Picadillo

Traditional hash style dish found all over Latin America. This can be used as a taco filling or serves with rice.

INGREDIENTS

1tbsp oil
1 onion (chopped)
1 red pepper (deseeded and chopped)
1tsp Bart garlic paste
250g beef mince
1tbsp Bart fajita blend
60ml dry sherry
1tbsp tomato puree
25g raisins
25g slivered almonds
12 pimento stuffed olives
CuisineSouth America
SeasonSpring, Summer, Autumn, Winter
IngredientsBeef
LifestyleDairy Free
OccasionsFood with Friends, Mid week meal
CoursesMain, One Pot Meals
ServesServes 6
Cook Time25 Minutes
Prep Time10 Minutes

METHOD

  1. Heat the oil in a deep frying pan and add the onion and pepper. Cook gently until soft, then turn up the heat and add the garlic and beef. Stir fry until the beef is browned. Stir in the fajita blend and cook for a further minute.
  2. Add the sherry and tomato puree. Cook for 5 minutes, seasoning with salt and pepper then add in the raisins, almonds and halved olives.
  3. Cook for a further 5 minutes. The mixture should be moist but not wet.
  4. Serve in tacos or with rice.

Picadillo

Traditional hash style dish found all over Latin America. This can be used as a taco filling or serves with rice.

1tbsp oil
1 onion (chopped)
1 red pepper (deseeded and chopped)
1tsp Bart garlic paste
250g beef mince
1tbsp Bart fajita blend
60ml dry sherry
1tbsp tomato puree
25g raisins
25g slivered almonds
12 pimento stuffed olives
  1. Heat the oil in a deep frying pan and add the onion and pepper. Cook gently until soft, then turn up the heat and add the garlic and beef. Stir fry until the beef is browned. Stir in the fajita blend and cook for a further minute.
  2. Add the sherry and tomato puree. Cook for 5 minutes, seasoning with salt and pepper then add in the raisins, almonds and halved olives.
  3. Cook for a further 5 minutes. The mixture should be moist but not wet.
  4. Serve in tacos or with rice.

Products Used

BART3088 PASTE GARLIC
BART3088 BLEND FAJITA

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