Picadillo is a dish with ground beef, tomato sauce and vegetables and it can vary greatly from one country to another. My version of picadillo isn’t based on any one authentic recipe. This is a very easy recipe to make. The bulk of the work entails chopping a few ingredients… the word picadillo is derived from the Spanish verb “picar”, which means “to chop”.
I love the contrasting flavours in this dish… tangy olives and sweet raisins. The onions and peppers provide texture and colour.
I like to wrap the picadillo in soft tortillas but for more crunch, tacos can be used as well. The recipe calls for tomato purée to be mixed with water. Tomato sauce (1-¾ cups) can be substituted for the tomato purée but it will be much higher in sodium, so don’t add salt at the end.
Do you love peanut sauce as much as I do? It goes so well with noodles so I created a peanut-ginger sauce for this recipe, which uses crunchy peanut butter for extra texture.
I wanted to use vibrant, crisp vegetables for this stir fry so I chose spring onions, and both green and red peppers (but you can choose yellow or orange ones too!) I added garlic for extra flavour and lots of ginger to enhance the peanut butter’s flavour.
A drizzle of sesame oil prepared the stir-fried vegetables for the dish’s nutty flavours. The prawns were enhanced by the soy sauce and Thai fish sauce, which blended perfectly with the baobab peanut butter. And because it’s crunchy, the finished dish looks and tastes like you added a sprinkle of peanuts at the end, but without the hassle of chopping them and/or roasting them.