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Gator Tail Picadillo

Gator Tail Picadillo

Gator Tail Picadillo – Recipe by Joshua Butler.
Voted Best Picadillo at South Beach Food & Wine Festival.

  • 2 pounds ground Gator tail meat
  • 1/4 cup olive oil
  • 1 large white onion, chopped
  • 6 garlic cloves, minced
  • 6 bay leaves
  • 1 cup chicken stock
  • 2 14 1/2-ounce can diced tomatoes in juice
  • 1 cup golden raisins
  • 3/4 cup sliced drained pimiento-stuffed green olives (from 5-ounce jar)
  • 1/4 cup tomato paste
  • 1 1/2 teaspoons red wine vinegar
  • 2 cinnamon sticks
  • 1 teaspoon chopped fresh oregano
  • 1 teaspoon cumin
  • 1/4 teaspoon cayenne pepper
  • 3 cups cooked white rice

Heat oil in large pot over medium-high heat. Add onion, garlic, and bay leaves. Saute until onions are soft, about 5 minutes. Add tomato paste and stir to incorporate. Cook for two minutes. Add gator meat; sauté until cooked, breaking up with back of fork, about 7 minutes. Add all remaining ingredients. Simmer until picadillo thickens, stirring occasionally, about 8 minutes. Season to taste with salt and pepper. Discard bay leaves and cinnamon stick. Serve picadillo warm on top of white rice. Makes 6 servings

Gatorama is a historic roadside tourist attraction exhibiting the largest collection of Large Alligators and Crocs anywhere. Home to the famous Hatching Festival, it is a must-see adventure!

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