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
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
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
BRAZILIAN PICADILLO
My aunt introduced me to this delicious dish. In the past few years I've made changes and come up with what my family feels is the best Brazilian dish around! A great chili alternative and it freezes well.
Provided by JRICE
Categories 100+ Everyday Cooking Recipes
Time 1h30m
Yield 12
Number Of Ingredients 15
Steps:
- In a large stock pot, heat 1 tablespoon of olive oil over medium heat. Saute garlic, onion and green pepper until onions are transparent. Transfer onion mixture to a bowl and set aside. In the same pot, heat the remaining olive oil and brown the ground beef.
- In a separate saucepan, combine the olives, capers, vinegar, salt, pepper, cinnamon, cloves, bay leaves and hot sauce. Let simmer over medium heat for 10 minutes.
- Place the olive mixture and the onion mixture into the pot with the ground beef. Add the half drained tomatoes and cook for 1 hour over medium heat; stirring occasionally.
Nutrition Facts : Calories 291.7 calories, Carbohydrate 9.8 g, Cholesterol 74.3 mg, Fat 17.9 g, Fiber 2.6 g, Protein 23.5 g, SaturatedFat 6 g, Sodium 1063.7 mg, Sugar 4.4 g
COSTA RICAN PICADILLO
You will love this wonderful, versatile, comfort dish, which is similar to hash. Picadillo has lots of uses; serve with rice, tortillias and fruit, or as a filling for empanades, enchiladas or arepas. This is another recipe were you can use the Lizano Sauce that I posted with the Chicken Empanadas. Achiote or annotto powder, with it's unique flavor is used to color the rice. It is an affordable alternative to saffron.
Provided by Baby Kato @BabyKato
Categories Meat Appetizers
Number Of Ingredients 17
Steps:
- In a large pot add the chayote squash pieces, cover with water and boil for 15 minutes. Drain, then set aside until needed.
- To a large heated, frying pan, add a little oil and the chorizo, onion, garlic, bell pepper and celery. Cook over medium-high heat for 3 - 5 minutes. While it is cooking smash the sausage to break it up.
- Next add the butter, corn, cilantro, chayote, black pepper, cumin, coriander, (achiote - if using), oregano, and the lizano sauce. Mix gently, heat briefly, taste and add salt if necessary and enjoy.
PICADILLO APPETIZER
This started as a cuban recipe and a little Texas flare was added. I decided to make it an appetizer and it became an instant hit. Hope you like it.
Provided by Jenny Powers @JennyPowers
Categories Meat Appetizers
Number Of Ingredients 13
Steps:
- Brown the meat, add the remaining ingredients and simmer 15 mins until the flavors blend. Taste test and add more spices if needed.
- Serve this warm in a chafing dish. Serve with the dipping frito's or tostadas on the side.
- This is good for about 4 appetizer hungry guests. Double or triple for more. I know you and your guests are going to love this.
More about "picadillo appetizer recipes"
EASY & AUTHENTIC CUBAN PICADILLO - A SASSY SPOON
From asassyspoon.com
Ratings 64Calories 271 per servingCategory Dinner, Lunch
- In a skillet, heat olive oil over medium heat. Add onions, green pepper, and garlic and cook for 1-2 minutes.
- Turn the heat down to low. Stir in tomato sauce, cumin, oregano, salt, and pepper. Simmer for 10-15 minutes. Add green olives and raisins. Serve and enjoy!
PICADILLO RECIPE | BON APPéTIT
From bonappetit.com
4.5/5 (53)Estimated Reading Time 5 minsServings 4
- Heat 1 Tbsp. oil in a large skillet over high. Cook beef, breaking up with a wooden spoon, until browned but not completely cooked through, 5–7 minutes. Transfer to a medium bowl with a slotted spoon.
- Reduce heat to medium and add remaining 1 Tbsp. oil to skillet. Cook onion, tomatoes, chile, garlic, cumin, pepper, and 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, stirring, until tender but not browned, about 5 minutes. Return beef along with any juices to pan and add potato and stock. Bring to a simmer and cook, stirring and scraping up browned bits, until potato is tender and beef is cooked through, 20–25 minutes. Season with more salt if needed.
- Do Ahead: Picadillo (without cilantro) can be made 3 months ahead. Transfer to an airtight container and freeze.
AUTHENTIC MEXICAN PICADILLO RECIPE - MEXICAN …
From mexicanappetizersandmore.com
4.8/5 (10)Total Time 35 minsCategory Main Course, Side DishCalories 245 per serving
- Roast tomatoes in the oven at 400 degrees for 10-15 minutes or roast on stove top in a pan with a drop of oil over medium heat for 10 minutes turning over every few minutes for even roasting (you can also roast the jalapeño or serrano pepper).Note: You can skip this whole step and just use raw tomatoes but I like the taste better when the tomatoes are roasted.
- While potatoes are cooking, use another skillet or saucepan and heat over medium heat. Add 1 tablespoon of oil and add onions and peppers until onions are translucent. Add garlic and cook for a minute.
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