picadillo

Piccadillo is classic Cuban comfort food, made from ground meat mixed with a flavorful combination of olives, capers, and raisins.

Cuban Picadillo Recipe

olive oil

yellow

red bell pepper, cored and seeded, finely chopped (about 3/4 cup)

tomato paste

garlic, finely chopped (about 4 teaspoons)

cumin

oregano

salt and black pepper

bay leaves

dry white wine

beef

tomatoes

Worcestershire sauce

raisins

pimento stuffed olives plus 2 tablespoons brine

capers

potato

Heat oil in large skillet over medium-high heat until shimmering. Add onion and bell pepper and cook, stirring occasionally, until softened, 5 to 7 minutes. Add tomato paste, garlic, cumin, oregano, 1 1/2 teaspoons salt, 1 teaspoon pepper, and bay leaves and cook until fragrant and tomato paste darkens in color, about 2 minutes. Add wine and cook until reduced to 1/4 cup, about 5 minutes.

Add meat and cook, stirring and breaking up chunks, until no longer pink, 5 to 7 minutes. Stir in tomatoes, Worcestershire sauce, raisins, olives, capers, brine, and potatoes. Cover, reduce heat to medium-low, and cook until potatoes are tender, about 12 minutes.

Remove cover and season to taste with salt and pepper. Remove and discard bay leaves. Serve with white rice and black beans.

Mexican Picadillo. This quick and easy dinner recipe comes together with minimal ingredients. Ground beef and potatoes are simmered in a tomato sauce. Serve this dish up with some rice and fresh flour tortillas for a complete meal. 

Mexican Picadillo

onion (diced)

green bell pepper (diced)

potato (peeled and diced)

garlic (minced)

tomato sauce*

beef broth

salt

¼ tsp ground black pepper

tsp cumin

tsp coriander

bay leaf

Heat a large skillet over medium heat, add ground beef. Cook over medium heat while breaking up the meat. Cook until mostly browned, drain grease and return to heat.

Add in diced onion, green bell pepper and potatoes. Continue to cook over medium heat until onion and peppers are softened. Add garlic and cook an additional 30 seconds.

Pour in tomato sauce and beef broth. Add in seasonings: salt, pepper, cumin, and coriander. Stir to combine. Add bay leaf.

Bring mixture to a simmer, cover and let cook for 10 minutes.

Remove lid, stir, and continue cooking with the lid off for an additional 10 minutes or until potatoes are softened and most of the liquid is gone.

Serve warm with flour tortillas and rice.

https://embed.mediavine.com/videos/tvdea8k4159p5kpzzfxy

Mexican Picadillo. This quick and easy dinner recipe comes together with minimal ingredients. Ground beef and potatoes are simmered in a tomato sauce. Serve this dish up with some rice and fresh flour tortillas for a complete meal.

This Cuban Picadillo recipe is my family's favorite! It's really quick and easy to make, I make it a few times a month and make enough so we have leftovers!

Cuban Picadillo

onion

(chopped)

pepper (finely chopped)

tbsp cilantro

93% beef

tomato sauce

kosher salt

pepper

tbsp alcaparrado (capers or green olives would work too)

Brown meat on high heat in large sauté pan and season with salt and pepper. Use a wooden spoon to break the meat up into small pieces. When meat is no longer pink, drain all juice from pan.

Meanwhile, while meat is cooking, chop onion, garlic, pepper, tomato and cilantro.

Add to the meat and continue cooking on a low flame. Add alcaparrado and about 2 tbsp of the brine (the juice from the olives, this adds great flavor) cumin, bay leaf, and more salt if needed. Add tomato sauce and 1/4 cup of water and mix well. Reduce heat and simmer covered about 20 minutes.

These baked empanadas are Argentine-style empanadas. They are stuffed with a picadillo beef mixture, brushed with egg washed and baked.

