picadillo recipe

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

garlic (minced)

(chopped)

pepper (finely chopped)

tbsp cilantro

93% beef

tomato sauce

kosher salt

pepper

tsp cumin

bay leaf

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.

Picadillo is the dish I make the most in my home. It's the most requested by my kids and it's so easy to make. Great over rice, in tacos and more!

Instant Pot Picadillo

salt

red bell pepper (finely chopped)

tomato sauce (I like Goya)

Press saute button, when hot brown meat and season with salt and pepper. Use a wooden spoon to break the meat up into small pieces until no longer pink.

Add onion, garlic, tomato, salt, pepper and cilantro and stir 1 minute, add alcaparrado or olives and about 2 tbsp of the brine (the juice from the olives, this adds great flavor) cumin, and bay leaf. Add tomato sauce and 3 tablespoons of water and mix well. Cover and cook high pressure 15 minutes. Natural or quick release and enjoy!

Picadillo is on rotation once a month in my home because it's the most requested dish by my kids and it's so easy to make! We love it served over brown rice, cauliflower rice, tacos and more. Leftovers are great to pack for lunch or can be used to make stuffed peppers, tacos, quesadillas and more! This also freezes well for make ahead-meals.  To see the full recipe, nutrition and to print http://www.skinnytaste.com/instant-pot-picadillo

Ground beef and potatoes cooked in a tomato sauce is a dish known as picadillo sencillo, or carne molida con papas. All the ingredients are usually chopped before cooking. “Chopping” in Spanish is “picar” or “cortar”, which is where the dish gets its name.

Picadillo recipe

½ Tablespoons vegetable oil

beef (85/15%)

garlic

serrano pepper

potato (about 8 ounces)

lb tomatoes (diced (About 2 large tomatoes))

Knorr® beef bouillon cube

cilantro

Salt and pepper

Heat oil in a large skillet; once oil is hot add the ground meat to cook. Break up large lumps of meat using a wooden spoon to make sure all the little pieces are well cooked. Fry until brown, about 8 minutes.

Add the onion and garlic. Stir and cook for about 1 minute, just enough to allow the onion to get transparent, then add Serrano pepper plus diced potatoes. Stir and keep cooking until potatoes are slightly tender, but still firm. This will take about 5 more minutes since you will still keep cooking them when you add the tomatoes.

Now, add the diced tomatoes and Knorr beef bouillon and stir again. The tomatoes will release their juices and the beef bouillon will dissolve, adding more flavor to the picadillo. Place a lid on your skillet and lower the heat. Keep cooking the picadillo until your potatoes are completely cooked and the tomatoes have formed a thick sauce.

Finally, season with salt and pepper and add the chopped cilantro.

Mexican Picadillo recipe the easy version

Serve with rice and warm corn tortillas. Enjoy!

An easy and flavorful Mexican picadillo made from ground beef and potatoes cooked in homemade tomato sauce. The best weeknight meal!

Mexican Picadillo

Roma tomatoes, (halved)

onion, (diced)

jalapeño pepper (stemmed*)

kosher salt, (plus more as needed)

½ teaspoon dried Mexican oregano

cumin

water

olive oil

beef

russet potato, (diced)

carrot, (diced)

peas

In a blender, combine the tomatoes, ½ of the diced onion, water, garlic, jalapeño pepper, ½ teaspoon of the kosher salt, Mexican oregano, cumin, and water. Blend until completely smooth.

Heat the oil in a large skillet or sauté pan over medium-high heat. Add the remaining ½ of the diced onion and cook for 5 minutes, stirring occasionally, until softened.

Add the ground beef and sprinkle with the remaining ½ teaspoon of kosher salt. Cook for 6 to 8 minutes, breaking up the meat into small pieces as it cooks. Drain and discard any excess grease if necessary.

Stir in the potatoes and carrots and cook for 5 more minutes. Pour in the pureed tomato mixture and stir to combine. Reduce the heat to low, cover, and cook for 10 minutes.

Uncover and cook for 5 more minutes. Stir in the frozen peas and cook uncovered for 5 more minutes, or until the potatoes and carrots are tender. If the meat starts to get dry, add in ¼ cup of water and continue cooking.

Taste and season with more salt as needed.

https://www.youtube.com/watch?v=mYbi3xOstME

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Top 4 picadillo recipe recipes from across the web

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Cuban Picadillo

Instant Pot Picadillo

Picadillo recipe

Mexican Picadillo

The most viewed picadillo recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine