Cuban classic!! Add a good traditionally missed item for a bit of change. Golden raisins!! About 1/4 cup per pound of beef. Makes a huge difference.
Cuban classic!! Add a good traditionally missed item for a bit of change. Golden raisins!! About 1/4 cup per pound of beef. Makes a huge difference.
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.
Cuban classic!! Add a good traditionally missed item for a bit of change. Golden raisins!! About 1/4 cup per pound of beef. Makes a huge difference.
I'd never had Picadillo before but the idea of raisins and olives in the same dish intrigued me. My google-fu found this; Picadillo recipe from NYT Cooking that got hundreds of 5 star reviews. The recipe uses raisins and olives, just like I was looking for, but no carrots and potatoes. So I decided to do a fusion of DoctorShavegood's & the NYT recipe.
I will call it Doctor(ed) Picadillo.
I'd never had Picadillo before but the idea of raisins and olives in the same dish intrigued me. My google-fu found this; Picadillo recipe from NYT Cooking that got hundreds of 5 star reviews. The recipe uses raisins and olives, just like I was looking for, but no carrots and potatoes. So I decided to do a fusion of DoctorShavegood's & the NYT recipe.
I will call it Doctor(ed) Picadillo.
INGREDENTS
1 Tablespoon olive oil
1 large sweet onion, chopped
4 cloves garlic, minced
1 pound lean ground beef
6 oz. maple syrup breakfast sausage
14 oz. can petite diced tomatoes
8 oz. can tomato sauce
1 tablespoon chopped Chipotle Peppers in Adobo sauce.
2 tablespoon red-wine vinegar
1 tablespoon ground cinnamon
2 teaspoons ground cumin
2 bay leaves
1/8 teaspoon ground cloves
1/8 teaspoon allspice
1 teaspoon Better Than Bouillon Chicken Base
2 cups diced potatoes
2 cups diced carrots
2 tablespoons capers
2/3 cup golden raisins
2/3 cup sliced stuffed green olives
1/2 cup water
salt & pepper to taste
Doctor(ed) Picadillo
View attachment 654243
OMG, it was good! ..... which is a good thing, 'cause it made enough for us to get two more meals out of it.
I use it in everything from meat loaf to scrambled eggs. I put a little adobo sauce in baked beans. It doesn't take me long to use up a can.Love the look of the Picadillo. Brings to mind sloppy Joe. I like the smokiness of the chipotle in adobo. I run into a difficulty in that I can't use a whole can in the batch of chili I make. Are there other uses?
Love the look of the Picadillo. Brings to mind sloppy Joe. I like the smokiness of the chipotle in adobo. I run into a difficulty in that I can't use a whole can in the batch of chili I make. Are there other uses?