Cuban Picadillo Recipes

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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



Classic Cuban-Style Picadillo image

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

1 tablespoon olive oil
1 clove garlic, minced, or more to taste
1 small onion, chopped
½ green bell pepper, chopped
1 pound lean ground beef
6 large pitted green olives, quartered
½ cup raisins
1 tablespoon capers
1 (8 ounce) can tomato sauce
2 (1.41 ounce) packages sazon seasoning (such as Goya®)
1 tablespoon ground cumin
1 teaspoon white sugar
salt to taste

CUBAN PICADILLO

This meat mixture is cooked with a sofrito and can be served on rice with eggs or in tortillas like a taco. Goes well with fried plaintains.

Provided by PalatablePastime

Categories     One Dish Meal

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 17



Cuban Picadillo image

Steps:

  • Heat olive oil in a large skillet and add the sofrito (garlic, onions, green pepper, jalapeno, cilantro, capers, olives, bay leaves and cumin seeds).
  • Cook the sofrito until it is fragrant and the onions are translucent; remove from pan and set aside.
  • Brown ground beef in pan and drain fat.
  • Add sofrito to the beef along with the tomatoes, vinegar, and cayenne pepper.
  • Simmer for 45 minutes on low heat.
  • Serve over rice, with a fried egg on top, garnished with pimiento, if desired.
  • Another option to serve is to spoon it into corn tortillas, with lettuce, tomato, green onions, jalapenos, cheese, and hot sauce, like a taco.

1/2 cup olive oil
8 cloves garlic, minced
2 large onions, chopped
1 large green pepper, diced
1 jalapeno pepper, minced
1 bunch cilantro, chopped (no stems)
3 tablespoons capers
1/2 cup stuffed green olive
4 fresh bay leaves
4 -5 tablespoons crushed cumin seeds
1 lb lean ground beef
1 (16 ounce) can diced tomatoes
1/2 cup red wine vinegar
1 pinch cayenne pepper
1/2 cup diced pimento (optional)
4 eggs, fried (optional)
steamed rice (optional)

PICCADILLO

Provided by Food Network

Categories     main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 13



Piccadillo image

Steps:

  • Heat the olive oil in a large skillet over medium-high heat with the onions, pepper, garlic and mojo. Cook until the garlic turns color, 3 to 4 minutes. Add the ground beef and seasoning turn and cook until the beef is brown, 3 to 4 minutes.
  • Stir in the tomatoes, tomato sauce, wine, olives, whole sweet peppers and bay leaves. Bring to a boil, cover the skillet and turn the heat to a simmer for 30 minutes.

1/4 cup olive oil
1 medium onion, diced
1 medium red bell pepper, cored, seeded and chopped
1 clove garlic, minced
1/4 cup mojo seasoning
3 pound ground beef
1/4 cup Latino seasoning, such as Goya sazon
8 cups seeded, diced tomatoes
4 cups tomato sauce
4 cups cooking wine
2 cups green pitted olives, chopped (with or without pimiento)
4 to 6 small whole sweet peppers
4 bay leaves

PICADILLO

Provided by Food Network

Categories     main-dish

Time 22m

Yield 4 servings

Number Of Ingredients 10



Picadillo image

Steps:

  • In a large skillet over medium heat, saute onions, garlic, and pepper in olive oil until softened, about 5 minutes, stirring occasionally. Add ground beef and olives and continue stirring to break up and brown the meat. Season with salt, pepper, and red pepper flakes. When beef has browned, add tomato sauce gradually while stirring. Cook 1 to 2 minutes longer to incorporate sauce.
  • Serve with rice and beans or tortillas.

