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
EASY & AUTHENTIC CUBAN PICADILLO
Learn how to make flavorful and authentic Cuban picadillo at home with this simple 30-minute recipe. Made stovetop, it features ground beef, tomato sauce, select spices, olives, and raisins. Serve with rice for an easy weeknight dinner.
Provided by Jamie Silva
Time 30m
Number Of Ingredients 12
Steps:
- In a large skillet, heat oil over medium heat. Add onions and green peppers and, sauté for 2-3 minutes or until softened. Add garlic and sauté for 30 seconds.
- Next, add ground beef and cook, breaking the meat apart, until no longer pink, about 5 minutes. Reduce the heat down to medium-low.
- Stir in cooking wine, tomato sauce, cumin, oregano, and, salt + pepper to taste. Simmer for 10-12 minutes until fragrant and saucy.
- Remove from the heat. Stir in olives and raisins (if using). Serve with white rice. Enjoy!
Nutrition Facts : ServingSize 1 serving, Calories 271 kcal, Carbohydrate 5 g, Protein 14 g, Sodium 321 mg, Fat 21 g, SaturatedFat 7 g, Cholesterol 54 mg, Sugar 2 g, Fiber 1 g, TransFat 1 g, UnsaturatedFat 12 g
RELLENOS DE PAPA (PICADILLO STUFFED POTATO FRITTERS)
Steps:
- Add the potatoes to a large pot and cover them with at least 4 inches of cold water. Bring the water up to a gentle boil over medium-high heat and boil the potatoes for 20 minutes, or until a knife can pass through the center of the largest potato without resistance.
- Once soft, drain the potatoes in a colander and leave them to cool completely.The rest of the ingredients will be added once the potatoes are cool.
- Heat a large pan over medium heat. Add the meat to the pan and cook the meat just until it starts to brown, about 2-3 minutes.
- Add the green pepper, onion, and garlic to the pan. Sauté the meat until it is brown and the veggies are translucent, stirring occasionally, about 3 or 4 more minutes. Once browned, drain any excess fat from the meat and return it to the stove.
- Stir the sofrito, adobo, sazón, garlic and onion powders, oregano, and pepper into the meat. Heat these until fragrant or 1-2 minutes. Add the tomato sauce, sliced green olives, and capers to the pan.
- Heat the sauce over medium heat, stirring frequently, for 2-3 minutes, or until the picadillo begins to dry out slightly. The picadillo is done when it is thick, but not dry- like wet taco filling.
- Transfer the picadillo to a sheetpan and smooth it into an even layer. Cover the pan with plastic wrap and allow it to cool completely in the refrigerator.
- Once the potatoes are completely cooled, grate them into a large mixing bowl. Stir in the beaten egg, then use a potato masher (or fork) to mash them into a paste.
- Add the cornstarch and bijol to mixture and use your hands or a spoon to combine the mixture completely. The mixture should be pliable without being runny or too stiff. Press the potato mix against the sides of the bowl to help it cool down faster. Place a piece of plastic film against the potatoes to keep them from drying out, then put the bowl in the fridge to chill them completely- at least 1 hour.
- Set up the bowls of potato and picadillo near one another. Sift together the 1/4 cup of cornstarch and bjiol onto a small sheetpan.
- Divide the potato mixture in the bowl into 12 equal portions using a rubber spatula, about 1/2 cup each. Lay the plastic wrap you covered the potatoes in the bowl with over your hand and place a portion of the potato mixture into the center of your palm.
- Use the opposite hand to press the potatoes into a 1/4" thick disc. Place a mound (about 3 tablespoons worth) of chilled picadillo into the middle of the potato disc. Close the fingers of the plastic-covered hand to bring the potato mix up, and around, the picadillo, then gently pinch the potato mixture together to close the seam. Try make sure you're encasing the picadillo in the potatoes, with the least amount of filling poking out. Don't get frustrated.Add a little potato to any cracks in the surface if need be. Use the plastic wrap to smooth any cracks or crevices.
- Carefully lay your formed rellenos on a sheet pan while you mold the rest. Begin heating your frying oil over moderate heat to 360°F.
- *If you plan to air fry or bake the rellenos, skip the dusting of cornstarch. Once all of the rellenos are formed, dust your hands liberally with some of the cornstarch from the dusted sheet pan. Grab a papa and toss it gently back and forth to give them a light dusting of cornstarch. Too heavy a dusting will leave untasty clumps of cornstarch on the rellenos after frying.
- See notes in post on how to deep-fry safely. Once the oil reaches temperature, use a slotted spoon, preferably wooden, to gently slide a 2-3 rellenos into the hot oil. It's okay if the relleno sticks slightly to the sheet pan when you attempt to lift it. Just scrape up what was left behind and mold it back onto the relleno.
- Fry your rellenos for 6 minutes. After 1 minute of frying, use a flat spider to nudge the papas from the bottom of the pot. This helps them brown evenly without one side burning. Swish them around in the oil, carefully, as they cook to keep them from frying too close to one another.
- If the rellenos fall apart as soon as they hit the oil it is because they either aren't cold enough, or because you added too many eggs to the potato mixture (which shouldn't be the case). If it's the former, pop the sheet tray of rellenos into the fridge for an hour and try again. If it's the latter,try the fridge trick and if that doesn't work, brush them with oil and bake them, instead.
- Once the rellenos are done frying, use the spider to lift them from the oil and transfer them to a rack placed over a sheet pan and allow them to drain thoroughly. Continue frying the rellenos, making sure to allow the oil to come back up to temp before adding the next batch.
