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