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
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.
BEEF PICADILLO CHILI
Steps:
- In a large heavy kettle cook the onions and the garlic in the oil over moderate heat, stirring, until the onions are softened, add the chili powder, the cumin, the cayenne, and the cinnamon, and cook the mixture, stirring, for 30 seconds. Add the beef, the water, the broth , the tomato purée, and the salt and simmer the mixture, uncovered, adding more water if necessary to keep the beef barely covered, for 1 1/2 hours. Add the raisins, the olives, and the jalapeño and simmer the mixture, stirring occasionally, for 30 minutes, or until the beef is tender. Stir in the beans, simmer the chili for 5 minutes, or until the beans are heated through, and stir in the coriander. The chili may be frozen or made 4 days in advance, cooled, uncovered, and kept covered and chilled.
CUBAN-STYLE PICADILLO
Eli Gorelick of West Orange, New Jersey, writes: "As a kid growing up in Cuba, I worked alongside my mother every day in the kitchen, learning how to make specialties like picadillo and fried bananas. I still think Havana has the best Cuban food in the world, and I continue to love the recipes I learned during my childhood."
Provided by Eli Gorelick
Categories Beef Olive Sauté Quick & Easy Dinner Raisin Meat Ground Beef Bon Appétit New Jersey Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- Heat oil in large pot over medium-high heat. Add onion, garlic, and bay leaves; sauté until onion is soft, about 5 minutes. Add beef; sauté until cooked, breaking up with back of fork, about 7 minutes. Add all remaining ingredients. Simmer until picadillo thickens, stirring occasionally, about 8 minutes. Season to taste with salt and pepper. Discard bay leaves. Serve picadillo warm.
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.
PICADILLO-STYLE CHILI
Spiced not spicy, our Spanish-style beef chili is light on tomatoes but big on flavor with cumin, cinnamon, and poblanos. It's served with almonds, olives, and currants that take it to the next level of deliciousness.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Time 30m
Number Of Ingredients 11
Steps:
- Heat oil in a large pot over medium-high. Add garlic, onion, and chiles; cook, stirring occasionally, until softened, about 5 minutes. Add cumin and cinnamon; cook, stirring constantly, just until fragrant, about 1 minute.
- Add beef and season with salt. Cook, breaking up meat, until browned, about 5 minutes. Add vinegar and tomatoes with their juices; season with salt. Bring to a boil, then reduce heat and simmer, stirring occasionally, until thickened, about 10 minutes. Serve over rice with accompaniments.
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