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
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
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
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
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
Picadillo is a ground meat hash with vegetables. It usually has capers and green olives in it as well. This recipe may be served over rice or used as a filling for sweet peppers, tortillas, taco shells or pita breads, even spooned over toasted buns. Source of recipe: Anne Lindsay's New Light Cooking. When I made this I found the flavour of 2 tbsp of Worcestershire sauce to be too strong for my taste. I would try 1 tbsp and then taste it. I would also add the same quantity of vinegar so if you only added 1 tbsp Worcestershire sauce then only use 1 tbsp vinegar. Note: May substitute 14 oz can tomato sauce for tomato paste and water but salt content will be higher.
Provided by Dreamer in Ontario
Categories Cuban
Time 37m
Yield 5 serving(s)
Number Of Ingredients 13
Steps:
- Using a large nonstick skillet, cook beef over medium heat, breaking up with spoon, until browned and drain off any fat.
- Add onions and cook, stirring often, for 5 minutes or until nearly tender.
- Add garlic and peppers, and cook, stirring often, for 2 to 3 minutes or until onions are softened.
- Mix tomato paste with water and stir into beef mixture along with raisins, olives, capers and Worcestershire sauce (original recipe called for 2 tbsp Worcestershire sauce but I found that to be too much).
- Simmer for 5 minutes to blend flavors then stir in vinegar (I would add the same amount of vinegar as Worcestershire sauce), salt and pepper.
PICADILLO
Make and share this Picadillo recipe from Food.com.
Provided by GREG IN SAN DIEGO
Categories Stew
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Brown the ground beef in a large saucepan or Dutch oven. Drain the fat,.
- Add onion, jalapeno pepper and garlic. Cook another 3 minutes. Add the remaining ingredients except the almonds.
- Bring mixture to boiling. Reduce heat and simmer 20 minutes, uncovered, until the sauce is slightly thickened.
- Remove cinnamon stick and add almonds. Serve over hot cooked rice or with flour tortillas.
MEXICAN HASH
This is something that I threw together with ingredients I had on hand. I thought it turned out pretty well - easy and tasty. Not fancy, but it's good comfort food!
Provided by bunkie68
Categories One Dish Meal
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Brown ground beef in large saucepan.
- Add onions and garlic; saute until onions are soft.
- Add cream cheese; cook, stirring constantly, until cream cheese is melted.
- Add corn and Rotel; cook until the mixture is heated through.
- At this point I did add some Asadero cheese (a soft Mexican cheese, good for melting - Monterey Jack would probably work if you can't find the Asadero) to the mixture and let it melt.
- Serve over mashed potatoes or Mexican rice.
- Top with Asadero cheese and let melt (I microwaved mine to melt the cheese).
Nutrition Facts : Calories 452.1, Fat 28.1, SaturatedFat 13.1, Cholesterol 108.3, Sodium 803.7, Carbohydrate 26.1, Fiber 2.5, Sugar 3.8, Protein 26.8
PICADILLO (CUBAN BEEF HASH)
I got the original recipe from my father-in-law and made a few changes. It has been one of my family's favorites for over 20 years. Serve over white rice, or complete with a side of French fries. It may not sound fancy but it is definitely delicious!
Provided by vegnewbie
Categories Main Dish Recipes
Time 1h10m
Yield 5
Number Of Ingredients 9
Steps:
- Heat a large pot over medium-high heat until hot. Add beef and garlic; cook and stir until the beef is crumbly and no longer pink. Place cooked beef in a mesh strainer to drain off the grease.
- Return beef to the pan and add the tomato sauce, green olives, and olive brine. Season with garlic salt, garlic powder, adobo seasoning, and pepper. Bring to a simmer, then reduce heat to medium-low, cover, and simmer for 45 minutes, stirring occasionally.
Nutrition Facts : Calories 495.7 calories, Carbohydrate 11.2 g, Cholesterol 137.9 mg, Fat 32 g, Fiber 3.3 g, Protein 41.1 g, SaturatedFat 11.2 g, Sodium 2060.5 mg, Sugar 6.5 g
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