Introduction
Picadillo is a classic Latin American dish, beloved for its comforting flavors and hearty ingredients. This version, enriched with potatoes (papas), is a family favorite that brings warmth and nostalgia to the dinner table. Ground beef is cooked with a medley of spices, vegetables, and potatoes, creating a deliciously savory dish that pairs perfectly with rice or crusty bread.
Ingredients:
1 lb ground beef
2 medium potatoes (peeled and diced)
1 onion (chopped)
1 bell pepper (chopped)
2 cloves garlic (minced)
1 can (14 oz) diced tomatoes (with juice)
1/2 cup green olives (sliced)
1/4 cup raisins (optional)
2 tbsp olive oil
1 tsp cumin
1 tsp oregano
Salt and pepper (to taste)
1/2 cup beef broth (or water)
Instructions:
Sauté the Vegetables:
In a large skillet, heat 2 tablespoons of olive oil over medium heat.
Add the chopped onion and bell pepper. Sauté until softened, about 5 minutes.
Stir in the minced garlic and cook for an additional minute.
Cook the Ground Beef:
Add the ground beef to the skillet. Break it apart with a spoon and cook until browned, about 5-7 minutes.
Drain excess fat if necessary.
Add the Potatoes:
Stir in the diced potatoes, diced tomatoes (with juice), olives, raisins (if using), cumin, oregano, salt, and pepper.
Pour in the beef broth and mix well.
Simmer:
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 20-25 minutes, or until the potatoes are tender, stirring occasionally. If the mixture becomes too dry, add a little more broth or water.
Method for Storing Mom’s Picadillo con Papa
Proper storage of your Mom’s Picadillo con Papa ensures it retains its delicious flavors and textures for future meals. Here’s how to store it effectively:
Cooling:
Let it Cool: Allow the picadillo to cool to room temperature before storing. This helps prevent moisture buildup, which can lead to spoilage.
Storage Containers:
Choose Containers: Use airtight containers or resealable plastic bags. Glass or plastic containers with tight-fitting lids work well for storing the dish.
Portioning:
Portion Sizes: Consider dividing the picadillo into individual or family-sized portions. This makes reheating easier and allows you to enjoy leftovers at your convenience.
Refrigeration:
Refrigerate: Store the picadillo in the refrigerator if you plan to eat it within 3-4 days. Ensure the container is sealed tightly to keep it fresh.
Freezing:
Freeze for Longer Storage: If you want to keep the picadillo for an extended period, freeze it. It can last up to 2-3 months in the freezer.
Labeling: Label the containers with the date and contents for easy identification.
Reheating:
Thawing: When ready to eat, thaw frozen portions in the refrigerator overnight or use the microwave for quicker thawing.
Reheat: Heat the picadillo in a skillet over medium heat until warmed through. You can also microwave it, stirring occasionally for even heating.
Serving:
Fresh Rice: For the best experience, serve the picadillo over freshly cooked rice to maintain the texture and flavor.