Pica or not???

Sometimes we have to stop and realize the many cultures that surround us. whether we like strong spices, sweet and savory together, animal parts that we did not even know existed...for us it may be unheard of, but to other it may be mom's home cooking! With that in mind, I encourage everyone to be a little courageous and step out their comfort zone. Trying new things and finding out where they come from is a wonderful experience that we have available today.

So, after trying several versions of a simple and family friendly recipe... I have put my own twist to it and the result was just perfect. Warning, please prep the meat just as explained, it lowers the fat content and makes the texture of the beef nice and smooth.

Picadillo!

What you need:

2 Lbs Ground Beef
2-3 C of mixed veggies (any choice- I love corn so for me, it's a must!)
2 Tbsp Powder Adobo
2 Small potatoes, peeled and cut into small cubes, placed in 1 Cup of water
2-3 Tbsp of guizo (1/2 onion, 1 small tomato, minced in a food processor)
1 Chicken flavor Bouillon cube
2-3 Tbsp Ketchup
2 Tbsp Jack Daniels mustard
2 Tbsp EVOO
Salt and Pepper

How to make:

Boil the ground beef on medium heat, for about 45 minutes. Drain, allow to cool and pulse several times in a food processor set aside in a bowl. In a big pot on high heat, add the evoo, the guizo, and the chicken bouillon. Mix well, and when you hear it sizzle add the beef, and the rest of the ingredients....yes, even the water that holds the potatoe. Mix everything, and once you see it begin to boil, turn the heat down to med-low, put a lid on and allow it to cook for about 20 minutes. Caution, if it begins to dry out add a little more water, or if you want it more soupy like then do not let it cook longer than 10 minutes.