Picadillo With Corn Food

PICADILLO WITH CORN

Steps:

• In a deep skillet brown ground beef. (Or boil it to easily remove the extra fat it releases when its drained.).
• Add the chopped onions to the beef (after drained) and saute them so the edges are transparent on the onions.
• Add the water, tomatoe sauce, bouillion. Here is where you taste test it. Add more bouillion and tomatoes sauce to taste.
• Add the potatoes and corn mix well and cover. Stir contents to assure they dotn stick to the pan. Add more water if it evaporates too fast.
• Once the potatoes are cooked through its done. Enjoy with rice on the side if you like or as a one dish meal.

PICADILLO AND CORN SKILLET PIE

Steps:

• Make the picadillo. Heat the oil in a well-seasoned 10- to 12-inch cast iron skillet, over medium-low heat, and saute the onion until softened and lightly golden, about 10 minutes. Add the garlic and spices and cook for 1 minute. Raise the heat to medium-high, add the meat and saute, breaking it up with a spoon, until it just begins to loose its red color. Season the meat with salt and pepper. Add the tomato sauce, raisins, and olives, and adjust the heat to maintain a gentle simmer. Cover and cook for 20 minutes. Stir in the almonds and set the mixture aside while you make the cornbread topping. Make the cornbread. Preheat the oven to 400 degrees F. In a medium bowl, whisk together the cornmeal, flour, baking powder, sugar, and salt. In a small bowl, whisk together the milk, eggs, and butter. Whisk the wet ingredients into the dry until just combined. Pour the cornbread batter over the beef mixture in the skillet and spread it out evenly with a spatula. Bake the pie until the cornbread is golden and baked through, and the beef mixture is bubbling around the edges, about 35 to 40 minutes. Set the pie aside for 5 minutes before serving.
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CORN PICADILLO

Steps:

• Chop whole onion.
• Heat a large nonstick pan until it is very hot. Reduce heat to medium high, and add oil.
• Saute onion until it softens and browns.
• Wash, seed and chop whole pepper, and add to onion as it cooks.
• Wash and trim tomato, and cut into small chunks; shuck corn, and scrape kernels from ears; remove pits from olives; add the tomato, corn and olives to the pan along with the currants or raisins, and continue cooking over medium heat.
• Wash, dry and chop oregano, and add to pan along with sugar and black pepper. Continue to cook a couple of minutes, until corn is cooked. Serve with chicken.

TACOS PICADILLO

Steps:

• Put the oil, onions, garlic, and spices in a medium skillet, season with salt and cook over medium to medium-low heat, stirring occasionally until tender, about 10 minutes. Increase the heat to medium-high, add the tomatoes, and their juices and boil to thicken, about 2 minutes. Stir in the beef and chicken broth, adjust the heat so the mixture simmers and cook until the beef is cooked through and the mixture thickens, about 15 minutes. Stir in cilantro, taste, and season with salt and pepper as desired. Transfer to a serving bowl and cover.
• To make the taco shells: Pour enough frying oil into a small skillet so its about 3/4 of an inch deep; heat over medium to medium-high. Holding 1 edge of a tortilla with tongs, lay the other half in the oil, keeping it flat with a spatula. Cook until crisp, 30 second to 1 minute. Flip the tortilla over and repeat with the other half, holding the first side of the tortilla at an angle to make an open shell, cook for about 1 minute more. Transfer to a paper towel-lined plate to drain.
• Put the fixings and meat in individual bowls and the taco shells on a platter. Serve encouraging your diners to build their own tacos, with meat in the shell with fixings on top.

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.

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.

