Recipe(tried): Ground Meat Filling (Picadillo) for Empanadas, Pastelones, Lasagnas, etc...

It is not often that we recognize that things are going back to basics. I had searched for the perfect ground meat filling for all my casseroles, empanadas & empanadillas and for the wonderful Picadillo, that is the ground meat filling prepared as for a stew & served over white rice and with 2 fried eggs over it. Usually, the Picadillo is garnished by tostones of very ripe plantains, fried & served surrounding the ground meat humble dish (platanitos maduros).

This is a dish preferred by our humble ancestors, not expensive, but healthy & delicious. It deserves a notable place among other those dishes of humble origin that had made our Latin ancestors's cooking so appealing & well liked by the initiated on its healthy cooking.

After my research, I still use frequently the same recipe used by my beloved mother for many years, & that I consider one of the best. It is my pleasure to share my mothers' recipe with all of my Recipe Link friends. Buen Provecho!

GROUND MEAT FILLING (Basic Recipe)
Source: Gladys/PR
(translation of my mother's notes in Spanish)

A.-2 ounces of salt pork or ham used for cooking

B.-olive oil to taste
1/2 bell pepper chopped
1 medium onion chopped
1 medium tomato chopped
2 garlic cloves crushed in the mortar with a pestle

C.-1 tsp dried oregano leaves
1 tsp salt
1/4 tsp vinegar
1 1/2 lbs ground loin of beef

D.-2 tb Annato oil (I use 2 tb olive oil with an envelope of Saz n con Cilantro y Achiote)
1/2 cup tomato sauce
1/2 cup raisins
6 olives stuffed with red pimento, sliced
2 tb cocktail capers drained (my mother used Alcaparrado, a mixture of olives & capers in brine)

Wash the salt pork, chop it thoroughly and saut it in a caldero (cooking pot). Lower the heat and add ingredients included in B. Saut until brilliant. Add ingredients in C, mix well until the ground beef losses its red color. Add ingredients in D, mix well, cover & cook at medium heat for approximately 15 minutes. Uncover and continue cooking for another 15 minutes. Move well before serving.

This Picadillo can be served over white rice. Fry two eggs and serve the eggs over the picadillo. Prepare the fried ripe plantains (Platanitos maduros fritos) and serve 4 platanitos around each serving. Delicious!