1 medium onion, chopped
1 clove garlic, chopped
1 medium green bell pepper, chopped
1 tablespoon olive oil
1 pound ground beef
1/4 cup stuffed pimento olives, chopped
Kosher salt and freshly ground black pepper
Crushed red pepper flakes
1 (8-ounce) can tomato sauce
Rice and beans, or tortillas, for serving

CUBAN PICADILLO

Provided by Ingrid Hoffmann

Categories     main-dish

Time 40m

Yield about 6 cups

Number Of Ingredients 14



Cuban Picadillo image

Steps:

  • Heat oil in a large skillet over medium-high heat. Add onion, garlic, and bay leaves and saute until onion is soft, stirring frequently, about 4 minutes.
  • Add ground beef to skillet and cook until browned. Once the meat is browned, carefully away from the flame, tilt pan and remove excess fat with a large spoon.
  • Add the white wine and stir for another minute. Then add the chopped cherry tomatoes, tomato paste, pimento stuffed Spanish olives, raisins, dried oregano, cumin and cayenne pepper. Simmer over low heat for another 8 minutes, stirring occasionally. Season with salt and pepper.
  • Serve warm:
  • As a filling for empanadas or tacos
  • Over white rice with fried plantains or black beans
  • With a side salad and black beans
  • To make Picadillo soupier for serving over rice, add additional wine, chicken or beef stock.

2 tablespoons olive oil
1 large yellow onion, finely chopped (about 2 cups)
4 cloves garlic, minced
2 bay leaves
1 pound ground beef or combination of beef chorizo, and pork
1/3 cup dry white wine or dry sherry
10 cherry tomatoes, chopped or 1 (8-ounce) can diced tomatoes with juice
1/3 cup tomato paste
1/3 cup chopped pimento stuffed Spanish olives with 1 tablespoon brine from jar
1/3 cup raisins
2 teaspoons dried oregano
2 teaspoons ground cumin
1/4 teaspoon cayenne pepper, optional
Salt and freshly ground black pepper

CUBAN PICADILLO

I received this wonderful recipe of beef, olives, and sweet peppers from my son's Cuban grandmother. We serve it over black beans and rice with fried plantain on the side, it's amazing!

Provided by booghierbaby

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 50m

Yield 8

Number Of Ingredients 10



Cuban Picadillo image

Steps:

  • Brown the ground beef in a Dutch oven or large pot over medium-high heat until crumbly and no longer pink, about 10 minutes. Pour off any excess grease, then stir in the onion and garlic; cook for 2 minutes before adding the red pepper, green pepper, raisins, olives, tomato paste, water, and cilantro. Bring the mixture to a simmer, then reduce heat to medium-low, cover, and simmer 10 minutes, or until the peppers have cooked to your liking.

Nutrition Facts : Calories 539.3 calories, Carbohydrate 44.5 g, Cholesterol 103.4 mg, Fat 27.6 g, Fiber 4.6 g, Protein 32.9 g, SaturatedFat 8.7 g, Sodium 1786.2 mg, Sugar 31.1 g

3 pounds ground beef
½ onion, chopped
2 tablespoons garlic, minced
1 red bell pepper, chopped
1 green bell pepper, chopped
2 cups raisins
2 (8 ounce) jars green olives, drained and chopped
2 (6 ounce) cans tomato paste
½ cup water
½ bunch cilantro

PICADILLO " ESTILO CUBANO"

This recipe is courtesy of Cocina Cubana club/Pascual Perez/Sonia Martinez. The following is served with rice or as a filling in the "Pastelittos de Carne". It can be made with ground lean beef or turkey.

Provided by Manami

Categories     Poultry

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8



Picadillo

Steps:

  • In a large skillet brown the meat, onions and garlic.
  • Pour out whatever fat you may render.
  • Turn heat down to low; add tomato sauce and wine.
  • While it simmers, chop up the pimento stuffed olives and add to meat mixture.
  • Add raisins & adjust the seasonings.
  • Serve on a bed of rice.

