Brianas Delicious Picadillo Recipes

ABUELA'S PICADILLO

Steps:

• Cook and stir ground beef in a large stockpot until browned, 5 to 10 minutes. Drain grease.
• Heat olive oil in small skillet over medium heat. Add onion, green bell pepper, and garlic; cook and stir until fragrant, 2 to 3 minutes. Stir into beef in the stockpot.
• Pour tomato sauce, water, cooking wine, and hot sauce into the stockpot. Stir in sazon seasoning, parsley, garlic powder, onion powder, cumin, pepper, and bay leaf. Bring to a boil; reduce heat to low and simmer picadillo, uncovered, until slightly thickened, about 10 minutes.
• Split olives in half with your fingers and stir into the picadillo. Add squash. Simmer until liquid reduces but picadillo is not dry, 45 to 60 minutes. Season with salt.

BRAZILIAN PICADILLO

Steps:

• In a large stock pot, heat 1 tablespoon of olive oil over medium heat. Saute garlic, onion and green pepper until onions are transparent. Transfer onion mixture to a bowl and set aside. In the same pot, heat the remaining olive oil and brown the ground beef.
• In a separate saucepan, combine the olives, capers, vinegar, salt, pepper, cinnamon, cloves, bay leaves and hot sauce. Let simmer over medium heat for 10 minutes.
• Place the olive mixture and the onion mixture into the pot with the ground beef. Add the half drained tomatoes and cook for 1 hour over medium heat; stirring occasionally.

BEEF-MUSHROOM PICADILLO

Steps:

• Finely chop all the mushrooms into pea-size pieces. Heat 2 tablespoons vegetable oil in a Dutch oven or other wide pot over medium-high heat. Add the mushrooms and cook, stirring, until dry and browned, 12 to 15 minutes. (There may be a lot of liquid at first.) Push to one side of the pot.
• Add the beef to the other side of the pot; season with salt and pepper. Break up the meat with a wooden spoon, then stir into the mushrooms. Cook until the beef is no longer pink, 2 to 3 minutes.
• Push the beef-mushroom mixture to one side of the pot and add the remaining 1 tablespoon vegetable oil to the other side. Add the onion, season with salt and pepper and cook, stirring, until it begins to soften, about 2 minutes. Stir into the beef-mushroom mixture and cook all together until the onions are softened, 3 to 4 minutes. Add the garlic, 2 teaspoons cumin, the oregano and cinnamon and stir to combine. Add the tomato paste and cook, stirring, until lightly toasted and everything is evenly coated, 2 to 3 minutes.
• Add the diced tomatoes and 1 1/2 cups water. Reduce the heat and simmer, stirring occasionally, until the sauce has reduced to a thick stew, 25 to 30 minutes, adding the olives and raisins in the last 5 minutes of cooking. Meanwhile, cook the rice as the label directs.
• Stir the vinegar and the remaining 1/4 teaspoon cumin into the picadillo and season with salt and pepper. Remove from the heat. Serve over the rice and top with parsley and/or cilantro.

CHILES RELLENOS WITH PICADILLO

Steps:

• To prepare Picadillo: In a large skillet, saute the onion, garlic and bay leaves in oil over moderate heat, stirring, until the onion is softened. Add the beef, and continue to cook until the beef is no longer pink; breaking up any lumps with a wooden spoon. Season with salt and pepper. Stir in oregano, cloves, and cinnamon. Pour out any excess fat and stir in the tomato paste until thoroughly incorporated. Add chipotles, raisins, almonds, and olives; salt to taste. Remove from heat. When mixture is cool, add cheese and mix well.
• Char the flesh of the peppers over a gas flame, under a broiler or on a grill. Alternatively, set a rack over an electric burner or use a very hot heavy frying pan. Cook, turning frequently, until the skins are blistered all over. Take care not to overcook and burn right through the pepper. Put peppers in a bowl, cover with plastic wrap and let sweat for about 10 minutes to loosen the skins. Rub off as much skin as possible and cut a slit along the side of each pepper, keeping the stems and tip intact. Carefully remove the seeds and inner membranes, but do not rinse with water.
• Heat 1-inch of oil in a heavy skillet over medium heat until very hot. Place flour in a shallow platter and season with salt and pepper. Beat egg whites until foamy, add a pinch of salt, and whip to stiff peaks. Lightly beat the egg yolks and fold into the whites. Stuff the chiles with picadillo, leaving enough room to close the opening. Overlap the seam slightly and gently squeeze closed. Secure with wooden toothpicks if desired. Pat the peppers dry and lightly coat in the seasoned flour. Pick the chile up by its stem and dip into the egg batter, making sure they are well covered, tap off excess. Fry until evenly browned, about 3 minutes each side. The egg burns easily so take care not to cook too long. Drain on paper towels. To serve, ladle a pool of Tomato Ranchero sauce on plates and set chiles rellenos on top, serve immediately.
• Combine and puree the tomatoes, onion, cilantro, cumin, and garlic in a food processor.
• Heat the oil in a saucepan or skillet and fry the tomato puree over high flame. Add broth, and salt. Simmer for 10 minutes until the sauce thickens slightly and is heated through. If sauce tastes somewhat bitter, add a pinch of sugar. Sprinkle with a dash of hot red pepper sauce. Sauce may be served hot or cold.
• Yield: about 2 cups

