Ingredients to make Picadillo llanero:
- 1 kilogram of beef suitable for broth
- 2 units of green banana
- 3 units of Ocumo
- 1 piece of pumpkin
- 1 unit of Cassava Root
- 250 grams of Yam
- 1 unit of Garlic or Leek
- 1 bunch of chives
- 1 unit of tender garlic
- 1 unit of Onion
- 1 head of Garlic
- 5 units of sweet pepper
- 1 piece of mint (to taste)
- 1 pinch of coriander (to taste)
- 1 pinch of salt
How to make Picadillo llanero:
- This typical plains soup is made in one part (Apure above all) with dried meat and in another (Barinas plains) with fresh meat. This is the recipe with fresh meat that is easier to get anywhere, although to my I particularly like the one with dried meat.
- It is a delicious soup and so consistent that it can be perfectly a main course.
- Boil uncut meat with the whole head of garlic, a good piece of leek, a sprig of chives or a piece of onion, until softened and the broth is very tasty.
- While the meat is cooking, peel the malanga, pumpkin, yucca, yam and green plantain and cut everything into very small cubes, just like meat. Once cooked and soft, remove the meat and clean the broth from leftover leek, garlic etc.
- The meat is cut into very small cubes (approximately 1 cm) and returned to the pot of broth.
- Once again, chop a bit of very fine chives, the sweet pepper from which the seeds are removed, the garlic is passed through the mortar and everything is added to the pot. Then the legumes that we previously cut are added in the following order: first the cassava, which is harder, a few minutes later the malanga and the banana, and finally the pumpkin.
- When the vegetables or legumes are soft and the broth is consistent, add a few very finely chopped mint leaves and also very finely chopped coriander (if there is no cilantro in less quantity), let it boil a little to get the aroma of the herbs and remove it. From the fire, it is a broth that is best left to rest before serving so that all its flavors come together.
- Even the next day is even more delicious…
