PICCADILLO
Provided by Food Network
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large skillet over medium-high heat with the onions, pepper, garlic and mojo. Cook until the garlic turns color, 3 to 4 minutes. Add the ground beef and seasoning turn and cook until the beef is brown, 3 to 4 minutes.
- Stir in the tomatoes, tomato sauce, wine, olives, whole sweet peppers and bay leaves. Bring to a boil, cover the skillet and turn the heat to a simmer for 30 minutes.
CHEF JOHN'S PICADILLO
A Cuban creation, picadillo is one of the world's great ground meat dishes. I went with beef, but you can add some pork and/or chorizo. Serve it with rice.
Provided by Chef John
Categories World Cuisine Recipes Latin American Caribbean
Time 55m
Yield 4
Number Of Ingredients 15
Steps:
- Heat oil in a large skillet over medium-high heat. Add ground beef and break up into small pieces with a spoon or spatula as it browns. Cook until meat completely loses its pink color, 8 to 10 minutes. Add diced onion and salt. Cook until onions turn translucent, about 5 minutes. Add pepper, cumin, cinnamon, bay leaves, and cayenne pepper. Cook 2 minutes. Add garlic and cook 1 minute.
- Stir in red wine vinegar, crushed tomatoes, and water. Cook a few minutes while deglazing pan. Add currants; bring back to a simmer. Reduce heat to medium-low; cover and cook until meat is tender, 15 to 20 minutes.
- Gently stir in sliced olives; cover and cook another 10 to 15 minutes.
Nutrition Facts : Calories 485.4 calories, Carbohydrate 26.3 g, Cholesterol 111.4 mg, Fat 27 g, Fiber 5.5 g, Protein 37 g, SaturatedFat 9 g, Sodium 1509.8 mg, Sugar 7.9 g
CUBAN PICADILLO
Provided by Ingrid Hoffmann
Categories main-dish
Time 40m
Yield about 6 cups
Number Of Ingredients 14
Steps:
- Heat oil in a large skillet over medium-high heat. Add onion, garlic, and bay leaves and saute until onion is soft, stirring frequently, about 4 minutes.
- Add ground beef to skillet and cook until browned. Once the meat is browned, carefully away from the flame, tilt pan and remove excess fat with a large spoon.
- Add the white wine and stir for another minute. Then add the chopped cherry tomatoes, tomato paste, pimento stuffed Spanish olives, raisins, dried oregano, cumin and cayenne pepper. Simmer over low heat for another 8 minutes, stirring occasionally. Season with salt and pepper.
- Serve warm:
- As a filling for empanadas or tacos
- Over white rice with fried plantains or black beans
- With a side salad and black beans
- To make Picadillo soupier for serving over rice, add additional wine, chicken or beef stock.
PICADILLO
This could be where Sloppy Joes came from! It's a wonderful Cuban recipe that I've served like chili or over a roll or even over cornbread! Total comfort food.
Provided by devilsdancefloor
Categories Meat and Poultry Recipes Pork
Time 55m
Yield 6
Number Of Ingredients 21
Steps:
- Heat the olive oil in a large skillet over medium heat. Add the ground beef and chorizo sausage. Cook and stir until no longer pink, about 10 minutes.
- Drain off some of the grease, and stir in the onions and bell pepper. Cook until soft, then add the garlic. Season with cumin, chili powder, oregano, paprika, cayenne and cinnamon. Cook and stir for about one minute to release the fragrance. Pour the tomatoes and beef stock into the pan, along with the sugar. Set the heat to low, cover, and simmer for 20 to 30 minutes.
- Stir the raisins, olives, capers and vinegar into the pan, and simmer uncovered for 5 minutes. Add the almonds and lime juice, and cook until they are heated, then serve.
Nutrition Facts : Calories 485.6 calories, Carbohydrate 22.6 g, Cholesterol 79.3 mg, Fat 32.7 g, Fiber 3.2 g, Protein 25.5 g, SaturatedFat 10 g, Sodium 867.2 mg, Sugar 14.2 g
CLASSIC CUBAN-STYLE PICADILLO
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
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
PICADILLO
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
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
CUBAN PICADILLO
Like most traditional recipes, there are numerous variations...and this is my version of a Cuban classic. For added convenience, I adapted it for the slow cooker.-Sanford Brown, Big Pine Key, Florida
Provided by Taste of Home
Categories Dinner
Time 5h
Yield 8 servings.
Number Of Ingredients 18
Steps:
- In a large skillet, cook onions in oil over low heat for 15-20 minutes or brown, stirring occasionally. Add wine; cook and stir 2 minutes longer. Transfer to a 3- or 4-qt. slow cooker., In the same skillet, cook beef over medium heat until no longer pink. Add to slow cooker. Combine the tomatoes, tomato sauce, tomato paste, garlic and seasonings; pour over top. Cover and cook on low for 4-6 hours or until heated through., Place raisins in a small bowl. Cover with boiling water; let stand for 5 minutes. Drain. Stir the green pepper, olives, jalapeno and raisins into the slow cooker. Cover and cook 30 minutes longer. Serve with rice.
Nutrition Facts : Calories 331 calories, Fat 14g fat (4g saturated fat), Cholesterol 56mg cholesterol, Sodium 685mg sodium, Carbohydrate 27g carbohydrate (15g sugars, Fiber 4g fiber), Protein 24g protein.
