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We like this versatile mixture, a Latin-American favorite, with rice; the smoky, sweet, tangy flavors of our version skew Mexican.

Source: Everyday Food, June 2007
Total Time Prep Yield



Cook's Notes

TO FREEZE : Cool picadillo to room temperature; divide among four airtight containers (about 2 cups each). Freeze up to 3 months. To defrost: Place container upside down under warm tap water to loosen picadillo. Place in a small pot with 1 tablespoon water; cover, and cook over medium-low, stirring occasionally, until hot, about 25 minutes.

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How would you rate this recipe?
  • susantilt
    13 JAN, 2018
    I used beef I had on hand instead of pork and used the recipe as a topping for taco salad. It's a great recipe, easy, and I'll make it over and over.

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