Filipino Picadillo Recipes

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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

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

WALNUT PICADILLO



Walnut Picadillo image

Picadillo is a dish that spans Latin American and Filipino food cultures with ingredients that vary from country to region. It's a simple dish that highlights ground meat with bold flavors from tomato, onion, garlic, olives and capers, and is often paired with starches like potatoes and rice for a filling main dish, or even a taco filling. In this plant-based version, ground walnuts take on a meaty texture that absorbs all the bold flavors of a picadillo. Using a food processor is the best - and fastest - way to make sure the walnuts are evenly minced.

Provided by Jocelyn Ramirez

Categories     dinner, one pot, tacos, main course

Time 1h

Yield 6 servings (about 5 cups)

Number Of Ingredients 20

3 cups/9 ounces raw walnuts, minced in food processor until finely chopped
½ cup tomato sauce
1 tablespoon tomato paste
1 tablespoon liquid aminos, soy sauce or tamari
1 tablespoon apple cider vinegar
1 tablespoon smoked paprika
1 tablespoon raw turbinado or brown sugar
1 teaspoon ground cumin
1 ½ to 2 teaspoons kosher salt (such as Diamond Crystal)
1/3 cup neutral cooking oil (such as grapeseed)
1/2 medium yellow onion, chopped
1 medium green bell pepper, seeded and chopped
1 medium serrano chile, seeded and minced
3 garlic cloves, minced
1 pound russet potatoes, peeled and cut into ⅓-inch dice
¼ cup light beer (optional), such as a Mexican lager
1 (14-ounce) can diced tomatoes, strained
¼ cup chopped pitted green olives
1 tablespoon capers
Cooked rice and tortillas, for serving

Steps:

  • Add the walnuts to a medium bowl with the tomato sauce, tomato paste, liquid aminos, vinegar, paprika, sugar, cumin and salt. Mix until fully combined; set aside.
  • Add the oil to a large skillet and heat over medium. Once the oil is hot and shimmering, add the onion and bell pepper. Sauté for about 5 minutes until the onion is translucent and the peppers are soft.
  • Add the serrano chile and garlic and cook until fragrant, stirring frequently, 1 to 2 minutes.
  • Add the potatoes to the skillet and cook, stirring frequently, until the potatoes soften slightly, 5 to 8 minutes.
  • Add the walnut mixture and cook for 10 to 15 minutes, stirring frequently, until the mixture lightly browns.
  • Add the beer (if using), tomatoes, olives and capers, and allow to simmer for at least 15 minutes to let the ingredients meld together, stirring frequently.
  • Serve over rice with corn tortillas.

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