Texas Picadillo Recipes

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PICADILLO RECIPE



Picadillo recipe image

Ground beef and potatoes cooked in a tomato sauce is a dish known as picadillo sencillo, or carne molida con papas. All the ingredients are usually chopped before cooking. "Chopping" in Spanish is "picar" or "cortar", which is where the dish gets its name.

Provided by Mely Martínez

Categories     Main Course

Time 35m

Number Of Ingredients 10

1 ½ Tablespoons vegetable oil
1 lb ground beef (85/15%)
1/3 cup white onion (chopped)
2 garlic cloves
1 serrano pepper
1 ½ cup diced potato (about 8 ounces)
1 lb tomatoes (diced (About 2 large tomatoes))
1 Knorr® beef bouillon cube
1/3 cup chopped cilantro
Salt and pepper to taste

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!

Nutrition Facts : ServingSize 1 cup, Calories 272 kcal, Carbohydrate 10 g, Protein 15 g, Fat 18 g, SaturatedFat 8 g, Cholesterol 53 mg, Sodium 220 mg, Fiber 2 g, Sugar 2 g

PICADILLO



Picadillo image

Provided by Aarón Sánchez

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 14

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

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.

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

COPYCAT LAREDO TACO COMPANY'S PICADILLO



Copycat Laredo Taco Company's Picadillo image

This is a copycat version of the Stripes convenience store's Laredo Taco Company's picadillo. It can be served as a main dish, or for a filling for soft tacos, enchiladas, chili rellenos and empanadas. Stripes is a convenience store in the southern states, similar to 7-11 stores. Laredo Taco Company is the name of the in-store Mexican cafe located in a majority of the Stripes stores.

Provided by Starman5

Categories     One Dish Meal

Time 1h5m

Yield 8 1 cup servings, 8 serving(s)

Number Of Ingredients 16

1 lb extra lean ground beef
1 1/2 tablespoons olive oil
1 large onion, minced
1 green bell pepper, chopped
1 1/2 cups potatoes, diced into 1/4-inch cubes (about two medium potatoes)
3 garlic cloves
1 (28 ounce) can petite diced tomatoes, drained
2 cups water
2 teaspoons dried oregano (Mexican oregano preferred. It is a different herb than Italian oregano, and tastes similar, but has )
4 fresh epazote leaves, finely chopped or 2 more teaspoons dried oregano
1 tablespoon sugar
2 teaspoons cumin
1 teaspoon cayenne powder
4 teaspoons dried ancho chile powder or 1 tablespoon mild new mexico chile powder
1 teaspoon salt (to taste)
1/4 cup wheat bran flakes, optional. Wheat bran adds no flavor, just fiber

Steps:

  • Put the water, onions, garlic, bell peppers and potatoes in a stew pot and bring to a boil. Turn the temperature to low, cover the pot, and simmer, stirring occasionally, for 20 minutes.
  • Add the tomatoes, bran, and spices to the pot and simmer for 10 minutes.
  • While the potatoes are cooking, heat a skillet over medium heat and add the olive oil and brown the meat, crumbling it up as it cooks.
  • Add the meat to the stew pot, cover, and simmer 10 to 20 minutes, or until potatoes are tender (it is better to overcook the potatoes than to under cook them).

Nutrition Facts : Calories 168.8, Fat 6, SaturatedFat 1.7, Cholesterol 35.1, Sodium 369.8, Carbohydrate 15.3, Fiber 3.3, Sugar 5.9, Protein 14.4

TACOS PICADILLO



Tacos Picadillo image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h5m

Yield 4 to 6 servings (12 tacos)

Number Of Ingredients 18

2 tablespoons corn oil
1 medium onion, chopped (1 cup)
2 cloves garlic, chopped
1 jalapeno pepper, stemmed, seeded (if you like it hot include the seeds) and minced
1 1/2 tablespoons chili powder
1 teaspoon ground cumin
Kosher salt
4 whole peeled canned tomatoes, chopped and about 1/4 cup of their juices
3/4 pound lean ground sirloin beef
1/3 cup chicken broth
1/4 cup fresh cilantro leaves, roughly chopped
Oil, for frying
Dozen 5-inch corn tortillas, preferably white, or prepared taco shells
1/4 head romaine or iceberg, thinly sliced
3 ripe medium tomatoes, cored and diced
1 to 2 Hass avocados, diced
1 1/2 cups shredded cheddar or Monterey jack cheese
Sour cream, for garnish

Steps:

  • Put the oil, onions, garlic, and spices in a medium skillet, season with salt and cook over medium to medium-low heat, stirring occasionally until tender, about 10 minutes. Increase the heat to medium-high, add the tomatoes, and their juices and boil to thicken, about 2 minutes. Stir in the beef and chicken broth, adjust the heat so the mixture simmers and cook until the beef is cooked through and the mixture thickens, about 15 minutes. Stir in cilantro, taste, and season with salt and pepper as desired. Transfer to a serving bowl and cover.
  • To make the taco shells: Pour enough frying oil into a small skillet so its about 3/4 of an inch deep; heat over medium to medium-high. Holding 1 edge of a tortilla with tongs, lay the other half in the oil, keeping it flat with a spatula. Cook until crisp, 30 second to 1 minute. Flip the tortilla over and repeat with the other half, holding the first side of the tortilla at an angle to make an open shell, cook for about 1 minute more. Transfer to a paper towel-lined plate to drain.
  • Put the fixings and meat in individual bowls and the taco shells on a platter. Serve encouraging your diners to build their own tacos, with meat in the shell with fixings on top.

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