Picadino Mixto Recipe

Prepare proteins

Pat the beef, pork, chicken, and shrimp dry with paper towels. Place each protein (beef, pork, chicken, shrimp) in a large bowl or divide into two bowls so shrimp can be added later if you prefer shorter marination time.

In a medium bowl whisk together olive oil, lime juice, soy sauce, minced garlic, smoked paprika, ground cumin, dried oregano, red pepper flakes, kosher salt, and black pepper until well combined.

Reserve about 2 tablespoons of the marinade for finishing (set aside). Pour the remaining marinade over the beef, pork and chicken. Toss to coat thoroughly. If marinating shrimp, add shrimp to a separate small bowl with 1 tablespoon of the marinade (shrimp should only marinate 15–20 minutes). For best flavor, marinate beef, pork and chicken for 30–60 minutes in the refrigerator (up to 2 hours). Do not exceed 2 hours for shrimp.

While meats marinate, cut bell peppers and red onion into 1" pieces or wedges. Chop cilantro and prepare lime wedges. Keep vegetables refrigerated until ready to cook.

Heat a large heavy skillet or cast-iron pan over medium-high heat until very hot (about 2–3 minutes). Add 1 tablespoon oil and 1/2 tablespoon butter, swirl to coat.

Add the marinated beef in a single layer (do not crowd). Sear without moving for 1½–2 minutes to develop a brown crust, then toss and continue cooking another 1–2 minutes until mostly cooked through but not overdone. Transfer beef to a plate and keep warm.

Add the pork to the hot pan and repeat: sear 1½–2 minutes per side until browned and nearly cooked through. Transfer pork to the plate with beef.

Add remaining 1/2 tablespoon butter and a light splash of oil if pan looks dry. Add the marinated chicken pieces and cook, stirring occasionally, about 4–6 minutes until cooked through and juices run clear. Transfer chicken to the plate with beef and pork.

If using shrimp, wipe the pan briefly with a paper towel if there are excess browned bits that might burn, then add a teaspoon of oil. Add shrimp in a single layer and cook 1–2 minutes per side until pink and opaque. Remove shrimp and add to the plate with other proteins.

Return all proteins to the pan along with the reserved 2 tablespoons marinade and the optional 1/4 cup broth to deglaze, scraping up browned bits. Add the bell peppers and red onion and cook, tossing, 2–3 minutes until vegetables are slightly softened but still crisp-tender and proteins warmed through.

Taste and adjust seasoning with additional salt or pepper if needed. Stir in chopped cilantro and squeeze half of the lime wedges over the mixture. Toss to combine and coat with the pan juices. Remove from heat.

Serve Picadino Mixto hot over steamed rice or with warm tortillas. Offer remaining lime wedges on the side. Garnish with extra cilantro if desired.

Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat gently in a skillet with a splash of water or broth to keep moist.