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Picadillo de arracache
Picadillo de arracache: Central Valley arracacha hash with achiote, for tortillas
Arracache (arracacha) is a pale Andean root with a flavour somewhere between celery, parsnip and chestnut, and in Costa Rica's Central Valley it is chopped tiny and cooked into a picadillo, a dry hash that families spoon into corn tortillas for lunch or serve as a side with rice and beans. Many homes add a little chorizo; this version stays vegan and leans on achiote, sweet pepper and culantro for colour and depth. If you can't find arracache, use half parsnip and half celeriac. Cutting the root too big is the mistake to avoid; a fine dice is what lets it turn soft and slightly creamy. Chef's tip: boil the diced root only until just tender, because it keeps softening in the pan.
- Total time
- 50 min
- Difficulty
- medium
- Serves
- 4
Ingredients
- 1 ¾ lb arracache (arracacha)peeled, in 5 mm dice; or parsnip and celeriac
- 1 tsp saltdivided
- 3 tbsp vegetable oil
- 1 tsp achiote (annatto) paste
- 1 onionfinely chopped
- 1 red sweet pepperfinely chopped
- 3 cloves garliccrushed
- ½ tsp ground cumin
- ⅔ oz fresh coriander or culantrochopped
- 12 corn tortillasto serve
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Method
0/5 doneStep 1: Boil 1 ¾ lb arracache (arracacha) in water with half the ½ tsp salt until just tender but still holding its shape. Drain well.
8 minStep 2: Heat 3 tbsp vegetable oil in a wide frying pan over a medium heat and stir in 1 tsp achiote (annatto) paste until it melts and the oil turns orange.
2 minStep 3: Add 1 onion and 1 red sweet pepper and fry until soft. Add 3 cloves garlic and ½ tsp ground cumin for 1 minute.
8 minStep 4: Add the arracache and the rest of ½ tsp salt and cook, turning gently, until the edges turn soft and slightly creamy and the hash looks dry and glossy.
8 minStep 5: Stir in ⅔ oz fresh coriander or culantro. Warm 12 corn tortillas on a dry pan and serve the picadillo in them.
3 min
Nutrition per serving
- Calories
- 330 kcal
- Protein
- 5 g
- Carbs
- 56 g
- Fat
- 11 g
- Fibre
- 9 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does picadillo de arracache take?
- About 50 minutes in total: 25 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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