Picadillo is a dish of Spanish origin, versions of which can be found in many Latin American countries and also the Philippines. Its taste is typified by the ‘sweet and sour’ use of raisins and capers alongside spices. It can be made with any finely chopped or minced meat and there are many different renditions of the dish. I used Spanish golden sultanas here rather than raisins.
Ingredients (serves 2)
250g beef mince (ground beef)
100ml dry sherry
1 tbsp oil
2 shallots, finely chopped
4 Padrón peppers, chopped
½ tin of chopped tomatoes
25g sultanas or raisins
4 tsp hot Spanish paprika (not smoked)
½ tsp ground cinnamon
½ tsp ground ginger
1 tbsp capers plus a dash of caper vinegar from the jar
Salt to taste
1 tbsp pickled red chillies (optional)
Coriander leaves and sliced green chilli to garnish
Method
Ingredients (serves 2)
250g beef mince (ground beef)
100ml dry sherry
1 tbsp oil
2 shallots, finely chopped
4 Padrón peppers, chopped
½ tin of chopped tomatoes
25g sultanas or raisins
4 tsp hot Spanish paprika (not smoked)
½ tsp ground cinnamon
½ tsp ground ginger
1 tbsp capers plus a dash of caper vinegar from the jar
Salt to taste
1 tbsp pickled red chillies (optional)
Coriander leaves and sliced green chilli to garnish
Method
- Place the beef and sherry in a bowl. Cover and leave to marinate for two hours or overnight.
- Heat the oil in a large pan and gently fry the shallots until softened. Add the chopped Padrón peppers and fry gently for a further minute.
- Add the beef with its marinade, the tomatoes and the remainder of the ingredients except for the capers.
- Mix everything well and simmer for an hour, uncovered. If the liquid reduces too much add a little water.
- Add the capers and pickled red chillies (if using) and stir through. Add salt to taste.
- Serve with boiled rice.