CUBAN PICADILLO
Provided by Ingrid Hoffmann
Categories main-dish
Time 40m
Yield about 6 cups
Number Of Ingredients 14
Steps:
- Heat oil in a large skillet over medium-high heat. Add onion, garlic, and bay leaves and saute until onion is soft, stirring frequently, about 4 minutes.
- Add ground beef to skillet and cook until browned. Once the meat is browned, carefully away from the flame, tilt pan and remove excess fat with a large spoon.
- Add the white wine and stir for another minute. Then add the chopped cherry tomatoes, tomato paste, pimento stuffed Spanish olives, raisins, dried oregano, cumin and cayenne pepper. Simmer over low heat for another 8 minutes, stirring occasionally. Season with salt and pepper.
- Serve warm:
- As a filling for empanadas or tacos
- Over white rice with fried plantains or black beans
- With a side salad and black beans
- To make Picadillo soupier for serving over rice, add additional wine, chicken or beef stock.
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
CROCK POT PICADILLO
Picadillo, a flavorful Cuban dish made with ground beef and a sauce made from simmering tomatoes, green olives, bell peppers, cumin, and spices is one of my family's favorite weeknight meals. Trust me on this one, if you want a recipe the whole family will love, this is it! I grew up on this dish and my friends used to love eating over when my mom made it for dinner. This was probably one of the first recipes I ever learned how to cook and I make it at least once a month, although usually on the stove. (stove top version here) It's inexpensive, kid-friendly, freezer friendly and gluten-free. I knew this would adapt nicely for the slow cooker, and I was right! In fact, I think it's even better since the lean beef cooks longer and becomes very tender the longer it simmers. This makes a lot, so you'll get several meals out of it. We serve it over brown rice, we make tacos with the leftovers, and I am going to post a second recipe using the leftovers. Don't you love a recipe that can serve as two different meals! Anytime you use ground beef in the crock pot, you'll need to brown it first on the stove. Since the skillet is already out, I threw the onions, peppers and garlic in with the meat to let the flavors bloom. If you want to prep this the night before, the meat is fully cooked, so you can add all the ingredients into the crock pot, then refrigerate. The next morning plug it in and go to work, or go on with your day. When you come home, you'll just have to make some rice and a salad and dinner is ready! By the way, lean beef is the meat of choice for this dish in my house, but you can also use lean bison or ground turkey if desired. Raisins are commonly added to this dish, but we prefer this without.
Provided by Greg P.
Categories < 30 Mins
Time 30m
Yield 1 each, 11 serving(s)
Number Of Ingredients 9
Steps:
- Brown meat in a large deep skillet on medium-high heat; season with generously with salt and a little pepper. Use a wooden spoon to break the meat up into small pieces. When meat is no longer pink, drain all the liquid from pan. Add the onions, garlic and bell peppers to the meat and cook an addition 3-4 minutes.
- Transfer the meat to the slow cooker, then add tomato, cilantro, tomato sauce, 1 1/4 cups water, alcaparrado (or olives) [I usually add some of the brine from the jar for added flavor] then add the spices.
- Set slow cooker to HIGH for 3 to 4 hours or LOW for 6 to 8. After it's ready, taste for salt and add more as needed [I added a little more cumin and garlic powder at the end as well since the crock pot tends to mute the flavors of herbs and spices]. Discard the bay leaves and serve over brown rice.
- Makes about 5 3/4 cups.
- Serve this with 3/4 cups brown rice for an 8 point meal and a salad on the side.
Nutrition Facts : Calories 13.3, Fat 0.2, Sodium 110.7, Carbohydrate 2.7, Fiber 0.8, Sugar 1.7, Protein 0.6
CUBAN PICADILLO
Like most traditional recipes, there are numerous variations...and this is my version of a Cuban classic. For added convenience, I adapted it for the slow cooker.-Sanford Brown, Big Pine Key, Florida
Provided by Taste of Home
Categories Dinner
Time 5h
Yield 8 servings.
