PICADILLO RECIPE (MEXICAN PICADILLO)
Mexican Picadillo - ground beef and potato hash simmered with onions and tomato. Serve with tortillas or rice!
Provided by www.kitchengidget.com
Categories Entrees & Sides
Time 30m
Number Of Ingredients 12
Steps:
- Heat a skillet on medium-high heat. Add ground beef and break up into small crumbles.
- While beef is browning add salt, pepper, cumin and oregano and continue cooking until no longer pink, about 5 minutes.
- Stir in onion, garlic, tomato and potatoes.
- Add water and bring to a boil. Lower heat to a simmer, cover with lid and cook for 15-20 minutes or until potatoes are soft and cooked through.
- Garnish with cilantro and serve with warmed tortillas or rice.
Nutrition Facts : Calories 451 calories, Carbohydrate 29 grams carbohydrates, Cholesterol 101 milligrams cholesterol, Fat 21 grams fat, Fiber 3 grams fiber, Protein 35 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 849 grams sodium, Sugar 3 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
MEXICAN PICADILLO
This easy to make Mexican Picadillo is a classic meat and potatoes dish bursting with flavor and spice. It can be eaten straight out of the pan but it also works great in tacos, burritos, and empanadas. So good!
Provided by Mexican Please
Time 45m
Number Of Ingredients 15
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.
Nutrition Facts : Calories 189 kcal, ServingSize 1 serving
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.
TACOS PICADILLO
Provided by Food Network Kitchen
Categories main-dish
Time 1h5m
Yield 4 to 6 servings (12 tacos)
Number Of Ingredients 18
Steps:
- Put the oil, onions, garlic, and spices in a medium skillet, season with salt and cook over medium to medium-low heat, stirring occasionally until tender, about 10 minutes. Increase the heat to medium-high, add the tomatoes, and their juices and boil to thicken, about 2 minutes. Stir in the beef and chicken broth, adjust the heat so the mixture simmers and cook until the beef is cooked through and the mixture thickens, about 15 minutes. Stir in cilantro, taste, and season with salt and pepper as desired. Transfer to a serving bowl and cover.
- To make the taco shells: Pour enough frying oil into a small skillet so its about 3/4 of an inch deep; heat over medium to medium-high. Holding 1 edge of a tortilla with tongs, lay the other half in the oil, keeping it flat with a spatula. Cook until crisp, 30 second to 1 minute. Flip the tortilla over and repeat with the other half, holding the first side of the tortilla at an angle to make an open shell, cook for about 1 minute more. Transfer to a paper towel-lined plate to drain.
- Put the fixings and meat in individual bowls and the taco shells on a platter. Serve encouraging your diners to build their own tacos, with meat in the shell with fixings on top.
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
PICADILLO
This could be where Sloppy Joes came from! It's a wonderful Cuban recipe that I've served like chili or over a roll or even over cornbread! Total comfort food.
Provided by devilsdancefloor
Categories Meat and Poultry Recipes Pork
Time 55m
Yield 6
Number Of Ingredients 21
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.
Nutrition Facts : Calories 485.6 calories, Carbohydrate 22.6 g, Cholesterol 79.3 mg, Fat 32.7 g, Fiber 3.2 g, Protein 25.5 g, SaturatedFat 10 g, Sodium 867.2 mg, Sugar 14.2 g
MEXICAN HASH (PICADILLO)
Picadillo is wonderful. Don't be put off by the spicing. This comes from The Complete Book of Mexican Cooking by Elizabeth Lambert Ortiz.
Provided by davinandkennard
Categories Meat
Time 40m
Yield 6 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 463.9, Fat 26.8, SaturatedFat 7.6, Cholesterol 98.3, Sodium 107, Carbohydrate 24.1, Fiber 3.8, Sugar 16, Protein 32.8
MEXICAN HASH (PICADILLO)
Picadillo is a dish that is eaten in Mexican homes at least once a week. It's easy to prepare and also quite versatile, since you can eat it as is, or for fillings for chiles rellenos, tacos, burritos, tamales, etc.
Provided by Mexi-Rosie
Categories Meat
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 527, Fat 32, SaturatedFat 10.2, Cholesterol 102.8, Sodium 930.6, Carbohydrate 24.3, Fiber 3.6, Sugar 7.3, Protein 31.2
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