Picadillo Sliders With Garlic Mayo Recipes

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PICADILLO SLIDERS



Picadillo Sliders image

When I'm pressed for time, these beefy sliders are my go-to. Any leftover picadillo makes for great nachos or queso dip. It freezes well, too! -Patterson Watkins, Philadelphia, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 1-1/2 dozen.

Number Of Ingredients 15

1 tablespoon canola oil
1 medium yellow onion, diced
2 garlic cloves, minced
2 pounds ground beef
1/2 cup pimiento-stuffed olives, halved
2 cans (14-1/2 ounces each) diced tomatoes, drained
1 cup beef broth
1/4 cup red wine vinegar
1/4 cup raisins
2 tablespoons tomato paste
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1-1/2 teaspoons salt
18 potato dinner rolls, halved, toasted

Steps:

  • In a large cast-iron or other heavy skillet, heat oil over medium heat. Saute onion until translucent, 6-8 minutes; add garlic and cook 1 minute more. Add ground beef; cook until no longer pink, 6-8 minutes, breaking into crumbles; drain. , Add next 10 ingredients. Stir over medium heat until well blended. Reduce heat; simmer until sauce has thickened, 10-15 minutes., Spoon beef mixture on each roll (they may be juicy). Serve immediately.

Nutrition Facts : Calories 249 calories, Fat 9g fat (2g saturated fat), Cholesterol 31mg cholesterol, Sodium 631mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 2g fiber), Protein 14g protein.

GARLIC MAYO



Garlic Mayo image

Provided by Jeff Mauro, host of Sandwich King

Time 5m

Yield 1 cup

Number Of Ingredients 0

Steps:

  • Combine 1 cup mayonnaise, 1/2 teaspoon each chili powder and ground cumin, 1 minced garlic clove and salt and pepper to taste in a medium bowl; mix until smooth.

AUTHENTIC MEXICAN PICADILLO



Authentic Mexican Picadillo image

Picadillo is a popular dish in most South American cuisines. It is made with lean ground beef (or can be made with ground turkey as well), tomatoes, potatoes, and other ingredients. This authentic recipe will bring the flavors of Mexico to your plate.

Provided by mytable_yourtummy

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h10m

Yield 8

Number Of Ingredients 18

6 tomatoes
¾ cup water
¼ onion, halved
1 clove garlic
3 tablespoons vegetable oil
½ onion, chopped
1 serrano pepper
1 clove garlic, minced
1 tomato, chopped
2 pounds lean ground beef
1 (7.75 ounce) can Mexican-style hot tomato sauce (such as El Pato®)
3 potatoes, peeled and cubed
3 medium carrots, peeled and cubed
1 jalapeno pepper, sliced
2 tablespoons chicken bouillon granules
½ tablespoon ground cumin
1 bay leaf
salt and ground black pepper to taste

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.

Nutrition Facts : Calories 372.3 calories, Carbohydrate 23.5 g, Cholesterol 79.2 mg, Fat 19.6 g, Fiber 4.1 g, Protein 25.4 g, SaturatedFat 6.3 g, Sodium 528.9 mg, Sugar 6.5 g

CUBAN-STYLE PICADILLO



Cuban-Style Picadillo image

There are many variations of picadillo. This is a savory and traditional Cuban home-cooked meal with ingredients that are readily available in any supermarket. Do not omit wine, as it's really important to the flavor of this dish. Serve with garlic and onion white rice, black beans, and fried ripe plantains. Garnish with strips of ham and roasted red pepper.

Provided by lutzflcat

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 1h35m

Yield 6

Number Of Ingredients 17

2 potatoes
salt to taste
2 tablespoons olive oil
1 onion, minced
1 green bell pepper, minced
2 teaspoons crushed garlic
1 ½ pounds lean ground beef
2 cups dry red wine
1 (15 ounce) can tomato sauce
⅔ cup pimiento-stuffed green olives, drained and chopped
½ cup capers, drained
¼ cup golden raisins
1 teaspoon ground cumin
1 pinch dried oregano
¼ teaspoon black pepper
¼ teaspoon salt
1 teaspoon olive oil

Steps:

  • Place the potatoes into a large pot with enough water to cover; season with salt. Bring the water to a boil; reduce heat to medium-low, place a cover on the pot, and cook the potatoes at a simmer until tender, about 20 minutes. Drain and set aside to cool.
  • Heat 2 tablespoons olive oil in a large Dutch oven over medium heat; cook and stir the onion, green bell pepper, and garlic in the hot oil until the vegetables soften, about 5 minutes.
  • Crumble the ground beef into the onion mixture, breaking the meat into smaller pieces as you mix; cook and stir until the beef is completely browned, 7 to 10 minutes. Drain as much fat from the mixture as possible.
  • Stir the red wine, tomato sauce, olives, capers, golden raisins, cumin, oregano, black pepper, and 1/4 teaspoon salt into the ground beef mixture. Bring to a boil, reduce heat to medium-low, and cook at a simmer until the wine had reduced significantly, 25 to 30 minutes.
  • Peel the cooled potatoes and cut into chunks.
  • Heat 1 teaspoon olive oil in a skillet over medium heat. Cook the potatoes in the hot oil until browned, about 5 minutes.
  • Gently fold the cooked potatoes into the simmering ground beef mixture; cook together 5 minutes.

Nutrition Facts : Calories 471.3 calories, Carbohydrate 29.6 g, Cholesterol 78.9 mg, Fat 22 g, Fiber 4.5 g, Protein 26 g, SaturatedFat 6.5 g, Sodium 1337.7 mg, Sugar 10.1 g

BACON AND GORGONZOLA CORNBREAD SLIDERS WITH CHIPOTLE MAYO



Bacon and Gorgonzola Cornbread Sliders with Chipotle Mayo image

Cornbread muffins baked with crumbled Gorgonzola and bacon are split like buns for these beefy sliders with spicy chipotle mayo.

