Food

A favourite meal in the Halliday house, picadillo is a meaty Latin American hash that's zesty and robust in flavour.

By Voula Halliday

Serves 6 to 8

2 tbsp (30 mL) olive oil
1 green pepper, cored, seeded and finely chopped
2 small onions, finely chopped
1 clove garlic, minced
1 lb. (500 g) lean ground beef
1 1/2 cups (375 mL) sauce from prepared pulled pork
1 tsp (5 mL) ground cumin
1 tsp (5 mL) ground coriander
1 tsp (5 mL) dried oregano
1/2 cup (125 mL) balsamic vinegar
2 tbsp (30 mL) capers, drained
1 tsp (5 mL) salt
2 cups (500 mL) prepared pulled pork

1. Set a large saucepan over medium heat. Place olive oil, pepper and onion into pan. Cook, stirring occasionally, until onions are translucent and peppers begin to soften, about 3 to 5 minutes. Add garlic.
2. Using your fingers, crumble ground beef into pot. Stir with a wooden spoon, breaking meat apart until crumbly.
3. When meat is no longer pink, stir in sauce, cumin, coriander, oregano, balsamic vinegar, capers and salt. Reduce heat and simmer, covered, for 1 hour, stirring occasionally. Stir in pulled pork until heated through.
4. Serve over rice and garnish with sour cream, lettuce, jalapenos and cilantro or parsley. You can also use it as a filling for empanadas or soft rolled tacos. Freezes well.