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 :)
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.
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 :)
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| Preparing the beef |
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 |
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