Picadillo De Carne Food

PICADILLO RECIPE

Steps:

• Heat oil in a large skillet; once oil is hot add the ground meat to cook. Break up large lumps of meat using a wooden spoon to make sure all the little pieces are well cooked. Fry until brown, about 8 minutes.
• Add the onion and garlic. Stir and cook for about 1 minute, just enough to allow the onion to get transparent, then add Serrano pepper plus diced potatoes. Stir and keep cooking until potatoes are slightly tender, but still firm. This will take about 5 more minutes since you will still keep cooking them when you add the tomatoes.
• Now, add the diced tomatoes and Knorr beef bouillon and stir again. The tomatoes will release their juices and the beef bouillon will dissolve, adding more flavor to the picadillo. Place a lid on your skillet and lower the heat. Keep cooking the picadillo until your potatoes are completely cooked and the tomatoes have formed a thick sauce.
• Finally, season with salt and pepper and add the chopped cilantro.
• Mexican Picadillo recipe the easy version
• Serve with rice and warm corn tortillas. Enjoy!

PICCADILLO

Steps:

• Heat the olive oil in a large skillet over medium-high heat with the onions, pepper, garlic and mojo. Cook until the garlic turns color, 3 to 4 minutes. Add the ground beef and seasoning turn and cook until the beef is brown, 3 to 4 minutes.
• Stir in the tomatoes, tomato sauce, wine, olives, whole sweet peppers and bay leaves. Bring to a boil, cover the skillet and turn the heat to a simmer for 30 minutes.

CLASSIC CUBAN-STYLE PICADILLO

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.

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:

• 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.

PICADILLO DE CARNE

Steps:

• In a skillet, heat the oil over medium-high heat and add the onions and garlic. Cook for 5 minutes, or until the onions are translucent. Add the meat, separating it into small pieces as you stir.
• Add the bay leaf, salt, pepper, oregano, allspice and cumin and cook for 1 to 2 minutes. Lower the heat to medium, then add the cilantro, tomatoes, raisins, capers and olives, and mix. Simmer for 20 minutes, stirring from time to time, adding a small amount of water if the mixture begins to dry. Serve with white rice

PICADILLO DE CARNE (FILIPINO BEEF SOUP)

Steps:

• In a Dutch oven or other large pot, heat oil over medium-high heat.
• Saute garlic, onion, and tomato until garlic is crisp and onion is tender (5 minutes).
• Add beef and salt.
• Simmer, covered, for 15 minutes.
• Add bouillon and simmer until meat is done (5 minutes).
• Add potatoes and simmer until potatoes are tender.
• Serve hot.

PICADILLO " ESTILO CUBANO"

Steps:

• In a large skillet brown the meat, onions and garlic.
• Pour out whatever fat you may render.
• Turn heat down to low; add tomato sauce and wine.
• While it simmers, chop up the pimento stuffed olives and add to meat mixture.
• Add raisins & adjust the seasonings.
• Serve on a bed of rice.