Picadillo Pockets 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

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



Authentic Mexican Picadillo image

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

6 tomatoes
¾ cup water
¼ onion, halved
1 clove garlic
3 tablespoons vegetable oil
½ onion, chopped
1 serrano pepper
1 clove garlic, minced
1 tomato, chopped
2 pounds lean ground beef
1 (7.75 ounce) can Mexican-style hot tomato sauce (such as El Pato®)
3 potatoes, peeled and cubed
3 medium carrots, peeled and cubed
1 jalapeno pepper, sliced
2 tablespoons chicken bouillon granules
½ tablespoon ground cumin
1 bay leaf
salt and ground black pepper to taste

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



Brazilian Picadillo image

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

2 tablespoons olive oil
7 cloves garlic, chopped
1 ½ cups chopped onion
1 ½ cups chopped green bell pepper
3 pounds lean ground beef
1 (5 ounce) jar green olives, pitted and halved
5 ounces capers, rinsed and drained
¼ cup white vinegar
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon ground cinnamon
1 teaspoon ground cloves
2 dried bay leaves
¼ teaspoon hot sauce
6 cups canned tomatoes, half-drained

BEEF-MUSHROOM PICADILLO

This recipe is sponsored by Mushroom Council. I love picadillo because it's full of bright contrasting flavors: sweet raisins, salty-briny olives. Swapping in mushrooms for some of the beef lightens the dish without compromising the taste!

Provided by Food Network Kitchen

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 17



Beef-Mushroom Picadillo image

Steps:

  • Finely chop all the mushrooms into pea-size pieces. Heat 2 tablespoons vegetable oil in a Dutch oven or other wide pot over medium-high heat. Add the mushrooms and cook, stirring, until dry and browned, 12 to 15 minutes. (There may be a lot of liquid at first.) Push to one side of the pot.
  • Add the beef to the other side of the pot; season with salt and pepper. Break up the meat with a wooden spoon, then stir into the mushrooms. Cook until the beef is no longer pink, 2 to 3 minutes.
  • Push the beef-mushroom mixture to one side of the pot and add the remaining 1 tablespoon vegetable oil to the other side. Add the onion, season with salt and pepper and cook, stirring, until it begins to soften, about 2 minutes. Stir into the beef-mushroom mixture and cook all together until the onions are softened, 3 to 4 minutes. Add the garlic, 2 teaspoons cumin, the oregano and cinnamon and stir to combine. Add the tomato paste and cook, stirring, until lightly toasted and everything is evenly coated, 2 to 3 minutes.
  • Add the diced tomatoes and 1 1/2 cups water. Reduce the heat and simmer, stirring occasionally, until the sauce has reduced to a thick stew, 25 to 30 minutes, adding the olives and raisins in the last 5 minutes of cooking. Meanwhile, cook the rice as the label directs.
  • Stir the vinegar and the remaining 1/4 teaspoon cumin into the picadillo and season with salt and pepper. Remove from the heat. Serve over the rice and top with parsley and/or cilantro.

10 ounces white button mushrooms, trimmed
8 ounces portobello mushrooms (about 3), trimmed and gills scraped out
3 tablespoons vegetable oil
6 ounces ground beef
Kosher salt and freshly ground pepper
1 onion, chopped
3 cloves garlic, chopped
2 1/4 teaspoons ground cumin
1 1/2 teaspoons dried oregano
1/4 teaspoon ground cinnamon
3 tablespoons tomato paste
1 14.5-ounce can diced tomatoes
1/3 cup small pimiento-stuffed green olives
1/4 cup raisins
1 cup white rice
1 tablespoon red wine vinegar
Chopped fresh parsley and/or cilantro, for topping

PICADILLO

Provided by Aarón Sánchez

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 14



Picadillo image

Steps:

  • Begin by heating a medium Dutch oven over high heat. Add a tablespoon of olive oil and the ground beef; be sure to distribute it evenly throughout the pan. Allow to brown on the bottom without moving it for 5 minutes. As the meat begins to loose its red tint start mixing in onion, peppers, garlic, bay leaves and cumin. Let it cook for 7 minutes until the vegetables become translucent. Then add olives, almonds, raisins, tomato paste and parsley. Make sure to mix it thoroughly with a spoon so that the tomato paste is well incorporated. Season to taste with salt and pepper.

1 tablespoon olive oil
2 pounds lean ground beef
1/2 cup chopped white onion chopped
1/2 cup diced red bell pepper
1/2 cup diced yellow bell pepper
1/2 tablespoon chopped garlic
3 bay leaves
1 teaspoon toasted ground cumin
1/4 cup sliced green olives
1/4 cup sliced almonds, toasted
1/4 cup golden raisins
3/4 cup tomato paste
1/4 cup parsley, chopped
Salt and pepper

CUBAN PICADILLO

Like most traditional recipes, there are numerous variations...and this is my version of a Cuban classic. For added convenience, I adapted it for the slow cooker.-Sanford Brown, Big Pine Key, Florida

Provided by Taste of Home

Categories     Dinner

Time 5h

Yield 8 servings.

