Like so many iconic dishes, picadillo is more an idea than a recipe.  Specific ingredients can vary considerably; we’ve enjoyed versions variously featuring olives, wine, capers, raisins, ham, peppers, carrots, nuts and all sorts of spices.  But the fundamentals always remain the same: lightly brown some ground meat, season with aromatic vegetables, herbs and spices, and simmer until the aroma brings the family to the table.   

We usually opt for a Cuban style picadillo, studded with green olives, or a Mexican holiday variety with raisins and almonds.  But featured below is a much simpler, lighter version ideal for those rushed weeknights when available cooking time is measured in minutes.  We use Panamanian MÁGICO because not only does it have the spices typical of most picadillos, but it has a strong tomato backbone as well, meaning one less ingredient to chop.  Serve with FILLO’S sofrito beans and a stack of tortillas—what leftovers? 

Weeknight Picadillo

1-1/12 pound, ground chicken or turkey 

1 medium white onion

1-2 medium carrots

2 cloves of garlic

1-2 tablespoons of Mágico Panamanian Sofrito Spice

Water as needed

Extra virgin olive oil

In a heavy skillet or pot, lightly brown the ground meat.  Meanwhile, dice the onion and carrot and mince the garlic.  Add the vegetables, sprinkle with half of the MÁGICO, and cook over medium heat until all the moisture has evaporated from the pan.  Add water to just cover and turn the heat down to simmer for twenty minutes.  Season with the remaining MÁGICO and a splash more olive oil as needed.