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
BEEF PICADILLO EMPANADAS
Dig into one of Michael's bad-boy empanadas.
Provided by Food Network
Yield Makes 8 to 10 large or 14 to 16 small empanadas
Number Of Ingredients 18
Steps:
- 1. For the empanada dough: Sift the flour and salt into a large bowl. Cut in the butter using a pastry blender or your fingers until it resembles coarse meal with some pea-size pieces.
- 2. Mix the egg, water, and vinegar in small bowl. Use a fork to stir the wet ingredients into the dry, until just incorporated and shaggy. Turn the mixture onto a lightly floured surface, gather it together, and then knead just until the dough comes together. Form into a flat disk, wrap in plastic wrap, and chill for at least 1 hour.
- 3. For the picadillo: Heat the olive oil in a large skillet over medium heat. Saute the onion and garlic until browned, about 7 minutes. Turn the heat to medium-high, add the beef, and cook thoroughly, breaking it up with a wooden spoon, about 10 minutes. Stir in the tomato paste, chipotle puree, adobo, and salt and pepper to taste. Cool before assembling the empanadas.
- 4. Preheat the oven to 375 degrees F, or heat oil in a heavy pot to 350 degrees F. Lightly flour a cutting board and roll the cold dough into a circle about J inch thick. Cut the dough into 7- to 8-inch disks. Paint half of 1 disk with some egg white. Place a scant 1/4 cup picadillo in the center and fold the dough over to form a half-circle. Crimp the edges closed with a fork. Repeat with the remaining dough and filling. Paint the tops of the empanadas with egg white. (Or make mini empanadas with 4- to 41/2-inch circles and J cup of the filling. Adjust the cooking time accordingly.) Bake the empanadas on rimmed baking sheets until golden brown, about 45 minutes, or deep-fry for 3 minutes. Serve.
GROUND BEEF EMPANADAS (PICADILLO)
Provided by Marcela Valladolid
Categories main-dish
Time 1h30m
Yield 8 empanadas
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- Heat the oil in a heavy saute pan over medium-high heat. Add the ground beef chuck and cook until browned, about 7 minutes. Season with the salt and pepper. Add the olives, raisins, carrots and onions and saute for just a couple minutes until softened. Add the tomato puree and simmer for 10 minutes. Turn the heat off and cool to room temperature before filling the empanadas.
- Grease a large baking sheet with some nonstick cooking spray. Unfold one sheet of puff pastry onto a lightly floured surface. Using a floured rolling pin, roll the pastry out to a 1/4- to 1/8-inch thickness. With a knife, cut out 4 equal squares measuring 4 1/2-by-5 1/2-inches. Add 2 tablespoons of the cooled beef mixture to the center of the square. Brush the edge of each square with some egg wash and fold to shape into triangles. Crimp the edges with a fork. Transfer the empanadas to the prepared baking sheet and brush them with the remaining egg wash. Bake until golden brown, about 25 minutes.
QUICK VEGETARIAN PICADILLO EMPANADAS
These empanadas are filled with a vegetarian Puerto Rican-style picadillo filling. A few shortcuts (using canned potatoes and lentils) make them quicker to make.
Provided by fabeveryday
Time 50m
Yield 8
Number Of Ingredients 12
Steps:
- Heat olive oil in a saucepan over medium-high heat. Add lentils, sofrito, garlic, oregano, salt, and pepper; cook for 4 minutes.
- Reduce heat to medium-low and stir in potatoes, tomato sauce, and olives. Simmer until mixture is warmed through, 3 to 4 minutes. Remove from heat and allow to cool.
- Fill a deep skillet or frying pan with 2 inches vegetable oil and place over medium heat while you assemble the empanadas.
- Set empanada discs on a clean work surface. Add 1/4 cup of lentil-potato mixture to the center of one half of an empanada disc in a half moon shape (so it follows the curve of the wrapper). Wet your fingers in a bowl of water and run them around the entire edge of the wrapper to moisten. Fold the wrapper in half to cover the filling and pinch the edges of the dough together to seal, then use a fork to crimp the edges to secure the wrapper further. Repeat with the remaining discs and filling.
- Once oil has reached 350 degrees F (175 degrees C), add empanadas in a single layer; do not overlap. You will need to cook in batches.
- Fry until empanadas are golden brown and crispy, flipping once or twice so they brown evenly while frying, about 5 minutes. Transfer to a paper towel-lined plate to drain. Repeat to cook remaining empanadas.
Nutrition Facts : Calories 382 calories, Carbohydrate 55.1 g, Fat 14.5 g, Fiber 7.2 g, Protein 11.1 g, SaturatedFat 2.2 g, Sodium 1169.6 mg, Sugar 2 g
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