Nutrition Facts : Calories 180.4, Fat 7.7, SaturatedFat 3.1, Cholesterol 49.1, Sodium 201.7, Carbohydrate 10, Fiber 1, Sugar 6, Protein 16

1 lb lean ground beef
1 large onion, chopped
2 -3 garlic cloves, chopped
1 (6 ounce) can tomato sauce
1/4 cup dry white wine
1/2 cup pimento stuffed olive, chopped
1/4 cup raisins
salt & pepper

CUBAN-STYLE PICADILLO

Eli Gorelick of West Orange, New Jersey, writes: "As a kid growing up in Cuba, I worked alongside my mother every day in the kitchen, learning how to make specialties like picadillo and fried bananas. I still think Havana has the best Cuban food in the world, and I continue to love the recipes I learned during my childhood."

Provided by Eli Gorelick

Categories     Beef     Olive     Sauté     Quick & Easy     Dinner     Raisin     Meat     Ground Beef     Bon Appétit     New Jersey     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 12



Cuban-Style Picadillo image

Steps:

  • Heat oil in large pot over medium-high heat. Add onion, garlic, and bay leaves; sauté until onion is soft, about 5 minutes. Add beef; sauté until cooked, breaking up with back of fork, about 7 minutes. Add all remaining ingredients. Simmer until picadillo thickens, stirring occasionally, about 8 minutes. Season to taste with salt and pepper. Discard bay leaves. Serve picadillo warm.

1/4 cup olive oil
1 large white onion, chopped
8 garlic cloves, minced
6 Turkish bay leaves
2 pounds ground beef (15 to 20 percent fat)
1 14 1/2-ounce can diced tomatoes in juice
3/4 cup raisins
3/4 cup sliced drained pimiento-stuffed green olives (from 5-ounce jar)
1/4 cup tomato paste
1 1/2 teaspoons red wine vinegar
1 teaspoon chili powder
1/4 teaspoon cayenne pepper

CUBAN STYLE PICADILLO

This dish is best served over white rice with sweet plantains on the side (I use the frozen package of sweet plantains) Also great as left-overs! My house always smells so good when i make this...makes mouths water as you inhale it! Note: when I make this I pour about 5 tablespoons of Kirby mojo criollo in the hamburger meat, it just adds a tiny bit more flavor

Provided by 1Roze4me

Categories     One Dish Meal

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 14



Cuban Style Picadillo image

Steps:

  • Cook ground chuck in skillet on med-high heat and drain most of the fat (I always leave some in for flavor) Add mojo criollo (if desired), oregano, red cooking wine, tomato sauce,olives, brown sugar and raisons.
  • Put the lid on and simmer for 30-45 minutes.
  • In separate pan heat olive oil at med-high and add potatoes, onion, red pepper, and garlic (do not add garlic until potatoes are almost done) and cook until potatoes are fully cooked Add them to the pan and re-cover lid.
  • Make rice as directed on package.
  • Wait about 10 minutes before rice is ready to make the frozen sweet plantains. I cook them long enough so they are fairly dark, then place them on paper towels to drain the canola oil. Serve picadillo over white rice and sweet plantains on the side.

1 1/2 lbs ground chuck
1 potato, cut into small bite size pieces
1/4 sweet red pepper, diced
3 cloves garlic, minced
1 medium onion, diced
1 tablespoon oregano
1/4 cup red wine
8 ounces tomato sauce
1/4 cup sliced pimento stuffed olive
1 tablespoon brown sugar
1 tablespoon raisins
5 tablespoons olive oil
1 cup uncooked rice
1 package frozen sweet plantain (optional)

PICADILLO

This could be where Sloppy Joes came from! It's a wonderful Cuban recipe that I've served like chili or over a roll or even over cornbread! Total comfort food.

