A picadillo is a tasty hash, often served as part of a Costa Rican Casado plate, or on its own folded into a tortilla.
Ingredients
- Potatoes 1 lb, cut into cubes
- Salt 1 tsp
- Vegetable Oil 1 Tbs
- Butter 1 Tbs
- Yellow Onion 1 small, finely chopped
- Red Bell Pepper 1/2, roughly chopped
- Garlic 1 clove, chopped
- Ground Beef ½ lb
- Annatto Powder 1 tsp
- Beef or Chicken Stock ½ cup
- Cilantro chopped, ¼ cup
Cook It
- Cover the potatoes with water in a saucepan, add the salt, bring to a boil then reduce to a simmer and cook until the potatoes are fork-tender. Drain and set aside.
- Heat the oil and butter in a deep skillet. Add the onion, bell pepper and garlic, and sauté until the onion is transparent.
- Add the ground beef and sauté until the beef is browned.
- Add the potatoes, annatto and stock and cook until heated through.
- Season to taste with salt and pepper, then stir in the cilantro and serve.
