Repaso Picadillo de cerdo con verduras

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Turkey is lower in fat; pork is often cheaper.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point; canola is budget-friendly.

Preheat the oven to 175ºC.

Wash the boniatos and place them in a baking dish covered with parchment paper. Bake for approximately 50 minutes until tender.

Chop the white part of the cebolleta and sauté it in a pot with extra virgin olive oil, reserving the green part.

Chop the puerro, garlic, chorizo, apio, zanahoria, and peeled berenjena into small pieces and add to the pot. Cook over medium heat until the vegetables are softened.

Add the minced pork to the vegetables and break it apart. Pour in the white wine and let it boil for one minute.

Add the beef broth and 4 generous tablespoons of tomato frito. Mix well and let it simmer until most of the liquid has evaporated.

Peel the boniatos and pass them through a food mill. Season with salt and pepper, and add a drizzle of extra virgin olive oil. Mix well.

Finish the meat mixture by removing it from the heat and stirring in some grated cheese.

Serve the picadillo on a plate with the boniato puree on top, garnished with chopped green cebolleta and a bit of tomato frito around.

Cooking Techniques

Spice Level:

Dietary