CLASSIC CUBAN-STYLE PICADILLO RECIPE | ALLRECIPES
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 Latin American Caribbean
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 4 servings
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, CarbohydrateContent 23.8 g, CholesterolContent 74.3 mg, FatContent 18.5 g, FiberContent 2.4 g, ProteinContent 23.7 g, SaturatedFatContent 6 g, SodiumContent 3571.8 mg, SugarContent 16.6 g
AUTHENTIC MEXICAN PICADILLO RECIPE | ALLRECIPES
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 Latin American Mexican
Total Time 1 hours 10 minutes
Prep Time 20 minutes
Cook Time 45 minutes
Yield 8 servings
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, CarbohydrateContent 23.5 g, CholesterolContent 79.2 mg, FatContent 19.6 g, FiberContent 4.1 g, ProteinContent 25.4 g, SaturatedFatContent 6.3 g, SodiumContent 528.9 mg, SugarContent 6.5 g
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- Meanwhile, heat the oil in a large skillet over medium-high heat. Add the onion and cook, covered, stirring occasionally, until just tender, 5 minutes. Stir in the garlic and cook for 1 minute; remove from heat. Heat broiler. Transfer half the onion mixture to a large bowl. Add the olives, raisins, cumin and 1/4 teaspoon each salt and pepper and mix to combine, then mix in the beef. Form the mixture into 1-inch balls (about 20) and place on a foil-lined broiler-proof baking sheet. Broil until cooked through, 7 to 8 minutes. While the meatballs cook, return the skillet with the remaining onion mixture to medium heat. Add the tomato sauce and cinnamon and simmer until heated through, about 3 minutes; stir in the vinegar. Toss the meatballs in the sauce and toss to coat. Serve over the rice and sprinkle with cilantro, if desired.
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