Best Picadillo Sliders Recipes
PICADILLO SLIDERS
When I'm pressed for time, these beefy sliders are my go-to. Any leftover picadillo makes for great nachos or queso dip. It freezes well, too! -Patterson Watkins, Philadelphia, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 1-1/2 dozen.
Number Of Ingredients 15
Steps:
- In a large cast-iron or other heavy skillet, heat oil over medium heat. Saute onion until translucent, 6-8 minutes; add garlic and cook 1 minute more. Add ground beef; cook until no longer pink, 6-8 minutes, breaking into crumbles; drain. , Add next 10 ingredients. Stir over medium heat until well blended. Reduce heat; simmer until sauce has thickened, 10-15 minutes., Spoon beef mixture on each roll (they may be juicy). Serve immediately.
Nutrition Facts : Calories 249 calories, Fat 9g fat (2g saturated fat), Cholesterol 31mg cholesterol, Sodium 631mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 2g fiber), Protein 14g protein.
PICADILLO SLIDERS WITH GARLIC MAYO
Who can resist this sweet, savory mix of tender ground beef, raisins, almonds and olives served on slider rolls with garlic mayo? Considered comfort food throughout Latin America, picadillo works wonders as a satisfying filling for sandwiches, tacos and empanadas.
Provided by Food Network Kitchen
Time 30m
Yield 8 servings (2 sliders per person)
Number Of Ingredients 14
Steps:
- Mix the mayonnaise and grated garlic together in a small bowl and season with salt and pepper. Set aside.
- Heat 1 tablespoon of the oil in a medium skillet over medium heat. Add the onion and cook, stirring, until soft, about 5 minutes. Add the chopped garlic and cook, stirring, until fragrant, about 2 minutes. Let cool slightly.
- Gently mix the ground beef, almonds, olives, raisins, tomato sauce, allspice, cinnamon and 1 teaspoon salt in a large bowl until just incorporated. Divide the meat mixture into 16 equal portions and form into patties.
- Wipe out the skillet, add the remaining 2 tablespoons oil, and heat over medium-high. Working in batches, cook the patties, flipping once until browned on each side and medium on the inside, about 2 minutes per side. Serve on the potato rolls with a smear of the garlic mayonnaise and a lettuce leaf.
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PICADILLO SLIDERS
These Cuban-inspired sliders are a natural with our merlot. Briny olives, garlicky mayo, and a slight hit of tomato acidity sharpen the wine's fruit; caramelized onions and raisins play to the wine's toasty side.
Provided by Food Network Kitchen
Time 30m
Yield 8 sliders
Number Of Ingredients 15
Steps:
- 1. Grate 1 clove garlic into the mayonnaise with a rasp grater and set aside.
- 2. Heat 1 tablespoon olive oil in a small skillet over medium heat. Add the onions and cook until tender, about 10 minutes. Chop the remaining 2 cloves garlic, add to the onions, and cook 2 minutes more. Let cool slightly.
- 3. Meanwhile, mix the ground beef, 1 teaspoon salt, tomato sauce, cinnamon, allspice, and cloves in a large bowl. Stir in the raisins, green olives, and almonds, then the onions and garlic; mix gently until just incorporated.
- 4. Wipe out the skillet, add the remaining 2 tablespoons olive oil, and set over medium-high heat. Divide the meat into 8 equal portions. Brown each side, about 4 minutes for medium. Serve on the potato rolls with a smear of the garlic mayonnaise and top with pickled jalapenos.
Nutrition Facts : Calories 898, Fat 44 grams, SaturatedFat 10 grams, Cholesterol 63 milligrams, Sodium 1391 milligrams, Carbohydrate 93 grams, Fiber 6 grams, Protein 33 grams
PICADILLO SLIDERS
These Cuban-inspired sliders are a fun alternative to the standard issue burger. Dress them up with a glass of merlot: briny olives, garlicky mayo, and a hint of tomato acidity sharpen the wine's fruit; caramelized onions and raisins play to the wine's toasty side.
Provided by Raven Higheagle @ravenhigheagle
Categories Beef
Number Of Ingredients 15
Steps:
- Grate 2 clove garlic into the mayonnaise with a rasp grater and set aside.
- Heat 2 tablespoon olive oil in a small skillet over medium heat.
- Add the onions and cook until tender, about 10 minutes.
- Chop the remaining 4 cloves garlic, add to the onions, and cook 2 minutes more. Let cool slightly.
- Meanwhile, mix the ground beef, 2 teaspoon salt, tomato sauce, cinnamon, allspice, and cloves in a large bowl
- Stir in the raisins, green olives, and almonds, then the onions and garlic; mix gently until just incorporated.
- Wipe out the skillet, add the remaining 4 tablespoons olive oil, and set over medium-high heat. Divide the meat into 8 equal portions.
- Brown each side, about 4 minutes for medium
- Serve on the potato rolls with a smear of the garlic mayonnaise and top with pickled jalapenos.
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