Picadillo with Chayote Recipe | Easy & Authentic Latin Comfort Food

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

green olives

🥗Healthier: kalamata olives

💰Cheaper: black olives

Kalamata olives are healthier, while black olives are more budget-friendly.

raisins

🥗Healthier: dried cranberries

💰Cheaper: dried figs

Dried cranberries add a tart flavor, while figs are often cheaper.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, but vegetable oil is usually less expensive.

Start by introducing the recipe and mentioning the use of chayote instead of potato.

Prepare the chayote, which has begun to sprout, and mention its use in the recipe.

Gather the ingredients: ground beef, carrots, onion, garlic, and canned tomato.

Open the canned tomato, discarding the water, and show the bright color of the preserved tomato.

Add chopped onion and garlic to the skillet and sauté until fragrant.

Add the ground beef to the skillet and cook until no longer pink, stirring to break it apart.

Incorporate the carrots and the canned tomato into the skillet, mixing well.

Add soy sauce (1 tablespoon) for flavor, along with salt and black pepper (1 teaspoon each).

Mix in raisins for sweetness and cover the skillet.

Add frozen paprika or pepper, mentioning that it's from the harvest and doesn't need to be cut finely.

Cover the skillet and cook for 5 minutes, checking the mixture after 3 minutes to note that no water was added due to the moisture in the frozen vegetables.

After 5 minutes, check the dish and taste it, noting the absence of potato but affirming it's still a version of picadillo.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary