San Antonio Picadillo

Preparation info

  • Difficulty


  • Yield:

    6 to 8


Appears in

Craig Claiborne's Southern Cooking

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About


  • ½ pound ground beef or venison
  • ½ pound ground pork
  • ½ to ¾ cup water
  • 1 cup peeled and chopped fresh or canned tomatoes
  • Salt to taste, if desired
  • Freshly ground pepper to taste
  • ½ pound potatoes
  • 1 teaspoon chopped garlic, or to taste
  • 1 can (6 ounces) tomato paste
  • ¾ cup diced pimientos
  • ½ teaspoon dried crumbled oregano
  • 2 to 4 canned jalapeño peppers
  • 1 or 2 tablespoons jalapeño pepper liquid from the can
  • ¾ cup toasted almonds, available in tins


  • Place the beef and pork in a saucepan and add just enough water to cover. Bring to the boil and break up the lumps with the side of a kitchen spoon. Cover and let simmer 30 minutes.
  • Add the tomatoes, salt, and pepper.
  • Peel the potatoes and cut them into ½-inch cubes. Add the potatoes to the saucepan. Add the garlic, tomato paste, pimientos, and oregano.
  • Split the jalapeño peppers in half and remove and discard the seeds. Dice or thinly slice the peppers and add them to the saucepan. Add the pepper liquid and cover.
  • Cook 15 minutes, or until the potatoes are tender. Add the toasted almonds.
  • Serve in individual bowls with tortilla chips on the side.