Hearty And Delicious Beef Picadillo Sp5 Recipes

BEEF PICADILLO

Steps:

• 1. Heat the oil in a large skillet over medium heat. Add the onion and ground beef. Cook breaking the beef apart and stirring often, until meat is evenly browned and onions are tender. 2. Drain the excess liquid/grease from the pan and add the sofrito, adobo, sazon, cumin, oregano, salt and pepper. 3. Stir and cook for an additional minute or so, then add the garlic and cook for two more minutes or until the garlic becomes fragrant. 4. Turn the heat down to low-medium then pour in the tomato sauce and stir. Bring the sauce to a low simmer, then turn the heat off and stir in the olives. 5. Serve over rice and garnish with cilantro, if desired.

QUINOA BEEF PICADILLO

Steps:

• Heat the olive oil over high heat in a large, deep skillet.
• Add the onion and green bell pepper and cook, stirring frequently, until the onion is translucent, about 3 minutes.
• Stir in the garlic and cumin seeds and cook 1 minute more.
• Add the beef and salt. Break the meat up into bits. Continue cooking until the beef is brown and crumbly, 3 or 4 minutes. Pour off any rendered fat.
• Stir in the oregano, chili powder, cinnamon, tomatoes, olives, raisins, and capers. Bring to a boil. Reduce the heat, cover and simmer the mixture until the flavors have mingled, about 15 minutes.
• Stir in the quinoa and adjust the seasonings, adding pepper to taste. Cook until the mixture is hot, about 1 minute more.
• Serve in large, shallow bowls.
• Accompany with a bowl of lime wedges.
• A dry grenache-based rose wine from Spain or southern France is a recommended to drink with this dish.