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.
One Two Culinary Stew 