Provided by devilsdancefloor

Categories     Meat and Poultry Recipes     Pork

Time 55m

Yield 6

Number Of Ingredients 21



Picadillo image

Steps:

  • Heat the olive oil in a large skillet over medium heat. Add the ground beef and chorizo sausage. Cook and stir until no longer pink, about 10 minutes.
  • Drain off some of the grease, and stir in the onions and bell pepper. Cook until soft, then add the garlic. Season with cumin, chili powder, oregano, paprika, cayenne and cinnamon. Cook and stir for about one minute to release the fragrance. Pour the tomatoes and beef stock into the pan, along with the sugar. Set the heat to low, cover, and simmer for 20 to 30 minutes.
  • Stir the raisins, olives, capers and vinegar into the pan, and simmer uncovered for 5 minutes. Add the almonds and lime juice, and cook until they are heated, then serve.

Nutrition Facts : Calories 485.6 calories, Carbohydrate 22.6 g, Cholesterol 79.3 mg, Fat 32.7 g, Fiber 3.2 g, Protein 25.5 g, SaturatedFat 10 g, Sodium 867.2 mg, Sugar 14.2 g

2 tablespoons olive oil
1 pound ground beef
½ pound chorizo sausage, chopped
1 large onion, chopped
½ cup chopped red bell pepper
2 cloves garlic, chopped
1 tablespoon ground cumin
2 teaspoons chili powder
1 teaspoon dried oregano
1 teaspoon paprika
¼ teaspoon cayenne pepper
¼ teaspoon ground cinnamon
1 ½ cups canned diced tomatoes
¾ cup beef stock
1 tablespoon white sugar
½ cup raisins
¼ cup chopped pimento-stuffed green olives
2 tablespoons apple cider vinegar
1 tablespoon capers, drained
⅓ cup slivered almonds, toasted
1 tablespoon lime juice

CUBAN-STYLE PICADILLO

There are many variations of picadillo. This is a savory and traditional Cuban home-cooked meal with ingredients that are readily available in any supermarket. Do not omit wine, as it's really important to the flavor of this dish. Serve with garlic and onion white rice, black beans, and fried ripe plantains. Garnish with strips of ham and roasted red pepper.

Provided by lutzflcat

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 1h35m

Yield 6

Number Of Ingredients 17



Cuban-Style Picadillo image

Steps:

  • Place the potatoes into a large pot with enough water to cover; season with salt. Bring the water to a boil; reduce heat to medium-low, place a cover on the pot, and cook the potatoes at a simmer until tender, about 20 minutes. Drain and set aside to cool.
  • Heat 2 tablespoons olive oil in a large Dutch oven over medium heat; cook and stir the onion, green bell pepper, and garlic in the hot oil until the vegetables soften, about 5 minutes.
  • Crumble the ground beef into the onion mixture, breaking the meat into smaller pieces as you mix; cook and stir until the beef is completely browned, 7 to 10 minutes. Drain as much fat from the mixture as possible.
  • Stir the red wine, tomato sauce, olives, capers, golden raisins, cumin, oregano, black pepper, and 1/4 teaspoon salt into the ground beef mixture. Bring to a boil, reduce heat to medium-low, and cook at a simmer until the wine had reduced significantly, 25 to 30 minutes.
  • Peel the cooled potatoes and cut into chunks.
  • Heat 1 teaspoon olive oil in a skillet over medium heat. Cook the potatoes in the hot oil until browned, about 5 minutes.
  • Gently fold the cooked potatoes into the simmering ground beef mixture; cook together 5 minutes.

Nutrition Facts : Calories 471.3 calories, Carbohydrate 29.6 g, Cholesterol 78.9 mg, Fat 22 g, Fiber 4.5 g, Protein 26 g, SaturatedFat 6.5 g, Sodium 1337.7 mg, Sugar 10.1 g

2 potatoes
salt to taste
2 tablespoons olive oil
1 onion, minced
1 green bell pepper, minced
2 teaspoons crushed garlic
1 ½ pounds lean ground beef
2 cups dry red wine
1 (15 ounce) can tomato sauce
⅔ cup pimiento-stuffed green olives, drained and chopped
½ cup capers, drained
¼ cup golden raisins
1 teaspoon ground cumin
1 pinch dried oregano
¼ teaspoon black pepper
¼ teaspoon salt
1 teaspoon olive oil

