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Making Picadillo. What side dishes?

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I'm trying Amoncada's recipe tonight:

http://www.chowhound.com/topics/35535...

I think I'll serve it in soft taco shells. Seeking ideas for side dishes! I have on hand:

Canned small red beans
leftover rice
Corn on the cob
Escarole
Peppers, several kinds
tomatoes, onions, garlic
Green beans
arugula
scallions

I would love to do a shortcut red beans and rice if anyone has a recipe for this...most recipes call for dry beans and several hours. Thanks!

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  1. I'm sure it's delicious -- but please don't call it picadillo. It's not even close!

    9 Replies
    1. re: justin_thyme

      Picadillo, in taco shells? Oh, the horror.

        1. re: scubadoo97

          nah -- gimme picadillo over rice any day, thanks.

          1. re: sunshine842

            Me too. That's the way I eat it. It's been a long long time since I've had a crunchy tortilla shell. But I remember it being like corn chips and hey that couldn't taste bad with Picadillo

              1. re: sunshine842

                Yes! And tostones, too! But platanos maduros remain my favorites ... soft, tangy-sweet and gooey, with just a light dusting of kosher salt and a few drops of Key Lime juice .... heaven on a plate!!

                1. re: justin_thyme

                  actually, I'm kinda thinking that picadillo served on crispy, salty tostones could make a pretty badass riff on bruschetta. Just piled on a toasted piece of Cuban bread* would make a pretty good montadito for tapas or a cocktail party.

                  *NOT from Publix, please!! Love Publix, but their Cuban bread sux as badly as their French bread. Cuban bread has to come from La Segunda or Florida Bakery or Mauricio Faedo's.

            1. re: sunshine842

              You've got it right, sunshine842. I object to trend to "mexicanize" authentic cuisines from Spain and other Iberian-derived cultures. (Not to take anything away from the fabulous traditions of Mexican and Central American cuisines, which I adore -- but they're distinct from other Spanish and Latin American styles of food preparation.)