left over picadillo toasties...........yum.
Picadillo Recipe
- Thread starter DoctorShavegood
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I made something very similar last night without potatoes and used shiitake mushrooms. I would eat yours too...provided you have extras 
Now that's a good idea!
Bumping for later. I am going to make this for the wife for when I bring her home.
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- #46
I believe some Latin countries call it carne Moldova
We do like Piccadillo in my family. But I wonder whether the measures of cumin and oregano, etc are meant to be fresh, dried, powdered or whatever?
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- #49
For oregano I use the the dried Mexican oregano leaves. Mainly because it's easy to get. Fresh oregano would be great though. I buy cumin seed, toast them, then grind in my spice grinder.
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- #50
Picadillo tonight. Making a double batch too. I plan on leaving the potatoes out of the part I'll freeze. Potatoes don't do well frozen unless they are under-cooked or flash frozen.
A well timed bump Aaron. I was just about to go looking for this.
I was supposed to make this over the weekend and ran out of time; my wife got tired of waiting and made it for dinner tonight
It has been raining here nonstop all day and this might be the perfect rainy day/cold weather meal; it's warm, satisfying, hearty, delicious. I think it's going to be a regular around here. It has loads more flavor than it looks like it ought to if that makes any sense, the adobo peppers really make it interesting. I had it as tacos with some chipotle cholula and the girls all had it over rice. I didn't want to quit eating!
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That looks delicious!
This is a photo of mine as we were putting it away last night
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A few years ago I was in New Hampshire for my oldest daughter's high school graduation. (She wanted to go to boarding school). We had the pleasure of going to your neck of the woods and eating at the Lobster Shack! That was my 1st time to have a lobster roll. Incredible!
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- #54
Good man. The sky's the limit on ingredients. Some folks like to use raisins and green olives. Or leave out cumin and oregano. It's alll up to you.
Looks great Marty. I like mine a little more loose like yours. Not quite a soup but brothy.
Nice CT by the way
Thanks Aaron!
Some great eating for sure.
In ref the CT
as the old saying goes: Todos tienen sú cruz.
Some great eating for sure.
In ref the CT
as the old saying goes: Todos tienen sú cruz.
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- #56
Yep, it is so good. Sometimes I don't know why a simple recipe can be so good.
Yum
Here's mine. I followed the basic recipe for a double batch with some very slight tweaks.
I used canned cherry tomatoes, halved the cumin, double the garlic, used a heap teaspoon of hatch chilli powder, a wildfire chilli fresh off the plant not jalapeno and used frozen mixed veggies.
Hey I'm a kiwi boy so I had it on toast.
I used canned cherry tomatoes, halved the cumin, double the garlic, used a heap teaspoon of hatch chilli powder, a wildfire chilli fresh off the plant not jalapeno and used frozen mixed veggies.
Hey I'm a kiwi boy so I had it on toast.
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That looks really good!
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- #60
Looks good Chris. I used cherry tomatoes along with a half a can of crushed tomatoes. Just can't get good tomatoes. I used the powdered hatch chili from Mild Bill's too.
I forgot the peas.
I forgot the peas.
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