Lisas Quinoa Beef Picadillo Food

LISA'S QUINOA-BEEF PICADILLO

Steps:

• Heat oil over high heat in large, deep sikllet. Add onion and green pepper and cook, stirring freqently, until onion is translucent, about 3 minutes. Stir in garlic and cumin seeds and cook 1 minute more. Add beef and salt. Break up meat into bits. Continue cooking until beef is brown and crumbly, 3 to 4 minutes. Pour off any rendered fat. Stir in oregano, chili powder, cinnamon, tomatoes, olives, raisins and capers. Bring to a boil. Reduce heat, cover and simmer until flavors have mingled, about 15 min. To finish, stir in quinoa and adjust seasonings, adding pepper to taste. Cook until hot, about 1 minute. Accompany with lime wedges. Can sub ground turkey, pork or meatloaf mix. Can use hullless barley or brown rice instead of quinoa.

QUINOA BEEF PICADILLO

Steps:

• Heat the olive oil over high heat in a large, deep skillet.
• Add the onion and green bell pepper and cook, stirring frequently, until the onion is translucent, about 3 minutes.
• Stir in the garlic and cumin seeds and cook 1 minute more.
• Add the beef and salt. Break the meat up into bits. Continue cooking until the beef is brown and crumbly, 3 or 4 minutes. Pour off any rendered fat.
• Stir in the oregano, chili powder, cinnamon, tomatoes, olives, raisins, and capers. Bring to a boil. Reduce the heat, cover and simmer the mixture until the flavors have mingled, about 15 minutes.
• Stir in the quinoa and adjust the seasonings, adding pepper to taste. Cook until the mixture is hot, about 1 minute more.
• Serve in large, shallow bowls.
• Accompany with a bowl of lime wedges.
• A dry grenache-based rose wine from Spain or southern France is a recommended to drink with this dish.

BEEF PICADILLO

Steps:

• Soak the currants in the sherry.
• Meanwhile, heat the butter in a Dutch oven or pot over medium heat. Add the garlic and onions, then season with salt and pepper. Sweat until the onions are very tender, then stir in the paprika and chili powder. Stir in the sherry and currants.
• Puree the peppers with 1 cup water until smooth, then add the pureed peppers to the Dutch oven with the tomato sauce. Stir in the almonds and the Beef and Tomato Base, then bring to a simmer and let the flavors combine a few minutes. Adjust the seasoning and remove from the heat.
• Cool and store for a make-ahead meal or serve immediately. Reheat over medium heat, garnish with parsley and pass chips for dipping and topping.
• Heat the oil in a large pan over medium-high heat. When the oil is very hot, pat the meat dry with paper towels and add half of the beef to the pan. Crumble the beef with a potato masher or wooden utensil. Cook to develop a deep brown color, season with salt and pepper, and then remove to a plate. Repeat the process with the remaining beef. Add the tomato paste to the pan and stir until fragrant. Then add the stock and the browned beef. Stir to combine, then reduce the heat to a simmer.

BEEF PICADILLO ENCHILADAS

Steps:

• Preheat the oven to 350 degrees F. Heat a large skillet over medium-high heat. Add 1 tablespoon of oil, the onion and pepper and cook, stirring, until soft, about 5 minutes. Add the ground beef, five-spice, 1 teaspoon salt and a few grinds of pepper. Cook, breaking up the meat, until it begins to brown, about 5 minutes. Stir in the tomatoes, olives and raisins. Bring to a simmer and cook until thickened, about 2 minutes. Season with salt and pepper.
• Heat the remaining oil in a small skillet over medium heat. Once the oil is shimmering, heat the tortillas, one at a time, in the hot oil until they bubble and darken slightly, about 10 seconds per side. Drain on paper towels. Spread about 1/2 cup ground beef picadillo mixture on the bottom of a 9 -by-13-inch baking dish. Put about 1/4 cup picadillo and 1 tablespoon Cheddar down the center of each tortilla. Roll tightly and lay them in the baking dish, seam side down. Spoon the rest of the picadillo over the enchiladas and sprinkle with the remaining cheese. Bake the enchiladas until the tortillas are slightly crisp and the cheese is melted, about 10 minutes.

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.

AUTHENTIC MEXICAN PICADILLO

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.

PICADILLO

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.

PICADILLO

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.