Authentic Mexican Picadillo Recipes

AUTHENTIC MEXICAN PICADILLO RECIPE

Authentic Mexican Picadillo Recipe image

Learn how to make this delicious and authentic Mexican picadillo recipe, which is very versatil and easy to make.

Provided by Charbel Barker

Time 30m

Number Of Ingredients 19

Ingredients

2 Large Potatoes (Diced)
2 Large Carrots (Diced)
1 can Green Peas
1/2 Onion (Diced)
1 lb ground beef
1 chile ancho, deveined and deseeded
1 cup Beef Stock
1/4 white onion
2 Red tomatoes
1 chipotle pepper in adobo
2 cloves garlic
1 stick cinnamon
1/4 tbsp cumin
3 sweet peppercorns
1/4 tbsp thyme
1/4 bunch cilantro (finely chopped)
1 tbsp oregano
salt to taste
1 tbsp oil

Steps:

Start by sauteeing the tomato, the 1/4 white onion, chile ancho, garlic, thyme, peppercorn, cinnamon and oregano in a medium to large frying pan with 1 tablespoon of oil. Remove from the pan and blend in a blender with the beef stock and chipotle pepper until smooth. Set aside.
In the same pan that you used for the previous step, cook the ground beef with the diced onions and cilantro and season with salt and pepper to taste.
Once the ground beef is browned, add the carrots and potatoes and cook for about 5 minutes over medium heat.
Add the mixture from the first step and bring to a boil for 10 minutes.
Add the green peas and let simmer for another 10 minutes. Add additional salt if necessary.

Nutrition Facts : ServingSize 1 People, Calories 185 kcal, Carbohydrate 11 g, Protein 11 g, Fat 11 g, SaturatedFat 4 g, Cholesterol 32 mg, Sodium 112 mg, Fiber 4 g, Sugar 5 g

PICADILLO

Picadillo image

Picadillo is one of the great dishes of the Cuban diaspora: a soft, fragrant stew of ground beef and tomatoes, with raisins added for sweetness and olives for salt. Versions of it exist across the Caribbean and into Latin America. This one combines ground beef with intensely seasoned dried Spanish chorizo in a sofrito of onions, garlic and tomatoes, and scents it with red-wine vinegar, cinnamon and cumin, along with bay leaves and pinches of ground cloves and nutmeg. For the olives you may experiment with fancy and plain, but rigorous testing here suggests the use of pimento-stuffed green olives is the best practice. A scattering of capers would be welcome as well.

Provided by Sam Sifton

Time 1h

Yield 6 servings

Number Of Ingredients 15

Ingredients

2 tablespoons extra-virgin olive oil
2 medium-size yellow onions, peeled and chopped
2 ounces dried chorizo, diced
4 cloves garlic, peeled and minced
1 1/2 pounds ground beef
Kosher salt and freshly ground black pepper
4 ripe tomatoes, chopped, or one 28-ounce can whole tomatoes, drained and crushed
2 tablespoons red-wine vinegar
1 tablespoon ground cinnamon
2 teaspoons ground cumin
2 bay leaves
Pinch of ground cloves
Pinch of nutmeg
2/3 cup raisins
2/3 cup pitted stuffed olives.

Steps:

Put the olive oil in a large, heavy pan set over a medium-high flame, and heat until it begins to shimmer. Add onions, chorizo and garlic, stir to combine and cook until the onions have started to soften, approximately 10 minutes.
Add the ground beef, and allow it to brown, crumbling the meat with a fork as it does. Season to taste with salt and black pepper.
Add tomatoes, vinegar, cinnamon, cumin, bay leaves, cloves and nutmeg and stir to combine. Lower the heat, and let the stew simmer, covered, for approximately 30 minutes.
Uncover the pan, and add the raisins and the olives. Allow the stew to cook for another 15 minutes or so, then serve, accompanied by white rice.

