Picadillo de Arracache (Costa Rican Arracache Root Hash)

Quick details

• Prep: peel and grind arracache; finely chop aromatics
• Parboil arracache: until just tender (do not overcook)
• Drain and press: squeeze well, then rest 30 minutes in a mold/ring
• Simmer to finish: low heat, covered, stirring often

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Ingredients

• 5 kg arracache, peeled
• 1/2 kg pork lard (manteca de cerdo)
• 1/2 kg pork flank or cecina (posta o cecina), cooked and chopped
• 1/2 kg pork skin (pellejo de cerdo), cooked and chopped
• 1 and 1/2 cups tomato sauce
• 1 and 1/2 large sweet chili peppers (chile dulce), finely chopped
• 1 small onion, finely chopped
• 1 bunch culantro (coriander), finely chopped
• 4 cloves garlic, minced
• 2 tbsp salt
• 2 tsp black pepper
• 1/2 tsp hot chili (chile picante), optional
• 1/8 tsp achiote paste (annatto), optional

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Instructions

1) Prep the meats

1. Cook the posta/cecina in salted water, then chop finely.
2. Cook the pork skin in salted water until tender, then chop or grind.

2) Prep and parboil the arracache

1. Peel the arracache and grind it using a meat grinder.
2. Rinse well.
3. Parboil in water until just soft, being careful not to overcook.
4. Drain and rinse once more.

3) Drain, press, and rest

1. Transfer the arracache to a clean cloth and squeeze firmly to remove liquid.
2. Place in a mold or ring and let it rest for 30 minutes.

4) Build the sauté base

1. In a large pot, heat the pork lard.
2. Sauté the onion and chile dulce.
3. Add the garlic and cook until fragrant.
4. Stir in the achiote.

5) Combine and finish

1. Add the drained arracache and mix thoroughly.
2. Add the tomato sauce.
3. Fold in the chopped meat and pork skin.
4. Season with salt, pepper, and optional hot chili.
5. Cover and simmer on low heat, stirring often so it cooks evenly and does not stick.

6) Yield

• Makes about 30 portions, each 1/2 cup (110 g).

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Serving ideas

• Serve warm with tortillas, rice and beans, or a simple cabbage salad.
• Add lime or pickled onions on the side.

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Notes

• The key to good texture is not overcooking the arracache during parboiling.
• Squeezing and resting the arracache helps prevent a watery picadillo.
• Stir frequently during the low simmer to avoid sticking.