
1 cup frozen peas
0.25 cup drained capers

How to prepare

Heat oil in a large pot over medium-high heat.
Add onions, bell peppers, and garlic; sauté for 5 minutes.
Add beef, cumin, and cayenne pepper; sauté until the beef is brown, breaking it up with the back of a fork, for about 8 minutes.
Add crushed tomatoes, broth, peas, and capers.
Simmer until the picadillo thickens, stirring occasionally, for about 20 minutes.
Season with salt and pepper and serve.

Variations

Use ground turkey or chicken instead of beef for a lighter version.
Add olives or raisins for a sweet and salty twist.
Top with shredded cheese or avocado for a creamy finish.

Cooking Tips & Tricks

Make sure to brown the ground beef well to develop flavor.

- Adjust the amount of cayenne pepper to suit your taste preferences.

- Feel free to add other vegetables like carrots or potatoes for extra texture and flavor.

Serving Suggestions

Serve the picadillo over rice or with warm tortillas. Garnish with fresh cilantro and a squeeze of lime juice for extra flavor.

Cooking Techniques

Browning the ground beef adds depth of flavor to the dish.

- Simmering the picadillo allows the flavors to meld together and creates a rich sauce.

Ingredient Substitutions

Use diced tomatoes instead of crushed tomatoes.

- Substitute green bell peppers for red bell peppers.

- Use vegetable broth instead of beef broth for a vegetarian version.

Make Ahead Tips

The picadillo can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave before serving.

Presentation Ideas

Serve the picadillo in individual bowls and garnish with a sprinkle of fresh herbs. Add a side of rice or beans for a complete meal.

Pairing Recommendations

Pair the picadillo with a side of black beans and plantains for a traditional South American meal. Serve with a glass of red wine or a cold beer.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Calories: 350 per serving

Carbohydrates

Carbohydrates: 18g per serving

Fats

Total Fat: 15g per serving

Saturated Fat: 5g per serving

Proteins

Protein: 25g per serving

Vitamins and minerals

Vitamin A: 15% of daily value per serving

Vitamin C: 80% of daily value per serving

Iron: 20% of daily value per serving

Alergens

Contains: None

Summary

South American Picadillo is a balanced dish that provides a good amount of protein, vitamins, and minerals. It is a satisfying meal that can be enjoyed as part of a healthy diet.

Summary

South American Picadillo is a delicious and comforting dish that is perfect for a family dinner or a gathering with friends. With its rich flavors and hearty ingredients, this dish is sure to become a favorite in your household. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I was drawn to it like a moth to a flame. It was a warm summer day, and I was visiting a friend who had recently returned from a trip to South America. She raved about the flavors and textures of the food she had experienced there, and I couldn't wait to learn more.

As we sat in her kitchen, sipping on freshly brewed coffee, she pulled out a worn and stained recipe card from her collection. It was for a dish called Picadillo, a traditional South American dish made with ground beef, tomatoes, onions, and a variety of spices. The aroma wafting from the paper was enough to make my mouth water, and I knew I had to learn how to make it.

My friend walked me through the steps, explaining the importance of each ingredient and the techniques used to bring out the flavors. She shared stories of her time in South America, of the bustling markets and colorful streets where she had first tasted this dish. I listened intently, soaking in every detail and committing it to memory.

After several hours of cooking and stirring, the Picadillo was finally ready. As I took my first bite, I was transported to a different world - a world of bold flavors and exotic spices. The combination of sweet and savory, spicy and tangy, was unlike anything I had ever tasted before. I knew then and there that this recipe would become a staple in my own kitchen.

Over the years, I perfected my own version of South American Picadillo, adding my own twists and tweaks to make it truly my own. I shared it with friends and family, who all fell in love with its unique flavors and comforting warmth. It became a dish that I would make for special occasions, for gatherings and celebrations, bringing a taste of South America to my own home.

As I grew older, I continued to explore new recipes and cuisines, always seeking out new flavors and techniques to add to my repertoire. But South American Picadillo remained a constant favorite, a dish that never failed to bring joy and comfort to those who tasted it.

And so, as I sit here now, reflecting on the many recipes I have learned and mastered over the years, I can't help but think back to that fateful day in my friend's kitchen. The day I first discovered the magic of South American Picadillo, and the beginning of a lifelong love affair with the flavors of the world.