Provided by MarthaWhite(R)

Categories     Trusted Brands: Recipes and Tips     MarthaWhite®

Time 30m

Yield 6

Number Of Ingredients 21

Crisco® Original No-Stick Cooking Spray
2 (6.5 ounce) packages Martha White® Yellow Cornbread Mix
½ cup Martha White® All-Purpose Flour
1 ½ cups milk
¼ cup sour cream
1 large egg
3 tablespoons chopped chives
8 slices bacon, cooked and crumbled
¾ cup crumbled Gorgonzola cheese
2 tablespoons butter
1 medium yellow onion, sliced into thin rings
1 ½ pounds ground chuck
1 large egg
½ cup Italian-style bread crumbs
2 cloves garlic, minced
1 teaspoon salt
½ teaspoon pepper
12 small slices (0.5 oz each) Cheddar cheese
½ cup mayonnaise
1 chipotle pepper in adobo sauce
1 teaspoon adobo sauce from chipotle peppers

Steps:

  • Heat oven to 400 degrees F. Spray 2 cast iron straight-sided muffin pans (6 cups each) with no-stick cooking spray. Stir together cornbread mix, flour, milk, sour cream, and egg in medium bowl until well blended. Stir in chives, bacon, and cheese. Fill prepared muffin pans 3/4 full. Bake 10 to 12 minutes or until golden brown. (Any remaining batter may be made into additional muffins.)
  • Melt butter in a 12-inch Lodge cast iron skillet over medium-low heat. Add onions. Cook until onions are translucent, 8 to 10 minutes. Remove onions and set aside.
  • Combine ground chuck, egg, bread crumbs, garlic, salt, and pepper in large bowl. Blend well. Divide into 12 equal portions. Pat out into thin burgers. Cook in skillet over medium to medium-high heat until done. Top each burger with slice of cheese.
  • Combine mayonnaise, chipotle pepper and adobo sauce. Slice cornbread to make buns. Spread thin layer of chipotle mayo on top and bottom. Place burger on bottom halves. Top with onions. Place top on burger.

Nutrition Facts : Calories 1142.5 calories, Carbohydrate 64.5 g, Cholesterol 231 mg, Fat 77.7 g, Fiber 2.4 g, Protein 46 g, SaturatedFat 29.5 g, Sodium 2216.3 mg, Sugar 9.8 g

PICADILLO



Picadillo image

Provided by Aarón Sánchez

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 14

1 tablespoon olive oil
2 pounds lean ground beef
1/2 cup chopped white onion chopped
1/2 cup diced red bell pepper
1/2 cup diced yellow bell pepper
1/2 tablespoon chopped garlic
3 bay leaves
1 teaspoon toasted ground cumin
1/4 cup sliced green olives
1/4 cup sliced almonds, toasted
1/4 cup golden raisins
3/4 cup tomato paste
1/4 cup parsley, chopped
Salt and pepper

Steps:

  • Begin by heating a medium Dutch oven over high heat. Add a tablespoon of olive oil and the ground beef; be sure to distribute it evenly throughout the pan. Allow to brown on the bottom without moving it for 5 minutes. As the meat begins to loose its red tint start mixing in onion, peppers, garlic, bay leaves and cumin. Let it cook for 7 minutes until the vegetables become translucent. Then add olives, almonds, raisins, tomato paste and parsley. Make sure to mix it thoroughly with a spoon so that the tomato paste is well incorporated. Season to taste with salt and pepper.

PICADILLO SLIDERS



Picadillo Sliders image

These Cuban-inspired sliders are a natural with our merlot. Briny olives, garlicky mayo, and a slight hit of tomato acidity sharpen the wine's fruit; caramelized onions and raisins play to the wine's toasty side.

Provided by Food Network Kitchen

Time 30m

Yield 8 sliders

Number Of Ingredients 15

3 cloves garlic
1/4 cup mayonnaise
3 tablespoons olive oil
1 small onion, chopped
12 ounces ground beef
Kosher salt
1/4 cup tomato sauce
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
Pinch ground cloves
1/4 cup raisins, roughly chopped
1/4 cup green olives, roughly chopped
1/4 cup slivered almonds, coarsely chopped
8 potato rolls
Pickled jalapenos, for serving

Steps:

  • 1. Grate 1 clove garlic into the mayonnaise with a rasp grater and set aside.
  • 2. Heat 1 tablespoon olive oil in a small skillet over medium heat. Add the onions and cook until tender, about 10 minutes. Chop the remaining 2 cloves garlic, add to the onions, and cook 2 minutes more. Let cool slightly.
  • 3. Meanwhile, mix the ground beef, 1 teaspoon salt, tomato sauce, cinnamon, allspice, and cloves in a large bowl. Stir in the raisins, green olives, and almonds, then the onions and garlic; mix gently until just incorporated.
  • 4. Wipe out the skillet, add the remaining 2 tablespoons olive oil, and set over medium-high heat. Divide the meat into 8 equal portions. Brown each side, about 4 minutes for medium. Serve on the potato rolls with a smear of the garlic mayonnaise and top with pickled jalapenos.

Nutrition Facts : Calories 898, Fat 44 grams, SaturatedFat 10 grams, Cholesterol 63 milligrams, Sodium 1391 milligrams, Carbohydrate 93 grams, Fiber 6 grams, Protein 33 grams

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