Walnut Picadillo Food

SKILLET BEEF PICADILLO WITH WALNUT SAUCE

Steps:

• Heat dressing in large skillet on medium heat. Add onions and garlic; cook 3 min. or until onions are tender, stirring occasionally. Stir in meat; cook 8 to 10 min. or until browned, stirring occasionally.
• Stir in potatoes, chiles and tomato sauce; cover. Simmer on medium-low heat 15 min.
• Meanwhile, blend remaining ingredients in blender until well blended. Serve spooned over meat mixture.

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.

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.

CHILES EN NOGADA (MEXICAN STUFFED POBLANO PEPPERS IN WALNUT SAUCE)

Steps:

• Roast poblano chiles over an open flame on a gas stove or grill until the skin is black and charred on all sides, turning often, 10 to 15 minutes.
• Place the charred chiles in a plastic bag or in a large bowl covered with plastic wrap. Allow to sit for 5 to 10 minutes, then open and peel off the skin. Cut a slit in each chile lengthwise and remove the seeds.
• Heat olive oil in a large pot over medium heat. Add onion and garlic and cook until soft and translucent, 3 to 4 minutes. Add ground pork and cook until browned, breaking up with a spoon while cooking, about 7 minutes. Mix in tomatoes, plantain, apple, peach, parsley, candied orange peel, pine nuts, raisins, almonds, cloves, salt, and pepper. Simmer until filling is cooked through and flavors are well combined, about 10 minutes.
• Combine walnuts, milk, goat cheese, sugar, and cinnamon stick in a blender; blend until walnut sauce is smooth and creamy.
• Fill each poblano chile with the pork filling and place on a plate. Spoon walnut sauce over chile and sprinkle with pomegranate seeds and parsley.

CHILES EN NOGADA (CHILIES IN WALNUT SAUCE)

Steps:

• Remove the walnut skins: Remove the papery bitter skins from the walnut pieces. (This is the hard part.) Sometimes the skins easily rub off. I have found that usually, for us, the skins don't easily peel off and we need to blanch them for 1 minute in boiling water first, to loosen the skins. If you blanch the walnuts, let them cool to the touch and carefully peel off as much of the bitter skins as you can. This is painstaking work, but unless your walnuts are shed of their bitter skins, the sauce may be a bit bitter.
• Soak the walnuts overnight: Place the skinned walnuts in a bowl, cover them with milk to soak, and chill them overnight in the refrigerator.
• Char the chiles: Place the chiles directly over the flame of a gas stove, or place under a hot broiler, to char the outside tough skin. Turn the chiles to char them on all sides. Get as much of the outside skin blackened as possible, it will be easier to remove that way.
• Remove the skins: Place the blackened chiles in a bowl, cover with a plate or damp clean towel, and let sit for 20 minutes. The burned skin will then flake off very easily and the flesh will become a little more cooked in the steam so the skin will flake/peel off easily. Discard the skin.
• Remove the seeds: Make a slit in the side of each chile and carefully remove the seeds and veins. Be careful to leave the top of the chile, the part around the base of the stem, intact. Rinse the chiles and pat them dry.
• Blend sauce ingredients: Drain the walnuts. Place the soaked and drained walnuts, the queso fresco, sour cream, sugar, and cinnamon into a blender and purée until completely smooth.
• Brown the ground turkey: Heat one tablespoon of the oil in a large wide saucepan on medium high heat. Working in batches to prevent crowding the pan, brown the meat on at least one side, sprinkling the meat with a little kosher salt as it cooks. Add another tablespoon of oil if needed for the subsequent batches. Remove meat to a bowl and set aside.
• Sauté the onion and add the seasonings: Add a tablespoon of oil to the pan and heat on medium. Add the onion and cook until soft. Add the cinnamon, black pepper, cloves, and garlic and cook another minute.
• Add the butter, return the turkey, and add tomatoes, raisins, almonds, and apples: Melt butter in the pan and return the ground meat to the pan, using use wooden spoon to break up any clumps. Add the crushed tomatoes, golden raisins, and chopped slivered almonds. If the mixture seems a little dry, add a tablespoon or two of water. Add chopped apple to the picadillo mixture. Adjust spices, add more cinnamon, salt, ground cloves to taste (go easy on the cloves, they can overpower).
• Stuff the chiles: Stuff the chiles with the picadillo until they are well filled out. Place them on individual plates or on a serving platter.
• To serve, cover the stuffed chiles with the walnut sauce and sprinkle with pomegranate seeds and chopped fresh parsley or cilantro.

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.

SWEET PICKLED WALNUTS

Steps:

• Use rubber gloves to handle the young walnuts and pierce each one a few times with the tines of a fork. Watch out for the clear juice this produces. It stains a dark, espresso brown and is a natural dye. Place the walnuts into a bucket and fill with enough water to cover. Stir in 3/4 cup of salt to make a brine. Soak walnuts for 1 week, then drain and make the brine again. Soak for 1 more week.
• After the second week, drain the walnuts and lay them out on trays to dry in an airy place. In a couple of days they will turn black. Once they have all turned black, they are ready to pickle.
• In a large pot, stir together the malt vinegar, brown sugar, allspice, cloves, cinnamon and ginger. Bring to a boil and then add the walnuts. Simmer over medium heat for 15 minutes. Remove from heat and allow to cool.
• Spoon the walnuts into sterile jars and fill with the syrup to within 1/2 inch of the top. Seal with lids and rings. Store in the refrigerator or process in a hot water bath for 10 minutes. Cool to room temperature and store in a cool dark place.