Picadillo Recipe

Warm the vegetable oil in a large, deep skillet over medium-high heat until it begins to shimmer. Add the ground beef, pork, or a mix of both, and sprinkle in 1/2 teaspoon of kosher salt. Cook, breaking the meat apart with a spatula, until it’s evenly browned and no longer pink, about 4 minutes.

Add the chopped onion to the pan and cook until soft and translucent, about 2 minutes. Stir in the minced garlic and sauté briefly until aromatic, around 30 seconds to 1 minute.

Spoon in the tomato paste and mix well to coat the meat mixture. Continue stirring for about a minute, allowing the tomato paste to caramelize slightly for richer flavor. Add the diced potatoes, canned tomatoes with their juices, and water. Season with paprika, black pepper, and the remaining 1 teaspoon of kosher salt. Stir everything together, then bring the mixture to a gentle boil.

Lower the heat to maintain a steady simmer. Cover the skillet and cook for 15 to 18 minutes, stirring occasionally, until the potatoes are tender and the sauce has thickened slightly. Taste the mixture and adjust seasoning with additional salt, pepper, soy sauce, or coconut aminos as desired.

Remove the lid and stir in the frozen peas, carrots, and raisins. Continue cooking uncovered for about 4 minutes, or until the vegetables are tender and the flavors have melded beautifully.

Serve hot with a generous portion of steamed white rice for a hearty, comforting meal.