EASY CUBAN PICADILLO
My girlfriend gave me this delicious recipe years ago. I've made it ever since for family and friends, and they all love it. My daughter loves to take leftovers to school for lunch the next day. -Marie Wielgus, Wayne, New Jersey
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, cook and crumble beef with pepper and onion over medium-high heat until no longer pink, 5-7 minutes. Stir in tomato sauce, olives, raisins and vinegar; bring to a boil. Reduce heat; simmer, uncovered, until raisins are softened, 5-6 minutes., Serve with rice. If desired, top with fresh cilantro to serve.
Nutrition Facts : Calories 363 calories, Fat 13g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 683mg sodium, Carbohydrate 36g carbohydrate (7g sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges
CUBAN-STYLE PICADILLO
There are many variations of picadillo. This is a savory and traditional Cuban home-cooked meal with ingredients that are readily available in any supermarket. Do not omit wine, as it's really important to the flavor of this dish. Serve with garlic and onion white rice, black beans, and fried ripe plantains. Garnish with strips of ham and roasted red pepper.
Provided by lutzflcat
Categories World Cuisine Recipes Latin American Caribbean
Time 1h35m
Yield 6
Number Of Ingredients 17
Steps:
- Place the potatoes into a large pot with enough water to cover; season with salt. Bring the water to a boil; reduce heat to medium-low, place a cover on the pot, and cook the potatoes at a simmer until tender, about 20 minutes. Drain and set aside to cool.
- Heat 2 tablespoons olive oil in a large Dutch oven over medium heat; cook and stir the onion, green bell pepper, and garlic in the hot oil until the vegetables soften, about 5 minutes.
- Crumble the ground beef into the onion mixture, breaking the meat into smaller pieces as you mix; cook and stir until the beef is completely browned, 7 to 10 minutes. Drain as much fat from the mixture as possible.
- Stir the red wine, tomato sauce, olives, capers, golden raisins, cumin, oregano, black pepper, and 1/4 teaspoon salt into the ground beef mixture. Bring to a boil, reduce heat to medium-low, and cook at a simmer until the wine had reduced significantly, 25 to 30 minutes.
- Peel the cooled potatoes and cut into chunks.
- Heat 1 teaspoon olive oil in a skillet over medium heat. Cook the potatoes in the hot oil until browned, about 5 minutes.
- Gently fold the cooked potatoes into the simmering ground beef mixture; cook together 5 minutes.
Nutrition Facts : Calories 471.3 calories, Carbohydrate 29.6 g, Cholesterol 78.9 mg, Fat 22 g, Fiber 4.5 g, Protein 26 g, SaturatedFat 6.5 g, Sodium 1337.7 mg, Sugar 10.1 g
AUTHENTIC MEXICAN PICADILLO
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
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
PICADILLO
Steps:
- In a large skillet over medium heat, saute onions, garlic, and pepper in olive oil until softened, about 5 minutes, stirring occasionally. Add ground beef and olives and continue stirring to break up and brown the meat. Season with salt, pepper, and red pepper flakes. When beef has browned, add tomato sauce gradually while stirring. Cook 1 to 2 minutes longer to incorporate sauce.
- Serve with rice and beans or tortillas.
PICADILLO
This versatile recipe is great when the whole family is hungry, but I'm too tired to cook. Serve the spicy, sweet meat mixture over rice or in flour tortillas.-Lois Davis, Clarkson, New York
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, cook beef, onion and garlic over medium heat until meat is no longer pink; drain. Add the tomatoes, apple, raisins and seasonings; mix well. Cover and simmer for 10 minutes.
Nutrition Facts :
CHICKARITOS
This recipe is one I created, substituting chicken for beef and omitting the frying, when our son grew fond of a fast-food restaurant's "junior burritos." They've been a big hit with our whole family ever since! -Nancy Coates, Oro Valley, Arizona
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 3 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 425°. In a large bowl, combine chicken, cheese, chilies, onions, pepper sauce and seasonings. , Unfold one sheet of puff pastry onto a lightly floured surface. Roll into a 12x9-in. rectangle. Cut into nine rectangles., Place 2 tablespoons filling across the center of each rectangle. Brush edges of pastry with water and roll pastry around filling. Press edges with a fork to seal. Repeat with remaining pastry and filling. Refrigerate, covered, until ready to bake. , Place pastries on a lightly greased baking sheet, seam side down. Brush tops with egg. Bake 20-25 minutes or until golden brown. Serve warm with salsa and guacamole.
Nutrition Facts : Calories 213 calories, Fat 12g fat (4g saturated fat), Cholesterol 31mg cholesterol, Sodium 294mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 2g fiber), Protein 11g protein.
CHICKADILLO
Make and share this Chickadillo recipe from Food.com.
Provided by Millereg
Categories Stew
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Melt 1 tablespoon unsalted butter in a large pan over medium heat.
- Add cumin and garlic and sauté until translucent (about 3 minutes).
- Add chicken and sauté 4 to 5 minutes; remove chicken and set aside.
- Wash the pan and return to stove over medium heat add oil and oregano sauté for one minute.
- Add peppers and onion; cook until translucent (about 5 minutes).
- Add the tomatoes, their liquid, the vinegar, olives, raisins, capers, and salt and pepper to taste.
- Reduce heat and simmer for 20 to 25 minutes.
- Return chicken for the last 4 to 5 minutes of cooking time.
- Then add drained garbanzo beans.
- Heat thoroughly.
- Serve over rice.
Nutrition Facts : Calories 476.1, Fat 12.7, SaturatedFat 4.8, Cholesterol 81.1, Sodium 554.7, Carbohydrate 58.8, Fiber 9.2, Sugar 22, Protein 35
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