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.
CUBAN PICADILLO
Wonderful Cuban recipe for one of the best meat dishes there is. I used to eat at this great mom and pop Cuban restaurant in my town and unfortunately they closed down. This was the closest I could get to their wonderful recipe !
Provided by Valerie in Florida
Categories Meat
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Mash the salt, pepper and garlic together in a mortar until well blended.
- Lightly brown this mixture in the lard/oil with the pepper and the onions until the onions become translucent.
- Add the tomato sauce and let it simmer for a minute.
- Add the vinegar.
- Add the meat and cook for 5-minutes.
- Add the cooking wine, olives and raisins.
- Simmer until liquid is absorbed (I usually let this simmer for around an hour or so on low, so the flavors meld together).
- Serve with rice and beans and a nice cold beer.
- Tastes even better the next day!
Nutrition Facts : Calories 487.6, Fat 32, SaturatedFat 10.1, Cholesterol 102.8, Sodium 1641.6, Carbohydrate 17.3, Fiber 2.7, Sugar 10.5, Protein 30.2
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
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
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.
CUBAN-STYLE PICADILLO
Eli Gorelick of West Orange, New Jersey, writes: "As a kid growing up in Cuba, I worked alongside my mother every day in the kitchen, learning how to make specialties like picadillo and fried bananas. I still think Havana has the best Cuban food in the world, and I continue to love the recipes I learned during my childhood."
Provided by Eli Gorelick
Categories Beef Olive Sauté Quick & Easy Dinner Raisin Meat Ground Beef Bon Appétit New Jersey Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- Heat oil in large pot over medium-high heat. Add onion, garlic, and bay leaves; sauté until onion is soft, about 5 minutes. Add beef; sauté until cooked, breaking up with back of fork, about 7 minutes. Add all remaining ingredients. Simmer until picadillo thickens, stirring occasionally, about 8 minutes. Season to taste with salt and pepper. Discard bay leaves. Serve picadillo warm.
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.
CUBAN PICADILLO
Cuban Picadillo is a deliciously seasoned ground beef stew. Perfectly flavored with onion, green pepper, garlic, tomato sauce, white wine, olives, and raisins.
Provided by Blanca
Time 55m
Number Of Ingredients 13
Steps:
- Place oil in medium-sized pot and heat over medium heat. Add onion and green pepper. Cook until slightly softened, about 5 minutes. Add garlic and cook for another minute.
- Add oregano, salt & pepper and saute for 30 seconds more. Add ground beef and cook, breaking up beef into very small bits with side of cooking spoon. Continue cooking until only slightly pink, about 5 minutes.
- Add all remaining ingredients - tomato sauce, white wine, water, olives, and raisins. Bring to a quick boil over high heat. Then, cover and reduce heat to low. Simmer for 35-40 minutes. Serve over rice.
CUBAN PICADILLO
This is a Cuban style hash, probably the most common meal I encountered there.I ate this for breakfeast on a regular basis, while in Cuba.
Provided by Nat Da Brat
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Heat the oil in a large saucepan and add the onion and garlic.
- Cook over very low heat until the onions are almost tender, about 10 minutes.
- Add the ground beef and brown, stirring constantly with a fork to break up the meat.
- Stir in the tomato paste, chile, tomatoes, cumin, oregano, half the parsley and scallions, and the sugar, mix well.
- Season to taste with salt and pepper.
- Bring to a boil, reduce the heat, and cook, covered, for 20 minutes.
- Add the stock and potato and continue cooking, uncovered, for 20 minutes or until the patato is tender and most of the liquid has evaporated.
- Use the tomato juice if you need more liquid.
- Mix in the remaining parsley and scallions and season to taste with salt and pepper.
- Serve with bread or rice.
CUBAN PICADILLO
Cuban Picadillo is an easy ground beef dish with garlic, bell peppers, sliced green olives and tomatoes served over rice.
Provided by Sabrina Snyder
Categories Main Course
Time 30m
Number Of Ingredients 12
Steps:
- Add beef, salt and pepper to a large skillet on medium high heat and cook until no longer pink.
- Add the rest of the ingredients, cover and simmer on low heat for 20 minutes.
Nutrition Facts : Calories 227 kcal, Carbohydrate 5 g, Protein 24 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 74 mg, Sodium 519 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
CUBAN BEEF PICADILLO
Cuban beef picadillo is a traditional dish made with ground beef, potatoes, onions, garlic, cumin, bell peppers, white wine, tomato sauce, raisins, olives and capers.
