MEXICAN PICADILLO RECIPE RECIPES
PICADILLO RECIPE - NYT COOKING
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, based loosely on a recipe that Nitza Villapol published in her cookbook “Cocina Criolla,” in 1954, and helped immeasurably by the advice of the Cuban-American food writer Betty Cortina, 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. “Everyone who is of Cuban descent has a recipe for it,” Ms. Cortina said, “and each one of those is the most authentic. It’s a comfort food, probably the most consummate example of one in Cuban cuisine.”
Provided by Sam Sifton
Total Time 1 hours
Yield 6 servings
Number Of Ingredients 15
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//schema.org, Calories 472, UnsaturatedFatContent 18 grams, CarbohydrateContent 22 grams, FatContent 33 grams, FiberContent 4 grams, ProteinContent 24 grams, SaturatedFatContent 11 grams, SodiumContent 653 milligrams, SugarContent 13 grams, TransFatContent 1 gram
CUBAN PICADILLO RECIPE - SKINNYTASTE
This Cuban Picadillo recipe is my family's favorite! It's really quick and easy to make, I make it a few times a month and make enough so we have leftovers!
Provided by Gina
Categories Dinner
Total Time 35 minutes
Prep Time 10 minutes
Cook Time 25 minutes
Yield 6
Number Of Ingredients 12
Steps:
- Brown meat on high heat in large sauté pan and season with salt and pepper. Use a wooden spoon to break the meat up into small pieces. When meat is no longer pink, drain all juice from pan.
- Meanwhile, while meat is cooking, chop onion, garlic, pepper, tomato and cilantro.
- Add to the meat and continue cooking on a low flame. Add alcaparrado and about 2 tbsp of the brine (the juice from the olives, this adds great flavor) cumin, bay leaf, and more salt if needed. Add tomato sauce and 1/4 cup of water and mix well. Reduce heat and simmer covered about 20 minutes.
Nutrition Facts : ServingSize 1 /2 cup, Calories 207 kcal, CarbohydrateContent 5 g, ProteinContent 25 g, FatContent 8.5 g, SaturatedFatContent 3 g, CholesterolContent 74 mg, SodiumContent 477 mg, FiberContent 1 g, SugarContent 3 g
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