Name: San Antonio Picadillo
Yield: Yield: 6 to 8 Servings.
Cuisine: United States
Ingredients: Freshly ground pepper to taste; 1 cup peeled and chopped fresh or canned tomatoes; Salt to taste, if desired; ½ to ¾ cup water; 1 can (6 ounces) tomato paste; ½ pound ground beef or venison; 1 teaspoon chopped garlic, or to taste; ½ pound potatoes; ¾ cup diced pimientos; ½ teaspoon dried crumbled oregano; ½ pound ground pork; 2 to 4 canned jalapeño peppers; 1 or 2 tablespoons jalapeño pepper liquid from the can; ¾ cup toasted almonds, available in tins

Preparation info

Yield:
6 to 8
Servings.

Difficulty
Easy

Appears in

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

About

Ingredients

½ pound ground beef or venison
½ pound ground pork
½ to ¾

Method

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 c

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San Antonio Picadillo

Ingredients

Method

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