Abuelas Picadillo Recipes

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ABUELA'S PICADILLO



Abuela's Picadillo image

This is my grandmother's Cuban picadillo (ground beef hash/chili) recipe which is usually served with white rice, beans and plantains. Picadillo also goes great with mashed potatoes and can be made without the squash. This dish is a favorite at home so I usually make 2 pounds to have leftovers for making empanadas (meat pies) the next day. Picadillo also freezes well. Of course my kids say this is the best picadillo they've ever had and I have to agree!

Provided by MarieSoler

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 1h22m

Yield 8

Number Of Ingredients 19

2 pounds lean ground beef
¼ cup olive oil
½ onion, chopped
½ green bell pepper, chopped
2 tablespoons minced garlic
2 (8 ounce) cans tomato sauce
2 cups water
½ cup red cooking wine
3 tablespoons hot sauce (such as Louisiana®)
1 (1.41 ounce) package sazon seasoning (such as Badia® Tropical®)
1 tablespoon chopped fresh parsley
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon ground cumin
½ teaspoon ground black pepper
¼ teaspoon ground bay leaf
3 ounces Spanish-style olives
1 teaspoon salt, or to taste
1 small butternut squash, peeled and cut into cubes

Steps:

  • Cook and stir ground beef in a large stockpot until browned, 5 to 10 minutes. Drain grease.
  • Heat olive oil in small skillet over medium heat. Add onion, green bell pepper, and garlic; cook and stir until fragrant, 2 to 3 minutes. Stir into beef in the stockpot.
  • Pour tomato sauce, water, cooking wine, and hot sauce into the stockpot. Stir in sazon seasoning, parsley, garlic powder, onion powder, cumin, pepper, and bay leaf. Bring to a boil; reduce heat to low and simmer picadillo, uncovered, until slightly thickened, about 10 minutes.
  • Split olives in half with your fingers and stir into the picadillo. Add squash. Simmer until liquid reduces but picadillo is not dry, 45 to 60 minutes. Season with salt.

Nutrition Facts : Calories 377.6 calories, Carbohydrate 22 g, Cholesterol 74.3 mg, Fat 22 g, Fiber 3.9 g, Protein 24.1 g, SaturatedFat 6.6 g, Sodium 1856.2 mg, Sugar 6 g

PICADILLO



Picadillo image

Picadillo is a ground meat hash with vegetables. It usually has capers and green olives in it as well. This recipe may be served over rice or used as a filling for sweet peppers, tortillas, taco shells or pita breads, even spooned over toasted buns. Source of recipe: Anne Lindsay's New Light Cooking. When I made this I found the flavour of 2 tbsp of Worcestershire sauce to be too strong for my taste. I would try 1 tbsp and then taste it. I would also add the same quantity of vinegar so if you only added 1 tbsp Worcestershire sauce then only use 1 tbsp vinegar. Note: May substitute 14 oz can tomato sauce for tomato paste and water but salt content will be higher.

Provided by Dreamer in Ontario

Categories     Cuban

Time 37m

Yield 5 serving(s)

Number Of Ingredients 13

1 lb lean ground beef
2 onions, chopped
4 garlic cloves, minced
2 small sweet green peppers, chopped
1 (5 1/2 ounce) can tomato paste
1 cup water
1/2 cup raisins
1/4 cup green olives, pitted and chopped
2 tablespoons capers, drained
1 -2 tablespoon Worcestershire sauce (or to taste)
1 -2 tablespoon red wine vinegar (or to taste)
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Using a large nonstick skillet, cook beef over medium heat, breaking up with spoon, until browned and drain off any fat.
  • Add onions and cook, stirring often, for 5 minutes or until nearly tender.
  • Add garlic and peppers, and cook, stirring often, for 2 to 3 minutes or until onions are softened.
  • Mix tomato paste with water and stir into beef mixture along with raisins, olives, capers and Worcestershire sauce (original recipe called for 2 tbsp Worcestershire sauce but I found that to be too much).
  • Simmer for 5 minutes to blend flavors then stir in vinegar (I would add the same amount of vinegar as Worcestershire sauce), salt and pepper.

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