Picadillo de Turno (Daily Hash)
Recipe category
Country
Region
Source
Sandra Montero Gómez, Calle Loria
Difficulty
Medium
Ingredients
chicasquil leaves (chayote leaves)
2
kg potatoes, cooked and peeled
peppers, finely chopped
1/2
cup(s) onion, finely chopped
2
bunch culantro (recao), chopped
1/4
cup(s) garlic, chopped
1
white beans cooked with cecina (cured beef)
pinch Worcestershire sauce to taste
pinch salt to taste
1
tbsp white pepper
3
cup(s) cooking broth from the meat and beans
3
tbsp oil
1
tsp achiote (annatto)
Directions
- Crystallize aromatics (except culantro) with oil and achiote. Add meat with broth and beans.
- Add Worcestershire sauce, pepper, salt. Cook over low heat approximately 3 minutes. Add finely chopped potato, let dry, and finally add previously chopped culantro, stir, and cover. Let cook one more minute and delicious festival picadillo is ready.