Picadillo
Item 1 of 1
This simple picadillo recipe has the perfect balance of sweetness and spice. A pleasing tanginess comes from the addition of vibrant tomatillo salsa for a great depth of flavour. Serve in tacos or with rice for a hearty Mexican-inspired midweek meal.
First published in 2018
Ingredients
Metric
Imperial
Picadillo
- 500g of beef mince
- 1 onion, diced
- 2 garlic cloves, sliced
- 1 carrot, finely diced
- 1 potato, finely diced
- 1 bay leaf
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 2 tbsp of tomato purée
- 100g of raisins
- 300ml of chicken stock
- 300g of tomatillo salsa
- 1 tsp honey
- lime juice, to taste
- 1 handful of coriander, chopped
- salt, to taste
- olive oil
SAVE RECIPE
Method
1
To begin, heat a splash of olive oil in a large pan and add the mince. Cook until nicely browned – you may need to do this in batches to avoid overcrowding the mince
2
Decant the mince into a bowl and sweat the onions, garlic, carrot and potato in the same pan you used to brown the mince. Add the bay leaf and spices
3
Once the onions are translucent, return the mince to the pan and add the tomato purée, raisins, chicken stock and tomatillo salsa. Turn down the heat and simmer for 30 minutes
4
Season with the honey, lime juice and salt. Stir through the coriander and serve with rice or as a taco filling
First published in 2018
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great British Chefs 2024
