Elpato Recipes

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AUTHENTIC MEXICAN PICADILLO



Authentic Mexican Picadillo image

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

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

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

AUTHENTIC SPANISH RICE



Authentic Spanish Rice image

Make and share this Authentic Spanish Rice recipe from Food.com.

Provided by catalinacrawler

Categories     Spanish

Time 25m

Yield 6 serving(s)

Number Of Ingredients 10

1 1/2 cups long grain white rice
2 garlic cloves, minced
2 tablespoons vegetable oil
1/4 cup onion, finely diced
4 ounces el pato salsa fresca (or tomato sauce if you cant find el pato sauce)
2 1/2 cups chicken broth
1 teaspoon cumin
1 tablespoon chili powder
1/2 teaspoon sea salt
pepper

Steps:

  • in a bowl combine broth, cumin, chili powder, salt & half a can of el pato sauce (if you can't find el pato use regular tomato sauce).
  • brown rice, in hot oil, in a large skillet for approximately 5 minutes flipping occasionally.
  • add diced onion, minced garlic, sauté for 1 minute.
  • add seasoned broth, bring to a boil.
  • reduce heat to low, cover and simmer for 15 minutes. do not check on the rice before the 15 minutes is up, this will allow steam to escape and may make your rice turn out undercooked.
  • most of the water will absorb before the 15 minute time limit but keep covered and continue to steam for the entire 15 minutes. this will make for perfect rice that isnt crunchy.
  • after 15 minutes turn heat off, uncover & flip rice over. recover & let sit until everything else is ready. you can let the rice sit covered for up to 25 minutes which will cook out most of the moisture & leave perfect fluffy rice.

EL PATO



El Pato image

This is a very simple dinner that I make close to once a week. There can be many variations, so feel free to add on to my simple recipe. I use a large pan for all ingredients.

Provided by femsterly

Categories     One Dish Meal

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 4

2 (7 3/4 ounce) cans Mexican tomato sauce (I use El Pato sauce in the yellow can)
1 lb ground beef or 1 lb tofu
1 (16 ounce) package of your favorite frozen mixed vegetables
1 (6 ounce) can tomato sauce (optional to make the sauce less spicy)

Steps:

  • Brown the ground beef, or make the tofu as directed on package.
  • Drain grease.
  • Add the frozen veggies and the cans of El Pato.
  • Heat on med to high heat until the veggies are cooked. The sauce may be thin, and you can heat or let stand as long as you want.
  • Garnish with sour cream and/or cheese.
  • Serve with flour tortillas or tortilla chips.

Nutrition Facts : Calories 337.5, Fat 17.8, SaturatedFat 6.8, Cholesterol 77.1, Sodium 358.1, Carbohydrate 20, Fiber 5.6, Sugar 1.8, Protein 25.8

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