Walnut Picadillo

Walnut Picadillo

Picadillo is a dish that spans Latin American and Filipino food cultures with ingredients that vary from country to region. It’s a simple dish that highlights ground meat with bold flavors from tomato, onion, garlic, olives and capers, and is often paired with starches like potatoes and rice for a filling main dish, or even a taco filling. In this plant-based version, ground walnuts take on a meat-like texture that absorbs all the bold flavors of a picadillo. Using a food processor is the best — and fastest — way to make sure the walnuts are evenly minced.
  • Total:
  • Serves: 6 persons



  1. Step 1

    Add the walnuts to a medium bowl with the tomato sauce, tomato paste, liquid aminos, vinegar, paprika, sugar, cumin and salt. Mix until fully combined; set aside.
  2. Step 2

    Add the oil to a large skillet and heat over medium. Once the oil is hot and shimmering, add the onion and bell pepper. Sauté for about 5 minutes until the onion is translucent and the peppers are soft.
  3. Step 3

    Add the serrano chile and garlic and cook until fragrant, stirring frequently, 1 to 2 minutes.
  4. Step 4

    Add the potatoes to the skillet and cook, stirring frequently, until the potatoes soften slightly, 5 to 8 minutes.
  5. Step 5

    Add the walnut mixture and cook for 10 to 15 minutes, stirring frequently, until the mixture lightly browns.
  6. Step 6

    Add the beer (if using), tomatoes, olives and capers, and allow to simmer for at least 15 minutes to let the ingredients meld together, stirring frequently.
  7. Step 7

    Serve over rice with corn tortillas.