Food for the heart and soul --Comida

Comida in our house means mexican food.... thank you cooks at Catherdral High School and Pat's Grandmonther for introducing Jerry to Comida. It is hard to say how often we have Brisson Comida vs Ramirez Comida, then there is our own versions of Comida which is rather international especially from Germany, Spain, Italy, etc, and most recent addition Morocco.  

Picadillo and Spanish Rice was selected this week becaus of the purchase of a large package of lean hamburger without a specific meal in mind. As we are still in Shelter in Place it would make great leftovers plus the intitial saute of onions, garlic, beef and tomatoes made several packages of meat for tacos and burritos. 

Caldillo/Picadillo
 
Servings 12-18
 
Ingredients
2 pounds round steak (or ground beef*)
6 carrots
6 medium potatoes
1 cup frozen peas
1-2 medium onions
3 cups or #303 can diced tomatoes
4-6 whole green chiles, chopped (canned diced chiles lack texture)
1 tsp oil
2-4 garlic cloves, crushed
2-4 cup water (to cover meat)
1 cup fresh cilantro, coarsely chopped
 
Directions
Wash the vegetables, peel them, cut them into cubes and cook.  Then cut the meat into chunks and put them in a heated pan with the oil, add garlic and cook until the meat juices evaporate.  When the meat begins to brown, add the chopped onions.  Then add the tomatoes.  Allow to cook for a while and then add the cooked vegetables, cilantro and chiles, and water.  When it comes to a boil, serve.
 
Actually, you could add almost any vegetables to this Mexican stew, the basics are carrots, potatoes, and peas.  I often toss in my salsa that is a few days old and losing its crispness.  Also, if you substitute ground beef, you end up with a dish called Picadillo.

from Las Abuelitas, mauscript

Picture, Wednesdays simple supper the plate includes Rice, Picadillo and Greek Yogurt. Sometimes I served corn tortillas but not that meal. I don't freeze the picadillo finished. To include this recipe in Fast Suppers Category, I freeze the prepared meat just before the vegetables are added. I like my vegetables freah and potatoes as I have mentioned get meally unless they ahve been frozen commercially and I haven't found one I like in caldillo or other stews as the potato adds starch and thickness to the broth while cooking.