Baked Empanadas Recipe

all-purpose flour

unsalted butter (frozen)

water

Kosher salt

red bell pepper (diced)

garlic

green olives (minced)

paprika

red pepper

In a large bowl, mix together the flour and salt. Using a box grater, grate the cold butter atop the flour mixture. Working quickly, and using your hands, break the butter bits into the flour until they&#x27;re evenly distributed and resemble the size of small peas.

In a measuring cup, measure out the water and whisk in the egg. Pour the liquid into the flour; the mixture will be shaggy at this point. From here, add 1 tablespoon of water at a time until the dough comes together (I usually need to about 1 more tablespoons). Flour your counter and dump the dough onto it. Knead a few times more until it comes together. Form into a disc. Wrap the disc in plastic wrap and transfer to the refrigerator to chill for at least 1 hour, ideally overnight.

To Make the Dough:

In a medium saucepan, set over medium heat, add the olive oil. When the oil is warm, add the ground beef. Break up the ground beef using a wooden spoon. Sprinkle with a few pinches of salt and pepper. Cook the meat until mostly browned. Add the diced onion, red bell pepper and garlic. Cook until softened, about 5 minutes. Add the green olives, tomato paste, cumin, paprika, crushed red pepper and a few pinches of salt. Give it a good mix and cook about 5 minutes more, stirring occasionally. If the mixture seems a bit dry (this will depend on how much fat your ground beef has), add a splash of water.

To Make the Filling:

Roll out the disc of dough into a 1/8-inch thickness. Using a 6-inch round cutter (or you could use a bowl and trace out circles with a sharp paring knife), cut out as many circles as you can. Re-roll the scraps and cut out a few more.

Transfer the rounds to a parchment-lined baking sheet. Lightly brush each dough round with egg wash. Add a tablespoon of the meat filling to one side of the circle of dough; fold the dough over, creating a half-moon shape. Using the tines of a fork, seal the empanada's seam together by pressing them together. Repeat until you've worked through all of the empanadas.

Transfer the baking sheet of empanadas to the freezer to chill for 15 minutes. Preheat the oven to 400 degrees F. Brush the empanadas with egg wash and using a knife, pierce the top to allow steam to escape. Bake for 20 to 25 minutes, until golden brown. Eat immediately or room temperature. Serve with salsa or chimichurri.

To Assemble the Empanadas:

This humble dish of ground beef and vegetables — also called giniling or menudo in the Philippines — comes together in a single skillet and is endlessly customizable. 

Picadillo

potatoes

vegetable oil

lean ground beef, ground pork, or

kosher salt, divided, plus more as needed

black pepper, plus more as needed

Soy sauce or coconut aminos (optional)

frozen peas and carrots

white rice,

Prep the vegetables. Finely chop 1 medium yellow onion. Mince 4 garlic cloves. Peel and dice 8 ounces russet or Yukon Gold potatoes.

Brown the meat. Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat until shimmering. Add 1 pound lean ground beef or ground pork and 1/2 teaspoon of the kosher salt. Cook, breaking it up with a spatula into small pieces, until just browned all over, about 4 minutes.

Add the aromatics. Add the onion and cook until translucent, about 2 minutes. Add the garlic and cook until fragrant, about 1 minute. 

Add the tomato and potatoes. Add 1 tablespoon tomato paste and stir until it coats the meat mixture, about 1 minute. Add the potato, 1 can diced tomatoes and their juices, 1/2 cup water, 1 teaspoon paprika, 1/2 teaspoon black pepper, and the remaining 1 teaspoon kosher salt. Bring to a boil.

Simmer and season. Reduce the heat to maintain a simmer. Cover and simmer, stirring occasionally, until the potatoes are cooked through, 15 to 18 minutes. Taste and season with more black pepper, kosher salt, soy sauce, or coconut aminos as needed. 

Add the peas, carrots, and raisins. Add 1 cup frozen peas and carrots and 2/3 cup raisins. Cook uncovered until the peas and carrots are cooked through and the sauce has thickened slightly, about 4 minutes. Serve with cooked white rice.

Cuban beef picadillo is a traditional dish made with ground beef, potatoes, onions, garlic, cumin, bell peppers, white wine, tomato sauce, raisins, olives and capers.

