Picadillo Sliders With Garlic Mayo Food

GARLIC MAYO

Steps:

• In a bowl, mix together the mayo, chili powder, cumin, garlic and a little salt and pepper to taste.

PICADILLO SLIDERS

Steps:

• In a large cast-iron or other heavy skillet, heat oil over medium heat. Saute onion until translucent, 6-8 minutes; add garlic and cook 1 minute more. Add ground beef; cook until no longer pink, 6-8 minutes, breaking into crumbles; drain. , Add next 10 ingredients. Stir over medium heat until well blended. Reduce heat; simmer until sauce has thickened, 10-15 minutes., Spoon beef mixture on each roll (they may be juicy). Serve immediately.

PICADILLO

Steps:

• Begin by heating a medium Dutch oven over high heat. Add a tablespoon of olive oil and the ground beef; be sure to distribute it evenly throughout the pan. Allow to brown on the bottom without moving it for 5 minutes. As the meat begins to loose its red tint start mixing in onion, peppers, garlic, bay leaves and cumin. Let it cook for 7 minutes until the vegetables become translucent. Then add olives, almonds, raisins, tomato paste and parsley. Make sure to mix it thoroughly with a spoon so that the tomato paste is well incorporated. Season to taste with salt and pepper.

PICADILLO SLIDERS

Steps:

• 1. Grate 1 clove garlic into the mayonnaise with a rasp grater and set aside.
• 2. Heat 1 tablespoon olive oil in a small skillet over medium heat. Add the onions and cook until tender, about 10 minutes. Chop the remaining 2 cloves garlic, add to the onions, and cook 2 minutes more. Let cool slightly.
• 3. Meanwhile, mix the ground beef, 1 teaspoon salt, tomato sauce, cinnamon, allspice, and cloves in a large bowl. Stir in the raisins, green olives, and almonds, then the onions and garlic; mix gently until just incorporated.
• 4. Wipe out the skillet, add the remaining 2 tablespoons olive oil, and set over medium-high heat. Divide the meat into 8 equal portions. Brown each side, about 4 minutes for medium. Serve on the potato rolls with a smear of the garlic mayonnaise and top with pickled jalapenos.

PICADILLO

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

Steps:

• Cook ground beef in a large pan over medium heat until done. Remove from pan, drain, and set aside.
• Add olive oil to pan. When the oil is hot add onions and green peppers. Sauté until onions are translucent. Add garlic and saute several more minutes.
• Return cooked beef to pan and add remaining ingredients. Stir well and bring to a boil.
• Reduce heat to low; cover pan and simmer for about 30 minutes.
• Remove bay leaf before serving.