I don’t know about you but I find that a quick and delicious skillet meal is always a great thing to have in your repertoire, and picadillo is a particularly great solution when you need an easy meal that also satisfies. It’s more or less a ground beef hash, and you can serve it with tortillas or beans and rice, but it’s plenty filling enough to eat all on its own. It takes just thirty minutes to throw together, but the best thing about it is all the bold and comforting flavor that comes out of a single skillet.
Many Latin American countries have a version of picadillo. While you might find green olives and capers in Cuban picadillo or rum-soaked raisins in Peurto Rican picadillo, in Mexican picadillo you’ll usually find potatoes and other assorted veggies like peas and carrots. The word picadillo comes from the Spanish word picar, which means “to mince,” so what you’ll find they all have in common is ground beef mixed with other chopped ingredients, and typically a tomato base.
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