BRAZILIAN PICADILLO
My aunt introduced me to this delicious dish. In the past few years I've made changes and come up with what my family feels is the best Brazilian dish around! A great chili alternative and it freezes well.
Provided by JRICE
Categories 100+ Everyday Cooking Recipes
Time 1h30m
Yield 12
Number Of Ingredients 15
Steps:
- In a large stock pot, heat 1 tablespoon of olive oil over medium heat. Saute garlic, onion and green pepper until onions are transparent. Transfer onion mixture to a bowl and set aside. In the same pot, heat the remaining olive oil and brown the ground beef.
- In a separate saucepan, combine the olives, capers, vinegar, salt, pepper, cinnamon, cloves, bay leaves and hot sauce. Let simmer over medium heat for 10 minutes.
- Place the olive mixture and the onion mixture into the pot with the ground beef. Add the half drained tomatoes and cook for 1 hour over medium heat; stirring occasionally.
Nutrition Facts : Calories 291.7 calories, Carbohydrate 9.8 g, Cholesterol 74.3 mg, Fat 17.9 g, Fiber 2.6 g, Protein 23.5 g, SaturatedFat 6 g, Sodium 1063.7 mg, Sugar 4.4 g
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
EMPANADILLAS (FRIED PUERTO RICAN TURNOVERS)
Steps:
- Make the pie dough (skip to step 3 if using store-bought dough.) Start by pulsing flour and butter in a food processor until pea sized pieces begin to form. Pulse in the water a few tablespoons at a time until a ball of dough forms. Chill for at least 2 hours.
- Make the Picadillo filling. Start with oil, onions, and peppers in a pan over medium heat. Once onions become translucent, add sofrito and sauté another minute before adding ground beef. Break the ground beef into smaller pieces as it cooks. Add sazon, adobo, bay leaves, tomato sauce, olives, and water. Bring it to a boil before simmering with a lid partially on, for 10 minutes or until the beef is fully cooked.
- Prep the dough. Dust a clean surface with flour and roll dough out to about ¼ inch thickness and cut out circular discs using a large cookie cutter or small bowl. Spoon picadillo over half of each disc, fold the empty dough over top and pinch together with a fork.
- Fry. Heat oil to around 350 degrees before frying empanadas on each side for 3-4 minutes or until golden brown and crispy on the edges. Enjoy!
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.
PICADILLO SIN CARNE WITH MASA PARA EMPANADILLAS:
Picadillo without the beef and dough for baked turnovers. Serve over rice or in empanadillas. From Vegetarian Journal
Provided by That is Dr House to
Categories Savory Pies
Time 50m
Yield 6 serving(s)
Number Of Ingredients 22
Steps:
- Rehydrate the TVP.
- Now add oil to large skillet. Cover bottom and heat on high. When it begins to smoke add onions, garlic and peppers. When onions are translucent add the remaining ingredients.
- Simmer over low heat for 30 minutes.
- Liquid should be half.
- Masa para Empanadillas:.
- Makes 16 large.
- Feel free to stuff with the picadillo or what you want.
- Combine first 3 ingredients then add the next two and blend with hands until you get a coarse meal Add water and mix well. Add more flour and/or water as needed until you get a soft dough. Knead. It should be smooth and elastic. Let rest for 30 minutes.
- On lightly floured surface, roll into log. cut into 2 inch rounds. With lightly floured pin roll out until about 5 inches diameter.
- Now place filling in circle center. About 2 heaping tablespoons Seal edge by moistening with water. Fold and press with fork to seal. Pierce the top carefully to let steam escape.
- Refrigerate for 30 minutes.
- Preheat oven to 375°F
- Place empanadillas on large baking sheet and bake 20 minutes or until browned. Cool 5 minutes. Serve.
- They don't last more than 2 to 3 days in refrigerator baked. Freeze before baking to store. They will last for months.
Nutrition Facts : Calories 409.8, Fat 18.5, SaturatedFat 5.2, Sodium 723.4, Carbohydrate 53.2, Fiber 3.1, Sugar 3.1, Protein 7.5
EMPANADA DOUGH RECIPE - MASA PARA EMPANADAS
This recipe produces a sweet dough that contrasts perfectly with savory fillings. Empanada dough is less flaky than pie crust (although you can substitute frozen pie crust dough in a pinch) - it has a tender texture that soaks up the filling. This dough can be used for baked or fried empanandas. If you are going to fry the empanadas, omit the egg yolk and roll the dough out slightly thinner (less than 1/4" thickness).
Provided by Codebates
Categories Quick Breads
Time 1h15m
Yield 10 10-12, 6 serving(s)
Number Of Ingredients 7
Steps:
- Sift the flour into a bowl. Stir in the salt and the sugar.
- Blend the butter and shortening (or lard) into the flour mixture with a pastry cutter or with two knives, until fairly well blended.
- Whisk the egg yolks wiht 3/4 cups water. Stir in the 1/2 cup of water/egg mixture, a little at a time until the dough starts to come together smoothly. Keep kneading the dough, adding more water/egg a little bit at a time as necessary (you made need a few tablespoons extra of water), until the dough is smooth. The dough will seem a bit shaggy until it has thoroughly chilled.
- Cover the dough with saran wrap and refrigerate for about an hour. (Dough can also be kept overnight (or a couple of days) in the refrigerator) Dough should be soft and smooth, and not elastic - if you poke a hole in it with your finger, the indentation should remain.
- Turn dough out onto a floured surface, and roll into desired thickness.
- Makes enough dough for 10-12 large empanadas.
Nutrition Facts : Calories 600.9, Fat 31.6, SaturatedFat 13.1, Cholesterol 89.8, Sodium 426.4, Carbohydrate 68, Fiber 2.2, Sugar 4.5, Protein 9.5
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