AUTHENTIC MEXICAN PICADILLO
Picadillo is a popular dish in most South American cuisines. It is made with lean ground beef (or can be made with ground turkey as well), tomatoes, potatoes, and other ingredients. This authentic recipe will bring the flavors of Mexico to your plate.
Provided by mytable_yourtummy
Categories World Cuisine Recipes Latin American Mexican
Time 1h10m
Yield 8
Number Of Ingredients 18
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.
Nutrition Facts : Calories 372.3 calories, Carbohydrate 23.5 g, Cholesterol 79.2 mg, Fat 19.6 g, Fiber 4.1 g, Protein 25.4 g, SaturatedFat 6.3 g, Sodium 528.9 mg, Sugar 6.5 g
VEGETABLE PICADILLO TORTILLAS
Number Of Ingredients 15
Steps:
- In large nonstick skillet, heat oil over medium heat.Add onion and garlic,and cook, stirring occasionally,until onion has softened, about 5 minutes. Stir in bell pepper and carrot, and cook, stirring frequently, until vegetables have softened, about 10 minutes. Stir in chili powder, cocoa, cumin and oregano, and cook, stirring, until fragrant, about 1 minute. Add beans, stewed tomatoes, tomato sauce and raisins, and cook until sauce is thickened and flavors are blended, about 10 minutes. dicide mixture among tortillas, crumble cheese over, roll up and serve
TACOS DE PICADILLO
In Texas, picadillo is a ground-beef mixture that can be tucked into tacos, stuffed into peppers or burritos, or even eaten like stew with tortillas. Adán Medrano, a chef and writer whose work focuses on the Mexican-American food he grew up on in South Texas, created this dish based on the rolled tacos served for nearly seven decades at the Malt House in San Antonio, a beloved Texas Mexican spot that was demolished in 2018. The meat is flavored with what Mr. Medrano calls the "holy trinity," a Texas Mexican spice paste of peppercorns, cumin and garlic. While many Mexican-Americans soften the tortillas in hot oil as for enchiladas, Mr. Medrano dips them in caldito, a broth created from the picadillo liquid.
Provided by Rachel Wharton
Categories dinner, easy, meat, tacos, main course
Time 1h
Yield 10 tacos
Number Of Ingredients 12
Steps:
- Use a mortar and pestle to mash the garlic, cumin seeds and peppercorns into a smooth paste. Add 1/4 cup water and mash until the paste is incorporated into the water. Transfer the mixture to a measuring cup. (Alternately, blend the garlic, cumin seeds and peppercorns in a blender with about 1/4 cup water, occasionally scraping down the sides of the blender until very well blended, about 5 minutes.)
- To make the picadillo, heat the oil in a large, deep skillet over medium-high. Add the beef and let it brown, breaking it up with a wooden spoon, until mostly cooked through, about 8 minutes. Add the onion and cook, stirring occasionally, until the onion becomes translucent and the meat is fully crumbled, 3 to 4 minutes.
- Add half the blended garlicky liquid to the beef, along with 1/4 teaspoon salt and about 1 cup water. (The water should cover the beef by about two-thirds.) Let the mixture come to a simmer over medium heat. Let cook, occasionally scraping the bottom of the skillet using a wooden spoon to release any browned bits, until the liquid reduces slightly, 5 to 7 minutes. Turn off the heat and season to taste with salt.
- Drain most but not all of the liquid from the beef picadillo into another skillet (you'll want to retain just enough to keep the meat moist), then cover the beef picadillo and set aside.
- To the excess beef cooking liquid, add the remaining blended garlicky liquid, 1 cup water and 1/8 teaspoon salt. Bring the mixture to a strong simmer over medium-high heat and let it cook for about 5 minutes, then reduce the heat to medium-low. Season to taste with salt.
- Taste the drained beef picadillo, season to taste, and add a few spoonfuls of the reduced broth to season the meat, if desired.
