CLASSIC CUBAN-STYLE PICADILLO
Here is a classic Cuban recipe for ground beef that is typically eaten over white rice. It can also be used as a filling for tacos or empanadas. It's delicious with fried ripe plantains.
Provided by Amalloch
Categories World Cuisine Recipes Latin American Caribbean
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Heat olive oil in a skillet over medium heat; cook and stir garlic, onion, and green bell pepper in the hot oil until softened, 5 to 7 minutes.
- Crumble ground beef into the skillet; cook and stir until browned completely, 7 to 10 minutes.
- Stir olives, raisins, capers, tomato sauce, sazon seasoning, cumin, sugar, and salt through the ground beef mixture.
- Cover the skillet, reduce heat to low, and cook until the mixture is heated through, 5 to 10 minutes.
Nutrition Facts : Calories 349.7 calories, Carbohydrate 23.8 g, Cholesterol 74.3 mg, Fat 18.5 g, Fiber 2.4 g, Protein 23.7 g, SaturatedFat 6 g, Sodium 3571.8 mg, Sugar 16.6 g
AUTHENTIC CUBAN PICADILLO RECIPE
Impress your family and guests with this tasty, authentic picadillo dish -- ready to be served in under an hour!
Provided by Kristen Carli,Mashed Staff
Categories main course
Time 45m
Number Of Ingredients 15
Steps:
- Add the olive oil, onion, bell pepper, and garlic to a large skillet over medium heat. Sauté until the onion is translucent, which should take about 5 minutes.
- Add the beef, salt, pepper, cumin, and chili powder to the mixture. Break up the beef with a wooden spoon. Cook and stir the combination until the beef is no longer pink, which should take about 15 minutes.
- Add potatoes and tomatoes. Stir thoroughly to combine them into the mixture. Make sure the potatoes are completely submerged in liquid. Continue to cook the combination for 10 minutes, until the potatoes are cooked through.
- Add olives, capers, and raisins. Stir them into the mixture until it's an even consistency.
- Cook the picadillo for 5 more minutes.
- Serve your picadillo over white rice and your choice of toppings
Nutrition Facts : Calories 565 calories, Carbohydrate 35 g carbohydrates, Cholesterol 107 mg cholesterol, Fat 34 g fat, Fiber 4 g fiber, Protein 30 g protein, SaturatedFat 12 g saturated fat, ServingSize 0 g, Sodium 637 mg, Sugar 7 g, TransFat 2 g
BEEF PICADILLO
One recipe for Beef and Tomato Base makes enough for this Beef Picadillo recipe as well as the Beef, Onion and Bacon Sauce with Bucatini later in the week.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Soak the currants in the sherry.
- Meanwhile, heat the butter in a Dutch oven or pot over medium heat. Add the garlic and onions, then season with salt and pepper. Sweat until the onions are very tender, then stir in the paprika and chili powder. Stir in the sherry and currants.
- Puree the peppers with 1 cup water until smooth, then add the pureed peppers to the Dutch oven with the tomato sauce. Stir in the almonds and the Beef and Tomato Base, then bring to a simmer and let the flavors combine a few minutes. Adjust the seasoning and remove from the heat.
- Cool and store for a make-ahead meal or serve immediately. Reheat over medium heat, garnish with parsley and pass chips for dipping and topping.
- Heat the oil in a large pan over medium-high heat. When the oil is very hot, pat the meat dry with paper towels and add half of the beef to the pan. Crumble the beef with a potato masher or wooden utensil. Cook to develop a deep brown color, season with salt and pepper, and then remove to a plate. Repeat the process with the remaining beef. Add the tomato paste to the pan and stir until fragrant. Then add the stock and the browned beef. Stir to combine, then reduce the heat to a simmer.
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
CUBAN PICADILLO
This is a Cuban style hash, probably the most common meal I encountered there.I ate this for breakfeast on a regular basis, while in Cuba.
Provided by Nat Da Brat
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Heat the oil in a large saucepan and add the onion and garlic.
- Cook over very low heat until the onions are almost tender, about 10 minutes.
- Add the ground beef and brown, stirring constantly with a fork to break up the meat.
- Stir in the tomato paste, chile, tomatoes, cumin, oregano, half the parsley and scallions, and the sugar, mix well.
- Season to taste with salt and pepper.
- Bring to a boil, reduce the heat, and cook, covered, for 20 minutes.
- Add the stock and potato and continue cooking, uncovered, for 20 minutes or until the patato is tender and most of the liquid has evaporated.
- Use the tomato juice if you need more liquid.
- Mix in the remaining parsley and scallions and season to taste with salt and pepper.
- Serve with bread or rice.
CUBAN GROUND BEEF HASH
Called "picadilla" in Spinach, this hash is wonderful served over white rice or even in a breakfast omelet.-Adrianna Still Cruz, Weston, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain. Stir in the tomatoes, tomato paste, raisins, olives, vinegar, garlic, cumin, salt and pepper. , Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add peas; cover and cook 5 minutes longer or until heated through. Serve with rice.
Nutrition Facts : Calories 262 calories, Fat 10g fat (4g saturated fat), Cholesterol 56mg cholesterol, Sodium 621mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 4g fiber), Protein 24g protein. Diabetic Exchanges
PICADILLO (CUBAN BEEF HASH)
Steps:
- In a casserole, heat the oil over low heat until fragrant, then add the onion, bell pepper, and garlic, and cook, stirring, 10 minutes. Add the beef and cook, stirring until brown, 10 to 15 minutes, breaking up any large chunks with a wooden spoon. Drain off any excess fat. Add the sherry, tomatoes, salt, Worcestershire and Tabasco, stir and cook, uncovered, over medium heat for 15 to 20 minutes. Heat the vegetable oil in a small skillet over medium-high heat until fragrant, then fry the chopped potato until golden, 10 minutes. (If you prefer not to fry the potato, boil it over medium high heat unpeeled and halved, in salted water covered until tender, 20 minutes,and omit the vegetable oil.) Add the potato, raisins, and olives to the meat, correct the seasonings, and continue cooking until most of the liquid is absorbed, 10 to 15 minutes. Transfer the picadillo to a large bowl or platter, place the chopped egg in the center, outline the border with peas, and sprinkle the entire dish with the pimiento.
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
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- Heat the olive oil in a large skillet, over medium-high heat. Once hot, add the ground beef and cook, crumbling it with a wooden spoon, until browned, about 5 to 8 minutes . Season with salt and pepper.
- Lower the heat to medium and add the onion and bell pepper, sautéing until softened, about 2-3 minutes. Then, stir in the garlic and sauté until fragrant, about 1 minute.
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