EASY CUBAN PICADILLO

My girlfriend gave me this delicious recipe years ago. I've made it ever since for family and friends, and they all love it. My daughter loves to take leftovers to school for lunch the next day. -Marie Wielgus, Wayne, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 9



Easy Cuban Picadillo image

Steps:

  • In a large skillet, cook and crumble beef with pepper and onion over medium-high heat until no longer pink, 5-7 minutes. Stir in tomato sauce, olives, raisins and vinegar; bring to a boil. Reduce heat; simmer, uncovered, until raisins are softened, 5-6 minutes., Serve with rice. If desired, top with fresh cilantro to serve.

Nutrition Facts : Calories 363 calories, Fat 13g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 683mg sodium, Carbohydrate 36g carbohydrate (7g sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges

1 pound lean ground beef (90% lean)
1 small green pepper, chopped
1/4 cup chopped onion
1 can (8 ounces) tomato sauce
1/2 cup sliced pimiento-stuffed olives
1/4 cup raisins
1 tablespoon cider vinegar
2 cups hot cooked rice
Fresh cilantro leaves, optional

CHEF JOHN'S PICADILLO

A Cuban creation, picadillo is one of the world's great ground meat dishes. I went with beef, but you can add some pork and/or chorizo. Serve it with rice.

Provided by Chef John

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 55m

Yield 4

Number Of Ingredients 15



Chef John's Picadillo image

Steps:

  • Heat oil in a large skillet over medium-high heat. Add ground beef and break up into small pieces with a spoon or spatula as it browns. Cook until meat completely loses its pink color, 8 to 10 minutes. Add diced onion and salt. Cook until onions turn translucent, about 5 minutes. Add pepper, cumin, cinnamon, bay leaves, and cayenne pepper. Cook 2 minutes. Add garlic and cook 1 minute.
  • Stir in red wine vinegar, crushed tomatoes, and water. Cook a few minutes while deglazing pan. Add currants; bring back to a simmer. Reduce heat to medium-low; cover and cook until meat is tender, 15 to 20 minutes.
  • Gently stir in sliced olives; cover and cook another 10 to 15 minutes.

Nutrition Facts : Calories 485.4 calories, Carbohydrate 26.3 g, Cholesterol 111.4 mg, Fat 27 g, Fiber 5.5 g, Protein 37 g, SaturatedFat 9 g, Sodium 1509.8 mg, Sugar 7.9 g

2 teaspoons olive oil
1 ½ pounds ground beef (85% lean)
1 cup diced yellow onions
1 teaspoon salt, plus more to taste
½ teaspoon freshly ground black pepper
2 teaspoons cumin
½ teaspoon ground cinnamon
2 bay leaves
¼ teaspoon cayenne pepper
4 cloves garlic, minced
3 tablespoons red-wine vinegar
3 cups crushed tomatoes
¼ cup water
¼ cup currants or raisins
½ cup sliced pimiento-stuffed green olives, or to taste

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



Cuban Picadillo image

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.

2 lbs ground beef
1 (28 ounce) can diced tomatoes, drained,keep juice
2/3 cup beef stock (or 1/2 can of broth)
1 large russet potato, peeled and cut into small cubes
1 large onion, finely chopped
1 tablespoon vegetable oil
2 cloves garlic, crushed
2 tablespoons tomato paste
3 scallions, finely chopped
1 red chili pepper, seeded and finely chopped
2 tablespoons chopped fresh parsley leaves
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1 pinch sugar
salt
fresh ground black pepper

CUBAN PICADILLO

Wonderful Cuban recipe for one of the best meat dishes there is. I used to eat at this great mom and pop Cuban restaurant in my town and unfortunately they closed down. This was the closest I could get to their wonderful recipe !

