Mexican Picadillo Picadillo Mexicano Food

PICADILLO MEXICANO

Steps:

• In a large non-stick skillet or frying pan, heat the lard or cooking oil over medium high heat until the fat or oil begins to shimmer. Add the onion and jalapeno, saute until the onion becomes translucent, about 2-3 minutes. Add the garlic and red bell pepper and saute for 1 minute more.
• Move the sauteed vegetables to one side of the skillet and add the ground beef. Break the beef into several large chunks, then let it cook undisturbed for 3-4 minutes.
• Break the browning ground beef into smaller pieces and combine with the sauteed onion, jalapeno, garlic, and red bell pepper. Spread evenly in the skillet or frying pan and allow to continue cooking undisturbed for an additional 5-6 minutes, or until the ground beef is well browned.
• Add the remaining ingredients (except for the potatoes, which are optional). Stir to combine thoroughly, then reduce the heat to medium and simmer for 5 minutes, if adding the potatoes, or 10 minutes if not opting for the potatoes.
• If you are opting to add the potatoes (which I do recommend): Prior to starting the hamburger, skillet fry the diced or cubed potatoes in about 3 tablespoons of lard or cooking oil. Cook until crispy on the outside and fork tender. Remove from the skillet and transfer to a paper towel lined plate to soak up excess fat. Then continue with step 1 of the instructions.At step 4 of the instructions, fold the cooked potatoes into the skillet of ground beef and vegetables after adding the remaining peas and carrots, corn, and seasoning. Then continue to cook for an additional 5-10 minutes simmering over medium heat.
• Add seasoning to taste after simmering, remove from heat and serve immediately.

MEXICAN PICADILLO

Steps:

• After rinsing the tomatoes and cutting out the stems, roast them in a 400F oven for 20-25 minutes or until you need them.
• Saute 1/4 onion in oil over medium heat for a few minutes. Add 2 minced garlic cloves and saute briefly. Add 1 lb. ground beef and 1 teaspoon salt. Cook over medium heat until the ground beef is lightly browned. (You can drain off some fat if you want.)
• Chop the potato and carrot into smallish pieces (larger pieces will require more simmering time). Once the beef is lightly browned, add the potato and carrot. Saute briefly as you gather the additional ingredients.
• For the Tomato-Jalapeno mixture, add the roasted tomatoes to a blender or food processor along with 3/4 onion, 2 garlic cloves and 1 jalapeno. Combine well.
• Add the Tomato-Jalapeno mixture to the beef, along with 1 teaspoon cumin, some freshly cracked black pepper, and 1 cup of stock (or water). I also add 2 teaspoons of chili powder but that is optional.
• Combine well and simmer over medium-low heat for 20-25 minutes, or until the potatoes are cooked all the way through.
• Take a final taste for seasoning. I added another generous pinch of salt to this batch. Serve immediately.
• If you want to serve your Picadillo with raisins, you can add them to the beef mixture for the last few minutes of the simmer or you can simply add them as a final garnish.
• Store leftovers in an airtight container in the fridge.

MEXICAN HASH (PICADILLO)

Steps:

• First, stir fry potatoes in olive oil.
• Take potatoes out from oil, set apart.
• Into the remaining oil in the skillet, add the ground meat, tomatoes, salt, garlic, and pepper and mix well.
• Once the meat is partially cooked, add potatoes and rest of ingredients.
• Simmer on medium heat for about 30 minutes.

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:

• Begin by heating a medium Dutch oven over high heat. Add a tablespoon of olive oil and the ground beef; be sure to distribute it evenly throughout the pan. Allow to brown on the bottom without moving it for 5 minutes. As the meat begins to loose its red tint start mixing in onion, peppers, garlic, bay leaves and cumin. Let it cook for 7 minutes until the vegetables become translucent. Then add olives, almonds, raisins, tomato paste and parsley. Make sure to mix it thoroughly with a spoon so that the tomato paste is well incorporated. Season to taste with salt and pepper.

MEXICAN HASH (PICADILLO)

Steps:

• Heat the oil in a large heavy skillet and brown the meat.
• Add the onions and garlic.
• When brown add all the other ingredients except the almonds.
• Season with salt and pepper.
• Simmer gently uncovered until much of the liquid has evaporated.
• Toast the almond slivers in a little olive oil until golden.
• Place on top on the picadillo and cook a few moments longer.