Number Of Ingredients 18
Steps:
- In a large skillet, cook onions in oil over low heat for 15-20 minutes or brown, stirring occasionally. Add wine; cook and stir 2 minutes longer. Transfer to a 3- or 4-qt. slow cooker., In the same skillet, cook beef over medium heat until no longer pink. Add to slow cooker. Combine the tomatoes, tomato sauce, tomato paste, garlic and seasonings; pour over top. Cover and cook on low for 4-6 hours or until heated through., Place raisins in a small bowl. Cover with boiling water; let stand for 5 minutes. Drain. Stir the green pepper, olives, jalapeno and raisins into the slow cooker. Cover and cook 30 minutes longer. Serve with rice.
Nutrition Facts : Calories 331 calories, Fat 14g fat (4g saturated fat), Cholesterol 56mg cholesterol, Sodium 685mg sodium, Carbohydrate 27g carbohydrate (15g sugars, Fiber 4g fiber), Protein 24g protein.
PICADILLO FROM A CROCK POT
Adapted from a recipe in the Cooking Light Slow Cooker Cookbook. This one uses pitted dates and dried apricots in place of the more traditional raisins, but raisins could be substituted for either or both of these if you prefer. If more heat is desired, substitute hotter peppers for part of the bell peppers, increase the amount of cayenne or add dried red pepper flakes or hot pepper sauce. It can also be made with a combination of ground beef and ground pork, or even made with ground turkey. I use no-salt-added tomatoes and tomato sauce. Very versatile: serve it over hot rice, wrap it in flour tortillas, use it to stuff peppers, zucchini or other vegetables or serve it as a dip with tortilla chips.
Provided by echo echo
Categories One Dish Meal
Time 3h20m
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- In a large nonstick skillet, or skillet sprayed with nonstick spray, begin to brown beef, stirring and breaking up with a wooden spoon.
- As meat begins to brown, add bell pepper through garlic. Continue to cook until meat is well browned and vegetables soften.
- Drain off fat and place meat in a 4-quart crock pot.
- Add tomatoes through black pepper and stir well.
- Cover, set crock pot on "high" and cook 3 hours.
- If desired, stir in almonds.
PICADILLO
Picadillo is one of the great dishes of the Cuban diaspora: a soft, fragrant stew of ground beef and tomatoes, with raisins added for sweetness and olives for salt. Versions of it exist across the Caribbean and into Latin America. This one combines ground beef with intensely seasoned dried Spanish chorizo in a sofrito of onions, garlic and tomatoes, and scents it with red-wine vinegar, cinnamon and cumin, along with bay leaves and pinches of ground cloves and nutmeg. For the olives you may experiment with fancy and plain, but rigorous testing here suggests the use of pimento-stuffed green olives is the best practice. A scattering of capers would be welcome as well.
Provided by Sam Sifton
Time 1h
Yield 6 servings
Number Of Ingredients 15
Steps:
- Put the olive oil in a large, heavy pan set over a medium-high flame, and heat until it begins to shimmer. Add onions, chorizo and garlic, stir to combine and cook until the onions have started to soften, approximately 10 minutes.
- Add the ground beef, and allow it to brown, crumbling the meat with a fork as it does. Season to taste with salt and black pepper.
- Add tomatoes, vinegar, cinnamon, cumin, bay leaves, cloves and nutmeg and stir to combine. Lower the heat, and let the stew simmer, covered, for approximately 30 minutes.
- Uncover the pan, and add the raisins and the olives. Allow the stew to cook for another 15 minutes or so, then serve, accompanied by white rice.
Nutrition Facts : @context http, Calories 472, UnsaturatedFat 18 grams, Carbohydrate 22 grams, Fat 33 grams, Fiber 4 grams, Protein 24 grams, SaturatedFat 11 grams, Sodium 653 milligrams, Sugar 13 grams, TransFat 1 gram
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