Classic Mexican Picadillo

Classic Mexican Picadillo

I must apologize for my absenteeism, right before blaming the walking pneumonia-turned double ear infection that’s had me quite derailed the past couple weeks. I do not recommend it. Starting to feel just this side of human again = let’s blog some more!

Classic Mexican Picadillo

Unlike the end of 2015, December 2016 has been, well, cold, and we’ve even seen some snowflakes! And since I’m well aware it’s not just me battling illness – the season for that has begun, grrr – I figured some healthy comfort food to soothe embattled senses and perk us up was in order.

Classic Mexican Picadillo

I believe Mexican Picadillo to be Mexico’s precursor to Texas’ chili, but without the extra calories we all love to pile on in the name of garnishes, which let’s face it, sounds much fancier and more virtuous than admitting we made chili solely to eat copious amounts of shredded cheddar, sour cream, and Frito scoops. No, you don’t do any of that to Picadillo. The most you do to Picadillo is maybe serve some warm corn tortillas or tortilla chips on the side.

Classic Mexican Picadillo

Which, if you’re now wondering what the point is, 1) I don’t blame you; and 2) let me assure you it’s incredibly delicious. This isn’t chili. The flavors and textures are familiar, yes, but different – less heat, more subtle sweetness, and if this makes sense, it just feels more pure than chili. Not that I’ll ever say a bad word about chili – that’s certainly not what I mean. I will recommend this (highly!) to both chili-heads and those who aren’t so crazy about chili. If you, like me, adore a bowl of chili, this will broaden your horizons and introduce a lovely, easy one-pot weeknight dinner into your repertoire with far less calories than chili; and if you don’t groove on a bowl o’ red, I’d say this is distinct enough that you should definitely give it a shot. Everyone, enjoy!

Classic Mexican Picadillo

Source: The New Cast Iron Skillet Cookbook by Ellen Brown

Ingredients:
2 tbs olive oil, divided
1 lb. ground beef (I used sirloin)
1 medium onion, diced
3 garlic cloves, minced
½ green bell pepper, seeded and diced
1 jalapeno or serrano chile, seeded and diced
3 tbs chili powder
1 tbs sweet paprika
1 tsp ground cumin
1 tsp dried oregano
½ tsp ground cinnamon, preferably Mexican
Kosher salt and black pepper, to taste
1 cup beef stock
1 (14.5 oz.) can diced tomatoes, with their juice (can be fire-roasted if you prefer)
1 (8 oz.) can tomato sauce
½ cup dry red wine
½ cup raisins
1 (15 oz.) can kidney beans, drained and rinsed
¼ cup pimento-stuffed green olives, chopped
Chopped fresh cilantro, to garnish

Directions:
Heat a 12-inch cast-iron skillet over medium-high heat. Add 1 tbs olive oil and tilt the pan to coat the bottom evenly. Add the ground beef and cook it, breaking up lumps until browned. Add the second tbs of olive oil and add the onion, garlic, bell pepper, and jalapeno. Cook, stirring frequently, for 3 minutes, or until the onion is translucent. Add the chili powder, paprika, cumin, oregano, cinnamon, plus salt and pepper to taste. Cook 30 seconds more, stirring to evenly combine.
Now stir in the stock, tomatoes with their juice, tomato sauce, wine and raisins. Bring the mixture to a boil over high heat, stirring occasionally, then reduce the heat to low and simmer, uncovered, for 30 minutes, stirring occasionally.
Add the beans and olives and cook 15 minutes more. Taste for seasoning and adjust as needed. Serve hot, sprinkling each serving with cilantro.

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