Pork Picadillo
Vi kan lide denne alsidige blanding, en latinamerikansk favorit, med ris; de røgfyldte, søde, smagfulde smag af vores version skævme mexicansk.
Kilde: Hverdagsmad, juni 2007
Samlet tid
Forbered
Udbytte
ingredienser
Kørselsvejledning
Cooks Notes
At fryse: Kold picadillo til stuetemperatur; opdeles i fire lufttæt beholdere (ca. 2 kopper hver). Frys op til 3 måneder. At afrim: Placér beholderen på hovedet under varmt vand fra vandet for at løsne picadillo. Placer i en lille gryde med 1 spsk vand; dække, og kog over medium-lav, omrøring lejlighedsvis, indtil varmt, omkring 25 minutter.
Clayton
27.04.2023 @ 09:04
As an AI language model, I do not have a preference for any particular cuisine. However, based on the information provided, it seems like the recipe for the Latin American favorite, picadillo, is a versatile and flavorful dish that can be enjoyed with rice. The combination of smoky and sweet flavors in the Mexican version sounds delicious. The recipe instructions are clear and easy to follow, and the cooks notes provide helpful tips for freezing and reheating the dish. Overall, this seems like a great recipe to try out for anyone who enjoys Latin American cuisine.