This was one of my favorite things to smell simmering on the stovetop as a kid! I always enjoyed scooping heaps of the picadillo onto cripsy tortilla chips. It make a stellar taco or empanada filling as well. With plenty of veggies and lean protein, this meal is healthful while deeply satisfying and hearty. Make a double batch and freeze some for a quick reheat dinner – this dish gets even better after it hangs out in the fridge for a day and all of the flavors meld together.
There are many different varieties of picadillo from across Latin and South America. This one hits close to home for me, but it is totally customizable when it comes to the spices. Some variations include potatoes. I personally wouldn’t skip the raisins, curry powder and apples – the sweet savory combo is what makes this dish stand out.
Ingredients for picadillo
- 1 lb jimmy dean sausage
- 1 lb ground beef
- 2 onions, diced
- 6 garlic cloves, minced
- 1/2 c golden raisins
- 1/2 c slivered almonds
- 1 t cinnamon
- 1/2 t clove
- 1 TB curry powder & cumin
- 1-2 chopped jalapenos
- 2 apples, diced
- 1 x 15 oz can Rotel tomatoes with green chilis
How to make picadillo:
- Heat 1 TB oil in a large heavy bottomed dutch oven, brown the meats, breaking it into small pieces with a wooden spoon. Season with salt and pepper.
- Add onions and peppers, stir to combine and cook for 3-5 minutes until onions are translucent. Add spices, apples, onions and tomatoes. Add remainder of ingredients, except almonds, and simmer for at least 30 minutes. Taste and adjust seasoning as needed.
- When ready to serve, stir in the slivered almonds.
Whiskey and Ginger 