- Arrange the rellenos on a platter or wrap each relleno in deli paper. Serve with a bowl of mayo-ketchup (recipe below). Enjoy while hot.
Nutrition Facts : Calories 209 kcal, Carbohydrate 24 g, Protein 10 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 42 mg, Sodium 140 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
(PAPAS RELLENAS DE PICADILLO) MEAT-STUFFED POTATO CROQUETTES
There is a wonderful Cuban bakery in Glendale, California called Porto's where I first tasted these. They are so delicious, and I was lucky enough to find a recipe for them in a Saveur magazine article about Cuba. You can't eat just one! NOTE: You only need 1 cup of the picadillo for the croquettes, so you will have a lot left over. The 6 servings apply only to the potato croquettes. You can serve the leftover picadillo over rice or make more of the potato mixture to make more croquettes.
Provided by Velouria
Categories Potato
Time 3h30m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- PICADILLO FILLING: Mix together beef, garlic, peppers, scallions, olives, raisins, capers, bay leaves, cumin, oregano, tomato sauce, and sherry in a bowl. Cover and set aside for 30 minutes. Heat oil in a large pot over medium heat. Add beef and cook, breaking up meat with the back of a spoon, for 30-40 minutes. Season to taste with salt. Remove bay leaves.
- CROQUETTES: Put potatoes in a medium pot, cover with cold salted water, and simmer over medium heat until soft, 25-30 minutes. Drain, then mash with a potato masher until smooth. Set aside to cool. Beat yolks into potatoes one at a time, add nutmeg and parsley, and season to taste with salt. Whisk whites in a bowl just until soft peaks form, then set aside.
- Take 1 cup of the picadillo mixture. Oil palms of your hands, then shape 1/4 cup of potato mixture into a ball. Make an indentation in the center of the ball, then flatten it into a 4'' concave disk about 1/2'' thick. Fill center with 1 tablespoon picadillo. Cup potato mixture up and around filling. Pinch together to seal, reshaping to form a smooth ball. Dip ball into beaten egg whites, then into bread crumbs. Repeat process with remaining potato mixture and picadillo.
- Pour oil into a deep skillet to a depth of 2'' and heat until about 350° on a candy thermometer. Fry fritters in batches until golden brown on all sides, 3-4 minutes. Drain on paper towels.
- NOTE: Don't be frightened by the calorie count, since the amount is being calculated based on the whole picadillo recipe, not just the 1 cup needed for filling the croquettes.
More about "picadillo stuffed potatoes recipes"
MEXICAN PICADILLO RECIPE - CHILI PEPPER MADNESS
From chilipeppermadness.com
5/5 (13)Total Time 55 minsCategory Main CourseCalories 361 per serving
- Heat a pan to medium-high heat and dry toast the ancho peppers on each side until the skins become puffy. Make sure they do not burn. This brings out the oils in the peppers. Set them into a bowl and pour boiling water over them. Let them soak for 20 minutes to soften.
- While the ancho peppers are soaking, heat a large pan to medium heat and add the olive oil. Add the potatoes, onion and peppers and cook them down about 5 minutes to soften.
- Stir in the garlic and ground beef. Break up the ground beef with a wooden spoon and brown it up about 5 minutes or so.
HOW TO MAKE PICADILLO RECIPE | GROUND BEEF AND POTATOES
From mexicoinmykitchen.com
PICADILLO STUFFED POBLANO PEPPERS RECIPE - CHILI PEPPER …
From chilipeppermadness.com
MEXICAN PICADILLO- BOLD AND AUTHENTIC RECIPE! - HOUSE …
From houseofyumm.com
PICADILLO STUFFED POTATOES | RECIPES | WW USA - WEIGHT …
From weightwatchers.com
MEXICAN PICADILLO - DELICIOUSLY SEASONED
From deliciouslyseasoned.com
Cuisine MexicanCategory DinnerServings 4Total Time 50 mins
PAPAS RELLENAS (STUFFED POTATOES) | THE NOVICE CHEF
From thenovicechefblog.com
5/5 (1)Total Time 7 hrs 20 minsCategory Appetizers & SnacksCalories 936 per serving
CUBAN PICADILLO STUFFED SWEET POTATOES - A SASSY SPOON
From asassyspoon.com
FILIPINO-STYLE PICADILLO WITH POTATOES - KAWALING PINOY
From kawalingpinoy.com
CUBAN PICADILLO | TOWN & COUNTRY MARKETS
From townandcountrymarkets.com
PICADILLO-STUFFED EMPANADAS - EATINGWELL
From eatingwell.com
PICADILLO RECIPE | KITCHN
From thekitchn.com
CUBAN PICADILLO RECIPE • CURIOUS CUISINIERE
From curiouscuisiniere.com
STUFFED SWEET POTATOES WITH PICADILLO AND CILANTRO LIME SAUCE
From mydominicankitchen.com
CUBAN STUFFED PEPPERS (AJIES RELLENOS) - A SASSY SPOON
From asassyspoon.com
30+ THANKSGIVING LEFTOVER RECIPES | COOKING LIGHT
From cookinglight.com
INSTANT POT BEEF PICADILLO RECIPE - AN EDIBLE MOSAIC™
From anediblemosaic.com
PAPAS RELLENAS (FRIED STUFFED POTATOES) - A SASSY SPOON
From asassyspoon.com
PICADILLO-STUFFED POTATOES (PAPAS RELLENAS) : RECIPES
From cookingchanneltv.com
PICADILLO STUFFED SWEET POTATO | SCHNUCKS
From nourish.schnucks.com
PICADILLO-STUFFED MASHED POTATO BALLS RECIPE | MYRECIPES
From myrecipes.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