Alex Hill shares the dish she grew up eating—and has now perfected!
Sweet July resident Alex Hill has fond memories of helping her mother, “Mama Ev,” in the kitchen, specifically assisting with prep for her famous Picadillo on Sunday afternoons. Years later, it’s still a staple in Hill’s own kitchen. Get the recipe below!
RECIPE:
‘Mama Ev’s Picadillo’
INGREDIENTS
1 small potato, diced
1 small yellow or spanish onion, chopped
3 garlic cloves, minced
1 green pepper, chopped
1 red pepper, chopped
2 tablespoons tomato sauce
1 can of chipotle peppers in adobo sauce (3 peppers, finely chopped)
1 can of pitted green spanish olives stuffed with pimentos, drained
1 lb ground beef (80/20)
1-2 teaspoons saźon seasoning
1 cup of rice, uncooked
1/2 cup chicken stock
1/2 cup dates (optional: this is if you like sweet & savory)
Salt & pepper for seasoning
1 teaspoon adobo
INSTRUCTIONS
In a sauté pan on medium heat, sauté your peppers & onion for 3 minutes until soft. Season with salt and pepper. Add your garlic last so it doesn’t burn.
- Add the ground beef and cook for about 5 minutes.
- Add in the chipotle peppers, garlic powder, cumin, and saźon. Stir to combine.
- Add chicken stock (start with 1/2 cup) & 2 tablespoons of tomato sauce. Stir to combine.
- Add in the diced potatoes, olives and dates. Stir to combine and let simmer on medium-low heat for 20 minutes and until potatoes are tender.
- Taste for more salt & pepper.
- Serve over rice with chopped cilantro and slices of avocado.
