Picadillo Recipes

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PICADILLO



Picadillo image

Picadillo is one of the great dishes of the Cuban diaspora: a soft, fragrant stew of ground beef and tomatoes, with raisins added for sweetness and olives for salt. Versions of it exist across the Caribbean and into Latin America. This one combines ground beef with intensely seasoned dried Spanish chorizo in a sofrito of onions, garlic and tomatoes, and scents it with red-wine vinegar, cinnamon and cumin, along with bay leaves and pinches of ground cloves and nutmeg. For the olives you may experiment with fancy and plain, but rigorous testing here suggests the use of pimento-stuffed green olives is the best practice. A scattering of capers would be welcome as well.

Provided by Sam Sifton

Time 1h

Yield 6 servings

Number Of Ingredients 15

2 tablespoons extra-virgin olive oil
2 medium-size yellow onions, peeled and chopped
2 ounces dried chorizo, diced
4 cloves garlic, peeled and minced
1 1/2 pounds ground beef
Kosher salt and freshly ground black pepper
4 ripe tomatoes, chopped, or one 28-ounce can whole tomatoes, drained and crushed
2 tablespoons red-wine vinegar
1 tablespoon ground cinnamon
2 teaspoons ground cumin
2 bay leaves
Pinch of ground cloves
Pinch of nutmeg
2/3 cup raisins
2/3 cup pitted stuffed olives.

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.

Nutrition Facts : @context http, Calories 472, UnsaturatedFat 18 grams, Carbohydrate 22 grams, Fat 33 grams, Fiber 4 grams, Protein 24 grams, SaturatedFat 11 grams, Sodium 653 milligrams, Sugar 13 grams, TransFat 1 gram

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

PICADILLO



Picadillo image

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

2 tablespoons olive oil
1 pound ground beef
½ pound chorizo sausage, chopped
1 large onion, chopped
½ cup chopped red bell pepper
2 cloves garlic, chopped
1 tablespoon ground cumin
2 teaspoons chili powder
1 teaspoon dried oregano
1 teaspoon paprika
¼ teaspoon cayenne pepper
¼ teaspoon ground cinnamon
1 ½ cups canned diced tomatoes
¾ cup beef stock
1 tablespoon white sugar
½ cup raisins
¼ cup chopped pimento-stuffed green olives
2 tablespoons apple cider vinegar
1 tablespoon capers, drained
⅓ cup slivered almonds, toasted
1 tablespoon lime juice

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

CLASSIC CUBAN-STYLE PICADILLO



Classic Cuban-Style Picadillo image

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

1 tablespoon olive oil
1 clove garlic, minced, or more to taste
1 small onion, chopped
½ green bell pepper, chopped
1 pound lean ground beef
6 large pitted green olives, quartered
½ cup raisins
1 tablespoon capers
1 (8 ounce) can tomato sauce
2 (1.41 ounce) packages sazon seasoning (such as Goya®)
1 tablespoon ground cumin
1 teaspoon white sugar
salt to taste

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

CUBAN PICADILLO



Cuban Picadillo image

Provided by Ingrid Hoffmann

Categories     main-dish

Time 40m

Yield about 6 cups

Number Of Ingredients 14

2 tablespoons olive oil
1 large yellow onion, finely chopped (about 2 cups)
4 cloves garlic, minced
2 bay leaves
1 pound ground beef or combination of beef chorizo, and pork
1/3 cup dry white wine or dry sherry
10 cherry tomatoes, chopped or 1 (8-ounce) can diced tomatoes with juice
1/3 cup tomato paste
1/3 cup chopped pimento stuffed Spanish olives with 1 tablespoon brine from jar
1/3 cup raisins
2 teaspoons dried oregano
2 teaspoons ground cumin
1/4 teaspoon cayenne pepper, optional
Salt and freshly ground black pepper

Steps:

  • Heat oil in a large skillet over medium-high heat. Add onion, garlic, and bay leaves and saute until onion is soft, stirring frequently, about 4 minutes.
  • Add ground beef to skillet and cook until browned. Once the meat is browned, carefully away from the flame, tilt pan and remove excess fat with a large spoon.
  • Add the white wine and stir for another minute. Then add the chopped cherry tomatoes, tomato paste, pimento stuffed Spanish olives, raisins, dried oregano, cumin and cayenne pepper. Simmer over low heat for another 8 minutes, stirring occasionally. Season with salt and pepper.
  • Serve warm:
  • As a filling for empanadas or tacos
  • Over white rice with fried plantains or black beans
  • With a side salad and black beans
  • To make Picadillo soupier for serving over rice, add additional wine, chicken or beef stock.

CHEF JOHN'S PICADILLO



Chef John's Picadillo image

A Cuban creation, picadillo is one of the world's great ground meat dishes. I went with beef, but you can add some pork and/or chorizo. Serve it with rice.

