Skip to main content

Picadillo Sonora Style

Hi all,

I had been craving my gramma's picadillo so I e-mailed her for the recipe.  Her response (below) was interesting but it got me Picadillo.  Picadillo is a traditional dish in many Latin American countries. It is usually with beef, tomatoes, and other ingredients that vary by region.  Cubans, however, make it with pork. It is typically served with rice and tortillas. The name comes from the Spanish word "picar," which means "to mince" or "to chop".

From the horse's mouth:
Se pone a cocer la carne
Puede ser arriachera o lomo ( te recomiendo arriachera )
Se pone a cocer con un pedazo de cebolla y 2 dientes de ajo, se le saca despues la cebolla y el ajo, se pone a desebrar.
Luego se pone a cocer chile rojo california "seco" ancho y se muele en la licuadora y lo cuelas en el colador.
Despues cortas la cebolla por mitad y cortas julianas (como lunas que se desgajan) las apartas
despues cortas tomatillo tambien como la cebolla ( en lunitas ), despues....
Guisas la cebolla junto con el tomatillo y luego le hechas la carne desebrada, despues.....
le hechas el chile, que lo disuelves con  el caldo donde cociste la carne, y despues se lo hechas al guisado segun lo quieras de caldudito. :)  fasil verdad?
Ah! y no se te olvide hacer arroz para acompanarlo, tambien unos frojolitos y a comer :)


Preparing the beef
A little simplicity and translation:


Ingredients:
Beef (flank steak), onion, garlic, California chiles, tomatillo.
Method of preparation:
Boil the beef with 2 cloves of garlic and an onion. When its done shred the beef.
In the meantime boil the chile in another pot. Then blend it to make the sauce. Make sure to remove the ends so it won't be bitter.
Cut the onion and the tomatillo and sautee it. Add the beef to the sautee mix and slowly pour in the chile sauce.

Yeah, that's pretty much my gramma's recipe. No quantities given. But they are not necessary, a good cook's only measure should be plenty of love.


Picadillo ready to serve with rice and tortillas

Comments

Popular posts from this blog

Genesis of this blog

Today is one of those days when I need an outlet; a conduit for expression to liberate this energy.  So I create this blog to share. To share what has begun to bring me great joy, pleasure, and relaxation. Cooking is starting to become my therapy and my hobby. I want to share my adventures in the kitchen with you. Here are some pictures of what I've been cooking recently.  Preparing Pozole: Chile and Hominy Breaded fish for tacos & coctel de camaron. Grilled Salmon Shrimp Ceviche Tostadas Chilaquiles for breakfast Fajita style shrimp and Mexican rice Fish tacos, fries, and white rice with chinese green stuff My goal is to post the recipes to these and other delicious dishes here. Please make your requests. I take great pleasure in cooking. Good night.

Easy lunch + dinner: Moroccan Chicken with Jasmin or Basmati Rice

Hello friends, I found a version of this chicken recipe in one of Jillian Michaels' books. Not only is it flavorful, but it is super easy to make! The chicken comes out delicious and you can just add veggies or rice or anything else you have already as a side. Here is my version: Ingredients   Skinless, boneless chicken breasts Cooking spray Oregano Cumin Cloves Garlic Preparation Combine all spices in a dish,  spray chicken with cooking spray to cover it with the herb mixture and let is sit for about 30 min. Then just grill.    While you are waiting for the chicken to absorb all of the herbs, go ahead and work on your side dish and put the rice on the stove. This time I just had a couple of bell peppers in the fridge so I just chopped them up, added salt and pepper, and grilled them. For the rice I just used a brown jasmine variety because it is super easy to cook. Just throw it in the pot with water and wait. It is so flavorful and aromatic! This recipe is really

Very good LENTILS!!!

Dear all, please welcome me back from my [almost] six month blog hiatus. My intention was not to abandon you. However, sometimes a brilliant law student is faced with only two options. To balance a full course load - including her first real trial  - with a part-time job or to enjoy cooking and blogging. Clearly, I opted for the former.   Luckily, as all in life, that too, was temporary and here I am thinking of you as I explore vegetarian cooking.  This recipe was originally posted by Martha Rose Shulman in The New York Times about a year ago. I tweaked it a little and here it is.  Ingredients    2 tbl of Virgin Olive Oil 1 small onion finely chopped 1 large carrot, diced 3-4 garlic cloves, minced 1 tsp of red pepper flakes 1 can of grated tomatoes 1 cup of lentils water (obvious but just in case) 1 small escarole bouquet garni: bay leaves, thyme, cilantro, parmigiano romano rind   Preparation Heat oil in dutch oven (or any pot) Add onions and carrots and cook f