Copycat Laredo Taco Companys Picadillo Food

COPYCAT LAREDO TACO COMPANY'S PICADILLO

Steps:

• Put the water, onions, garlic, bell peppers and potatoes in a stew pot and bring to a boil. Turn the temperature to low, cover the pot, and simmer, stirring occasionally, for 20 minutes.
• Add the tomatoes, bran, and spices to the pot and simmer for 10 minutes.
• While the potatoes are cooking, heat a skillet over medium heat and add the olive oil and brown the meat, crumbling it up as it cooks.
• Add the meat to the stew pot, cover, and simmer 10 to 20 minutes, or until potatoes are tender (it is better to overcook the potatoes than to under cook them).

BEEF PICADILLO

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.

PORK MANGO PICADILLO

Steps:

• In a large skillet cook the ground pork until it is no longer pink. Drain off fat.
• Stir in onions, garlic, cinamon, coriander, oregano, thyme. Cook and stir for 2 minutes more.
• Gently stir in salsa and mango. Cover and heat through, about 2 minutes.
• Spoon into serving dish. Sprinkle with chopped almonds and cilantro. Serve with hot cooked rice.

BEEF PICADILLO

Steps:

• In a medium skillet, heat the olive oil over medium-high heat until hot but not smoking.
• Add the onion, bell pepper, olives and garlic and cook until the vegetables are tender, about 5 minutes.
• Crumble in the ground beef, using a wooden spoon to break up any large clumps.
• Increase the heat and cook until the liquid is reduced.
• Stir the tomato paste into the meat mixture and simmer over medium-low heat, stirring, for 2 minutes.
• Stir in 2 to 3 tablespoons water to loosen the sauce.
• Stir in the peas and carrots, cover and cook until just cooked through, 4 minutes.
• Stir in the cilantro; season with salt and pepper.

CUBAN PICADILLO

Steps:

• Heat olive oil in a large skillet and add the sofrito (garlic, onions, green pepper, jalapeno, cilantro, capers, olives, bay leaves and cumin seeds).
• Cook the sofrito until it is fragrant and the onions are translucent; remove from pan and set aside.
• Brown ground beef in pan and drain fat.
• Add sofrito to the beef along with the tomatoes, vinegar, and cayenne pepper.
• Simmer for 45 minutes on low heat.
• Serve over rice, with a fried egg on top, garnished with pimiento, if desired.
• Another option to serve is to spoon it into corn tortillas, with lettuce, tomato, green onions, jalapenos, cheese, and hot sauce, like a taco.