So we’re still working on that Day of the Dead painting, but it’s aaaaaaaalmost done. Our whole offset acrylic and ink technique takes a while to pull off. Since this painting is taking longer than we thought, we’ll have to get back to the books right after this piece and work on the new ones simultaneously. There’s also our wedding in a few weeks which we’re trying to wrap our heads around. Now, the recipe.
1) Lean ground turkey or beef, we used turkey. Minced garlic, oregano, green olives, olive oil, tomato sauce (recommend El Pato, contains garlic and chili spices), cayenne pepper seasoning, chopped onions, salt, pepper, ketchup, cooked white rice (not all ingredients pictured)
2)Mix the garlic, salt, pepper, and oregano into your meat while the olive oil heats in a nearby pan. Also mix in some cayenne pepper seasoning to your liking for spicyness.
3) Cook the meat first, then add the tomato sauce, olives, and even a little bit of the olive juice.
4) Add some ketchup to the mix, this will thicken up the picadillo slightly, which is a good thing. The ketchup and cayenne pepper is the way you balance the spicyness and sweetness in this dish, so sample it to figure out how you like it best.
5) Add the chopped onions, we wait til the end so they don’t overcook and get too soft, but earlier works too.
6) Serve the picadillo above some steamed white rice.
This is an awesomely delicious and inexpensive meal to cook at home in minutes, we gotta thank Mia’s dad for the recipe. THANKS!!