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
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
CUBAN PICADILLO
This is a Cuban style hash, probably the most common meal I encountered there.I ate this for breakfeast on a regular basis, while in Cuba.
Provided by Nat Da Brat
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Heat the oil in a large saucepan and add the onion and garlic.
- Cook over very low heat until the onions are almost tender, about 10 minutes.
- Add the ground beef and brown, stirring constantly with a fork to break up the meat.
- Stir in the tomato paste, chile, tomatoes, cumin, oregano, half the parsley and scallions, and the sugar, mix well.
- Season to taste with salt and pepper.
- Bring to a boil, reduce the heat, and cook, covered, for 20 minutes.
- Add the stock and potato and continue cooking, uncovered, for 20 minutes or until the patato is tender and most of the liquid has evaporated.
- Use the tomato juice if you need more liquid.
- Mix in the remaining parsley and scallions and season to taste with salt and pepper.
- Serve with bread or rice.
CUBAN POTATO CROQUETTES WITH BEEF PICADILLO (PAPAS RELLENAS DE P
Make and share this Cuban Potato Croquettes With Beef Picadillo (Papas Rellenas De P recipe from Food.com.
Provided by kolibri
Categories Potato
Time 30m
Yield 12 croquettes
Number Of Ingredients 23
Steps:
- First prepare the picadillo. In a large bowl using your hands mix beef, onion, bell pepper, garlic, olives, raisins, capers, tomato paste, oregano, cumin, allspice and some pepper. Cover with plastic and leave at room temperature for 1/2 hour for the flavours to mix.
- In a large skillet, heat the olive oil and add the meat mixture with a splash of vinegar and a pinch of salt. Cook, while breaking up the meat frequently. If the meat starts to brown lower the heat, and continue to cook until most of the liquid has evaporated, about 30 minutes. The picadillo should be juicy, but not soupy.
- Boil the potatoes until very tender. Drain and let cool slightly. As soon as they are cool enough to handle, peel them and rice them into a large bowl. Cool completely.
- Add the egg,flour and parsley and mix well (hands preferred!). Season with salt and pepper. Put the mixture on a slightly floured board and knead until smooth dough. Divide into 12 even portions.
- Shape each portion into a ball, and flatten on the palm of your hand. Each ball should be about 4 inches.
- Put a tablespoon of picadillo in the center of the ball and pinch edges together to seal. Smooth the packet into a round ball, and seal any cracks. Roll the balls in breadcrumbs to coat.
- Fry the balls in the olive oil until deep brown, about 6-8 minutes. Drain on a cooling rack.
- Serve immediately, or keep warm in a 250°F oven for up to 20 minutes.
Nutrition Facts : Calories 149.6, Fat 4.8, SaturatedFat 1.5, Cholesterol 30.5, Sodium 88.8, Carbohydrate 20.2, Fiber 2.3, Sugar 1.8, Protein 6.7
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