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 DE POLLO
Use this recipe to make our Chiles Anchos Rellenos.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 3 1/2 cups
Number Of Ingredients 15
Steps:
- In a medium saucepan, heat 1/4 cup olive oil over medium-high heat. Add onion, and saute until translucent, about 2 minutes. Add garlic, and cook for 1 minute. Add tomatoes, bay leaves, and thyme. Bring to a boil, reduce heat to medium, and cook for 15 minutes. Add olives, raisins, and capers; cook 10 minutes. Set aside.
- In a large saute pan, heat remaining 1/4 cup oil until just beginning to smoke over high heat. Add chicken, and cook until dry, stirring constantly. Season with salt. Add reserved tomato mixture, bring to a boil, and cook for 5 minutes. Add almonds, cilantro, parsley, and mint. Remove from heat, and let cool. This may be made a day ahead and kept in the refrigerator. Bring to room temperature, and remove bay leaf before stuffing chiles.
ABUELA'S PICADILLO
This is my grandmother's Cuban picadillo (ground beef hash/chili) recipe which is usually served with white rice, beans and plantains. Picadillo also goes great with mashed potatoes and can be made without the squash. This dish is a favorite at home so I usually make 2 pounds to have leftovers for making empanadas (meat pies) the next day. Picadillo also freezes well. Of course my kids say this is the best picadillo they've ever had and I have to agree!
Provided by MarieSoler
Categories World Cuisine Recipes Latin American Caribbean
Time 1h22m
Yield 8
Number Of Ingredients 19
Steps:
- Cook and stir ground beef in a large stockpot until browned, 5 to 10 minutes. Drain grease.
- Heat olive oil in small skillet over medium heat. Add onion, green bell pepper, and garlic; cook and stir until fragrant, 2 to 3 minutes. Stir into beef in the stockpot.
- Pour tomato sauce, water, cooking wine, and hot sauce into the stockpot. Stir in sazon seasoning, parsley, garlic powder, onion powder, cumin, pepper, and bay leaf. Bring to a boil; reduce heat to low and simmer picadillo, uncovered, until slightly thickened, about 10 minutes.
- Split olives in half with your fingers and stir into the picadillo. Add squash. Simmer until liquid reduces but picadillo is not dry, 45 to 60 minutes. Season with salt.
Nutrition Facts : Calories 377.6 calories, Carbohydrate 22 g, Cholesterol 74.3 mg, Fat 22 g, Fiber 3.9 g, Protein 24.1 g, SaturatedFat 6.6 g, Sodium 1856.2 mg, Sugar 6 g
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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