AUTHENTIC MEXICAN PICADILLO
Picadillo is a popular dish in most South American cuisines. It is made with lean ground beef (or can be made with ground turkey as well), tomatoes, potatoes, and other ingredients. This authentic recipe will bring the flavors of Mexico to your plate.
Provided by mytable_yourtummy
Categories World Cuisine Recipes Latin American Mexican
Time 1h10m
Yield 8
Number Of Ingredients 18
Steps:
- Bring 6 whole tomatoes to a boil in a small pot. Transfer to a blender. Add 3/4 cup water, onion halves, and whole garlic clove. Blend until smooth.
- Heat oil in a large skillet over medium-high heat. Add chopped onion and serrano pepper. Cook until onion is transparent. Add minced garlic; cook until fragrant, about 1 minute. Add chopped tomato and cook for 1 minute more. Add ground beef; cook until browned, about 8 minutes.
- Pour canned tomato sauce into the beef mixture. Cook for 2 minutes. Mix in potatoes and carrots. Cook for 2 minutes; add the blended tomatoes, jalapeno, chicken bouillon, cumin, and bay leaf. Season with salt and pepper. Mix well, reduce heat, and simmer until most of the liquid is absorbed, about 20 minutes. Let sit for 5 minutes before serving.
Nutrition Facts : Calories 372.3 calories, Carbohydrate 23.5 g, Cholesterol 79.2 mg, Fat 19.6 g, Fiber 4.1 g, Protein 25.4 g, SaturatedFat 6.3 g, Sodium 528.9 mg, Sugar 6.5 g
EL PATO
This is a very simple dinner that I make close to once a week. There can be many variations, so feel free to add on to my simple recipe. I use a large pan for all ingredients.
Provided by femsterly
Categories One Dish Meal
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Brown the ground beef, or make the tofu as directed on package.
- Drain grease.
- Add the frozen veggies and the cans of El Pato.
- Heat on med to high heat until the veggies are cooked. The sauce may be thin, and you can heat or let stand as long as you want.
- Garnish with sour cream and/or cheese.
- Serve with flour tortillas or tortilla chips.
Nutrition Facts : Calories 337.5, Fat 17.8, SaturatedFat 6.8, Cholesterol 77.1, Sodium 358.1, Carbohydrate 20, Fiber 5.6, Sugar 1.8, Protein 25.8
ALBONDIGAS SOUP
Make and share this Albondigas Soup recipe from Food.com.
Provided by catalinacrawler
Categories < 60 Mins
Time 50m
Yield 50 serving(s)
Number Of Ingredients 18
Steps:
- Heat oil in a heavy saucepan over medium heat.
- Add onion and minced garlic and sauté until tender, about 5 minutes.
- Add pato sauce (or tomato sauce if you cant find el pato), diced tomatos and broth. Bring to a low boil and add bay leaves, celery, string beans, green chilies and jalepeno.
- To prepare meatballs mix rice into meat, adding mint leaves salt and pepper.
- last add the egg, combine well.
- Form meat into 1 inch balls & lightly brown in a skillet to lock in juices.
- Return soup to a gentle simmer and add meatballs & zucchini.
- Cover and simmer for ½ hour.
- Add pinches of oregano and salt and pepper if needed.
- Garnish with cilantro & lemon juice.
Nutrition Facts : Calories 63.6, Fat 3.6, SaturatedFat 1.2, Cholesterol 16.6, Sodium 190.8, Carbohydrate 3.2, Fiber 0.5, Sugar 0.8, Protein 4.5
AUTHENTIC SPANISH RICE
Make and share this Authentic Spanish Rice recipe from Food.com.
Provided by catalinacrawler
Categories Spanish
Time 25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- in a bowl combine broth, cumin, chili powder, salt & half a can of el pato sauce (if you can't find el pato use regular tomato sauce).
- brown rice, in hot oil, in a large skillet for approximately 5 minutes flipping occasionally.
- add diced onion, minced garlic, sauté for 1 minute.
- add seasoned broth, bring to a boil.
- reduce heat to low, cover and simmer for 15 minutes. do not check on the rice before the 15 minutes is up, this will allow steam to escape and may make your rice turn out undercooked.
- most of the water will absorb before the 15 minute time limit but keep covered and continue to steam for the entire 15 minutes. this will make for perfect rice that isnt crunchy.
- after 15 minutes turn heat off, uncover & flip rice over. recover & let sit until everything else is ready. you can let the rice sit covered for up to 25 minutes which will cook out most of the moisture & leave perfect fluffy rice.
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