Mexican Picadillo with a Twist

Ingredients

• 1 lb (450g) ground beef 1 lb (450g) ground beef
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 bell pepper, diced 1 bell pepper, diced
• 1 carrot, diced 1 carrot, diced
• 1 tomato, diced 1 tomato, diced
• 2 chipotle peppers in adobo sauce, minced 2 chipotle peppers in adobo sauce, minced
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon chili powder 1 teaspoon chili powder
• Salt and pepper to taste Salt and pepper to taste
• 1/4 cup (60ml) beef broth 1/4 cup (60ml) beef broth
• 1/4 cup (60ml) tomato sauce 1/4 cup (60ml) tomato sauce
• 1/4 cup (60g) raisins 1/4 cup (60g) raisins
• 1/4 cup (30g) sliced green olives 1/4 cup (30g) sliced green olives
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 12g, 6g
• Protein: 24g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large skillet over medium heat.
2. 2.
   Add the chopped onion and minced garlic to the skillet and sauté until they become translucent.
3. 3.
   Add the ground beef to the skillet and cook until browned, breaking it up into small pieces with a wooden spoon.
4. 4.
   Stir in the diced bell pepper, carrot, and tomato, and cook for an additional 5 minutes.
5. 5.
   Add the minced chipotle peppers, cumin, paprika, chili powder, salt, and pepper to the skillet. Mix well to ensure the spices are evenly distributed.
6. 6.
   Pour in the beef broth and tomato sauce, and stir to combine.
7. 7.
   Reduce the heat to low, cover the skillet, and let the mixture simmer for 15 minutes, allowing the flavors to meld together.
8. 8.
   Stir in the raisins and sliced green olives, and cook for an additional 5 minutes.
9. 9.
   Remove from heat and garnish with fresh cilantro.

Treat your ingredients with care...

• Chipotle peppers in adobo sauce — Adjust the amount according to your desired level of spiciness. If you prefer a milder flavor, use only one pepper or remove the seeds before mincing.
• Raisins — Soak the raisins in warm water for a few minutes before adding them to the dish. This will help them plump up and become more tender.

Tips & Tricks

• For an extra burst of freshness, squeeze some lime juice over the Picadillo before serving.
• Serve the Picadillo with warm tortillas or as a filling for tacos, burritos, or empanadas.
• If you prefer a vegetarian version, you can substitute the ground beef with plant-based meat alternatives or crumbled tofu.
• Customize the dish by adding your favorite vegetables such as corn or zucchini.
• Leftover Picadillo can be stored in the refrigerator for up to 3 days and used as a filling for stuffed peppers or enchiladas.

Serving advice

Serve the Mexican Picadillo hot, garnished with fresh cilantro. Accompany it with warm tortillas, rice, and refried beans for a complete and satisfying meal.

Presentation advice

To enhance the presentation, place a scoop of Picadillo in the center of a plate and surround it with a ring of colorful diced vegetables, such as tomatoes, bell peppers, and avocado. Sprinkle some chopped cilantro on top for an added pop of freshness.