Hi Guys! Just a quick little post cause I know you’re all running around dying Easter eggs, stuffing them with confetti, and smashing them over each other’s heads.
I wanted to leave you this long weekend not with a fancy Easter recipe (although I have plenty of those if you’re interested) but with an easy dinner solution that will feed a crowd, you know, if you have one hanging about.
I also wanted to share with you my Easter menu. I know it’s a little late in the game for menu planning but if you’re still looking for ideas or are like me and love to read other people’s holiday menus…here goes.
A Mexican-Inspired Easter Brunch
Sweet Potato Home Fries from Simply Scratch
Now on to the Picadillo.
Maybe you’ve tried my Mexican version, you know the one with the carrots and potatoes that makes stellar tacos. This picadillo however is all about Cuban flavors. Here we’ve got garlic, pimento-stuffed green olives and the sweet foil of raisins. I’ve also added some chopped cured Spanish-style chorizo for rich pork flavor and spice.
This comes together in a snap and is popular with adults and kids alike. If I’m being completely honest my kids pick out the chunks of meat and leave the rest but that’s considered a solid thumbs-up in my book.
I hope you all have a wonderful Easter weekend. What is on your menus?
- 3 tablespoons olive oil
- 1 large yellow onion, chopped
- 3 ounces Spanish, dry-cured chorizo, chopped
- 6 cloves garlic, minced
- 1½ pounds ground beef
- 15 ounce can chopped tomatoes
- ½ cup pimento-stuffed green olives, sliced
- ⅓ cup raisins
- 2 tablespoons capers
- 1 teaspoon ground cumin
- 2 bay leaves
- ¼ cup chopped fresh parsley
- Heat oil in a large frying pan over medium heat. Add onions and season with salt and pepper. Cook, stirring occasionally, until softened and starting to brown, about 10 minutes.
- Add chorizo and garlic and cook another 3 minutes. Add tomatoes, olives, raisins, capers, cumin, and bay leaves and bring to a boil.
- Reduce heat and simmer, covered until meat is cooked through and flavors have melded, about 15 minutes.
- Stir in parsley then taste and season with more salt and pepper as needed. Serve with steamed rice or potatoes.
One More Thing
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