PICADILLO

Picadillo is a savory ground meat dish found in virtually all Latin

 American cultures, usually made from ground beef, ground

 pork or a combination of both, and seasoned with onions,

garlic, peppers and a mixture of herbs and spices that vary

 by culture. It's not unusual to find different versions of

 picadillo within the same country, and each cook usually will

 make her or his own tweaks to personalize the basic dish.

Picadillo is a traditional dish in many Latin American countries.

The name comes from the Spanish word, "picar" which means

 "to mince" or "to chop". It's made with ground meat, tomatoes,

 and regional ingredients. The Cuban version includes olives

and on occasion capers, omits chili powder, and is usually

 served with rice and fried plantains.

Picadillo (Spanish pronunciation: [pikaˈ챨iʎo], "mince") is a traditional

dish in Spain and many Latin American countries and the

 Philippines (where it is known as giniling, and also Arroz a la Cubana)

that is similar to hash. It is made with ground beef, tomatoes

 (tomato sauce may be used as a substitute), and other

 ingredients that vary by region.

Picadillo is a rich ground beef dish that can be served alone, but

is also used as a filling for tamales, empanadas and tacos.

 Picadillo is enjoyed all over Latin America.

It is often served with rice or used as a filling in dishes

such as tacos, savoury pastries or croquettes. The name

 comes from the Spanish word "picar,"

which means "to mince" or "to chop".

Picadillo a la Habanera

picadillo traditionally is made with a mixture of beef and pork,

 but my Mom used only ground beef. As is the case with

 the vast majority of Cuban dishes, picadillo isn't spicy but

instead relies on garlic, onions, oregano and bay l

eaf to add savory flavors, along with a few

unexpected ingredien

ts like olives, capers and raisins to add

 pleasingly contrasting

 and complementary tang and sweetness. The traditional

way to serve Cuban picadillo is over white rice with

a side of fried sweet plantains ("maduros").

In the Philippines, picadillo is a soupy dish traditionally

 made with ground beef and either potatoes or chayote. There

 are also drier versions of the dish. It is also called giniling,

 Filipino for ground meat. What Cubans call picadillo is known

as Arroz a la Cubana to Filipinos. The Philippine version is

similar to normal Latino picadillo usually made with raisins,

tomato sauce and diced potatoes added, but without green

 olives and capers, and is often served with white rice,

fried plantains (maduros in Spanish, saging na saba in Filipino)

on the side, and a fried egg on top. Boiled eggs

 are also eaten with the dish.

Picadillo with Fried Plantains

Ingredients: