Picaditas From Puebla Recipes
CEMITA'S PUEBLA - CEMITA'S PUEBLA SALSA VERDE
Provided by Food Network
Categories condiment
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Blend ingredients well and serve over your favorite poblano meals.
EASY CUBAN PICADILLO
My girlfriend gave me this delicious recipe years ago. I've made it ever since for family and friends, and they all love it. My daughter loves to take leftovers to school for lunch the next day. -Marie Wielgus, Wayne, New Jersey
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, cook and crumble beef with pepper and onion over medium-high heat until no longer pink, 5-7 minutes. Stir in tomato sauce, olives, raisins and vinegar; bring to a boil. Reduce heat; simmer, uncovered, until raisins are softened, 5-6 minutes., Serve with rice. If desired, top with fresh cilantro to serve.
Nutrition Facts : Calories 363 calories, Fat 13g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 683mg sodium, Carbohydrate 36g carbohydrate (7g sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges
PICADAS (PINCHED MASA TARTLETS)
Make and share this Picadas (Pinched Masa Tartlets) recipe from Food.com.
Provided by mariposa13
Categories Chicken
Time 45m
Yield 20-22 Picadas
Number Of Ingredients 8
Steps:
- For the picadas: With your hands, work the salt into the masa.
- Shape it into 20 to 22 walnut-size balls.
- Press them into rounds about 3 inches across and 1/8-inch thick.
- Set them side by side (not stacked) on baking sheets as they are shaped, covering them with a damp cloth.
- Lightly grease a griddle or large cast-iron skillet and heat over medium-high heat until a drop of water sizzles on contact.
- Have ready a basket lined with tea towels.
- Now you must work quickly, because the masa will be supple enough to shape for only a few seconds after baking.
- Place 2 of the prepared masa rounds on the hot griddle and cook for about 1 1/2 minutes, until the edges shrink away slightly from the pan and lose their raw look.
- Turn and cook the other side for 1 to 1 1/2 minutes more.
- Transfer to a plate or work surface and, while they're still hot, quickly pinch up the edges of each into a slightly raised rim.
- Place them in the basket and cover snugly with the towels.
- Continue with the remaining masa rounds, 2 at a time.
- Line a baking sheet with paper towels.
- In a small skillet or saucepan, heat the lard or shortening over medium heat until hot but not quite rippling.
- Using kitchen tongs, slide each picada into the hot fat and let it cook for 10 to 20 seconds.
- Before it starts to brown, lift out, letting it drain well, and set on the prepared baking sheet.
- When all the picadas are done, layer them with guacamole, cooked chicken and salsa.
- Scatter some of the grated cheese over the sauce, top with some chopped onion, if desired, and serve.
Nutrition Facts : Calories 157.4, Fat 6.9, SaturatedFat 2.4, Cholesterol 15.4, Sodium 205.7, Carbohydrate 18.5, Fiber 2.4, Sugar 0.7, Protein 5.8
CLASSIC CUBAN-STYLE PICADILLO
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
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
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