The first time I had Picadillo was in a Mexican restaurant in Austin, Texas, where I ordered a Chile Relleno (a stuffed poblano pepper). It was stuffed with a sweet and savory meat filling that included raisins, green olives, and pecans. I LOVED it! Since then I have been determined to replicate that filling. This recipe is almost exactly how I remember it tasting.
I like to eat it over steamed rice, but it can be served warm as an appetizer with corn chips, or use it as a filling for peppers, tacos, enchiladas, or whatever you like. The traditional Cuban version is usually served with black beans and rice.
Texas Style Pecan Picadillo
- 2 lbs extra lean ground sirloin
- 2 8-ounce packages presliced cremini mushrooms, finely chopped
- 2 T olive oil
- 6 cloves garlic peeled and minced
- 1 green bell pepper cored, seeded, and chopped
- 1 white onion chopped
- 1 to 2 fresh jalapenos seeded and diced
- 1 5 oz jar Spanish Green olives, drained and chopped
- 1 ⁄2 cup raisins
- ½ cup pecans coarsely chopped
- 2 t ground cumin
- 1 t dried oregano
- 1 t cinnamon
- 1 t sugar
- 1 cup tomato sauce
- 1 cup red wine or beef broth
- 1 t seasoned salt used: Jane’s Krazy Mixed Up Salt
- ½ t fresh ground pepper
- Heat a large skillet over medium-high heat and brown beef, with mushrooms, onion, bell pepper, and jalapeno pepper, stirring to break up.
- Once meat is thoroughly browned, add garlic, olives, raisins, cinnamon, oregano and cumin; stir to combine.
- Stir in red wine and tomato sauce and bring to a low boil, stirring often. Stir in sugar and pecans and simmer meat mixture on low for about 20 minutes, stirring often.
- Season to taste with seasoned salt and pepper.
- Serve warm over steamed rice or with corn chip scoops or with tostada fixin’s.