Costa Rican Picadillo Food

COSTA RICAN PICADILLO

Costa Rican Picadillo image

You will love this wonderful, versatile, comfort dish, which is similar to hash. Picadillo has lots of uses; serve with rice, tortillias and fruit, or as a filling for empanades, enchiladas or arepas. This is another recipe were you can use the Lizano Sauce that I posted with the Chicken Empanadas. Achiote or annotto powder, with it's unique flavor is used to color the rice. It is an affordable alternative to saffron.

Provided by Baby Kato @BabyKato

Number Of Ingredients 17

Ingredients

- 2 chayote squash, peeled, pitted, cut into 1" pieces
- 2 tbsp cooking oil
- 1 chorizo sausage, large, casing removed, chopped coarsley, (optional)
- 1 large onion, yellow, peeled, chopped
- 4 cloves garlic, minced, finely
- 2 bell peppers, medium, red, chopped
- 2 celery ribs, chopped
- 3 tbsp butter
- 1 1/2 cups corn, fresh
- 1 cup cilantro, fresh, thinly sliced
- 1 tsp annatto (achiote) ground (optional)
- 1/2 tsp oregano, dried
- 2 tbsp lizano sauce
- 1 tsp black pepper, freshly ground (or to taste)
- 1/2 tbsp cumin, finely ground
- 1/2 tbsp coriander seed, finely ground
- 1 tsp salt, fine (or to taste)

Steps:

In a large pot add the chayote squash pieces, cover with water and boil for 15 minutes. Drain, then set aside until needed.
To a large heated, frying pan, add a little oil and the chorizo, onion, garlic, bell pepper and celery. Cook over medium-high heat for 3 - 5 minutes. While it is cooking smash the sausage to break it up.
Next add the butter, corn, cilantro, chayote, black pepper, cumin, coriander, (achiote - if using), oregano, and the lizano sauce. Mix gently, heat briefly, taste and add salt if necessary and enjoy.

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