My Take On The Latin Classic, Picadillo
It seems that most Latin countries have their own version of Picadillo, a dish of ground beef with spices and various other ingredients, depending on what country you happen to be in. Costa Rica, Cuba, The Dominican Republic, The Philipines and Mexico all have their own versions. I am sure there are others as well.
Once again, in the obligatory ingredients photo, I am missing a couple ingredients. This time the Worcestershire Sauce, Bay Leaf and Honey did not show up for picture day. But since I use Bay Leaf and Worcestershire Sauce in almost every recipe they are easy to forget, kind of like salt and pepper. Also, I decided at the last minute to cut the red pepper from the cast because of artistic differences.
I lean toward the Cuban version (Picadillo Cubano), except I like to add a little allspice, which is used in the Dominican version. I also like to add peas, which doesn’t seem to be in any version. I think it is something I picked up from Cottage Pie, and come to think of it there is a little bit in common between the traditional Cottage Pie and Picadillo.
Because of a recent streak of hot weather and low income, my shopping lately has consisted mostly of ground meats to make quick and affordable meals. This week I ended up with grass-fed ground beef, ground lamb, ground bison and ground italian sausage (spoken in a voice like Bubba from Forrest Gump).
I used 1/4 cup white wine and 1/4 cup chicken broth, but to be honest since I used so little you could just as easily use 1/2 cup of broth and leave the wine out altogether.
|Pressure Cooker Picadillo|| |
- 2 tablespoons coconut oil (or any vegetable oil)
- 1 lb. ground beef
- 1 onion, diced
- 5 cloves garlic, finely chopped
- 2 teaspoons cumin
- ½ teaspoon cayenne
- 1 teaspoon allspice
- 1 teaspoon smoked paprika
- 1 teaspoon adobo seasoning (I use Penzey's. If you don't have adobo seasoning, you can add a little more cumin).
- 2 teaspoons oregano
- 1 can fire roasted tomatoes (I used Muir Glenn salt-free)
- 1 tablespoon apple cider vinegar
- ¼ cup white wine
- ¼ cup chicken broth
- 2 tablespoons tomato paste
- 2 tablespoons worcestershire sauce
- 1 tablespoon honey
- 2 bay leaves
- Salt and Pepper to taste
- 1 large potato, cubed (around ½" or so)
- 1 cup frozen peas
- About 20 green olives stuffed with pimentos
- Heat the oil over medium-high heat
- Lightly brown the ground beef (it's ok if there is still some pink, it will finish cooking under pressure)
- When lightly browned, if there is a lot of grease, drain all but a few tablespoons
- Move beef to the side of the pan and add onions and garlic. Let saute for a couple minutes then mix beef and onions/garlic together
- Add cumin, cayenne, allspice, paprika, adobo seasoning (if using) and oregano
- Stir into the beef mixture
- Add the tomatoes, vinegar, wine, broth, tomato paste, Worcestershire Sauce, honey, bay leaves and some salt and pepper
- Stir together
- Add potatoes
- Turn heat to high, cover pressure cooker and bring to high pressure
- When high pressure is reached, lower heat to maintain high pressure and set timer for 5 minutes
- When timer sounds, remove from heat and do a quick release
- Remove cover from pressure cooker and put pot back on medium heat
- Stir in the olives and frozen peas and let simmer for around 3-4 minutes until peas are heated through
- Remove from heat and serve.