Copycat Laredo Taco Companys Picadillo Recipes

COPYCAT LAREDO TACO COMPANY'S PICADILLO

Steps:

• Put the water, onions, garlic, bell peppers and potatoes in a stew pot and bring to a boil. Turn the temperature to low, cover the pot, and simmer, stirring occasionally, for 20 minutes.
• Add the tomatoes, bran, and spices to the pot and simmer for 10 minutes.
• While the potatoes are cooking, heat a skillet over medium heat and add the olive oil and brown the meat, crumbling it up as it cooks.
• Add the meat to the stew pot, cover, and simmer 10 to 20 minutes, or until potatoes are tender (it is better to overcook the potatoes than to under cook them).

MEXICAN HASH (PICADILLO)

Steps:

• First, stir fry potatoes in olive oil.
• Take potatoes out from oil, set apart.
• Into the remaining oil in the skillet, add the ground meat, tomatoes, salt, garlic, and pepper and mix well.
• Once the meat is partially cooked, add potatoes and rest of ingredients.
• Simmer on medium heat for about 30 minutes.

CUBAN PICADILLO

Steps:

• Heat olive oil in a large skillet and add the sofrito (garlic, onions, green pepper, jalapeno, cilantro, capers, olives, bay leaves and cumin seeds).
• Cook the sofrito until it is fragrant and the onions are translucent; remove from pan and set aside.
• Brown ground beef in pan and drain fat.
• Add sofrito to the beef along with the tomatoes, vinegar, and cayenne pepper.
• Simmer for 45 minutes on low heat.
• Serve over rice, with a fried egg on top, garnished with pimiento, if desired.
• Another option to serve is to spoon it into corn tortillas, with lettuce, tomato, green onions, jalapenos, cheese, and hot sauce, like a taco.

BEEF PICADILLO

Steps:

• In a medium skillet, heat the olive oil over medium-high heat until hot but not smoking.
• Add the onion, bell pepper, olives and garlic and cook until the vegetables are tender, about 5 minutes.
• Crumble in the ground beef, using a wooden spoon to break up any large clumps.
• Increase the heat and cook until the liquid is reduced.
• Stir the tomato paste into the meat mixture and simmer over medium-low heat, stirring, for 2 minutes.
• Stir in 2 to 3 tablespoons water to loosen the sauce.
• Stir in the peas and carrots, cover and cook until just cooked through, 4 minutes.
• Stir in the cilantro; season with salt and pepper.