Picadillo De Zanahoria Con Vainica (Chopped Meat with Carrots and Green Beans)

Picadillos are a favorite in Latin American cooking because they can be prepared ahead of time. They are also handy because you can place a small portion in the middle of a tortilla for a mini-taco.

Picadillo De Zanahoria Con Vainica (Chopped Meat with Carrots and Green Beans)

  • Servings: 6 to 8
  • Difficulty: easy, but there is a lot of chopping
  • Print

Ingredients

  • 1 pound lean ground beef or turkey
  • 1 pound carrots
  • 1 pound green beans
  • 1 small white onion
  • 1/2 red pepper
  • 2 cloves of garlic
  • salt
  • fresh ground black pepper
  • 1 tablespoon Salsa Lizano 
  • 1 teaspoon chicken boullion 
  • 1 tablespoon olive oil 
  • 2 to 3 cups of water
  • Half of a bunch of cilantro, chopped for serving


Directions

Heat oil in a large skillet over medium heat. Finely chop onion  and garlic and add them to the pan. Quickly seed and core the red pepper and chop that fine. Add to the skillet. Stir and cook until soft. You have just made sofrito!

Add the ground beef to the pan and break it into pieces. Pour 1 cup of water into the skillet and cover. Cook until the meat is cooked through.

Meanwhile, chop the carrots into very small dice and add them to the skillet. Add another cup of water. Season with salt and add the bouillon. The water should be a bit yellow in color. Cover and bring back to a simmer.

Chop the green beans very small and add them to the skillet and cover with more water. Continue to cook on medium high until the water boils down. Add 1 to 1 1/2 tablespoons Salsa Lizano. Stir and taste for seasoning. Top with chopped cilantro.


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