South American Picadillo Food

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.

SOUTH AMERICAN PICADILLO

Steps:

• Heat oil in large pot over medium-high heat. Add onions, bell peppers and garlic; sauté 5 minutes. Add beef, cumin and cayenne pepper; sauté until beef is brown, breaking up beef with back of fork, about 8 minutes. Add crushed tomatoes, broth, peas and capers. Simmer until picadillo is thick, stirring occasionally, about 20 minutes. Season with salt and pepper and serve.

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 BEEF PICADILLO

Steps:

• In a medium-size frying pan, brown the ground beef with a dash of cumin and pepper, drain off any excess grease, and set aside.
• In a large frying pan, heat 2 tbs of olive oil over med-low heat and cook the diced onion until soft
• Add the chopped garlic and cook until almost golden.
• Mix in the bell pepper, cumin, pepper and a little salt - not too much as the olives and capers are salty.
• Add the potatoes pieces and cook for about 5 minutes.
• Add the ground beef and the wine, let the liquid reduce.
• Add raisins and tomato sauce when the potatoes are about half-cooked (a knife can easily through the first part but the center is still very firm).
• Cook for 5 more minutes and then add the olives and capers.
• Continue cooking over medium heat, stirring occasionally, until the potatoes are ready. If the sauce thickens too much, you can add some more wine or a little bit of water. Taste and adjust any seasonings: salt, pepper, cumin or additional olives/capers.
• Serve with rice, fried ripe plantains and a small salad.

SOUTH AMERICAN PICADILLO

Steps:

• Heat oil in large pot over medium-high heat.
• Add onions, bell peppers and garlic; sauté 5 minutes.
• Add beef, cumin and cayenne pepper; sauté until beef is brown, breaking up beef with back of fork, about 8 minutes.
• Add crushed tomatoes, broth, peas and capers.
• Simmer until picadillo is thick, stirring occasionally, about 20 minutes.
• Season with salt and pepper and serve.