Poor Man’s Hashed Meat

Picadillo de Pobre

Preparation info
  • Makes


    • Difficulty


Appears in
Zarela's Veracruz: Mexico's Simplest Cuisine

By Zarela Martínez

Published 2001

  • About

All Mexicans are familiar with picadillo, which is something like our version of hash but infinitely more versatile. The fanciest kind, a favorite filling or topping for all kinds of chiles, tacos, or antojitos, features chopped or ground pork or beef (or sometimes shredded cooked meat or chicken) with wonderful Mediterranean-inspired accents that often include olives, almonds, raisins, cumin, canela, and/or cloves. (The filling for Stuffed Jalapeño Chiles in Vinaigrett