Cuban beef picadillo

garlic (finely chopped)

½ bell pepper (diced)

green olives (stuffed w/ pimentos)

capers (drained)

tomato sauce (2 8 oz cans)

Salt and pepper

Latin style white rice

plantains

Tomato and onion curtido

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.

Picadillo Chile Relleno recipe from Pati&#039;s Mexican Table Season 9, Episode 1 &quot;Tucson: Gateway to Sonora&quot;

Picadillo Chile Relleno

fresh anaheim chiles (about 3 pounds)

pork picadillo

all purpose flour

eggs (separated)

Vegetable oil (for frying)

Chubby flour tortillas (or store-bought flour tortillas)

Shredded cabbage

Colorado chile salsa

Mexican crema

queso Cotija or queso fresco

Roast or char the Anaheim chiles by either placing them on a tray under the broiler, directly on the grill, or directly over the open flame. I prefer to broil them because you can do more at one time, and it just seems faster and easier. Whatever method you choose, turn them every 2 to 3 minutes for a total of 6 to 9 minutes. They must seem charred and blistered on the outside, and the flesh must be cooked but not burnt.

Once charred and hot, place the chiles in a plastic bag, close it tightly, and let them sweat for at least 10 minutes. Lastly, under a thin stream of cold water, or using a bowl of water, remove the charred skin, which should come right off. Make a slit down one side of the chile and remove the cluster of seeds and veins.

First, prepare the chiles for stuffing:

Stuff each chile with about 1/3 cup picadillo or as much as will fit allowing them to close. You may seal with a toothpick.

Place 1/2 cup all purpose flour on a plate, roll the stuffed chiles in the flour, and let them sit. The flour coating will help the batter coat and stay on the chiles later on.

Second, stuff your chiles:

In a mixer, beat the egg whites until they can hold stiff peaks. Gently, over low speed, fold in the egg yolks and only beat enough to incorporate them, a few seconds.

Third, prepare your batter:

In a large casserole, heat about 1/2” depth of oil, over medium to medium-high heat. Once hot, test the oil by dipping in a piece of tortilla or bread — if there are active and happy bubbles all around it, the oil is ready. If and when oil is ready, dip each of the stuffed and floured chiles into the egg batter, making sure that they are entirely covered in batter. Gently place them in the hot oil, trying to keep the side that was open or sealed with the toothpick facing up. Spoon some of the hot oil on top, so that it will seal the chile. Make as many as will fit in the casserole without overcrowding them. Fry for about 2 minutes per side, until golden brown. Make sure you flip them gently with a slotted spoon. Once ready, place on a paper covered drying rack or platter.

(Note: If you are going to eat later, you may warm up the chiles in a baking dish in a 300℉ oven for 10 minutes.)

To make tacos, place the chiles rellenos in flour tortillas and top with shredded cabbage, colorado chile salsa, Mexican crema, and crumbled queso Cotija or queso fresco.

Fourth, batter and fry the chiles:

Picadillo recipe from Pati&#039;s Mexican Table Season 9, Episode 901 &quot;Tucson: Gateway to Sonora&quot;

white onion (finely chopped (usually 1/2 onion))

garlic (peeled and finely chopped or pressed)

pork loin

black pepper

allspice

cinnamon

(stem removed and top ground)

almonds

manzanilla olives

jalapeños

capers (chopped)

Heat the oil in a large sauté pan or skillet over medium high heat. Once hot add the onion and cook until soft and translucent, about 3 to 4 minutes. Add the garlic and cook for another minute, until softened. Add the meat, salt, pepper, allspice, cinnamon and cloves, and cook for about 6 to 8 minutes, stirring often, until the meat browns a little and its juices begin to evaporate.

Add the tomatoes and cook for another 8 to 10 minutes, until they release their juices and soften. Stir in the almonds, olives, pickled jalapeños, capers and raisins, mix well and cook for another 10 or 12 minutes, stirring often, until all the ingredients and flavors are nicely blended. The mixture should be moist but not wet.

