It’s finally Friday and I’m featuring a favorite recipe for a casual weekend dinner. I first made Picadillo when I found the recipe in, of all places, a Suzanne Somers diet cookbook. It is so delicious. I’ve served to family and guests over the years and never had a negative response! I’d love to know if you try it! Pair this with a good Cabernet, some warm tortillas and perhaps a crisp green salad for a delicious meeal!
2 tablespoons olive oil
2 medium onions, fionely chopped
1 large bell pepper, finely chopped
1 large can chopped tomatoes with puree
sea salt and freshly ground pepper to taste
1 teaspoon minced fresh garlic
1 teaspoon ground cumin
1 teaspoon ground coriander
1 pound lean ground beef
1 pound pork
3/4 cup good balsamic vinegar
2 tablespoons capers, drained
Sour cream, chopped cilantro (fresh), shredded iceberg lettuce, a wedge of lime, shredded Montery Jack cheese, chopped scallions
Heat the olive oil in a large skillet over medium heat. Add the onions and peppers. Cook until they are brown and tender, 10 to 15 minutes. Then add the tomatoes, salt and pepper to taste, garlic, cumin, and coriander.
Turn the heat up to medium-high and add the meat. Brown the meat, using a wooden spoon to break it into tiny pieces.
Add the balsamic vinegar and capers. Reduce the heat and simmer, covered, for 1 hour.
Serve in bowls with garnish of your choice. Enjoy!