Costa Rican Meat and vegetable Hash (Picadillo de carne con verduras)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 276.0
- Total Fat: 13.1 g
- Cholesterol: 104.8 mg
- Sodium: 414.8 mg
- Total Carbs: 25.6 g
- Dietary Fiber: 6.2 g
- Protein: 14.8 g
View full nutritional breakdown of Costa Rican Meat and vegetable Hash (Picadillo de carne con verduras) calories by ingredient
Introduction
Costa Ricans LOVE picadillo!! It's a great dish to get some extra veggies, and if you want to lower the carb count, you can use just half a potato or skip the potato and add some extra carrots and green beans instead, or even better, chayote!250 g Chayote has about 50 calories and less than 10g carbohidrates, so it's a great option :) Costa Ricans LOVE picadillo!! It's a great dish to get some extra veggies, and if you want to lower the carb count, you can use just half a potato or skip the potato and add some extra carrots and green beans instead, or even better, chayote!
250 g Chayote has about 50 calories and less than 10g carbohidrates, so it's a great option :)
Number of Servings: 4
Ingredients
-
2 dash Pepper, black
250 Green Beans (snap)
250 Carrots, raw
2 clove Garlic
0.50 large Onions, raw
1 cup (8 fl oz) Water, tap
2 tbsp Extra Virgin Olive Oil
1 serving Cilantro, fresh chopped 1/4cup
3 tsp Badia complete seasoning
4 tbsp Salsita Naturas Ranchera
1 tbsp Lizano Salsa (Costa Rica, 32g wt/2tbsp)
8 oz 90/10 Ground Beef Sirloin
1 medium (2-1/4" to 3-1/4" dia.) Potato, raw (aprox 200g)
Tips
This traditional Costa Rican dish can be served with corn tortillas (gallos), or with rice.
Directions
I usually do this on a pot, but can also be done in a big pan, just make sure you have a lid!
Cook the onion and garlic in the olive oil in high heat (but don't let the oil reach smoking point), when the onions start to become translucent lower the heat to medium add the meat, 1 tbsp of the Badia seasoning, 1 dash of pepper and the Lizano sauce.
Once the meat is cooked and starting to "sweat" (release juices), add the chopped carrots, green beans and potato, the rest of the seasoning and pepper and mix thoroughly.
Bring up the heat again, add the tomato paste, the cilantro and the water and wait for it to boil stirring constantly.
Once it boils, lower heat, cover with a lid and let it simmer for about 30 minutes.
I usually put either a piece of clean cloth or aluminum foil to "seal" the lid further, make sure it won't contact the food, although if you use a cloth it will ended up stained red when the tomato paste evaporates...
Serving Size: Makes 4 "half plate" servings, or 6 "regular" servings.
Cook the onion and garlic in the olive oil in high heat (but don't let the oil reach smoking point), when the onions start to become translucent lower the heat to medium add the meat, 1 tbsp of the Badia seasoning, 1 dash of pepper and the Lizano sauce.
Once the meat is cooked and starting to "sweat" (release juices), add the chopped carrots, green beans and potato, the rest of the seasoning and pepper and mix thoroughly.
Bring up the heat again, add the tomato paste, the cilantro and the water and wait for it to boil stirring constantly.
Once it boils, lower heat, cover with a lid and let it simmer for about 30 minutes.
I usually put either a piece of clean cloth or aluminum foil to "seal" the lid further, make sure it won't contact the food, although if you use a cloth it will ended up stained red when the tomato paste evaporates...
Serving Size: Makes 4 "half plate" servings, or 6 "regular" servings.