Brianas Delicious Picadillo Recipes

PICADILLO RECIPE

Steps:

• Heat oil in a large skillet; once oil is hot add the ground meat to cook. Break up large lumps of meat using a wooden spoon to make sure all the little pieces are well cooked. Fry until brown, about 8 minutes.
• Add the onion and garlic. Stir and cook for about 1 minute, just enough to allow the onion to get transparent, then add Serrano pepper plus diced potatoes. Stir and keep cooking until potatoes are slightly tender, but still firm. This will take about 5 more minutes since you will still keep cooking them when you add the tomatoes.
• Now, add the diced tomatoes and Knorr beef bouillon and stir again. The tomatoes will release their juices and the beef bouillon will dissolve, adding more flavor to the picadillo. Place a lid on your skillet and lower the heat. Keep cooking the picadillo until your potatoes are completely cooked and the tomatoes have formed a thick sauce.
• Finally, season with salt and pepper and add the chopped cilantro.
• Mexican Picadillo recipe the easy version
• Serve with rice and warm corn tortillas. Enjoy!

BEEF PICADILLO

Steps:

• 1. Heat the oil in a large skillet over medium heat. Add the onion and ground beef. Cook breaking the beef apart and stirring often, until meat is evenly browned and onions are tender. 2. Drain the excess liquid/grease from the pan and add the sofrito, adobo, sazon, cumin, oregano, salt and pepper. 3. Stir and cook for an additional minute or so, then add the garlic and cook for two more minutes or until the garlic becomes fragrant. 4. Turn the heat down to low-medium then pour in the tomato sauce and stir. Bring the sauce to a low simmer, then turn the heat off and stir in the olives. 5. Serve over rice and garnish with cilantro, if desired.

CLASSIC CUBAN-STYLE PICADILLO

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.

BRAZILIAN PICADILLO

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.

BEEF PICADILLO ENCHILADAS

Steps:

• Preheat the oven to 350 degrees F. Heat a large skillet over medium-high heat. Add 1 tablespoon of oil, the onion and pepper and cook, stirring, until soft, about 5 minutes. Add the ground beef, five-spice, 1 teaspoon salt and a few grinds of pepper. Cook, breaking up the meat, until it begins to brown, about 5 minutes. Stir in the tomatoes, olives and raisins. Bring to a simmer and cook until thickened, about 2 minutes. Season with salt and pepper.
• Heat the remaining oil in a small skillet over medium heat. Once the oil is shimmering, heat the tortillas, one at a time, in the hot oil until they bubble and darken slightly, about 10 seconds per side. Drain on paper towels. Spread about 1/2 cup ground beef picadillo mixture on the bottom of a 9 -by-13-inch baking dish. Put about 1/4 cup picadillo and 1 tablespoon Cheddar down the center of each tortilla. Roll tightly and lay them in the baking dish, seam side down. Spoon the rest of the picadillo over the enchiladas and sprinkle with the remaining cheese. Bake the enchiladas until the tortillas are slightly crisp and the cheese is melted, about 10 minutes.

BRIANA'S DELICIOUS PICADILLO

Steps:

• Over medium heat, sauté the onions, garlic, and jalapeño in the olive oil till the onion starts to become translucent.
• Add ground beef, stirring till browned and crumbly.
• Drain excess grease and return to pan. Using a potato masher, mash ground beef till no big chunks remain.
• Add tomatoes, potatoes, and salt and pepper. Reduce heat to medium low, cover, and cook for approximately 30-45 minutes, until potatoes are done.
• Serve over rice or inside tortillas with refried beans and cheese. A margarita wouldn't hurt either :).

EASY CUBAN PICADILLO

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.