Puerto Rican Picadillo Recipe - fragrant, flavorful ground beef stew with olives and raisins. Makes an easy and no-fuss lazy weeknight meal or for parties served as stuffing for bell peppers, tacos, burritos, enchiladas, and empanadas. Easy and very versatile dish ready in just 20 minutes!

(28 milliliters-42 milliliters) canola oil

(10 grams) minced garlic

(3 grams) cumin

½ -1 tablespoon (1 grams-2 grams) smoked paprika

(1 grams)

(225 grams) tomato sauce

(453.59 grams) ground beef

(244 grams) potatoes (, optional)

(125 milliliters) broth

Sazon

(65 grams) olives (, chopped)

green onion (, diced)

(150 grams)

Add about 2 tablespoons oil in a skillet followed by onions, garlic, cumin, smoked paprika, cayenne, oregano, sweat for about a minute.

Then add bell pepper, tomato sauce, bring to a simmer, add ground meat, potatoes (if using potatoes ) and cook for about 7-10 minutes or more, while stirring frequently to prevent burning.  Add about ½ cup broth or water as needed until potatoes are soft and tender. 

&nbsp;Season&nbsp;with salt, chicken bouillon or sazon.

Finally add olives, green onions, raisins, and cilantro, adjust for seasoning. Remove and set aside.

Easy and delicious recipe for homemade beef empanadas, made with a meat picadillo filling of ground beef, onions, garlic, oregano, cumin, and achiote (annatto).

Beef empanadas {Empanadas de carne}

unsalted butter (1 ½ sticks)

butter

dry oregano

annatto

egg (whisked – to be used as egg wash)

Quick chimichurri sauce

Use a food processor to mix the flour and salt. Add the butter, cut in small chunks, and pulse until mixed.

Add the egg and the water (in small increments) and continue pulsing until a clumpy dough forms. To make the empanada dough by hand, follow the same process, but use your hands to mix the ingredients together.

Split the dough into 2 large balls; flatten slightly into the shape of disks. The dough can be used immediately or refrigerated until ready to use (1-2 days max).

To make the empanada disks, roll out the dough into a thin sheet and cut out round disc shapes for empanadas (use round molds or a small plate). You can also make small individual balls with the dough and roll out each individual ball to a round shape (doesn't need to be perfectly round) - if you have a tortilla press you can use it to flatten the dough balls.

You can also see more detailed step by step photos and video preparation of the empanada dough.

Homemade empanada dough preparation:

Heat the butter in a large frying pan, add the diced onions and crushed garlic. Cook until the onions are soft.

Add the oregano, ground cumin, ground achiote or annatto, and salt/pepper.

Add the ground beef, stir and cook until the meat is fulling cooked. Taste and adjust salt/pepper and any seasonings to your personal preference. Let the beef filling cool down completely before using to fill the empanadas.

Beef empanada filling preparation:

Place a generous amount of the beef picadillo filling on the center of each empanada disc.

Fold the empanada discs and gently seal the edges with your fingers.  Then twist and fold the edges of the empanadas with your fingers. For extra sealing you can use a fork to press down on the edges.

If you have time, refrigerate the empanadas for 30 minutes to an hour, this will help them seal better and prevent them for leaking. You can also prepare them the day before and bake them right before serving.

Pre-heat the oven to 400F (200C) for medium sized empanadas, or 375F (190F) for smaller empanadas.

Place the empanadas on baking sheet, lightly greased or lined with parchment paper.

Brush the empanadas with the whisked egg mix; this will give a nice golden glow when baked.

Bake at the empanadas at 400F for ~20 minutes, or until golden on top.

Serve warm, alone or with your choice of dipping sauce.

Beef empanada assembly:

Sweet, savory Puerto Rican-style Picadillo is a tomato-based ground beef stew that&#39;s ridiculously delicious, versatile, and ready in thirty.

Tbsp olive oil (0.06)

yellow onion, small dice (0.42)

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