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 EMPANADAS
Provided by Marcela Valladolid
Categories appetizer
Time 55m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Bring a small saucepan of water to a boil, drop in the tomato and boil 30 seconds. Remove with a slotted spoon and let cool 5 minutes, then peel and puree in a blender until smooth; set aside.
- Heat the vegetable oil in a large sauté pan over medium-high heat. Add the beef and cook, breaking it up with a wooden spoon, until browned, about 7 minutes; season with 1/2 teaspoon salt. Add the onion, carrot, olives, raisins and the pureed tomato. Simmer until thick, about 2 minutes, then remove from the heat and set aside.
- Beat the egg with 2 teaspoons water in a small bowl; set aside. Coat a baking sheet with cooking spray. Working with 1 sheet of puff pastry at a time, unfold on a lightly floured surface. Roll out the dough into a 10-inch square, about 1/4 inch thick, using a floured rolling pin. Cut into four 5-inch squares. Place 1/4 cup of the picadillo mixture in the center of each square. Brush the edges with the egg wash and fold diagonally to form a triangle. Crimp the edges with a fork.
- Transfer the empanadas to the prepared baking sheet and brush with the remaining egg wash. Bake until golden brown, about 25 minutes.
PAPAS RELLENAS WITH PICADILLO DE PAVO
Provided by Food Network
Categories appetizer
Time 2h10m
Yield 40 to 44 Papas
Number Of Ingredients 29
Steps:
- Picadillo:
- Heat a large skillet over medium-high heat and add 2 tablespoons of the olive oil. Put the turkey in the skillet and cook, separating the clumps of meat with a spoon or spatula, until crumbly and lightly browned, about 5 minutes. Transfer the turkey and any juices to a bowl. Reserve.
- Add the remaining 2 tablespoons olive oil and the butter to a skillet and heat until hot. Add the garlic, onion and bell peppers, season with salt and pepper, and saute for 10 to 15 minutes, stirring occasionally.
- Stir in the turkey, tomato, tomato paste, red wine, sherry, capers, raisins, olives, and scallions. Lower the heat to medium-low, season to taste, and cook for about 15 minutes until the flavors meld. Remove from the heat.
- Papas Rellenas:
- Combine the mashed potatoes and yuca in a large bowl. Lightly beat 2 of the eggs, and add to the potato mixture, along with the thyme, salt, black pepper, and cayenne. Cover and refrigerate for 30 minutes.
- Form the potato mixture into balls about 1 1/2 inches in diameter. Using your thumb or forefinger, make a little well large enough to hold 1/2 tablespoon of filling in each ball. Add the filling and pinch the dough to seal. Pat the seam gently, then roll the ball to make it smooth and round.
- Bring out 3 shallow bowls, Put the flour in 1 and season with salt and pepper. In another, beat the remaining 3 eggs with the water. Put the bread crumbs in the third bowl. Roll each ball in flour, then in the eggs, and then in the bread crumbs to coat.
- In a deep fryer or deep pot, heat the oil to 375 degrees F. Drop the papas rellenas in the oil, in batches, and cook until golden brown, about 3 minutes. Remove and drain on paper towels. Serve.
SPANISH PICADILLO CON ARROZ
This is comfort food, from my childhood. It is my mother's wonderful recipe, that was probably passed on from my grandmother. Typically the Picadillo is made with raisins added as well. I have omitted the raisins in this recipe, as we do not care for them. However if you wish you may add a couple of tablespoons of raisins, at the same time you add the olives. This dish is served with the Picadillo on top of the rice. It goes lovely with salad on the side.
Provided by Expat in Holland
Categories Meat
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a pot with a lid, heat 1 tbsp olive oil over medium heat. Add 1 clove garlic minced, and sauté for 1 minute. Do not brown.
- Add rice to pan and stir well to combine. Stir constantly until all is coated and hot, about 2 minutes.
- Add water to rice mixture and bring to a boil. Cover with lid, lower heat to low, and simmer mixture for 20 minutes.
- Turn off heat, and let set for 5minutes.
- Meanwhile, in a large fry pan, heat 3 tbsp olive oil, over medium heat.
- Add onion, green pepper and 3 cloves minced garlic. Sauté about 5 minutes until onion turns transparent.
- Add ground beef and brown well, breaking up large pieces. Stir frequently.
- Add canned tomatoes, tomato paste, cumin, and oregano. Stir well to combine.
- Cover. Reduce heat to low and simmer mixture for 20 minutes.
- Add olives, salt and pepper and simmer mixture covered for 5 minutes.
- If mixture is watery, just remove cover and simmer for 5 minutes longer.
- Serve immediately over the hot cooked white rice.
Nutrition Facts : Calories 510.4, Fat 26.3, SaturatedFat 7.7, Cholesterol 98.3, Sodium 325.4, Carbohydrate 33.4, Fiber 3, Sugar 4, Protein 33.8
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