Grace Parisi's Picadillo
“I got the idea for this picadillo from my Cuban friend Cecilia.” Grace Parisi says. “It’s a rich and spicy, versatile Latin American dish that combines ground beef with tomatoes and piquant ingredients, like olives and capers. Raisins are added for a touch of sweetness.” It’s excellent served over rice or as a topping for hotdogs. More Cuban Recipes
The picadillo can be refrigerated for up to 5 days.
Uses: Serve over rice with a fried egg and black beans; serve with melted cheese on hot dogs for cheesy picadillo dogs; fill flour tortillas, roll them up burrito-style and fry for chimichangas or quesadillas; layer crisp, fried corn tortilla shells with sour cream, beans, cheese for tostadas.
Thinly sliced scallions.