Provided by Chef John

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 55m

Yield 4

Number Of Ingredients 15

2 teaspoons olive oil
1 ½ pounds ground beef (85% lean)
1 cup diced yellow onions
1 teaspoon salt, plus more to taste
½ teaspoon freshly ground black pepper
2 teaspoons cumin
½ teaspoon ground cinnamon
2 bay leaves
¼ teaspoon cayenne pepper
4 cloves garlic, minced
3 tablespoons red-wine vinegar
3 cups crushed tomatoes
¼ cup water
¼ cup currants or raisins
½ cup sliced pimiento-stuffed green olives, or to taste

Steps:

  • Heat oil in a large skillet over medium-high heat. Add ground beef and break up into small pieces with a spoon or spatula as it browns. Cook until meat completely loses its pink color, 8 to 10 minutes. Add diced onion and salt. Cook until onions turn translucent, about 5 minutes. Add pepper, cumin, cinnamon, bay leaves, and cayenne pepper. Cook 2 minutes. Add garlic and cook 1 minute.
  • Stir in red wine vinegar, crushed tomatoes, and water. Cook a few minutes while deglazing pan. Add currants; bring back to a simmer. Reduce heat to medium-low; cover and cook until meat is tender, 15 to 20 minutes.
  • Gently stir in sliced olives; cover and cook another 10 to 15 minutes.

Nutrition Facts : Calories 485.4 calories, Carbohydrate 26.3 g, Cholesterol 111.4 mg, Fat 27 g, Fiber 5.5 g, Protein 37 g, SaturatedFat 9 g, Sodium 1509.8 mg, Sugar 7.9 g

CUBAN PICADILLO



Cuban Picadillo image

I received this wonderful recipe of beef, olives, and sweet peppers from my son's Cuban grandmother. We serve it over black beans and rice with fried plantain on the side, it's amazing!

Provided by booghierbaby

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 50m

Yield 8

Number Of Ingredients 10

3 pounds ground beef
½ onion, chopped
2 tablespoons garlic, minced
1 red bell pepper, chopped
1 green bell pepper, chopped
2 cups raisins
2 (8 ounce) jars green olives, drained and chopped
2 (6 ounce) cans tomato paste
½ cup water
½ bunch cilantro

Steps:

  • Brown the ground beef in a Dutch oven or large pot over medium-high heat until crumbly and no longer pink, about 10 minutes. Pour off any excess grease, then stir in the onion and garlic; cook for 2 minutes before adding the red pepper, green pepper, raisins, olives, tomato paste, water, and cilantro. Bring the mixture to a simmer, then reduce heat to medium-low, cover, and simmer 10 minutes, or until the peppers have cooked to your liking.

Nutrition Facts : Calories 539.3 calories, Carbohydrate 44.5 g, Cholesterol 103.4 mg, Fat 27.6 g, Fiber 4.6 g, Protein 32.9 g, SaturatedFat 8.7 g, Sodium 1786.2 mg, Sugar 31.1 g

PICADILLO



Picadillo image

Provided by Food Network

Categories     main-dish

Time 22m

Yield 4 servings

Number Of Ingredients 10

1 medium onion, chopped
1 clove garlic, chopped
1 medium green bell pepper, chopped
1 tablespoon olive oil
1 pound ground beef
1/4 cup stuffed pimento olives, chopped
Kosher salt and freshly ground black pepper
Crushed red pepper flakes
1 (8-ounce) can tomato sauce
Rice and beans, or tortillas, for serving

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.

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From pinoyfoodguide.com
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Top Asked Questions

How to make Mexican picadillo recipe?
Instructions Heat oil in a large skillet; once oil is hot add the ground meat to cook. Add the onion and garlic. Now, add the diced tomatoes and Knorr beef bouillon and stir again. Finally, season with salt and pepper and add the chopped cilantro. Mexican Picadillo recipe the easy version Serve with rice and warm corn tortillas.
How to make picadillo soupier?
Directions. Add the white wine and stir for another minute. Then add the chopped cherry tomatoes, tomato paste, pimento stuffed Spanish olives, raisins, dried oregano, cumin and cayenne pepper. Simmer over low heat for another 8 minutes, stirring occasionally. Season with salt and pepper. To make Picadillo soupier for serving over rice,...
How long does it take to cook picadillo?
This flavorful Filipino-style Picadillo made of ground beef and select vegetables is ready in less than 30 minutes using one pan only! A hearty and satisfying dish that you can serve with a side of rice or bread or make as a filling for tacos or empanada. What is Picadillo? What is Picadillo? What is Picadillo?
What can I do with picadillo peppers?
This Picadillo is commonly served on tortillas. I love loading this into fresh flour tortillas. But it’s also so good in fried corn tortillas. Or served over some cilantro lime rice . Cook the ground beef most of the way, doesn’t need to be fully cooked. Add in diced bell pepper, onion, and potatoes.

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