Picadillo With Chorizo Food

PICADILLO

Steps:

• Put the olive oil in a large, heavy pan set over a medium-high flame, and heat until it begins to shimmer. Add onions, chorizo and garlic, stir to combine and cook until the onions have started to soften, approximately 10 minutes.
• Add the ground beef, and allow it to brown, crumbling the meat with a fork as it does. Season to taste with salt and black pepper.
• Add tomatoes, vinegar, cinnamon, cumin, bay leaves, cloves and nutmeg and stir to combine. Lower the heat, and let the stew simmer, covered, for approximately 30 minutes.
• Uncover the pan, and add the raisins and the olives. Allow the stew to cook for another 15 minutes or so, then serve, accompanied by white rice.

CUBAN PICADILLO

Steps:

• Heat oil in a large skillet over medium-high heat. Add onion, garlic, and bay leaves and saute until onion is soft, stirring frequently, about 4 minutes.
• Add ground beef to skillet and cook until browned. Once the meat is browned, carefully away from the flame, tilt pan and remove excess fat with a large spoon.
• Add the white wine and stir for another minute. Then add the chopped cherry tomatoes, tomato paste, pimento stuffed Spanish olives, raisins, dried oregano, cumin and cayenne pepper. Simmer over low heat for another 8 minutes, stirring occasionally. Season with salt and pepper.
• Serve warm:
• As a filling for empanadas or tacos
• Over white rice with fried plantains or black beans
• With a side salad and black beans
• To make Picadillo soupier for serving over rice, add additional wine, chicken or beef stock.

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.

CHEF JOHN'S PICADILLO

Steps:

• Heat oil in a large skillet over medium-high heat. Add ground beef and break up into small pieces with a spoon or spatula as it browns. Cook until meat completely loses its pink color, 8 to 10 minutes. Add diced onion and salt. Cook until onions turn translucent, about 5 minutes. Add pepper, cumin, cinnamon, bay leaves, and cayenne pepper. Cook 2 minutes. Add garlic and cook 1 minute.
• Stir in red wine vinegar, crushed tomatoes, and water. Cook a few minutes while deglazing pan. Add currants; bring back to a simmer. Reduce heat to medium-low; cover and cook until meat is tender, 15 to 20 minutes.
• Gently stir in sliced olives; cover and cook another 10 to 15 minutes.

PICADILLO

Steps:

• Heat the olive oil in a large skillet over medium heat. Add the ground beef and chorizo sausage. Cook and stir until no longer pink, about 10 minutes.
• Drain off some of the grease, and stir in the onions and bell pepper. Cook until soft, then add the garlic. Season with cumin, chili powder, oregano, paprika, cayenne and cinnamon. Cook and stir for about one minute to release the fragrance. Pour the tomatoes and beef stock into the pan, along with the sugar. Set the heat to low, cover, and simmer for 20 to 30 minutes.
• Stir the raisins, olives, capers and vinegar into the pan, and simmer uncovered for 5 minutes. Add the almonds and lime juice, and cook until they are heated, then serve.

PICADILLO DE CHORIZO CON MACCARONES(MINCED CHORIZO W. MACARONI

Steps:

• Heat olive oil in large pan and add onion and garlic, fry 2 mins on med heat and add paprika and cayenne. Fry 1 min and add meat. Fry till separated and browned, 10 minutes.
• Add tomato sauce or in Spanish, "triturado de tomate" or "frito", stock cube, sweetcorn, basil, sugar and salt.
• Meanwhile, heat separate pan with boiling water and part cook macaroni until "al dente", apprx 7 mns.
• Drain macaroni, and rinse under cold tap.
• Add water (half pint) from the tomato sauce can and add in the macaroni to the meat, add chopped cilantro, and mix well. Then pour the lot into a baking/serving dish, cover in grated cheese or any of your choice and bake 10-15 mins until melted and bubbling. Serve and enjoy.
• Many Spanish also make this without the macaroni and cheese and serve with fresh oven baked bread. This is just so flexible but gorgeous!