This recipe is for a more Mexican style Picadillo, that we’ve had while travelling there. The flavours and ingredients for this dish vary depending on where and which country you are in; we’ve had it in Cuba, Mexico, Costa Rica, and a couple other countries… as well as versions made by our Grandparents who were rural Canadian to the core.
For the sauce
2-3 smallish tomatoes
1-2 jalapeno peppers
1 small yellow onion
125 mL (1/2 cup) beer
2 cloves garlic
2 mL (½ tsp) cumin
2 mL (½ tsp) oregano
2 mL (½ tsp) salt
For the meat
500g (1 pound) ground beef
salt, to taste
1 large white potato, diced
2 large carrot, diced
250 mL (1 cup) frozen peas
Put all sauce ingredients in a blender and puree.
Heat a fry pan over medium-high heat.
Brown the ground beef.
Mix the peas, potatoes, and carrots into the ground beef, and cook for 5 minutes.Add the pureed sauce to the skillet, stir thoroughly and cover with a lid.
Simmer on medium-low for 15 minutes.
Remove the lid and continue cooking for another 10 minutes, to thicken the sauce.
If the picadillo starts to get dry, add a 1/4 cup of beer and continue cooking.
Music by Jeff Kaale
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