Ingredients
-
1/2
-
2
-
1 to
-
1/2
-
2
-
1 - 1/2
-
4
-
-
-
1
-
1 - 2
-
2
-
-
-
Directions
Its really quick and easy to make, I make it a few times a month and make enough so we have leftovers which are great in tacos, stuffed peppers, empanadas and just about anything you can think of! This is a dish I grew up eating as a kid, and I always loved when my Mom was making it. My friends also loved eating over on nights picadillo was on the menu. I also have a Slow Cooker Picadillo, an Instant Pot Picadillo version, some great ways to use leftovers are Picadillo Empanadas made in the air fryer or Picadillo Quesadillas.,If I ask my daughters what they want for dinner, 9 out of 10 this is what they ask for. We usually serve it over brown rice with a quick slaw on the side.,
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Steps
|
1
Done
|
Meanwhile, While Meat Is Cooking, Chop Onion, Garlic, Pepper, Tomato and Cilantro |
|
2
Done
|
Add to the Meat and Continue Cooking on a Low Flame. Add Alcaparrado and About 2 Tbsp of the Brine (the Juice from the Olives, This Adds Great Flavor) Cumin, Bay Leaf, and More Salt If Needed. Add Tomato Sauce and 1/4 Cup of Water and Mix Well. Reduce Heat and Simmer Covered About 20 Minutes. |
