Picadia Recipes

CLASSIC CUBAN-STYLE PICADILLO

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.

PICADAS (PINCHED MASA TARTLETS)

Steps:

• For the picadas: With your hands, work the salt into the masa.
• Shape it into 20 to 22 walnut-size balls.
• Press them into rounds about 3 inches across and 1/8-inch thick.
• Set them side by side (not stacked) on baking sheets as they are shaped, covering them with a damp cloth.
• Lightly grease a griddle or large cast-iron skillet and heat over medium-high heat until a drop of water sizzles on contact.
• Have ready a basket lined with tea towels.
• Now you must work quickly, because the masa will be supple enough to shape for only a few seconds after baking.
• Place 2 of the prepared masa rounds on the hot griddle and cook for about 1 1/2 minutes, until the edges shrink away slightly from the pan and lose their raw look.
• Turn and cook the other side for 1 to 1 1/2 minutes more.
• Transfer to a plate or work surface and, while they're still hot, quickly pinch up the edges of each into a slightly raised rim.
• Place them in the basket and cover snugly with the towels.
• Continue with the remaining masa rounds, 2 at a time.
• Line a baking sheet with paper towels.
• In a small skillet or saucepan, heat the lard or shortening over medium heat until hot but not quite rippling.
• Using kitchen tongs, slide each picada into the hot fat and let it cook for 10 to 20 seconds.
• Before it starts to brown, lift out, letting it drain well, and set on the prepared baking sheet.
• When all the picadas are done, layer them with guacamole, cooked chicken and salsa.
• Scatter some of the grated cheese over the sauce, top with some chopped onion, if desired, and serve.

PICADA

Steps:

• Wrap the saffron threads in aluminum foil and toast lightly in a hot frying pan for a few seconds, being careful not to let them burn. Cool. Put the peeled garlic and the parsley leaves into a small bowl. Add the toasted saffron threads. Next, add the olive oil. Process with a hand-held blender to make a coarse paste. Add the toasted hazelnuts and continue to make an even, fine mixture.

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.

CHICKEN PICCATA

Steps:

• Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
• In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
• Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

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.

PICADA (A NUT AND CHOCOLATE CONDIMENT)

Steps:

• Bake the garlic as indicated in the instructions.
• Meanwhile, crush the nuts to a paste. This is best done using a mortar and pestle.
• Peel and add the garlic, and continue mashing about five minutes.
• Add the chocolate and saffron, and continue mashing about one minute. Add two tablespoons of the broth, and continue mashing and stirring until smooth.
• Add the remaining broth and stir to blend.

PICCATA SAUCE

Steps:

• In saucepan, saute garlic in butter until transparent.
• Add olive oil and flour making a paste.
• Cook, stirring, until golden brown.
• Add chicken broth a little at a time, and then add lemon juice.
• Stir over medium heat until thickened.
• Add capers with juice.
• Serve over chicken or pork.

PICADIA RECIPE

Steps:

• Brown meat season with salt and pepper to taste Saute onion, green pepper, and garlic with the meat when meat is almost cooked thru. Drain off excess oil put back into pan Add tomato sauce and paste Add olive oil Add Bay leaves simmer to let meat take on the flavors approx 30 min Serve with Black Beans and rice.