AUTHENTIC MEXICAN PICADILLO RECIPE
Learn how to make this delicious and authentic Mexican picadillo recipe, which is very versatil and easy to make.
Provided by Charbel Barker
Categories Main Course
Time 30m
Number Of Ingredients 19
Steps:
- Start by sauteeing the tomato, the 1/4 white onion, chile ancho, garlic, thyme, peppercorn, cinnamon and oregano in a medium to large frying pan with 1 tablespoon of oil. Remove from the pan and blend in a blender with the beef stock and chipotle pepper until smooth. Set aside.
- In the same pan that you used for the previous step, cook the ground beef with the diced onions and cilantro and season with salt and pepper to taste.
- Once the ground beef is browned, add the carrots and potatoes and cook for about 5 minutes over medium heat.
- Add the mixture from the first step and bring to a boil for 10 minutes.
- Add the green peas and let simmer for another 10 minutes. Add additional salt if necessary.
Nutrition Facts : ServingSize 1 People, Calories 185 kcal, Carbohydrate 11 g, Protein 11 g, Fat 11 g, SaturatedFat 4 g, Cholesterol 32 mg, Sodium 112 mg, Fiber 4 g, Sugar 5 g
PICADILLO MEXICANO
This hearty Picadillo Mexicano is a meat and potatoes dish featuring ground beef, potatoes, tomatoes, peppers, vegetables, and fantastic seasoning! Picadillo is perfect for tacos, burritos, empanadas, chiles rellenos and so much more! Or serve it up with some eggs for breakfast, as it's a spicier relative to the well known breakfast hash!
Provided by Angela
Categories Dinner Recipes Entrees Main Course
Time 35m
Number Of Ingredients 16
Steps:
- In a large non-stick skillet or frying pan, heat the lard or cooking oil over medium high heat until the fat or oil begins to shimmer. Add the onion and jalapeno, saute until the onion becomes translucent, about 2-3 minutes. Add the garlic and red bell pepper and saute for 1 minute more.
- Move the sauteed vegetables to one side of the skillet and add the ground beef. Break the beef into several large chunks, then let it cook undisturbed for 3-4 minutes.
- Break the browning ground beef into smaller pieces and combine with the sauteed onion, jalapeno, garlic, and red bell pepper. Spread evenly in the skillet or frying pan and allow to continue cooking undisturbed for an additional 5-6 minutes, or until the ground beef is well browned.
- Add the remaining ingredients (except for the potatoes, which are optional). Stir to combine thoroughly, then reduce the heat to medium and simmer for 5 minutes, if adding the potatoes, or 10 minutes if not opting for the potatoes.
- If you are opting to add the potatoes (which I do recommend): Prior to starting the hamburger, skillet fry the diced or cubed potatoes in about 3 tablespoons of lard or cooking oil. Cook until crispy on the outside and fork tender. Remove from the skillet and transfer to a paper towel lined plate to soak up excess fat. Then continue with step 1 of the instructions.At step 4 of the instructions, fold the cooked potatoes into the skillet of ground beef and vegetables after adding the remaining peas and carrots, corn, and seasoning. Then continue to cook for an additional 5-10 minutes simmering over medium heat.
- Add seasoning to taste after simmering, remove from heat and serve immediately.
Nutrition Facts : Calories 237 kcal, Carbohydrate 10 g, Protein 15 g, Fat 15 g, SaturatedFat 6 g, Cholesterol 54 mg, Sodium 259 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
MEXICAN PICADILLO
This easy to make Mexican Picadillo is a classic meat and potatoes dish bursting with flavor and spice. It can be eaten straight out of the pan but it also works great in tacos, burritos, and empanadas. So good!
Provided by Mexican Please
Time 45m
Number Of Ingredients 15
Steps:
- After rinsing the tomatoes and cutting out the stems, roast them in a 400F oven for 20-25 minutes or until you need them.
- Saute 1/4 onion in oil over medium heat for a few minutes. Add 2 minced garlic cloves and saute briefly. Add 1 lb. ground beef and 1 teaspoon salt. Cook over medium heat until the ground beef is lightly browned. (You can drain off some fat if you want.)
- Chop the potato and carrot into smallish pieces (larger pieces will require more simmering time). Once the beef is lightly browned, add the potato and carrot. Saute briefly as you gather the additional ingredients.
- For the Tomato-Jalapeno mixture, add the roasted tomatoes to a blender or food processor along with 3/4 onion, 2 garlic cloves and 1 jalapeno. Combine well.
- Add the Tomato-Jalapeno mixture to the beef, along with 1 teaspoon cumin, some freshly cracked black pepper, and 1 cup of stock (or water). I also add 2 teaspoons of chili powder but that is optional.