- Lay one tortilla in the skillet containing the simmering broth and let it soak just until slightly softened, 5 or 6 seconds (enough time for the tortilla to absorb the flavors of the broth without absorbing too much liquid and falling apart). Working quickly, use a spatula to remove the softened tortilla from the skillet, allowing excess liquid to drip off, and lay the tortilla down on a plate. Spoon about 1/4 cup beef picadillo down the middle. Roll the taco and transfer it to a platter, seam side down. Repeat this step until you have filled all of the tortillas. Discard any remaining broth.
- Sprinkle the tacos with the shredded lettuce and diced tomato. Serve with rice and beans and salsa, if using.
Nutrition Facts : @context http, Calories 189, UnsaturatedFat 6 grams, Carbohydrate 13 grams, Fat 11 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 4 grams, Sodium 214 milligrams, Sugar 1 gram, TransFat 1 gram
More about "vegetable picadillo tortillas food"
VEGAN PICADILLO - CILANTRO AND CITRONELLA
From cilantroandcitronella.com
レビュー数 45カロリー 478 (1 人分)カテゴリ Main Dish
- Heat a large saucepan over medium heat. Add a splash of water or oil, the onion and garlic and sauté until soft. Add the tomato paste and all the herbs and spices and fry for a couple of minutes, stirring, until the tomato paste darkens in colour and the spices are fragrant.
- Add the whole tomatoes and break them up a bit with your spoon. Add the potato, pepper and vinegar and cover the pan. Simmer until the potatoes are tender.
- Uncover the pan and add the lentils, olives, raisins, salt and pepper and cook for a couple of minutes to warm everything through. If you like a bit of a sauce, you can add some of the reserved tomato juice.
VEGAN PICADILLO TACOS | FOOD FOR LIFE | HEALTHY RECIPES
From foodforlife.com
推定読み取り時間 30秒
EASY MEXICAN VEGAN PICADILLO RECIPE | MEXICAN MADE ...
From mexicanmademeatless.com
料理 Mexican, Vegan Mexican Recipeカテゴリ Main Dish対象人数 4カロリー 161 (1 人分)
VEGAN PICADILLO - MAKE PURE THY HEART
From makepurethyheart.com
料理 Filipino, Fusion, Spanishカテゴリ Main Course対象人数 4合計時間 30 分
VEGAN MEXICAN PICADILLO CON PAPAS, GROUND MEAT …
From conflictedvegan.com
SWEET POTATO AND PICADILLO TAMALES — COOKS WITHOUT BORDERS
From cookswithoutborders.com
VEGETABLE TORTILLA RECIPE - ANYA VON BREMZEN - FOOD …
From foodandwine.com
THE PERFECT BURRITO IS A THIN, FOIL-WRAPPED TREASURE - THE ...
From nytimes.com
BEST PICADILLO RECIPE - HOW TO MAKE MEXICAN GROUND …
From food52.com
HOMEMADE PICADILLO WITH FLOUR TORTILLAS – LANDSFOOD
From landsfood.com
TOFU PICADILLO (VEGAN) - DISHING OUT HEALTH
From dishingouthealth.com
MEXICAN PICADILLO- BOLD AND AUTHENTIC RECIPE! - HOUSE OF …
From houseofyumm.com
MEXICAN PICADILLO RECIPE - CHILI PEPPER MADNESS
From chilipeppermadness.com
EASY 30-MINUTE MEXICAN PICADILLO RECIPE - THE ROASTED ROOT
From theroastedroot.net
TURKEY PICADILLO | AMERICAN HEART ASSOCIATION RECIPES
From recipes.heart.org
PICADILLO, MEXICAN-STYLE - THE SPRUCE EATS
From thespruceeats.com
PICADILLO CON VERDURAS - KIWILIMóN
From kiwilimon.com
DELICIOUS AND EASY MEXICAN STYLE VEGAN PICADILLO « …
From dorastable.com
TOSTADAS DE PICADILLO VEGETARIANO - KIWILIMóN
From kiwilimon.com
HOW TO MAKE PICADILLO RECIPE | GROUND BEEF AND POTATOES
From mexicoinmykitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search