Picadillo is a south-of-the-border dish with Mexican and Cuban variations and who knows what others (I'd like to find out.) I made it for dinner last night; my version is very close to this one, adding canned chilis and a couple of chopped-up pickled piparra peppers to the mixture of ground beef, chorizo, onion, bell peppers, tomatoes, sliced green olives and raisins. (I left out the vinegar and shifted the spices a little; dukkah carries the cumin and cinnamon/clove notes well, with some parsley and basil chiming in.)
It had been a couple of years since the last batch. Some versions are made with diced potatoes; mine is served over rice (or, for Tam, not). It's a very thick stew, as suited to a plate as a bowl, with a complex flavor, salt, sweet, hot and spicy, and you can make it as hot or as mild as you'd like.
Last night was a good night for chili, with the weather turning from warm to a rainy chill. This was even better. It's worth trying!
BUILDING A 1:1 BALUN
2 years ago