Picadillo In Pita Bread Recipes

PICADILLO IN PITA BREAD

Steps:

• In a large skillet over medium heat, cook beef, garlic and onion until beef is brown and onion is soft. Drain fat. Stir in apple, broth, vinegar, tomato sauce, salt, cinnamon and cumin; simmer, stirring occasionally, until the liquid is absorbed, about 15 minutes. Stir in raisins and almonds. Adjust seasoning if necessary., To serve, fill each pita half with beef mixture. If desired, top with avocado and a dollop of sour cream.

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.

PICADILLO

Steps:

• Cook beef in a large pan over medium heat until browned. Add granulated garlic, onion, salt and pepper and mix the seasonings into the beef, then stir in tomatoes and jalapenos. Let simmer, stirring occasionally, for 20 minutes. Stir in the green beans and let simmer, stirring occasionally, for 10 minutes.

PICADILLO POCKETS

Steps:

• Heat the vegetable oil in a medium skillet over medium-high heat. Add the shallot, garlic and cinnamon and cook, stirring, about 1 minute. Add the beef, 1/4 teaspoon salt, and pepper to taste; cook, breaking up the meat with a wooden spoon, until browned, about 3 minutes. Add the tomato paste, chopped tomato, raisins and olives and cook, stirring, 2 more minutes. Season with salt and pepper. Let the mixture cool completely.
• Preheat the oven to 425 degrees F and brush a baking sheet lightly with vegetable oil. On a floured surface, roll out the dough and fill the dinner pockets. Step-by-step directions.
• Place the pockets seam-side down on the prepared baking sheet. Beat the egg and 1 tablespoon water in a small bowl; brush the pockets with the egg wash. Bake until golden brown, about 15 minutes.

PICADILLO

Steps:

• Put the olive oil in a large, heavy pan set over a medium-high flame, and heat until it begins to shimmer. Add onions, chorizo and garlic, stir to combine and cook until the onions have started to soften, approximately 10 minutes.
• Add the ground beef, and allow it to brown, crumbling the meat with a fork as it does. Season to taste with salt and black pepper.
• Add tomatoes, vinegar, cinnamon, cumin, bay leaves, cloves and nutmeg and stir to combine. Lower the heat, and let the stew simmer, covered, for approximately 30 minutes.
• Uncover the pan, and add the raisins and the olives. Allow the stew to cook for another 15 minutes or so, then serve, accompanied by white rice.

PICADILLO

Steps:

• Cook ground beef in a large pan over medium heat until done. Remove from pan, drain, and set aside.
• Add olive oil to pan. When the oil is hot add onions and green peppers. Sauté until onions are translucent. Add garlic and saute several more minutes.
• Return cooked beef to pan and add remaining ingredients. Stir well and bring to a boil.
• Reduce heat to low; cover pan and simmer for about 30 minutes.
• Remove bay leaf before serving.

PICADILLO

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.

PICADILLO

Steps:

• Brown turkey and beef in heavy-bottomed hot skillet. Set aside and drain off all fat.
• Heat oil in skillet and add onions. Saute until onions soften and begin to turn golden.
• Place water and rice in small pot, and bring to a boil. Reduce heat, cover and simmer until rice is done and water has been absorbed, a total of 17 minutes.
• Meanwhile, return beef and turkey to pan with onions, along with raisins, tomato paste, almonds, chili, cinnamon, cloves, tomatoes and tomato juice and simmer while rice cooks. Mixture should be thick, but not dry.
• When rice is cooked, stir into meat mixture.
• Serve wrapped in large tortillas (see recipe below) or with tortillas on the side.