Picadillo Soup Recipes

PICADILLO

Steps:

• In a pot over medium heat, heat oil. Add onions and garlic and cook until softened.
• Add beef and cook, stirring occasionally, until no longer pink.
• Add fish sauce and continue to cook for about 1 to 2 minutes.
• Add tomatoes and cook until softened and begins to release juice.
• Add water and bring to a boil. Lower heat, cover and cook for about 1 to 1 1/2 hours or until tender.
• Add chayote and cook for about 7 to 10 minutes or until tender.
• Season with salt and pepper to taste. Serve hot.

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.

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.

PICADILLO SOUP (ABALOS STYLE)

Steps:

• Heat oil in a large pot over medium-high heat.
• Saute onions and garlic until onions are tender.
• Add ground beef and cook for 5 minutes or until brown.
• Add tomatoes and cook 3 minutes or until softened.
• Stir in water, potatoes, buillion (optional), fish sauce (optional), vegetables (optional), salt and pepper. Bring to a boil.
• Reduce heat, cover, and simmer for 30 minutes (stirring occasionally) or until vegetables and potatoes are tender. Serve Hot.

PICADILLO DE CARNE (FILIPINO BEEF SOUP)

Steps:

• In a Dutch oven or other large pot, heat oil over medium-high heat.
• Saute garlic, onion, and tomato until garlic is crisp and onion is tender (5 minutes).
• Add beef and salt.
• Simmer, covered, for 15 minutes.
• Add bouillon and simmer until meat is done (5 minutes).
• Add potatoes and simmer until potatoes are tender.
• Serve hot.