Picadillo (peek-u-dee-yo) is a traditional savory Mexican dish that is easy to make and loved by all. It is what people think of as the usual filling for tacos, flavorful ground meat with tomatoes, onions, garlic, comino (cumin), beef stock, and sometimes potatoes. I really love this recipe because it uses stuff that I always have around the kitchen. It’s a relatively forgiving recipe in that it lends itself to substitutions nicely. In essence, it’s nicely seasoned ground meat to be used primarily in tacos. There are purists, I’m sure, who reel at the thought of leaving out any of the traditional ingredients. Let’s be realistic, though. We must use good judgement and adjust all recipes with our loved ones in mind. Well-seasoned ground venison and/or wild pork with some fresh corn tortillas or tostada shells, avocado, tomatoes, cilandro, and a nice cheese will bring love and admiration from any deerslayer family. That said, let’s begin:
1 lb. ground venison/wild pork mix (or just plain venison)
1 yellow onion, chopped
3 or 4 cloves garlic, finely chopped
a glug of olive oil
1 tsp. comino (cumin)
1 tsp. pepper
1 tsp. salt
approx. 32 oz. beef stock
1 red potato, cubed
1 cup (or thereabouts) petite diced tomatoes
In a large cast iron skillet, saute onion in olive oil for a couple of minutes. Add garlic and stir until fragrant. Add ground meat. Season with comino, salt, and pepper. Cook on medium high heat until well browned.
Add potato and canned tomatoes.
Use your imagination. Add picadillo to tacos, use as a filling for enchiladas, sprinkle it over taco salad. Eat it out of a bowl! Just know that it will be good and good for you, too.
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