Making Classic Picadillo
Picadillo is a loose, savory hash of ground meat simmered in a tomato base with briny olives and capers. It relies on a long, slow reduction to marry the meat juices with the acidity of the tomatoes, resulting in a deep-colored, textured base that holds its own over white rice.
Control the liquid
The goal is a thick, spoonable consistency, not a soup. Keep the heat steady to reduce the liquid until the oil pools slightly at the edges of the pan.
- Heavy-bottomed skillet
- Wooden spoon
- Chef's knife
What goes in.
- 1 lbground beef (80/20 lean-to-fat ratio)
- 1yellow onion, finely diced
- 1green bell pepper, seeded and diced
- 3garlic cloves, minced
- 15 oztomato sauce
- 1/2 cuppitted green olives, sliced
- 1 tbspcapers, drained
- 1 tspground cumin
- to tastekosher salt and black pepper
Managing the simmer
Once you add the tomato sauce, leave the lid off. Let the liquid evaporate until the sauce clings to the meat rather than sitting underneath it.
The method.
Brown the meat
Heat the skillet over medium-high. Add the beef and break it into small, uniform crumbles. Cook until the pink is gone and the fat has rendered.
Sauté the aromatics
Push the meat to the edges of the pan. Add the onion and bell pepper to the center. Sauté until the onions are translucent and the peppers have softened.
Bloom the spices
Add the garlic and cumin. Stir into the meat and vegetable mixture for one minute until fragrant, being careful not to burn the garlic.
Simmer
Pour in the tomato sauce, olives, and capers. Lower the heat to medium-low. Simmer for 20 minutes, stirring occasionally, until the sauce has thickened and the flavors have settled.
Other turns to take.
Added Texture
Add one peeled, diced potato to the skillet when you add the tomato sauce. It will absorb the juices and add starch to the dish.
Dried Fruit
Add a handful of raisins during the final five minutes of cooking to contrast the saltiness of the olives.
When it doesn't go to plan.
Use a higher fat beef; it provides the base for the sauce and keeps the meat from drying out.
Do not rinse the capers unless you find them overpowering; the brine contributes to the sauce seasoning.
Serve alongside plain white rice to absorb the excess sauce.
The ones that keep coming up.
Can I use ground turkey instead?
Yes, but it is leaner, so you may need to add a tablespoon of olive oil to the pan before browning the meat.
How do I know when it's done?
The oil from the meat will begin to separate from the tomato sauce, and the mixture will look glossy and thick rather than watery.
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