WALNUT PICADILLO

Steps:

• Add the walnuts to a medium bowl with the tomato sauce, tomato paste, liquid aminos, vinegar, paprika, sugar, cumin and salt. Mix until fully combined; set aside.
• Add the oil to a large skillet and heat over medium. Once the oil is hot and shimmering, add the onion and bell pepper. Sauté for about 5 minutes until the onion is translucent and the peppers are soft.
• Add the serrano chile and garlic and cook until fragrant, stirring frequently, 1 to 2 minutes.
• Add the potatoes to the skillet and cook, stirring frequently, until the potatoes soften slightly, 5 to 8 minutes.
• Add the walnut mixture and cook for 10 to 15 minutes, stirring frequently, until the mixture lightly browns.
• Add the beer (if using), tomatoes, olives and capers, and allow to simmer for at least 15 minutes to let the ingredients meld together, stirring frequently.
• Serve over rice with corn tortillas.

PICADILLO EMPAñADAS WITH CORNMEAL CRUST

Steps:

• Make the cornmeal dough:
• In the large bowl of an electric mixer proof the yeast with the sugar in 1/4 cup of the milk for 5 minutes, or until the mixture is foamy. Beat in the remaining 1/4 cup milk, the whole egg, the egg yolk, the sour cream, and the butter, add 2 cups of the flour, the cornmeal, and the salt, and beat the mixture until it forms a dough. With the dough hook knead the dough, adding as much of the remaining 1/2 cup flour as necessary to keep the dough from sticking, for 4 minutes, or until it is smooth and elastic. Form the dough into a ball, transfer it to an oiled bowl, and turn it to coat it with the oil. Let the dough rise, covered with plastic wrap, in a warm place for 1 1/2 hours and punch it down. (The dough may be made 1 day in advance and kept covered and chilled. Let the dough return to room temperature before proceeding with the recipe.)
• Make the picadillo:
• In a large heavy skillet cook the onion, the garlic, the jalapeños, the cumin, the chili powder, the oregano, the cinnamon, the cloves, and pepper to taste in the oil over moderately low heat, stirring, until the onion is softened, add the chuck, and cook the mixture over moderately high heat, stirring and breaking up any lumps, until the meat is no longer pink. Add the tomato paste, the tomatoes with the juice, the raisins, the olives, the red pepper flakes, and salt and pepper to taste, simmer the picadillo, stirring occasionally, for 10 to 15 minutes, or until it is thickened and most of the liquid is evaporated, and let it cool. (The picadillo may be made 1 day in advance and kept covered and chilled. Let the picadillo return to room temperature before proceeding with the recipe.)
• Divide the dough into 12 pieces. Working with 1 piece of dough at a time and keeping the remaining pieces covered with plastic wrap, on a lightly floured surface roll out the dough 1/8 inch thick and with a 6-inch round cutter cut each piece into a round. Put about 1/3 cup of the picadillo onto the bottom two thirds of each round and fold the rounds in half, enclosing the filling. Seal the edges of the dough and crimp them decoratively. Transfer the empanadas with a spatula to a lightly oiled baking sheet and bake them in the middle of a preheated 450°F. oven for 10 to 15 minutes, or until they are golden. Transfer the empanadas to a rack and let them cool.

SPANISH PICADILLO CON ARROZ

Steps:

• In a pot with a lid, heat 1 tbsp olive oil over medium heat. Add 1 clove garlic minced, and sauté for 1 minute. Do not brown.
• Add rice to pan and stir well to combine. Stir constantly until all is coated and hot, about 2 minutes.
• Add water to rice mixture and bring to a boil. Cover with lid, lower heat to low, and simmer mixture for 20 minutes.
• Turn off heat, and let set for 5minutes.
• Meanwhile, in a large fry pan, heat 3 tbsp olive oil, over medium heat.
• Add onion, green pepper and 3 cloves minced garlic. Sauté about 5 minutes until onion turns transparent.
• Add ground beef and brown well, breaking up large pieces. Stir frequently.
• Add canned tomatoes, tomato paste, cumin, and oregano. Stir well to combine.
• Cover. Reduce heat to low and simmer mixture for 20 minutes.
• Add olives, salt and pepper and simmer mixture covered for 5 minutes.
• If mixture is watery, just remove cover and simmer for 5 minutes longer.
• Serve immediately over the hot cooked white rice.