MEXICAN HASH (PICADILLO)
Picadillo is a dish that is eaten in Mexican homes at least once a week. It's easy to prepare and also quite versatile, since you can eat it as is, or for fillings for chiles rellenos, tacos, burritos, tamales, etc.
Provided by Mexi-Rosie
Categories Meat
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 527, Fat 32, SaturatedFat 10.2, Cholesterol 102.8, Sodium 930.6, Carbohydrate 24.3, Fiber 3.6, Sugar 7.3, Protein 31.2
PICADILLO RECIPE
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.
Provided by Mely Martínez
Categories Main Course
Time 35m
Number Of Ingredients 10
Steps:
- 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!
Nutrition Facts : ServingSize 1 cup, Calories 272 kcal, Carbohydrate 10 g, Protein 15 g, Fat 18 g, SaturatedFat 8 g, Cholesterol 53 mg, Sodium 220 mg, Fiber 2 g, Sugar 2 g
PICADILLO (MEXICAN HASH)
This dish is fabulous served with a yellow saffron rice. If you want a little more spicy heat just add a touch more jalapeño pepper. My husband doesn't like green olives so I chop them real fine and he doesn't know they are there. It's very easy to adjust this recipe to your own liking. Once in a while I throw in some fresh...
Provided by pamela Stoner
Categories Beef
Time 55m
Number Of Ingredients 14
Steps:
- 1. Brown the ground beef in a large skilled with the onion and garlic. Cook until the meat is brown and the onion is tender. Drain off the fat.
- 2. Stir in the remaining ingredients. Cook on low heat for approximately 30 minutes.
- 3. Serve with yellow rice, corn chips, tortilla chips, or use in taco shells or flour tortillas.
PICADILLO (CUBAN BEEF HASH)
I got the original recipe from my father-in-law and made a few changes. It has been one of my family's favorites for over 20 years. Serve over white rice, or complete with a side of French fries. It may not sound fancy but it is definitely delicious!
Provided by vegnewbie
Categories Main Dish Recipes
Time 1h10m
Yield 5
Number Of Ingredients 9
Steps:
- Heat a large pot over medium-high heat until hot. Add beef and garlic; cook and stir until the beef is crumbly and no longer pink. Place cooked beef in a mesh strainer to drain off the grease.
- Return beef to the pan and add the tomato sauce, green olives, and olive brine. Season with garlic salt, garlic powder, adobo seasoning, and pepper. Bring to a simmer, then reduce heat to medium-low, cover, and simmer for 45 minutes, stirring occasionally.
Nutrition Facts : Calories 495.7 calories, Carbohydrate 11.2 g, Cholesterol 137.9 mg, Fat 32 g, Fiber 3.3 g, Protein 41.1 g, SaturatedFat 11.2 g, Sodium 2060.5 mg, Sugar 6.5 g
MEXICAN HASH (PICADILLO)
Picadillo is wonderful. Don't be put off by the spicing. This comes from The Complete Book of Mexican Cooking by Elizabeth Lambert Ortiz.
Provided by davinandkennard
Categories Meat
Time 40m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat the oil in a large heavy skillet and brown the meat.
- Add the onions and garlic.
- When brown add all the other ingredients except the almonds.
- Season with salt and pepper.
- Simmer gently uncovered until much of the liquid has evaporated.
- Toast the almond slivers in a little olive oil until golden.
- Place on top on the picadillo and cook a few moments longer.
Nutrition Facts : Calories 463.9, Fat 26.8, SaturatedFat 7.6, Cholesterol 98.3, Sodium 107, Carbohydrate 24.1, Fiber 3.8, Sugar 16, Protein 32.8
More about "mexican hash picadillo recipes"
MEXICAN PICADILLO- BOLD AND AUTHENTIC RECIPE! - HOUSE OF …
From houseofyumm.com
Ratings 403Calories 220 per servingCategory Main Course
- 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.
MEXICAN PICADILLO CON PAPAS RECIPE - KEY TO MY LIME
From keytomylime.com
4.9/5 (70)Total Time 35 minsCategory DinnerCalories 283 per serving
- Heat a large lidded pot or skillet over medium heat. When it’s hot, add the oil and swirl to coat the pan. Add the beef and saute over medium heat until browned. About 5 - 7 minutes.
- Add cumin, oregano, salt, potato, tomato sauce, water, and bouillon. Stir to combine. Press the mixture down so that the potatoes are as submerged in the liquid as possible. Cover and turn the temperature to medium-low. Simmer for 20 minutes, or until the potato cubes are cooked through and the sauce is thickened.
EASY PICADILLO TACOS - WHAT'S GABY COOKING
From whatsgabycooking.com
AUTHENTIC MEXICAN PICADILLO RECIPE - THE BOSSY KITCHEN
From thebossykitchen.com
PICADILLO MEXICANO {MEXICAN PICADILLO RECIPE} - BAKE IT …
From bakeitwithlove.com
PICADILLO RECIPE (MEXICAN STYLE BEEF AND POTATOES)
From kitchengidget.com
MEXICAN PICADILLO | MEXICAN PLEASE
From mexicanplease.com
MEXICAN PICADILLO RECIPE - CHILI PEPPER MADNESS
From chilipeppermadness.com
PICADILLO RECIPE - GROUND BEEF HASH RECIPE - YOUTUBE
From youtube.com
PICADILLO RECIPE | BON APPéTIT
From bonappetit.com
MEXICAN PICADILLO RECIPE - A COMMUNAL TABLE
From acommunaltable.com
MEXICAN PICADILLO RECIPE - ISABEL EATS
From isabeleats.com
AUTHENTIC MEXICAN PICADILLO RECIPE - MARICRUZ AVALOS KITCHEN BLOG
From pinterest.ca
MEXICAN PICADILLO | OTTAWA MOMMY CLUB
From ottawamommyclub.ca
FAST & EASY MEXICAN PICADILLO + VIDEO - MUY BUENO
From muybuenoblog.com
HOW TO MAKE PICADILLO (MEXICAN HASH) RECIPE - YOUTUBE
From youtube.com
MEXICAN PICADILLO [STEP-BY-STEP RECIPE] - MEXICAN FOOD JOURNAL
From mexicanfoodjournal.com
MEXICAN PICADILLO RECIPE (PICADILLO DE RANCHO) - CHEF BILLY PARISI
From billyparisi.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love