Number Of Ingredients 18



Cuban Picadillo image

Steps:

  • In a large skillet, cook onions in oil over low heat for 15-20 minutes or brown, stirring occasionally. Add wine; cook and stir 2 minutes longer. Transfer to a 3- or 4-qt. slow cooker., In the same skillet, cook beef over medium heat until no longer pink. Add to slow cooker. Combine the tomatoes, tomato sauce, tomato paste, garlic and seasonings; pour over top. Cover and cook on low for 4-6 hours or until heated through., Place raisins in a small bowl. Cover with boiling water; let stand for 5 minutes. Drain. Stir the green pepper, olives, jalapeno and raisins into the slow cooker. Cover and cook 30 minutes longer. Serve with rice.

Nutrition Facts : Calories 331 calories, Fat 14g fat (4g saturated fat), Cholesterol 56mg cholesterol, Sodium 685mg sodium, Carbohydrate 27g carbohydrate (15g sugars, Fiber 4g fiber), Protein 24g protein.

2 large onions, chopped
2 tablespoons olive oil
3/4 cup white wine or beef broth
2 pounds lean ground beef (90% lean)
1-1/4 cups crushed tomatoes
1 can (8 ounces) tomato sauce
1/3 cup tomato paste
4 garlic cloves, minced
2 teaspoons dried oregano
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon pepper
1 cup raisins
1 medium green pepper, chopped
3/4 cup pimiento-stuffed olives, coarsely chopped
2 tablespoons chopped seeded jalapeno pepper
Hot cooked brown rice

PICADILLO

Picadillo is one of the great dishes of the Cuban diaspora: a soft, fragrant stew of ground beef and tomatoes, with raisins added for sweetness and olives for salt. Versions of it exist across the Caribbean and into Latin America. This one combines ground beef with intensely seasoned dried Spanish chorizo in a sofrito of onions, garlic and tomatoes, and scents it with red-wine vinegar, cinnamon and cumin, along with bay leaves and pinches of ground cloves and nutmeg. For the olives you may experiment with fancy and plain, but rigorous testing here suggests the use of pimento-stuffed green olives is the best practice. A scattering of capers would be welcome as well.

Provided by Sam Sifton

Time 1h

Yield 6 servings

Number Of Ingredients 15



Picadillo image

Steps:

  • Put the olive oil in a large, heavy pan set over a medium-high flame, and heat until it begins to shimmer. Add onions, chorizo and garlic, stir to combine and cook until the onions have started to soften, approximately 10 minutes.
  • Add the ground beef, and allow it to brown, crumbling the meat with a fork as it does. Season to taste with salt and black pepper.
  • Add tomatoes, vinegar, cinnamon, cumin, bay leaves, cloves and nutmeg and stir to combine. Lower the heat, and let the stew simmer, covered, for approximately 30 minutes.
  • Uncover the pan, and add the raisins and the olives. Allow the stew to cook for another 15 minutes or so, then serve, accompanied by white rice.

Nutrition Facts : @context http, Calories 472, UnsaturatedFat 18 grams, Carbohydrate 22 grams, Fat 33 grams, Fiber 4 grams, Protein 24 grams, SaturatedFat 11 grams, Sodium 653 milligrams, Sugar 13 grams, TransFat 1 gram

2 tablespoons extra-virgin olive oil
2 medium-size yellow onions, peeled and chopped
2 ounces dried chorizo, diced
4 cloves garlic, peeled and minced
1 1/2 pounds ground beef
Kosher salt and freshly ground black pepper
4 ripe tomatoes, chopped, or one 28-ounce can whole tomatoes, drained and crushed
2 tablespoons red-wine vinegar
1 tablespoon ground cinnamon
2 teaspoons ground cumin
2 bay leaves
Pinch of ground cloves
Pinch of nutmeg
2/3 cup raisins
2/3 cup pitted stuffed olives.

PICADILLO IN PITA BREAD

I made many one-dish, top-of-the-stove meals while raising three children. After I'd worked all day, there was always something to do at home. That didn't leave much time to cook! -Shirley Smith, Orange, California

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 14



Picadillo in Pita Bread image

Steps:

  • In a large skillet over medium heat, cook beef, garlic and onion until beef is brown and onion is soft. Drain fat. Stir in apple, broth, vinegar, tomato sauce, salt, cinnamon and cumin; simmer, stirring occasionally, until the liquid is absorbed, about 15 minutes. Stir in raisins and almonds. Adjust seasoning if necessary., To serve, fill each pita half with beef mixture. If desired, top with avocado and a dollop of sour cream.

Nutrition Facts : Calories 283 calories, Fat 12g fat (4g saturated fat), Cholesterol 47mg cholesterol, Sodium 800mg sodium, Carbohydrate 26g carbohydrate (7g sugars, Fiber 2g fiber), Protein 18g protein.

1 pound ground beef
1 garlic clove, minced
1/2 medium onion, chopped
1 small apple, peeled and chopped
1/4 cup beef broth
1 tablespoon vinegar
1 can (8 ounces) tomato sauce or 1 can (7-3/4 ounces) Mexican-style hot tomato sauce
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/4 cup raisins
1/3 cup sliced almonds
6 pita pocket halves
Cubed avocado and sour cream, optional

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