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
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 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
PARTY PICADILLO
With some Douros as cheap as a pizza, and just as bold, I'd think of them as party wines, to serve to a crowd fortified with big sandwiches, wings and meaty casseroles. Even at the high end, most are not wines to contemplate but to quaff with slabs of seared red meat. But if you choose budget bottles, here's a dish that will not break the bank, either. Well-seasoned picadillo, a versatile, richly seasoned ground-meat dish from Latin America, is typically served with rice and beans, but it can also be ladled over pasta, used to fill tortillas or sloppy Joes or baked in a casserole with a potato topping. Since it will be in the company of bland carbs, you can spice it generously. The wines won't balk at that.
Provided by Florence Fabricant
Categories dinner, main course
Time 1h
Yield 10 to 12 servings
Number Of Ingredients 16
Steps:
- In a bowl, break up the meat with a fork, mix it with the wine and set aside. Heat oil in a large pan over low heat. Add onions, peppers, jalapeños and garlic and sauté until tender and barely beginning to brown. Stir in olives and raisins.
- Increase heat to medium. Add meat and any liquid, and cook, breaking up meat with a fork, until it loses its color and is uniformly crumbly, about 10 minutes. Stir in oregano, cumin, tomato paste, and salt and cayenne pepper to taste. Cover and cook on low 30 minutes. Dish can be prepared in advance to this point and reheated later. It should be moist, so it might need a little water added. Top with almonds, serve with rice and beans, pasta or tortillas.
Nutrition Facts : @context http, Calories 457, UnsaturatedFat 18 grams, Carbohydrate 19 grams, Fat 32 grams, Fiber 3 grams, Protein 22 grams, SaturatedFat 10 grams, Sodium 540 milligrams, Sugar 11 grams, TransFat 1 gram
WALNUT PICADILLO
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
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.
PORK PICADILLO
We like this versatile mixture, a Latin-American favorite, with rice; the smoky, sweet, tangy flavors of our version skew Mexican.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes Ground Pork Recipes
Time 1h
Yield Makes 8 cups
Number Of Ingredients 13
Steps:
- In a 5-quart pot or Dutch oven, heat oil over medium. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onion is soft, 3 to 5 minutes.
- Add tomato paste, chipotles, chile powder, cinnamon, and cloves; cook until fragrant, about 1 minute. Add pork; cook, stirring occasionally, until no longer pink, 7 to 8 minutes.
- Add tomatoes and puree, and vinegar; bring to a boil. Reduce to a simmer, and cook, partially covered, until thick, 35 to 40 minutes. Add raisins. Serve with white rice, if desired.
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
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