It’s not hard to convince me to try a new picadillo recipe. Previously, I reviewed Senor Pico‘s picadillo which, I enjoyed quite a bit. However, I would say, between the two, Ortiz’s authentic Mexican picadillo edges out the competition. There are a couple reasons for that. The first being the incorporation of diced apples into the mix, which provides a fresh pop of flavour. The second, being the kick of pickled jalapenos. These minor variations from the Senor Pico recipe provides that touch of acidity in a more natural and integrated fashion than the slightly overpowering and pungent wine vinegar used in the former. Used as a filling for tacos, taquitos, empanadas, or stuffed poblanos this picadillo is a real winner.
4 tbsp olive oil
2 lbs lean ground beef
2 onions, chopped fine
1 clove garlic, minced
2 apples, peeled and chopped
3 tomatoes, peeled, seeded, chopped
3 canned Jalapenos, seeded and chopped
1/2 cup raisins
1/4 cup green olives stuffed with pimientos, cut in half
1/8 tsp cinnamon
1/8 tsp ground cloves
1/4 cup slivered almonds (optional)
- Brown beef in oil and then add onions and garlic.
- Add the rest of the ingredients except for almonds and simmer for 20 minutes.
- Season with salt and pepper.
- Top with fried slivered almonds if desired.