picadillo

Picadillo Is My Pillow

In March 2014 my awesome Cousin Julie gifted me the recipe for this ole time family favorite.

What a great gift! I remember Mom talking about “picadillo” but the recipe wasn’t in her cookbook. Luckily, it was in her sister Delores’ cookbook that Julie has in her care!

Totally flexible, this Cuban-inspired dish made its way to San Antonio kitchens before the days of the internet … and into my heart 4ever. A foodie’s BFF.

Foodie Tips ~

♥  The original recipe scan below makes mountains of this delicious stuff. My Cousin Julie said the portions were large because her Mom, “Delores,” would often serve this dish at parties. I divided the recipe down, down, dowwwwwn into 6ths below. And yet after Joe and I ate it all, we wanted more.

♥  Cousin Julie was very specific – unless you don’t mind soggy almonds, sprinkle the almonds on top just before serving; or set them aside in a serving bowl with a spoon.

♥  Cousin Julie also said this picadillo freezes well. Sweet! If you freeze or refrigerate it overnight, add more dry sherry when reheating. It’s the honest thing to do.

♥  You can serve picadillo many ways – on top of scrambled eggs, breakfast tacos, nacho chips or inside tacos. This stuff is so good I even ate some with a shovel-spoon or two… :)

i. ingredients

to marinate:
1 pound | ground round
⅓ cup | dry sherry
1 teaspoon | salt
⅓ teaspoon | pepper
3 | japaleños, chopped

the mixture: 
1 clove | garlic, chopped
splash | oil
4.8 ounces | canned tomatoes
⅔ cup | tomato sauce
2 tablespoons | pimiento
to taste | raisins
⅓ teaspoon | oregano
½ cup | water chestnuts, sliced
⅔ cup | canned mushrooms, sliced

when serving: 
flour or corn tortillas
doritos
taco shells
tostitos brand scoops
⅓ cup | salted almonds, diced

ii. what to do

1. In a medium-sized pan over medium heat, bring the first 5 ingredients (see “marinate”) to a happy sauté.

2. Add “the mixture” ingredients (the 9 ingredients) above and simmer, covered, about 1 hour. Stir occasionally.

3. Uncover and stir until “mushy.”

4. Serve with your preferred foodie accents and style (above). And smile.  :)

Delicious!