Picadillo With Chili Sauce Food

PICADILLO CHILE RELLENO

Steps:

• Preheat the oven to 350 degrees F.
• Place the serrano chiles and tomatoes on a very hot grill and cook until charred, 12 to 15 minutes. Stem the chiles an add to a blender with the whole garlic clove and blend until smooth.
• Saute the remaining 2 garlic cloves and the onions in a skillet until browned, 2 to 3 minutes. Add the pork and cook until no longer pink, 2 to 3 minutes. Add the tomato/chile sauce to the pork mixture and heat through.
• Meanwhile, place the poblano chile on the grill until its skin is blackened, 5 to 8 minutes. Remove the skin and seeds, keeping the pepper whole.
• Saute half the plantains in a skillet until golden brown, 2 to 3 minutes and then add the pork mixture. Mix in the almonds, raisins and season with salt. Spoon the pork mixture into the poblano chile.
• Put the chile in the oven and bake until heated through, 15 to 20 minutes.
• Meanwhile, blend the remaining plantains with the heavy cream. Spoon the plantain sauce on the bottom of a plate and top with the chile relleno. Sprinkle with the cilantro over the top and serve.

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.

PICADILLO WITH CHILI CHEESE SAUCE W/FLOUR TORTILLA

Steps:

• 1. Prep Essentials • Double Boiler or non-stick saucepan for cheese sauce • Wood Spoon • Whisk • Cheese Grater • Large skillet for Picadillo
• 2. Recipe Directions Preheat oven @ 400 degrees Place Flour tortillas in molds and place on a baking sheet, bake for 10 minutes or until they are light golden brown. Then remove from oven a let cool in molds
• 3. Chili Cheese Sauce To make the sauce you will need a double boiler. 1. In skillet over medium heat add olive oil, and then add onions and garlic. Sauté until nice and tender. 2. Place double boiler half full with water over medium heat. Add heavy cream and Creama Mexicana combine well and bring to a simmer. Then add onions and garlic and blend well. 3. Add Asiago Cheese, Sharp Cheddar and Muenster to the cream mixture, using a whisk to blend the cheese well. Continue to whisk the sauce until it becomes rich and creamy. Then add red and green chilies, and let the sauce simmer for about 2 minutes. 4. Reduce the heat to low to keep the cheese sauce warm while preparing Picadillo.
• 4. Picadillo 1. In large skillet over medium heat, add olive oil, then add garlic and onions, sauté until slightly softened, then add ground beef and cook until it has browned. 2. Then add red peppers, sherry, tomato paste and spices (cumin, cinnamon ground cloves and black pepper) 3. Let simmer for about 2 -3 minutes then add raisins, lower the heat and let simmer for about 5 more minutes. Meat should be cooked through and the mixture moist, but not wet.
• 5. Let's put this South of the Border dish together. • Place tortilla bowls on a serving plate and fill them with Picadillo mixture. • Then spoon some of chili cheese sauce on top, and then add fresh cilantro, follow by Mexican 4 cheese blend and thin slices of red and green chilies. • Serve with tortilla chips as dippers. Enjoy

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.

CHILES RELLENOS WITH PICADILLO

Steps:

• To prepare Picadillo: In a large skillet, saute the onion, garlic and bay leaves in oil over moderate heat, stirring, until the onion is softened. Add the beef, and continue to cook until the beef is no longer pink; breaking up any lumps with a wooden spoon. Season with salt and pepper. Stir in oregano, cloves, and cinnamon. Pour out any excess fat and stir in the tomato paste until thoroughly incorporated. Add chipotles, raisins, almonds, and olives; salt to taste. Remove from heat. When mixture is cool, add cheese and mix well.
• Char the flesh of the peppers over a gas flame, under a broiler or on a grill. Alternatively, set a rack over an electric burner or use a very hot heavy frying pan. Cook, turning frequently, until the skins are blistered all over. Take care not to overcook and burn right through the pepper. Put peppers in a bowl, cover with plastic wrap and let sweat for about 10 minutes to loosen the skins. Rub off as much skin as possible and cut a slit along the side of each pepper, keeping the stems and tip intact. Carefully remove the seeds and inner membranes, but do not rinse with water.
• Heat 1-inch of oil in a heavy skillet over medium heat until very hot. Place flour in a shallow platter and season with salt and pepper. Beat egg whites until foamy, add a pinch of salt, and whip to stiff peaks. Lightly beat the egg yolks and fold into the whites. Stuff the chiles with picadillo, leaving enough room to close the opening. Overlap the seam slightly and gently squeeze closed. Secure with wooden toothpicks if desired. Pat the peppers dry and lightly coat in the seasoned flour. Pick the chile up by its stem and dip into the egg batter, making sure they are well covered, tap off excess. Fry until evenly browned, about 3 minutes each side. The egg burns easily so take care not to cook too long. Drain on paper towels. To serve, ladle a pool of Tomato Ranchero sauce on plates and set chiles rellenos on top, serve immediately.
• Combine and puree the tomatoes, onion, cilantro, cumin, and garlic in a food processor.
• Heat the oil in a saucepan or skillet and fry the tomato puree over high flame. Add broth, and salt. Simmer for 10 minutes until the sauce thickens slightly and is heated through. If sauce tastes somewhat bitter, add a pinch of sugar. Sprinkle with a dash of hot red pepper sauce. Sauce may be served hot or cold.
• Yield: about 2 cups

PICADILLO-STYLE CHILI

Steps:

• Heat oil in a large pot over medium-high. Add garlic, onion, and chiles; cook, stirring occasionally, until softened, about 5 minutes. Add cumin and cinnamon; cook, stirring constantly, just until fragrant, about 1 minute.
• Add beef and season with salt. Cook, breaking up meat, until browned, about 5 minutes. Add vinegar and tomatoes with their juices; season with salt. Bring to a boil, then reduce heat and simmer, stirring occasionally, until thickened, about 10 minutes. Serve over rice with accompaniments.

