Picadillo de Papaya Verde (Costa Rican Savory Green Papaya Hash for Tortillas)

Quick details

• Prep: shred green papaya, dice potatoes
• Parboil papaya: 8 to 10 minutes
• Simmer to finish: about 10 minutes

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Ingredients

• 3 large green papayas
• 1 kg potatoes, diced
• 1 cup chicasquil (optional; chopped)
• 1/2 kg cecina (cured beef), cooked and chopped
• Garlic, to taste
• 3 tbsp Salsa Inglesa (Worcestershire sauce)
• 1 tbsp achiote
• Lard (or cooking oil), to taste
• 1 tbsp coriander seeds (culantro en semilla), soaked and ground
• Salt, to taste

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Instructions

1) Prep and parboil the papaya

1. Wash and peel the green papayas.
2. Remove the seeds.
3. Shred or grind the papaya in a food processor or grinder.
4. Boil the shredded papaya for 8 to 10 minutes.
5. Drain well and set aside.

2) Prep the other ingredients

1. Peel and dice the potatoes, then rinse with cold water.
2. Cook the cecina with aromatics to taste, then chop.
3. If using chicasquil, chop and grind it.
4. Soak the coriander seeds in hot water. Let cool, then grind.

3) Build the sauté base

1. In a pot, heat lard (or oil).
2. Fry the garlic until golden.
3. Stir in the achiote.

4) Combine and finish

1. Add the chicasquil (if using), ground coriander seeds, chopped cecina, and potatoes.
2. Add the Worcestershire sauce.
3. Stir in the drained papaya.
4. Mix well and simmer on low heat for about 10 minutes, so the flavors concentrate.

5) Serve

1. Serve warm on heated tortillas.

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Serving ideas

• Top with pickled onions, lime, or a simple cabbage salad.
• Serve alongside rice and beans for a full meal.

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Notes

• Choose firm, unripe green papaya for the best texture.
• If the picadillo tastes a bit sweet, add a little more salt and Worcestershire to balance it.