Costa Rican recipe
How to make Picadillo
All of Costa Rica, with Spanish roots
Finely chopped vegetables, such as potato, chayote or green beans, cooked with spices and achiote, often with a little minced beef. It is eaten as a side dish with a casado, or spooned onto a warm corn tortilla to make a 'gallito'.
Ingredients
- 500 g potatoes, peeled and cut into small cubes
- 200 g minced beef (optional)
- 1 tablespoon vegetable oil
- 1 onion, finely chopped
- Half a red sweet pepper, finely chopped
- 1 garlic clove, finely chopped
- Half a teaspoon achiote (annatto) paste or sweet paprika
- A handful of fresh coriander (cilantro), chopped
- Salt and pepper
- Warm corn tortillas, to serve
Method
- Boil the potato cubes in salted water for about 6 minutes, until just tender. Drain.
- Heat the oil in a frying pan and fry the onion, sweet pepper and garlic for 5 minutes.
- If using beef, add it and cook, breaking it up, until browned all through, about 8 minutes. Stir in the achiote or paprika.
- Add the potatoes and a splash of water and cook gently for 5 minutes, stirring now and then, until everything is soft. Season with salt, pepper and coriander.
- Serve as a side dish, or spoon onto warm tortillas and fold them to make gallitos.
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