AUTHENTIC MEXICAN PICADILLO
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
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
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
BEEF PICADILLO
Made in under 30 minutes with flavorful ground beef and salty green olives, Beef Picadillo is a classic Latin American dish that reminds you of home. This recipe is so flavorful, it will leave everyone asking for more!
Provided by Jessica - The Novice Chef
Categories Beef
Time 25m
Number Of Ingredients 14
Steps:
- 1. Heat the oil in a large skillet over medium heat. Add the onion and ground beef. Cook breaking the beef apart and stirring often, until meat is evenly browned and onions are tender. 2. Drain the excess liquid/grease from the pan and add the sofrito, adobo, sazon, cumin, oregano, salt and pepper. 3. Stir and cook for an additional minute or so, then add the garlic and cook for two more minutes or until the garlic becomes fragrant. 4. Turn the heat down to low-medium then pour in the tomato sauce and stir. Bring the sauce to a low simmer, then turn the heat off and stir in the olives. 5. Serve over rice and garnish with cilantro, if desired.
Nutrition Facts : Calories 494 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 101 milligrams cholesterol, Fat 35 grams fat, Fiber 4 grams fiber, Protein 34 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 2082 grams sodium, Sugar 4 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 20 grams unsaturated fat
LISA'S QUINOA-BEEF PICADILLO
Categories Beef
Number Of Ingredients 17
Steps:
- Heat oil over high heat in large, deep sikllet. Add onion and green pepper and cook, stirring freqently, until onion is translucent, about 3 minutes. Stir in garlic and cumin seeds and cook 1 minute more. Add beef and salt. Break up meat into bits. Continue cooking until beef is brown and crumbly, 3 to 4 minutes. Pour off any rendered fat. Stir in oregano, chili powder, cinnamon, tomatoes, olives, raisins and capers. Bring to a boil. Reduce heat, cover and simmer until flavors have mingled, about 15 min. To finish, stir in quinoa and adjust seasonings, adding pepper to taste. Cook until hot, about 1 minute. Accompany with lime wedges. Can sub ground turkey, pork or meatloaf mix. Can use hullless barley or brown rice instead of quinoa.
BEEF-MUSHROOM PICADILLO
This recipe is sponsored by Mushroom Council. I love picadillo because it's full of bright contrasting flavors: sweet raisins, salty-briny olives. Swapping in mushrooms for some of the beef lightens the dish without compromising the taste!
Provided by Food Network Kitchen
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Finely chop all the mushrooms into pea-size pieces. Heat 2 tablespoons vegetable oil in a Dutch oven or other wide pot over medium-high heat. Add the mushrooms and cook, stirring, until dry and browned, 12 to 15 minutes. (There may be a lot of liquid at first.) Push to one side of the pot.
- Add the beef to the other side of the pot; season with salt and pepper. Break up the meat with a wooden spoon, then stir into the mushrooms. Cook until the beef is no longer pink, 2 to 3 minutes.
- Push the beef-mushroom mixture to one side of the pot and add the remaining 1 tablespoon vegetable oil to the other side. Add the onion, season with salt and pepper and cook, stirring, until it begins to soften, about 2 minutes. Stir into the beef-mushroom mixture and cook all together until the onions are softened, 3 to 4 minutes. Add the garlic, 2 teaspoons cumin, the oregano and cinnamon and stir to combine. Add the tomato paste and cook, stirring, until lightly toasted and everything is evenly coated, 2 to 3 minutes.
- Add the diced tomatoes and 1 1/2 cups water. Reduce the heat and simmer, stirring occasionally, until the sauce has reduced to a thick stew, 25 to 30 minutes, adding the olives and raisins in the last 5 minutes of cooking. Meanwhile, cook the rice as the label directs.
- Stir the vinegar and the remaining 1/4 teaspoon cumin into the picadillo and season with salt and pepper. Remove from the heat. Serve over the rice and top with parsley and/or cilantro.
QUINOA BEEF PICADILLO
From: "Whole Grains Every Day, Every Way" by Lorna Sass. "Picadillo, a zesty ground beef stew of Spanish orgin, was welcomed enthusiastically into the kitchens of many Caribbean and Latin American cooks during the Colonial period. Variations abound, but I favor the ones that achieve a balance of sweet and salty by including raisins and pimento-stuffed olives. Though picadillo is traditionally served over rice, by mixing high-protein quinoa right into the stew, you can go easy on the meat and still have a very satisfying meal."
Provided by Engrossed
Categories Stew
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Heat the olive oil over high heat in a large, deep skillet.
- Add the onion and green bell pepper and cook, stirring frequently, until the onion is translucent, about 3 minutes.
- Stir in the garlic and cumin seeds and cook 1 minute more.
- Add the beef and salt. Break the meat up into bits. Continue cooking until the beef is brown and crumbly, 3 or 4 minutes. Pour off any rendered fat.
- Stir in the oregano, chili powder, cinnamon, tomatoes, olives, raisins, and capers. Bring to a boil. Reduce the heat, cover and simmer the mixture until the flavors have mingled, about 15 minutes.
- Stir in the quinoa and adjust the seasonings, adding pepper to taste. Cook until the mixture is hot, about 1 minute more.
- Serve in large, shallow bowls.
- Accompany with a bowl of lime wedges.
- A dry grenache-based rose wine from Spain or southern France is a recommended to drink with this dish.
Nutrition Facts : Calories 482.8, Fat 17.9, SaturatedFat 5.2, Cholesterol 73.7, Sodium 1308.8, Carbohydrate 50.6, Fiber 6, Sugar 8, Protein 31.6
LISA'S HOMEMADE MEATLOAF
My husband loves my meat loaf and I make them for our home and I love meat loaf and it is so simple to fix it and they are so delicious and tasty. When we have meat loaf leftovers and we make meat loaf sandwiches. It is so good and tasty.
Provided by Lisa Johnson
Categories Breads
Time 1h20m
Number Of Ingredients 11
Steps:
- 1. Preheat the oven to 350 degrees F. In a small bowl, whisk together all the glaze ingredients and set aside. In a large bowl, combine all the meatloaf ingredients and mix well. Press the mixture into a 9 by 5-inch loaf pan. Bake for 30 minutes. Remove from the oven and brush some of the glaze over the top of the meatloaf. Bake for 30 minutes more. Remove from oven and let stand for 5 minutes. Turn the meatloaf out onto a serving platter and spoon the remaining glaze over the top before serving.
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