Mincemeat in achiote with potatoes (Picadillo rojo/Picadillo "San Carlos") from Yucatán: Recipes from a Culinary Expedition (page 255) by David Sterling

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Making tortillas; White pilaf (Arroz blanco); Chopped vegetable garnish (Salpicón); Fiery habanero table sauce (Chile tamulado); Fried plantain (Plátano frito); Crispy fried tortilla chips (Totopos); Simple pot beans (Frijol k'abax/K'abax-bu'ul); Creamy strained black beans (Frijol colado/Tsaaj bi bu'ul); Refried beans (Frijol refrito/Naach')

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Seville oranges for limes, oranges, and grapefruits; and chorizo, store- bought longaniza sausage, or another smoked sausage for the book's "Smoked sausage of Valladolid" recipe.

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