- Combine well and simmer over medium-low heat for 20-25 minutes, or until the potatoes are cooked all the way through.
- Take a final taste for seasoning. I added another generous pinch of salt to this batch. Serve immediately.
- If you want to serve your Picadillo with raisins, you can add them to the beef mixture for the last few minutes of the simmer or you can simply add them as a final garnish.
- Store leftovers in an airtight container in the fridge.
Nutrition Facts : Calories 189 kcal, ServingSize 1 serving
MEXICAN PICADILLO / PICADILLO MEXICANO
These is no one dish that signifies comfort food in Mexico like Picadillo. Mexican homemakers prepare it like American homemakers prepare Mac & Cheese. It is served at least once a week with beans, tortillas and salsa and sometimes some other side dish. It is delicious and satisfying. It is made with ground beef, potatoes,...
Provided by Juliann Esquivel
Categories Beef
Time 1h20m
Number Of Ingredients 19
Steps:
- 1. Heat oil in large deep skillet. Add the garlic and sauté to flavor the oil now add the onion, sweet pimento pepper and jalapeno continue to fry until onion gets limp.
- 2. Next raise the heat and add the meat and start to break it down and mix it with the onion mixture. I use a wooden spoon for this. For the next minute or two work at breaking the meat up and continue stirring the meat all around. Season the meat with one teaspoon salt and continue frying the meat. This should take about 4 minutes.
- 3. When the meat has almost lost all it's red color ( drain off most of the fat) and add the potatoes, and carrots. Continue breaking the meat up and mixing with the potatoes and carrots. Do this another 2 minutes. Now add the tomatoes and continue to cook everything over a high flame turning and mixing until the tomatoes start to break down.
- 4. Now break up your large Bay leaf in three small pieces and scatter along with the raisins in the pan. Mix with your spoon so everything gets well coated with meat mixture.
- 5. Now add all of your seasonings, Sprinkle all around the Adobo, Goya Sazon, oregano, cumin powder, black pepper, and salt Mix again to incorporate everything. Next add the lime juice and again mix well. Add the cup of water last. Give one more good stir as your pan will be full. Lower the flame to medium low cover and let cook for about 25 minutes.
- 6. Do not uncover pan during cooking time. after 25 minutes have passed uncover and stir again. check to see if the carrots and potatoes are done. If they still are not done give a good stir bringing up the juices from the bottom of the pan and bathing all the meat and potato mixture. Taste a little piece of meat to see if it has enough salt and seasonings. You may want to add a little of more of all the seasonings. I know I sometimes do this. Cover pan if the carrots and potatoes still are not done and cook 10/15 minutes more. After the time has elapsed uncover and cook uncovered 5/8 minutes more so liquid in the mixture begins to evaporate. This intensifies the flavor of the dish. When most of the liquid is gone remove from heat and let sit 5 minutes. Serve with beans, tortillas, salsa and rice if you like. I don't serve with rice since the Picadillo has potatoes in it. Garnish with lime wedges, green olives and some diced cilantro optional. Enjoy Buen Appetito
- 7. I have pictured above the picadillo served with beans and tortillas, I also served salsa with the dish.
AUTHENTIC MEXICAN PICADILLO
Picadillo is a popular dish in most South American cuisines. It is made with lean ground beef (or can be made with ground turkey as well), tomatoes, potatoes, and other ingredients. This authentic recipe will bring the flavors of Mexico to your plate.
Provided by mytable_yourtummy
Categories World Cuisine Recipes Latin American Mexican
Time 1h10m
Yield 8
Number Of Ingredients 18
Steps:
- Bring 6 whole tomatoes to a boil in a small pot. Transfer to a blender. Add 3/4 cup water, onion halves, and whole garlic clove. Blend until smooth.
- Heat oil in a large skillet over medium-high heat. Add chopped onion and serrano pepper. Cook until onion is transparent. Add minced garlic; cook until fragrant, about 1 minute. Add chopped tomato and cook for 1 minute more. Add ground beef; cook until browned, about 8 minutes.
- Pour canned tomato sauce into the beef mixture. Cook for 2 minutes. Mix in potatoes and carrots. Cook for 2 minutes; add the blended tomatoes, jalapeno, chicken bouillon, cumin, and bay leaf. Season with salt and pepper. Mix well, reduce heat, and simmer until most of the liquid is absorbed, about 20 minutes. Let sit for 5 minutes before serving.
Nutrition Facts : Calories 372.3 calories, Carbohydrate 23.5 g, Cholesterol 79.2 mg, Fat 19.6 g, Fiber 4.1 g, Protein 25.4 g, SaturatedFat 6.3 g, Sodium 528.9 mg, Sugar 6.5 g
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