BRAZILIAN PICADILLO RECIPE

Steps:

• Place a large heavy bottomed pan or dutch oven over medium to high heat. Add the olive oil, and when the oil is hot, add in the onions and the bell pepper. Saute until they are soft - about 2-3 minutes.
• Add the garlic, and sauté until fragrant - about 1-2 minutes.
• Reduce the heat to medium-low, and add in the ground beef. Cook the meat through, stirring occasionally - about 5 minutes.
• Once the meat is cooked through, increase the heat back to medium high, then, season with salt and pepper, and add in the cumin, the oregano, the paprika and stir.
• Next, add in the olives, and the vinegar, and stir to combine.
• Add in the tomato paste, the water/stock, and the bay leaf, and stir to combine.
• Add in the diced tomatoes, stir, cover and let it simmer on medium heat for about 10 minutes.
• Remove the lid from the pan, and let it simmer uncovered another 5-10 minutes.
• Finish with the parsley and serve!

CHILES RELLENOS DE PICADILLO-POBLANO CHILES STUFFED WITH MEAT-DIANA KENNEDY RECIPE - (4/5)

Steps:

• Put the meat into a large saucepan with the sliced onion, garlic, and salt and barely cover with water. Bring the meat to a simmer and continue cooking over low heat until the meat is tender-about 40 minutes. Leave the meat to cool in the broth. When cool, strain the meat, reserving the broth. First shred and then choop the meat to a medium texture-there should be about 3 cups. Skim the broth. Melt the lared in a large skillet and cook the chopped onion and garlic until translucent-about 2 minutes. Add the meat and let it cook until it begins to brown, about 8 minutes. Crush the spices roughly and add them, the the rest of the picadillo ingredients, except the tomatoes, to the meat mixture. Cook the mixture a few momnents longer. Blend the tomatoes briefly and add them to the mixture in the pan. Continue cooking the mixture over high heat for about 10 minutes, stiring it from time to time to avoid sticking. Add salt to taste. It should be moist but not juicy. TO PREPARE THE TOMATO BROTH: Blend the tomatoes with the onion and garlic until smooth. Melt the lard in a wide pan and fry the blended tomatoes over high heat for about 3 minutes, stirring to prevent sticking. Add the rest of the ingredients, except the broth and salt, and cook them over high heat for about 5 minutes, stirring. Add the pork broth and continue cooking the broth over medium heat for about 10 minutes. By that time it will be well seasoned and reduced somewhat-but still a broth rather than a thick sauce. Add salt as necessary. TO PREPARE THE CHILES: Make a slit in the side of each chile andcarefully remove the seeds and veins. Bea careful to leave the top of the chile, the part around the base of the stem, intact. Stuff each chili with about 1/2 cup of the picadillo until they are well filled out but the cut edges still come together. TO PREPARE THE BATTER: Meanwhile, beat the egg whites until they are firm, but not too dry. Add the salt and egg yolks one by one, beating well after each addition. Prepare one chile at a time: pat the chile completely dry (or batter will not adhere)and sprinkle them lightly with flour. Coat with batter. Fry in the hot oil, turning it from time to time, until the batter turns a deep golden color-about 2 minutes. Drain the chiles on paper toweling and place them in the tomato broth-it should come about halfway uup the chiles-to heat through over low heat. Serve immediately. NOTE: You can prepare the stuffing and the sauce the day before, and clean the chiles. But do not put the stuffing into the chiles until about 2 hours before cooking. If you do prepare the chiles 2 hours ahead, do not put them into the broth. Place them on a rimmed cookie sheet lined with several layters of paper toweling, and reheat in a 350 F over for about 20 minutes. This method has the added advantage that the paper absorbs quite a lot of the grease. Then place the chiles in the broth or pour broth over and serve with hot tortillas. i do not recommned freezing.

BRIANA'S DELICIOUS PICADILLO

Steps:

• Over medium heat, sauté the onions, garlic, and jalapeño in the olive oil till the onion starts to become translucent.
• Add ground beef, stirring till browned and crumbly.
• Drain excess grease and return to pan. Using a potato masher, mash ground beef till no big chunks remain.
• Add tomatoes, potatoes, and salt and pepper. Reduce heat to medium low, cover, and cook for approximately 30-45 minutes, until potatoes are done.
• Serve over rice or inside tortillas with refried beans and cheese. A margarita wouldn't hurt either :).