Nutrition Facts : @context http, Calories 472, UnsaturatedFat 18 grams, Carbohydrate 22 grams, Fat 33 grams, Fiber 4 grams, Protein 24 grams, SaturatedFat 11 grams, Sodium 653 milligrams, Sugar 13 grams, TransFat 1 gram

CLASSIC CUBAN-STYLE PICADILLO

Classic Cuban-Style Picadillo image

Here is a classic Cuban recipe for ground beef that is typically eaten over white rice. It can also be used as a filling for tacos or empanadas. It's delicious with fried ripe plantains.

Provided by Amalloch

Categories World Cuisine Recipes Latin American Caribbean

Time 30m

Yield 4

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
1 clove garlic, minced, or more to taste
1 small onion, chopped
½ green bell pepper, chopped
1 pound lean ground beef
6 large pitted green olives, quartered
½ cup raisins
1 tablespoon capers
1 (8 ounce) can tomato sauce
2 (1.41 ounce) packages sazon seasoning (such as Goya®)
1 tablespoon ground cumin
1 teaspoon white sugar
salt to taste

Steps:

Heat olive oil in a skillet over medium heat; cook and stir garlic, onion, and green bell pepper in the hot oil until softened, 5 to 7 minutes.
Crumble ground beef into the skillet; cook and stir until browned completely, 7 to 10 minutes.
Stir olives, raisins, capers, tomato sauce, sazon seasoning, cumin, sugar, and salt through the ground beef mixture.
Cover the skillet, reduce heat to low, and cook until the mixture is heated through, 5 to 10 minutes.

Nutrition Facts : Calories 349.7 calories, Carbohydrate 23.8 g, Cholesterol 74.3 mg, Fat 18.5 g, Fiber 2.4 g, Protein 23.7 g, SaturatedFat 6 g, Sodium 3571.8 mg, Sugar 16.6 g

AUTHENTIC MEXICAN PICADILLO

Authentic Mexican Picadillo image

Picadillo is a popular dish in most South American cuisines. It is made with lean ground beef (or can be made with ground turkey as well), tomatoes, potatoes, and other ingredients. This authentic recipe will bring the flavors of Mexico to your plate.

Provided by mytable_yourtummy

Categories World Cuisine Recipes Latin American Mexican

Time 1h10m

Yield 8

Number Of Ingredients 18

Ingredients

6 tomatoes
¾ cup water
¼ onion, halved
1 clove garlic
3 tablespoons vegetable oil
½ onion, chopped
1 serrano pepper
1 clove garlic, minced
1 tomato, chopped
2 pounds lean ground beef
1 (7.75 ounce) can Mexican-style hot tomato sauce (such as El Pato®)
3 potatoes, peeled and cubed
3 medium carrots, peeled and cubed
1 jalapeno pepper, sliced
2 tablespoons chicken bouillon granules
½ tablespoon ground cumin
1 bay leaf
salt and ground black pepper to taste

Steps:

Bring 6 whole tomatoes to a boil in a small pot. Transfer to a blender. Add 3/4 cup water, onion halves, and whole garlic clove. Blend until smooth.
Heat oil in a large skillet over medium-high heat. Add chopped onion and serrano pepper. Cook until onion is transparent. Add minced garlic; cook until fragrant, about 1 minute. Add chopped tomato and cook for 1 minute more. Add ground beef; cook until browned, about 8 minutes.
Pour canned tomato sauce into the beef mixture. Cook for 2 minutes. Mix in potatoes and carrots. Cook for 2 minutes; add the blended tomatoes, jalapeno, chicken bouillon, cumin, and bay leaf. Season with salt and pepper. Mix well, reduce heat, and simmer until most of the liquid is absorbed, about 20 minutes. Let sit for 5 minutes before serving.

Nutrition Facts : Calories 372.3 calories, Carbohydrate 23.5 g, Cholesterol 79.2 mg, Fat 19.6 g, Fiber 4.1 g, Protein 25.4 g, SaturatedFat 6.3 g, Sodium 528.9 mg, Sugar 6.5 g

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