Today I have simple and comforting Chorizo and Beef Picadillo recipe made with Hunt’s® tomato sauce and served over white rice. This variation of the Cuban style beef picadillo has definitely earned itself a spot on my list of favorite go-to recipes, and is absolutely one that I will be making again and again. Picadillo is a traditional dish in Spain and Latin America. It’s typically made with ground beef, tomatoes, vegetables, spices and other ingredients that vary according to country, region and the cook. It is usually served with white rice or used as a filling in dishes such as stuffed potatoes (papas rellenas), croquettes and empanadas.
Many authentic Hispanic dishes call for the use of tomatoes and Latin women are known for using fresh, natural, quality ingredients when they cook for their families. Cooking with such ingredients are a way of life for Latinas, a tradition passed down from our mothers and our grandmothers! If you open my pantry, you will find many varieties of Hunt’s® products that I use in all types of meals. According to Hunt’s® ,their tomato products have no artificial preservatives and are 100% natural. All Hunt’s tomatoes are grown in sunny Oakdale, California, a perfect climate for the reddest, juiciest tomatoes that provide the best ingredients for Hunt’s® all-natural Tomato Sauce.
This is a fabulous dish with a lot of flavor that had just the right amount of sweetness. This recipe isn’t exactly a 30-minute meal, it takes a little bit of time and preparation, but if you have a few extra minutes, this Chorizo and Beef Picadillo is totally worth it. You can pull together your side dishes and lay the table while it simmers! I urge you to run, not walk, into the kitchen and get a pan of this started. I served the picadillo with white rice, avocado, and fried green plantains (patacones). If you like Latin food, you need to have this picadillo in your rotation!
(4 to 6 servings)
- 3 tablespoons olive oil
- 1 pound ground beef
- 3 fresh chorizos crumbled
- 1/2 teaspoon of ground cumin
- 1/4 teaspoon of ground oregano
- 1 large onion, finely chopped
- 1 green bell pepper, finely chopped
- 1 red bell pepper, finely chopped
- 5 garlic cloves, crushed
- 4 small yellow potatoes, peeled and cut in bite sized pieces
- Salt and pepper, to your taste
- 2 cans of Hunt’s® tomato sauce (8 oz cans)
- 3 tablespoons of Hunt’s® tomato paste
- 1 cup of red wine
- 1/2 cup of beef broth
- 1/2 cup of stuffed Spanish olives or green olives
- 1/3 cup of raisins
- Place a sauce pan on medium-high heat and add the olive oil.
- Add the beef and chorizo. Brown, stirring occasionally, then add the cumin, oregano, onion, bell peppers, garlic and season with salt and pepper. Cook for about 10 minutes more. Add the potatoes and cook for about 5 minutes more.
- Add the tomato sauce, wine, broth, olives and raisins. Reduce the heat to low, cover and cook for about 30 minutes or until the potatoes are soft. Serve with white rice and fried plantains on the side.
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