This is a recipe for picadillo, and you can use ground beef, pork, turkey, or even chicken, depending on your taste and what you have around. It has a great flavor and is flexible enough to withstand ingredient alterations, if you get my drift (Out of cilantro? It will still taste delicious).
Picadillo goes great in tacos, wraps, in sandwich rolls, on top of cooked grains, cauliflower, roasted veggies, or by itself with a spoonful of yogurt on top and a bed of lettuce below.
- 1/2 cup chopped onion (green or other)
- 1 crushed clove of garlic
- 1 tomato, chopped
- 1 small jalapeno pepper, chopped (or milder pepper if you don’t want the heat)
- 2 teaspoons of cilantro (optional)
- 1 pound or so of ground beef (or turkey, pork, or chicken)
- salt and pepper to taste
- 1 cup of tomato sauce
- 1 teaspoon of cumin
- Brown the ground meat in a large frying pan or sauce pan until it is no longer pink. While browning it, break the meat up into small pieces. Drain the liquid and put the ground meat back in the pan.
- Add all the other ingredients to the browned meat, reduce the heat, and simmer the mixture for about 10 to 15 minutes with a top over the saucepan or frying pan.