Picadillo| Food Review | Hot 'n Hungry | Spicy Recipes From Around the World |
Acorn and Woody make and try Picadillo three ways, Mexican, (Recipe at the bottom of show notes) Cuban, and Filipino
SUBSCRIBE for new videos!
Acorn is a supremely confident pig with a passion for all things spicy. Known for his unwavering self-assurance and love of hot sauce, Acorn brings a bold flavor to every dish he tries. Before diving into the culinary world, Acorn used to make pottery, crafting beautiful and unique pieces with the same enthusiasm he now applies to his spicy culinary adventures.
Woody is a tiger who was born and raised in the Omaha Zoo. With a condition called hyperphagia, Woody is always hungry and constantly on the lookout for his next meal. This insatiable appetite makes him the perfect partner for Acorn in their spicy food escapades. Together, they explore fiery flavors from around the globe, pushing their taste buds to the limit.
Every Thursday, Acorn and Woody write "Hot 'n Hungry," a food column that takes readers on a journey through the world's spiciest dishes. Their unique perspectives—Acorn's confident culinary critiques and Woody's ravenous enthusiasm—make for an entertaining and mouth-watering read. Join them as they discover new flavors, share their experiences, and inspire others to embrace the heat in their own kitchens.
If you have a suggestion for a spicy food that you think deserves an article, please email [email protected]
Make it at Home
Ingredients
1 lb ground beef
2 tbsp olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
2 medium potatoes, diced
1 medium carrot, diced
1 cup frozen peas
1/2 cup diced tomatoes (canned or fresh)
1/4 cup tomato sauce
2 tbsp raisins (optional for a hint of sweetness)
1/4 cup green olives, sliced (optional for a salty kick)
1-2 jalapeño peppers, finely chopped (adjust to taste)
1 tsp ground cumin
1 tsp paprika
1/2 tsp ground cinnamon
Salt and pepper to taste
Fresh cilantro, chopped (for garnish)
Lime wedges (for serving)
Instructions
Prep Your Ingredients:
Finely chop the onion and garlic.
Dice the potatoes, carrot, and tomatoes (if using fresh).
Slice the green olives and chop the jalapeño peppers.
Cook the Ground Beef:
Heat the olive oil in a large skillet over medium-high heat.
Add the ground beef, breaking it up with a spoon, and cook until browned. Drain any excess fat if necessary.
Add the Vegetables:
Add the chopped onion and garlic to the skillet. Cook for about 2-3 minutes until the onion becomes translucent.
Stir in the diced potatoes and carrots. Cook for another 5 minutes, stirring occasionally.
Incorporate the Flavors:
Add the diced tomatoes, tomato sauce, and chopped jalapeños to the skillet. Mix well.
Sprinkle in the ground cumin, paprika, ground cinnamon, salt, and pepper. Stir to combine.
Simmer to Perfection:
Reduce the heat to medium-low and cover the skillet. Let the mixture simmer for about 15-20 minutes, or until the potatoes and carrots are tender.
Stir in the frozen peas, raisins, and green olives (if using). Continue to cook for another 5 minutes until the peas are heated through.
Garnish and Serve:
Remove from heat and sprinkle with freshly chopped cilantro.
Serve hot with lime wedges on the side for an extra burst of flavor.
00:00 Intro
00:17 Picadillo
00:30 History
01:47 The Heat Factor
02:51 Our Verdict
03:35 Serving Suggestions
04:01 Conclusion
04:23 Suggestions
