Gator Tail Picadillo Recipe
Daily Value: 22%
Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
|Folic Acid (B9)||26µg||7%|
|Fatty acids, total monounsaturated||13g||0%|
|Fatty acids, total polyunsaturated||2g||0%|
Exclusive from The Daily Meal
It's the meat that tastes like chicken (of course) and smells like fish, but you won't smell a thing because I cook ground gator meat in a mixture of herbs and spices, like cinnamon, cumin, and oregano. This is a great dish to try if you're in the mood to take a walk on the wild side.
- 1/4 cup olive oil
- 1 large white onion, chopped
- 6 cloves garlic, minced
- 6 bay leaves
- 1/4 cup tomato paste
- 2 pounds ground alligator tail meat
- 1 cup chicken stock
- Two 14 1/2-ounce cans diced tomatoes
- 1 cup golden raisins
- 3/4 cup sliced, drained pimiento-stuffed green olives
- 1 1/2 teaspoons red-wine vinegar
- 2 cinnamon sticks
- 1 teaspoon chopped oregano
- 1 teaspoon cumin
- 1/4 teaspoon cayenne
- Salt and pepper, to taste
- 3 cups cooked white rice, for serving
Heat the oil in a large pot over medium-high heat. Add the onion, garlic, and bay leaves and sauté until the onion is soft, about 5 minutes. Add the tomato paste, stir to incorporate, and cook for 2 minutes.
Add the alligator meat and sauté until cooked, breaking up with the back of a fork, about 7 minutes. Add the chicken stock, diced tomatoes, golden raisins, green olives, red-wine vinegar, cinnamon sticks, oregano, cumin, and cayenne. Simmer until the picadillo thickens, stirring occasionally, about 8 minutes.
Season with salt and pepper, to taste. Discard the bay leaves and cinnamon stick. Serve warm on top of white rice.
Adapted from "Signature Tastes of Miami" by Steven W. Siler (Smoke Alarm Media, 2012)Servings: 6