Provided by Layla Pujol
Categories Main Course Side Dish
Time 1h
Number Of Ingredients 16
Steps:
- In a medium-size frying pan, brown the ground beef with a dash of cumin and pepper, drain off any excess grease, and set aside.
- In a large frying pan, heat 2 tbs of olive oil over med-low heat and cook the diced onion until soft
- Add the chopped garlic and cook until almost golden.
- Mix in the bell pepper, cumin, pepper and a little salt - not too much as the olives and capers are salty.
- Add the potatoes pieces and cook for about 5 minutes.
- Add the ground beef and the wine, let the liquid reduce.
- Add raisins and tomato sauce when the potatoes are about half-cooked (a knife can easily through the first part but the center is still very firm).
- Cook for 5 more minutes and then add the olives and capers.
- Continue cooking over medium heat, stirring occasionally, until the potatoes are ready. If the sauce thickens too much, you can add some more wine or a little bit of water. Taste and adjust any seasonings: salt, pepper, cumin or additional olives/capers.
- Serve with rice, fried ripe plantains and a small salad.
CUBAN PICADILLO
I received this wonderful recipe of beef, olives, and sweet peppers from my son's Cuban grandmother. We serve it over black beans and rice with fried plantain on the side, it's amazing!
Provided by booghierbaby
Categories World Cuisine Recipes Latin American Caribbean
Time 50m
Yield 8
Number Of Ingredients 10
Steps:
- Brown the ground beef in a Dutch oven or large pot over medium-high heat until crumbly and no longer pink, about 10 minutes. Pour off any excess grease, then stir in the onion and garlic; cook for 2 minutes before adding the red pepper, green pepper, raisins, olives, tomato paste, water, and cilantro. Bring the mixture to a simmer, then reduce heat to medium-low, cover, and simmer 10 minutes, or until the peppers have cooked to your liking.
Nutrition Facts : Calories 539.3 calories, Carbohydrate 44.5 g, Cholesterol 103.4 mg, Fat 27.6 g, Fiber 4.6 g, Protein 32.9 g, SaturatedFat 8.7 g, Sodium 1786.2 mg, Sugar 31.1 g
CUBAN PICADILLO RECIPE
Picadillo is classic Cuban comfort food, made from ground meat mixed with a flavorful combination of olives, capers, and raisins
Provided by María del Mar Cuadra
Categories Mains
Time 40m
Yield 8
Number Of Ingredients 17
Steps:
- Heat oil in large skillet over medium-high heat until shimmering. Add onion and bell pepper and cook, stirring occasionally, until softened, 5 to 7 minutes. Add tomato paste, garlic, cumin, oregano, 1 1/2 teaspoons salt, 1 teaspoon pepper, and bay leaves and cook until fragrant and tomato paste darkens in color, about 2 minutes. Add wine and cook until reduced to 1/4 cup, about 5 minutes.
- Add meat and cook, stirring and breaking up chunks, until no longer pink, 5 to 7 minutes. Stir in tomatoes, Worcestershire sauce, raisins, olives, capers, brine, and potatoes. Cover, reduce heat to medium-low, and cook until potatoes are tender, about 12 minutes.
- Remove cover and season to taste with salt and pepper. Remove and discard bay leaves. Serve with white rice and black beans.
Nutrition Facts : Calories 349 kcal, Carbohydrate 19 g, Cholesterol 76 mg, Fiber 3 g, Protein 25 g, SaturatedFat 6 g, Sodium 492 mg, Sugar 7 g, Fat 19 g, ServingSize serves 8, UnsaturatedFat 0 g
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- Heat a saute pan on medium heat. Add the oil, veggies and the sofrito. Saute for 3-5 minutes, until the veggies soften
- Season the cooked ground beef with the adobo, sazon, tomato sauce, cumin and oregano. Stir the mixture together to distribute the spices.
- Add 1/4 cup of water, the raisins and the olives, then lower the heat to simmer, let the mixture stew together, uncovered. After 10 minutes, turn off the heat and stir in the fresh cilantro. Cover and cook for 5 more minutes. The picadillo should be saucy, but not soupy. If there's too much liquid, cook until it's to your desired consistency.
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- Place the ground beef, onion and bell pepper into a skillet over medium high heat on the stove. Cook until the meat is completely browned and the vegetables have softened. Drain any excess grease.
- Add the minced garlic, sazon seasoning and cumin to the skillet along with salt to taste. Stir to combine, and saute another 30 seconds.
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4.8/5 (59)Total Time 35 minsCategory DinnerCalories 207 per serving
- Brown meat on high heat in large sauté pan and season with salt and pepper. Use a wooden spoon to break the meat up into small pieces. When meat is no longer pink, drain all juice from pan.
