Picadillo: A Flavorful Fusion of Savory Ingredients
- Carbohydrate 12.0331282498879 g
- Cholesterol 65 mg
- Fat 13.0841157916469 g
- Fiber 3.13678798104537 g
- Protein 22.2520812916125 g
- Saturated Fat 4.49033367916132 g
- Serving Size 1 1 Serving (292g)
- Sodium 431.727424932026 mg
- Sugar 8.89634026884248 g
- Trans Fat 1.4636211666607 g
- Calories 252 calories
Step-by-step
- Chop onion, garlic, bell pepper and olives.
- Heat olive oil in skillet and then saute the onion, garlic and bell pepper until soft. Put aside.
- Saute beef until brown and drain if necessary.
- Add sauteed vegetables, chopped olives, capers, spices and then the diced tomatoes.
- Stir and then simmer for 5~10 minutes on low.
- Serve with rice.
Simmering the diced tomatoes and ground beef together for precisely five to ten minutes prevents the mixture from turning into a dry paste while allowing the liquids to reduce enough to coat a spoon. Achieving the ideal texture in this dish relies entirely on managing moisture release. Ground beef releases significant water as proteins contract during initial browning; draining excess fat and liquid at this stage ensures the subsequent addition of canned tomatoes concentrates flavor rather than boiling the aromatics.
Onions, garlic, and green bell peppers require softening in olive oil prior to meat addition to break down cellular walls without burning the pungent alliums. Garlic scorches quickly at medium heat, becoming bitter if left unattended in the pan for longer than sixty seconds once fragrant. Searing the beef separately guarantees proper Maillard browning on the protein surfaces before flavor agents like pimento olives, capers, ground cumin, and coriander introduce sharp briny and earthy notes.
Adjusting the final consistency requires watching the reduction closely. Cook uncovered over low heat until the liquid level drops below the surface of the meat, yielding a dense, glossy mixture with distinct chunks of pepper and olive. Stored in an airtight container in the refrigerator, this preparation maintains structural integrity for up to three days.
