Mexican Picadillo With Zucchini Picadillo Mejicano Con Calabasitas Recipes

PICADILLO RECIPE (MEXICAN PICADILLO)

Steps:

• Heat a skillet on medium-high heat. Add ground beef and break up into small crumbles.
• While beef is browning add salt, pepper, cumin and oregano and continue cooking until no longer pink, about 5 minutes.
• Stir in onion, garlic, tomato and potatoes.
• Add water and bring to a boil. Lower heat to a simmer, cover with lid and cook for 15-20 minutes or until potatoes are soft and cooked through.
• Garnish with cilantro and serve with warmed tortillas or rice.

AUTHENTIC MEXICAN PICADILLO

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.

MEXICAN PICADILLO WITH ZUCCHINI, PICADILLO MEJICANO CON CALABASITAS

Steps:

• 1. Brown pork meat or sausage in a skillet over medium heat. Add the onions garlic, bell pepper, and zucchini and saute for 2 minutes. Next add 1/4 cup water. Cover and simmer everything for two more minutes.
• 2. Next add the can diced tomatoes, and seasoning spices, oregano, cumin, cilantro, black pepper, Goya seasoning packet and salt. stir well Cover and continue to cook until the zucchini is tender.
• 3. Serve with Mexican rice, pinto beans, tortillas, and salsa. Enjoy
• 4. Optional: you may add half seeded diced jalapeno if you like your picadillo with heat. I prefer to add hot salsa over mine this way I can serve the little ones picadillo with their rice. Mexican Picadillo is also made with ground beef and diced potatos and is a little more soupy then the Cuban Picadillo.