- Add to the meat and continue cooking on a low flame. Add alcaparrado and about 2 tbsp of the brine (the juice from the olives, this adds great flavor) cumin, bay leaf, and more salt if needed. Add tomato sauce and 1/4 cup of water and mix well. Reduce heat and simmer covered about 20 minutes.
VEGAN CUBAN PICADILLO - SIMPLE VEGAN BLOG
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- Heat some water or oil in a deep skillet, wok stir fry pan or a large pot, add the veggies (garlic, onion and red bell pepper) and cook over medium-high heat until golden brown.
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- Add the raisins, water or broth and potatoes. Bring to a boil and then cook over medium-high heat for 20 minutes or until potatoes are cooked.
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- Heat the olive oil in a large skillet, over medium-high heat. Once hot, add the ground beef and cook, crumbling it with a wooden spoon, until browned, about 5 to 8 minutes . Season with salt and pepper.
- Lower the heat to medium and add the onion and bell pepper, sautéing until softened, about 2-3 minutes. Then, stir in the garlic and sauté until fragrant, about 1 minute.
- Optional: pour in the white wine and cook, scraping the bottom of the skillet with a wooden spoon to release any browned bits, until evaporated.
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5/5 (3)Total Time 55 minsCategory DinnerCalories 289 per serving
- In a large saucepan, heat 2 tablespoons olive oil. Add green pepper and onion and saute until translucent, then add the garlic and saute for and additional minute.
- Add tomato paste, Bay leaf, and oregano and cook for 3-4 minutes. Put in the ground beef, olives, tomatoes, and capers,and let them simmer.
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- Ropa Vieja. When I was growing up, my Abuela would make me a special meal on my birthday. More often than not, the meal I chose was Ropa Vieja. It consists of tender shredded beef that is cooked in tomatoes and served over tons of fluffy white rice.
- Picadillo. Picadillo was the other dish that I tended to request as my birthday meal. My Abuela makes it with ground beef, potatoes, olives, and string beans in a big pot, but the recipe varies depending on the cook.
- Pernil. This roast pork shoulder is the tenderest, most succulent dishes you could ever dream of. I have a hard time not ordering it when I'm out at a Cuban restaurant.
- Masitas. Just thinking about a plate full of masitas and rice makes me want to run to the Latin American restaurant down the street from me. These crispy chunks of fried pork are tender on the inside and crunchy on the outside and oh so flavorful.
- Tostones. Tostones are flat, fried plantains that I could eat like a bag of potato chips. I gained a newfound appreciation for my mom and Abuela when I tried to make them myself last year.
- Rice and Beans. So simple, yet so delicious. Just ask my roommates, I eat some variation of rice and beans at least once a week, and in my opinion no pantry is complete without a can of Goya black beans.
- Mojo. I would literally drink mojo. This marinade and dipping sauce tastes good on everything. It's made of the best two ingredients in the world: lime and garlic, along with a whole bunch of other spices and citrus.
- Yuca. There's nothing better than yuca steamed in garlicky mojo sauce. Yuca is another word for cassava root, a starch that is similar to a potato. You can eat it like French fries or baked or steamed.
- Bunuelos. Cuban Bunuelos are little donuts made out of yuca. They taste like light, flaky doughnuts and they are usually dipped in a sauce made of anise.
- Maduros. Can you tell Cubans love plantains? Maduros are sweet plantains that are only fried once, as opposed to tostones getting fried twice. They taste delicious as a side dish to some simple fried eggs.
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From theactable.com
- Wash the ground beef in a colander using cold water. I do this for two reasons. When the ground beef cooks it cooks really fine so there are no big chunks and second it removes excess fat. Make sure to clean up sink area after washing to avoid creating any bacteria.
- Heat a sauté pan on medium high heat. When hot add ground beef and cook about 10 to 15 minutes. When all the ground beef is cooked through and is no longer pink drain in a clean colander. Heat sauté pan again with 2 tablespoons of olive oil on medium high heat and return ground beef to pan. Season beef with salt, garlic powder and black pepper.
- Next, add diced onions and bell peppers and cook with the ground beef until tender about 4-5 minutes. Add in garlic and cook another 1-2 minutes. Just to clarify I measure the garlic cloves before smashing. Deglaze the pan with the vino seco.
- Stir in tomato sauce, water, salt, garlic powder, cumin and olives with some of the juice. If you decide to add raisins and or capers add them now. Last add the cilantro and let simmer for another 5 - 10 minutes so all of the flavors incorporate with each other. Serve over a bed of white rice.
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