GROUND BEEF EMPANADAS (PICADILLO)
Provided by Marcela Valladolid
Categories main-dish
Time 1h30m
Yield 8 empanadas
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- Heat the oil in a heavy saute pan over medium-high heat. Add the ground beef chuck and cook until browned, about 7 minutes. Season with the salt and pepper. Add the olives, raisins, carrots and onions and saute for just a couple minutes until softened. Add the tomato puree and simmer for 10 minutes. Turn the heat off and cool to room temperature before filling the empanadas.
- Grease a large baking sheet with some nonstick cooking spray. Unfold one sheet of puff pastry onto a lightly floured surface. Using a floured rolling pin, roll the pastry out to a 1/4- to 1/8-inch thickness. With a knife, cut out 4 equal squares measuring 4 1/2-by-5 1/2-inches. Add 2 tablespoons of the cooled beef mixture to the center of the square. Brush the edge of each square with some egg wash and fold to shape into triangles. Crimp the edges with a fork. Transfer the empanadas to the prepared baking sheet and brush them with the remaining egg wash. Bake until golden brown, about 25 minutes.
PICADILLO
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.
TEXAS STYLE PICADILLO
Make and share this Texas Style Picadillo recipe from Food.com.
Provided by bracinfan
Categories One Dish Meal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat a large skillet over medium heat, add olive oil.
- Add ground beef until browned. Add onions and garlic and spices. Cook 10 minutes, stirring often.
- Place potatoes in skillet, cover reduce heat and cook for 40 minutes until potatoes are cooked.
- Add tomatoes, simmer for 5 more minutes while still covered.
- Remove and serve over tortillas with cheese.
Nutrition Facts : Calories 451.4, Fat 20.9, SaturatedFat 7.4, Cholesterol 76, Sodium 659.4, Carbohydrate 39.6, Fiber 5.8, Sugar 5, Protein 26.7
ABUELA'S PICADILLO
This is my grandmother's Cuban picadillo (ground beef hash/chili) recipe which is usually served with white rice, beans and plantains. Picadillo also goes great with mashed potatoes and can be made without the squash. This dish is a favorite at home so I usually make 2 pounds to have leftovers for making empanadas (meat pies) the next day. Picadillo also freezes well. Of course my kids say this is the best picadillo they've ever had and I have to agree!
Provided by MarieSoler
Categories World Cuisine Recipes Latin American Caribbean
Time 1h22m
Yield 8
Number Of Ingredients 19
Steps:
- Cook and stir ground beef in a large stockpot until browned, 5 to 10 minutes. Drain grease.
- Heat olive oil in small skillet over medium heat. Add onion, green bell pepper, and garlic; cook and stir until fragrant, 2 to 3 minutes. Stir into beef in the stockpot.
- Pour tomato sauce, water, cooking wine, and hot sauce into the stockpot. Stir in sazon seasoning, parsley, garlic powder, onion powder, cumin, pepper, and bay leaf. Bring to a boil; reduce heat to low and simmer picadillo, uncovered, until slightly thickened, about 10 minutes.
- Split olives in half with your fingers and stir into the picadillo. Add squash. Simmer until liquid reduces but picadillo is not dry, 45 to 60 minutes. Season with salt.
Nutrition Facts : Calories 377.6 calories, Carbohydrate 22 g, Cholesterol 74.3 mg, Fat 22 g, Fiber 3.9 g, Protein 24.1 g, SaturatedFat 6.6 g, Sodium 1856.2 mg, Sugar 6 g
PICADILLO DE CARNE (FILIPINO BEEF SOUP)
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
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
PICADILLO
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
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
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