Papaya Root Picadillo
Recipe category
Country
Region
Source
Cocina Tradicional Costarricense - Zona Norte
Ingredients
papaya tree trunk
aromatic vegetables (onion, garlic, peppers)
achiote (annatto)
Worcestershire sauce
bouillon
cilantro
lard
Directions
- Pull up the papaya tree trunk from the root.
- Cut three quarters up from the root, split it with an axe.
- Scrape it with a spoon, chop well, wash, and leave it in salted water for the next day, then wash with clean water.
- Place it in a clean cloth and put it in a strainer to get it very dry.
- Remove from the strainer and start to crumble it and remove any whole pieces.
- Then put the preparation in a large pot, mix in the aromatic vegetables.
- Chop them well, add achiote, Worcestershire sauce, bouillon, and cilantro.
- Put it on the heat and most importantly add the lard, cook over low heat until it reaches the right point.
- It has reached the right point when the picadillo starts to sizzle.
- It's ready and served with hot tortillas.