Provided by Valerie in Florida

Categories     Meat

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 13



Cuban Picadillo image

Steps:

  • Mash the salt, pepper and garlic together in a mortar until well blended.
  • Lightly brown this mixture in the lard/oil with the pepper and the onions until the onions become translucent.
  • Add the tomato sauce and let it simmer for a minute.
  • Add the vinegar.
  • Add the meat and cook for 5-minutes.
  • Add the cooking wine, olives and raisins.
  • Simmer until liquid is absorbed (I usually let this simmer for around an hour or so on low, so the flavors meld together).
  • Serve with rice and beans and a nice cold beer.
  • Tastes even better the next day!

Nutrition Facts : Calories 487.6, Fat 32, SaturatedFat 10.1, Cholesterol 102.8, Sodium 1641.6, Carbohydrate 17.3, Fiber 2.7, Sugar 10.5, Protein 30.2

1 tablespoon salt
1/2 teaspoon ground pepper
6 garlic cloves
1/4 cup oil or 1/4 cup lard
1 green pepper, finely diced
2 large onions, finely diced
5 teaspoons apple cider vinegar
1 teaspoon red wine vinegar
1/3 cup cooking wine
1 (15 ounce) can tomato sauce
2 lbs ground beef (or combination) or 2 lbs ground pork (or combination)
15 -20 whole pimento stuffed olives
1/3 cup raisins

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From houseofyumm.com


PICADILLO - SIMPLE, EASY-TO-MAKE CUBAN, SPANISH, AND LATIN …
Mash the onion and green pepper into the sautéing meat and cook until the meat is browned, about 5 minutes. Add the tomatoes, cumin, cinnamon, cloves (optional) and oregano. Reduce heat to low, cover and simmer for about 15 minutes. Add olives and raisins and simmer 5 minutes longer. Salt and pepper to taste.
From icuban.com


CUBAN PICADILLO DISH & IT'S CLASSIC RECIPE - AMIGOFOODS
Once it’s all brown, drain off any excess liquids and greases used while cooking and set the meat aside. Back to the large skillet, add the finely chopped garlic and cook it until it turns golden. Add the bell peppers and small potato pieces to cook for …
From blog.amigofoods.com


INSTANT POT BEEF PICADILLO WITH CUBAN SOFRITO - BON APPéT'EAT
Beef Picadillo is a Cuban meal made with ground meat, a sofrito, olives for tanginess, raisins for sweetness, and some spices.Prepared in the Instant Pot and ready in less than 30 minutes, this delicious recipe is the perfect comfort food for weekday dinner. It is easy and delicious and also a great option warmed up for the kid's lunch! This dish is traditionally …
From bonappeteat.ca


VEGAN CUBAN PICADILLO - SIMPLE VEGAN BLOG
Instructions. Heat some water or oil in a deep skillet, wok stir fry pan or a large pot, add the veggies (garlic, onion and red bell pepper) and cook over medium-high heat until golden brown. Add tomato paste and spices (oregano, cumin, salt, cayenne powder and black pepper), stir and cook for at least a couple of minutes, stirring occasionally.
From simpleveganblog.com


TRY THIS IMPOSSIBLE™ CUBAN PICADILLO RECIPE
To the same pan, add in the chipotle peppers along with garlic powder, cumin and sazon. Stir to combine. Add vegetable stock (start with 1/2 cup) and 2 tablespoons of tomato sauce. Stir to combine. Add in the diced potatoes, olives and dates or raisins. Stir to combine and let simmer on medium low heat for 20 minutes and until potatoes are tender.
From impossiblefoods.com


PICADILLO | TRADITIONAL GROUND MEAT DISH FROM CUBA, …
Habana Vieja. Torrance , United States of America. 1648 W Carson St. Recommended by Richard Foss. "A particular favorite of mine, Picadillo is ground beef in a sauce of raisins, potato, and green olives in a mild pepper sauce, an item that exists in one form or another all over South America. There are variants but the Cuban version is probably ...
From tasteatlas.com