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 WITH CHILI SAUCE

Steps:

• In a mixing bowl, combine ground beef, oregano, cumin, salt and pepper.
• In a skillet, heat olive oil. Sauté onions, green pepper, and garlic until soft. Add ground beef mixture, beef stock, and chili sauce.
• Cover and cook over medium-low heat for 15 minutes.
• Add diced potato. Cover and cook another 15 minutes, or until potatoes are done.
• Remove cover.
• Add olives and cook, uncovered, 15 minutes or until liquid is fully evaporated, but the meat is still moist.
• Serve picadillo warm with rice or let cool and use as a filling for empanadas and papas rellenas.

CHILE RELLENO WITH VEGETABLE PICADILLO AND BLACK BEAN SAUCE

Steps:

• Fry poblano peppers until the skins are blistered. Peel, seed and devein the peppers. In a skillet, cook onions, peppers and corn for 5 minutes. Add cilantro and cool the mixture. When mixture is cool, add cheese and mix thoroughly. Slice peppers lengthways and stuff mixture until full.
• To make the sauce: in a medium saucepan coated with oil, cook onions, garlic, chipotle and oregano for 5 minutes. Add the black beans and water and cook for another 5 minutes. Puree sauce until smooth and season with salt and pepper.
• To assemble: spread a pool of the sauce on the bottom of a plate and place chili on top.

PICADILLO SAUCE (TAVOLO) FOR FISH,SEAFOOD OR CHICKEN

Steps:

• Preheat oven to 400 degrees.
• Heat oil in a large saute pan over med -high heat.
• Add onions and saute 3 minutes.
• Stir in garlic, jalapeno, tomato paste,chili powder,.
• cumin,cinnamon,coriander.
• Stir in broth,tomatoes,olives and raisin.
• Simmer over medium heat and reduce to a sauce consistency.
• Baking.
• Transfer fish, chicken, shrimp, scallops et al.
• to a lightly oiled casserole dish season with salt and pepper.
• Top the meat with cooked Picadillo Sauce bake until done.
• About 12-15 minutes.
• Carefully remove meat and sauce to a bed of rice. I love saffron rice.

CHILES RELLENOS WITH PICADILLO

Steps:

• To prepare Picadillo: In a large skillet, saute the onion, garlic and bay leaves in oil over moderate heat, stirring, until the onion is softened.
• Add the beef, and continue to cook until the beef is no longer pink; breaking up any lumps with a wooden spoon.
• Season with salt and pepper. Stir in oregano, cloves, and cinnamon. Pour out any excess fat and stir in the tomato paste until thoroughly incorporated. Add chipotles, raisins, almonds, and olives; salt to taste. Remove from heat. When mixture is cool, add cheese and mix well.
• To Prepare Tomato Ranchero Sauce:Combine and puree the tomatoes, onion, cilantro, cumin, and garlic in a food processor.
• Heat the oil in a saucepan or skillet and fry the tomato puree over high flame. Add broth, and salt. Simmer for 10 minutes until the sauce thickens slightly and is heated through. If sauce tastes somewhat bitter, add a pinch of sugar. Sprinkle with a dash of hot red pepper sauce. Sauce may be served hot or cold. Yield is about 2 cups.
• Char the flesh of the peppers over a gas flame, under a broiler or on a grill. Alternatively, set a rack over an electric burner or use a very hot heavy frying pan. Cook, turning frequently, until the skins are blistered all over. Take care not to overcook and burn right through the pepper. Put peppers in a bowl, cover with plastic wrap and let sweat for about 10 minutes to loosen the skins. Rub off as much skin as possible and cut a slit along the side of each pepper, keeping the stems and tip intact. Carefully remove the seeds and inner membranes, but do not rinse with water.
• Heat 1-inch of oil in a heavy skillet over medium heat until very hot. Place flour in a shallow platter and season with salt and pepper. Beat egg whites until foamy, add a pinch of salt, and whip to stiff peaks. Lightly beat the egg yolks and fold into the whites.
• Stuff the chiles with picadillo, leaving enough room to close the opening. Overlap the seam slightly and gently squeeze closed. Secure with wooden toothpicks if desired. Pat the peppers dry and lightly coat in the seasoned flour. Pick the chile up by its stem and dip into the egg batter, making sure they are well covered, tap off excess. Fry until evenly browned, about 3 minutes each side. The egg burns easily so take care not to cook too long. Drain on paper towels.
• To serve, ladle a pool of Tomato Ranchero sauce on plates and set chiles rellenos on top, serve immediately.

STEAK WITH SPICY CHILI SAUCE

Steps:

• In a bowl, combine the vinegar, brown sugar, shallots, chili paste, garlic, 1 teaspoon oil, and ¼ teaspoon salt in a bowl.
• Add the steaks, turning to coat evenly.
• Remove the steaks, reserving the sauce; pat the steaks lightly with paper towels and sprinkle with remaining ½ teaspoon salt.
• Heat the remaining ½ teaspoon oil in a large nonstick skillet over high heat until almost smoking.
• Arrange steaks in a single layer so that they don't touch.
• Cook until done to taste, 4 minutes on each side for med-rare; transfer steaks to a plate and cover to keep warm.
• Add the reserved sauce to the pan; bring to a boil over med-high heat and cook, stirring often, until thick and syrupy; about 3 minutes; spoon sauce over steaks.