One of our favorite eating places was featured in the Taste section of KANSAS! (vol 81, 2025, issue 4) and included this recipe. Beef Picadillo is not only one of Sabor’s specialties, it’s a Latin American favorite that varies by region. Sabor’s interpretation of this classic dish is flavored with their own labor-intensive mole sauce made with a base of chile peppers and tons of spices. Store-bought mole can be substituted when making this recipe that goes quickly from skillet to plate. . By the way—the name picadillo (pee-cah-DEE-yo) essentially means “all chopped up” in Spanish and translates to ``hash'' in English.
Designed to be quick-to-make at the restaurant, it is also ideal for a quick fix recipe for home cooks It was done in record time when we tested it at home. Chef Garson Harody Saavedra's instructions were also easy to follow. I did serve the piccadilly over polenta rather than the mashed potatoes used at Sabor.
SABOR’S BEEF PICADILLO
Yield: One generous serving
INGREDIENTS
3 tablespoons cooking oil
6 ounces beef tips, cut into bite-sized pieces
1/2 medium red pepper, thinly sliced
1/4 medium yellow onion, thinly sliced
1 cup button mushrooms, cut into 1/4-inch slices
1/2 cup frozen corn
4 ounces (1/2 cup) mole sauce
Garnishes: pepperoncini pepper & chopped cilantro
STEP-BY-STEP INSRUCTIONS
1. Heat oil in a skillet set over medium-high heat.
2. Once the skillet is hot, add beef tips and sauté, tossing and stirring occasionally, just until no longer pink on the outside.
3. Add onions, peppers and mushrooms; toss or stir occasionally for about another 3 minutes or until onions are translucent.
4. Add corn and mole; simmer for 3 minutes allowing flavors to meld.
5. Plate and garnish with a pepperoncini pepper and chopped cilantro.
To plate this dish the chefs at Sabor spoon chipotle mashed potatoes onto one side of the plate and then add a generous portion of Beef Picadillo. This meal pairs well with a glass of Sabor’s handcrafted red sangria.
(For those with smaller appetites, this could very well make two home-style servings.)
Yield: One generous serving
INGREDIENTS
3 tablespoons cooking oil
6 ounces beef tips, cut into bite-sized pieces
1/2 medium red pepper, thinly sliced
1/4 medium yellow onion, thinly sliced
1 cup button mushrooms, cut into 1/4-inch slices
1/2 cup frozen corn
4 ounces (1/2 cup) mole sauce
Garnishes: pepperoncini pepper & chopped cilantro
STEP-BY-STEP INSRUCTIONS
1. Heat oil in a skillet set over medium-high heat.
2. Once the skillet is hot, add beef tips and sauté, tossing and stirring occasionally, just until no longer pink on the outside.
3. Add onions, peppers and mushrooms; toss or stir occasionally for about another 3 minutes or until onions are translucent.
4. Add corn and mole; simmer for 3 minutes allowing flavors to meld.
5. Plate and garnish with a pepperoncini pepper and chopped cilantro.
To plate this dish the chefs at Sabor spoon chipotle mashed potatoes onto one side of the plate and then add a generous portion of Beef Picadillo. This meal pairs well with a glass of Sabor’s handcrafted red sangria.
(For those with smaller appetites, this could very well make two home-style servings.)
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