CUBAN PICADILLO - LET'S EAT CUBAN
Instructions. In a large skillet pan, heat the oil over medium-high heat. Add the onions and peppers, and cook for 2-3 minutes, until soft and translucent.
From letseatcuban.com


CUBAN BEEF PICADILLO RECIPE + VIDEO - A SPICY PERSPECTIVE
Set a large sauté pan over medium heat. Add the oil, chopped onions, garlic, serrano peppers, and cilantro. Saute for 3-5 minutes to soften. Add in the ground beef, cumin, paprika, cinnamon, and salt. Brown the beef, breaking it into small pieces with a …
From aspicyperspective.com


AUTHENTIC CUBAN PICADILLO RECIPE YOU’LL LOVE - BEAN TRAIN
Cook the meat until it’s no longer pink, about 6-8 minutes. Remove the meat with a slotted spoon and discard the drippings. Add the aromatics: Add the olive oil to the pan and saute the onions, pepper, and garlic for about 3-5 minutes until softened and translucent. Add the spices and cook one more minute.
From beantrain.com


CUBAN BEEF PICADILLO | RECIPE
Picadillo is classic Cuban comfort food, a ground meat and potato hash with olives, capers, and raisins in a tomato-y sauce. It gets better the longer it cooks. This is one of those recipes that is more than the sum of its parts. Watch Jenny prepare this Cuban meal on Sunny Side Up! READ MORE . Ingredients (14) Cuban Beef Picadillo. 2 tablespoons Gefen Olive Oil . 1 pound …
From kosher.com


RECIPE FOR CUBAN PICADILLO - CALIFORNIA DEPARTMENT OF EDUCATION
Pour picadillo mixture of beef, vegetables, and spices into two–12 inch by 24 inch by 2 inch pans. Hold for service. CCP: Hold beef mixture at 135°F or higher. To Prepare Potatoes. Preheat convection oven to 400°F. Roast potatoes in 400°F convection oven for 8 minutes until crisp.
From cde.ca.gov


CUBAN BEEF PICADILLO - LATIN COMFORT FOOD - LAYLITA'S RECIPES
Cuban beef picadillo is a traditional dish made with ground beef, potatoes, onions, garlic, cumin, bell peppers, white wine, tomato sauce, raisins, olives and capers. In a medium-size frying pan, brown the ground beef with a dash of cumin and pepper, drain off any excess grease, and set aside. Add the chopped garlic and cook until almost golden.
From laylita.com


THE ULTIMATE CUBAN COMFORT FOOD: PICADILLO - THE NEW YORK TIMES
By Sam Sifton. Sept. 17, 2014. Here is one of the great dishes of the Cuban diaspora: picadillo, a soft, fragrant stew of ground beef and tomatoes, with raisins added for sweetness and olives for ...
From nytimes.com


CUBAN PICADILLO - COOLBEANS NUTRITION
As I am half Cuban (on my Mom's side) I grew up enjoying traditional Cuban food. Ropa Vieja (pulled/stewed beef with vegetables), Bistec Empanizado (breaded & fried steak), Picadillo (ground beef with olives and vegetables), Emapandas (pockets of goodness), Tostones (double fried plantains), Flan (a sweet custard), Arroz con Frijoles (rice & beans) and much …
From coolbeansnutrition.com


EASY CUBAN PICADILLO RECIPE (LOW-FODMAP, GLUTEN FREE, DAIRY FREE)
It’s often made with ground meat (picadillo means “mince” in Spanish) and tomatoes, and served over rice. The Cuban version usually includes olives and raisins, creating a sweet and tangy flavor dance I personally find addictive. Each serving contains ½ tbsp of raisins, keeping the serving size comfortably in the low-FODMAP range. (Up to ...
From calmbellykitchen.com


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