Picadillodecarnefilipinobeefsoup Recipes

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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

BEEF PICADILLO ENCHILADAS



Beef Picadillo Enchiladas image

Juicy ground meat cooked with aromatics, tomatoes, olives and raisins creates an irresistible filling for these crispy, cheesy enchiladas. A celebrated dish throughout Latin America, picadillo will win you over with its delicate balance of sweet and savory. Enjoy as a filling or on its own with rice and beans.

Provided by Food Network Kitchen

Time 45m

Yield 4

Number Of Ingredients 11

1/3 cup vegetable oil
1 medium onion, diced
1 green bell pepper, diced
1 pound 80-percent lean ground beef
1 teaspoon Chinese five-spice powder
Kosher salt and freshly ground black pepper
One 14-ounce can crushed tomatoes
1/4 cup green olives, sliced
1/4 cup golden raisins
Twelve 6-inch corn tortillas
2 cups shredded Cheddar (about 8 ounces)

Steps:

  • Preheat the oven to 350 degrees F. Heat a large skillet over medium-high heat. Add 1 tablespoon of oil, the onion and pepper and cook, stirring, until soft, about 5 minutes. Add the ground beef, five-spice, 1 teaspoon salt and a few grinds of pepper. Cook, breaking up the meat, until it begins to brown, about 5 minutes. Stir in the tomatoes, olives and raisins. Bring to a simmer and cook until thickened, about 2 minutes. Season with salt and pepper.
  • Heat the remaining oil in a small skillet over medium heat. Once the oil is shimmering, heat the tortillas, one at a time, in the hot oil until they bubble and darken slightly, about 10 seconds per side. Drain on paper towels. Spread about 1/2 cup ground beef picadillo mixture on the bottom of a 9 -by-13-inch baking dish. Put about 1/4 cup picadillo and 1 tablespoon Cheddar down the center of each tortilla. Roll tightly and lay them in the baking dish, seam side down. Spoon the rest of the picadillo over the enchiladas and sprinkle with the remaining cheese. Bake the enchiladas until the tortillas are slightly crisp and the cheese is melted, about 10 minutes.

PICADILLO DE CARNE (FILIPINO BEEF SOUP)



Picadillo De Carne (Filipino Beef Soup) image

Make and share this Picadillo De Carne (Filipino Beef Soup) recipe from Food.com.

Provided by littleturtle

Categories     Clear Soup

Time 55m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons olive oil or 2 tablespoons lard
5 garlic cloves, minced
1/2 onion, chopped
3 tomatoes, thinly sliced
1/2 lb lean ground beef
seasoning salt, to taste
3 cups beef bouillon
3 potatoes, cubed

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.

Nutrition Facts : Calories 324.7, Fat 13.3, SaturatedFat 3.6, Cholesterol 37.5, Sodium 1071.7, Carbohydrate 35.6, Fiber 4.9, Sugar 5.3, Protein 16.7

CALYPSO BEEF SOUP (NUEVO LATINO BEEF DISHES)



Calypso Beef Soup (Nuevo Latino Beef Dishes) image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 12

1 1/2 pounds ground beef
1 cup diced peeled sweet potato
1/2 cup chopped onion
1/2 cup chopped red bell pepper
1 teaspoon curry powder
2 tablespoons all-purpose flour
2 cups water or ready-to-serve beef broth
1 can (15 1/2 ounces) black-eyed peas, rinsed, drained
1 can (13 1/2 ounces) light unsweetened coconut milk
2 cups packed fresh baby spinach leaves
3 tablespoons freshly chopped thyme leaves
Salt and freshly ground black pepper

Steps:

  • Brown ground beef in large nonstick skillet over medium heat for 8 to 10 minutes or until beef is not pink, breaking up into 3/4-inch crumbles. Pour off drippings. Add sweet potato, onion, bell pepper and curry powder. Cook 4 to 5 minutes or until onion and peppers are crisp-tender, stirring occasionally. Stir in flour; cook and stir 1 minute.
  • Stir in water, black-eyed peas and coconut milk; bring to a boil. Reduce heat, cover and simmer for 5 to 8 minutes or until sweet potato is tender. Stir in spinach and thyme. Cook 1 minute or until spinach wilts. Season with salt and black pepper, to taste.

PICADILLO



Picadillo image

Picadillo Soup with tender beef and chayote in a flavorful tomato broth is delicious on its own or with steamed rice. Hearty and tasty, it's the ultimate comfort food!

Provided by Lalaine Manalo

Categories     Main Entree     Soup

Time 2h15m

Number Of Ingredients 9

1 tablespoon canola oil
1 small onion, peeled and chopped
2 cloves garlic, peeled and minced
2 pounds beef top sirloin, cut into 1 inch cubes
1 tablespoon fish sauce
2 large tomatoes, chopped
3 cups water
2 pieces chayote, peeled and cut into 1-inch cubes
salt and pepper to taste

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.

Nutrition Facts : Calories 351 kcal, Carbohydrate 7 g, Protein 51 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 133 mg, Sodium 1075 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

PICADILLO SOUP (ABALOS STYLE)



Picadillo Soup (Abalos Style) image

The Filipino version of picadillo distinctly takes advantage of the broth (sabaw) to serve over rice. This aromatic soup is made with ground beef, onions, tomatoes, potatoes, mixed vegetables, and lots of garlic. Serve alone or generously over rice.

Provided by ringonian

Categories     Meat

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
6 garlic cloves, minced
1 onion, diced
1 lb ground beef
1 large tomatoes, diced
4 cups water
1 large potato, cubed
2 tablespoons beef bouillon (optional)
2 tablespoons fish sauce (optional)
1 -2 cup vegetables, chopped (spinach, mushrooms, carrots, bok choy, celery, and or or chayote) (optional)
salt and pepper (to taste)

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.

Nutrition Facts : Calories 267.3, Fat 16, SaturatedFat 5.1, Cholesterol 51.4, Sodium 59.4, Carbohydrate 14.8, Fiber 2, Sugar 2.1, Protein 15.9

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