Inspiration: Brandon and I love picadillo, particularly this recipe, which is a staple in our house. But one of the things that I love so much about cooking is that there are as many versions of recipes as there are people, and every dish tastes different depending on who makes it or whose recipe it is. Cooking’s really kind of an art in that way, which might be why I was drawn to it in the first place. It’s like painting classes and sketchbooks in its own unique way.
What We Loved: This picadillo is a completely different alternative to our usual favorite. Whereas that recipe is rich and savory, with a nice and prominent tomato and cinnamon flavor, this recipe has a lot more going on and is defined by a tangy and sour bite. With green olives, capers, and pickled jalapenos involved, there are a lot of ingredients that offer that tangy component. Plus, the carrot lime puree on top is also nice and tart from the bite of lime. It’s a really great and interesting flavor that’s contrasted nicely by sweet and juicy little bites of golden raisins, which I really adored and consider essential to this dish. And I just love that there are so many vegetables thrown into the recipe, too – plenty of onions, green peppers, red peppers, carrots, cilantro, lime. This meal is just packed full of awesome flavors and nutrients. And who can complain about a fried egg on top and creamy avocado slices on the side?
Tips: The original recipe calls for this to be served with creme fraiche (or sour cream) in addition to the other toppings and sides. I forgot to buy any at the store, but I really think that it would be a great, cooling complement to the rest of the meal.
Tangy Beef and Vegetable Picadillo
Source: Adapted from Eve Aronoff, from Eve the Cookbook
*This recipe will serve about four. We used it to feed two with leftovers for a second night.
1 lb ground beef
1 large onion, diced
2 tablespoons garlic, minced
3/4 cup green pepper, finely diced
3/4 cup red pepper, finely diced
2 teaspoons jalapeno, minced
1 teaspoon ground cumin
2 teaspoons dried oregano
1/4 teaspoon allspice
1 tablespoon Kosher salt
1/2 teaspoon freshly ground black pepper
2 large roma tomatoes, diced (about 1 cup)
1/2 cup golden raisins
1 teaspoon capers, roughly chopped
1/2 cup green olives, sliced
2 tablespoons sriracha
1 tablespoon pickled jalapenos, minced
1 teaspoon Worcestershire sauce
Carrot lime puree, recipe follows
1 avocado, sliced
Cilantro, to garnish
1. Brown the ground beef in a deep saute pan.
2. Add the onion, and cook until softened. Add the garlic, stirring to combine.
3. Add the green peppers, red peppers, jalepenos, and spices. Cook for a few minutes until the vegetables are softened.
4. Add the roma tomatoes, raisins, capers, and olives. Cook for about five minutes, stirring occasionally.
5. Add the sriracha, pickled jalapenos, and Worcestershire. Stir to combine, and adjust seasonings to taste if necessary. Keep warm on the stovetop.
6. Fry your eggs sunnyside up in some butter.
7. Serve the picadillo topped with the fried eggs and a dollop of carrot lime puree. Serve alongside avocado slices, and garnish with cilantro.
Carrot Lime Puree
1/3 small green bell pepper, roughly chopped
1/8 – 1/4 cup onions, roughly chopped
Juice from 1 small lime
1 large carrot, peeled and roughly chopped
1 small clove garlic, peeled and roughly chopped
Extra virgin olive oil
1. Place the bell peppers, onions, lime juice, carrot, and garlic in a food processor.
2. Slowly add the olive oil while the food processor is running to emulsify.
3. Season to taste with salt and pepper.