I found this recipe, I am guessing, about 18 years ago. It was an instant hit. So much so, in particular, my daughter Cayla would request it. She asked me to send it to her when she lived in France and then in the Chilcotin Mountains of British Columbia. She asked me to send so she could make it for the families she worked for as an Au Pair.
This year before she left for her adventure living in Wellington, New Zealand we had a ‘Farewell’ party. I asked what meal she would like me to make for this occasion. My famous Picadillo was the request without hesitation.
We sit down at the table with Cayla, my parents and my husband, Steve. We begin to partake. Steve says “Why haven’t you made this before?” He loves it.
Oops. I don’t know why. Kids left. On their own. Changed up the menu.
Once again the love of Picadillo is becoming tradition. I forgot how delicious it is! And it has a nice stable impact on my blood sugar.
Before Cayla left for Wellington, she took a pic of the recipe. When my husband Steve committed to working in Ottawa for 4 months, he took a pic of the recipe as well.
I make a huge batch of it for myself almost every week. I freeze some for suppers which I can heat quickly in a pot on the stove (I choose not to own a microwave) as well as thermos lunches while working.
This is the ecipe and pics of tonights creation.
2 tbsp olive oil
2 medium organic onions, finely chopped
1 large organic bell pepper, finely chopped
6 organic plum tomatoes, chopped
salt and freshly ground black pepper
1 tsp minced fresh organic garlic
1 tsp ground cumin
1 tsp ground coriander
1 lb lean ground beef (I use only lean ground sirloin)
1 lb ground pork (I haven’t tried substituting a lower fat meat such as ground chicken or turkey but I would think it is just as delicious)
3/4 organic balsamic vinegar
2 tbsp capers, drained
1/2 cup tomato puree
Optional garnish: Sour cream
Heat the olive oil in a large skillet or pot over medium heat. Add the onions and peppers. Cook until they are tender, 10-15 minutes. Then add the tomatoes, salt and pepper to taste; garlic, cumin and coriander. Given our winter and today’s temp of -35C, I decide to add some colour with a yellow pepper instead of a green bell.
Turn the heat up to medium high and add the meat. Brown the meat, using a spoon to break it into tiny pieces. Add the balsamic vinegar, capers and tomatoe puree.
Reduce the heat and simmer for at least 1 hour.
Be creative in how you chose to serve this…in a wrap or taco…whether it be wheat, gluten free or lettuce. The Picadillo world is your oyster!
I prefer to serve it in a bowl with lactose free sour cream.
Looking forward to hear if it becomes a family favourite in your home as well. Serves 8 (that’s what the recipe says…I have never experienced 1 batch lasting for that many people!)