Texas Style Picadillo Recipes

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.

AUTHENTIC MEXICAN PICADILLO

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.

PICADILLO TACO

Steps:

• 1. In a medium heated skillet add olive oil, onions, and garlic. Saute until slightly translucent. Add ground meat. Cook until ground meat is done.
• 2. Add beef stock, Rotel, and potatoes. Turn heat to low and simmer for 5 minutes.
• 3. Add coriander, cumin, garlic powder, and bay leaf. Cook for 10 mins or when the potatoes are completely tender, not mushy. Remove bay leaf.
• 4. Warm up tortilla, add filling, and serve.

PICADILLO RECIPE (MEXICAN PICADILLO)

Steps:

• Heat a skillet on medium-high heat. Add ground beef and break up into small crumbles.
• While beef is browning add salt, pepper, cumin and oregano and continue cooking until no longer pink, about 5 minutes.
• Stir in onion, garlic, tomato and potatoes.
• Add water and bring to a boil. Lower heat to a simmer, cover with lid and cook for 15-20 minutes or until potatoes are soft and cooked through.
• Garnish with cilantro and serve with warmed tortillas or rice.

TEXAS STYLE PICADILLO

Steps:

• Heat a large skillet over medium heat, add olive oil.
• Add ground beef until browned. Add onions and garlic and spices. Cook 10 minutes, stirring often.
• Place potatoes in skillet, cover reduce heat and cook for 40 minutes until potatoes are cooked.
• Add tomatoes, simmer for 5 more minutes while still covered.
• Remove and serve over tortillas with cheese.

COPYCAT LAREDO TACO COMPANY'S PICADILLO

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).

MEXICAN PICADILLO

Steps:

• After rinsing the tomatoes and cutting out the stems, roast them in a 400F oven for 20-25 minutes or until you need them.
• Saute 1/4 onion in oil over medium heat for a few minutes. Add 2 minced garlic cloves and saute briefly. Add 1 lb. ground beef and 1 teaspoon salt. Cook over medium heat until the ground beef is lightly browned. (You can drain off some fat if you want.)
• Chop the potato and carrot into smallish pieces (larger pieces will require more simmering time). Once the beef is lightly browned, add the potato and carrot. Saute briefly as you gather the additional ingredients.
• For the Tomato-Jalapeno mixture, add the roasted tomatoes to a blender or food processor along with 3/4 onion, 2 garlic cloves and 1 jalapeno. Combine well.
• Add the Tomato-Jalapeno mixture to the beef, along with 1 teaspoon cumin, some freshly cracked black pepper, and 1 cup of stock (or water). I also add 2 teaspoons of chili powder but that is optional.
• Combine well and simmer over medium-low heat for 20-25 minutes, or until the potatoes are cooked all the way through.
• Take a final taste for seasoning. I added another generous pinch of salt to this batch. Serve immediately.
• If you want to serve your Picadillo with raisins, you can add them to the beef mixture for the last few minutes of the simmer or you can simply add them as a final garnish.
• Store leftovers in an airtight container in the fridge.

PICADILLO

Steps:

• 1. Cook the meat in a large skillet over medium heat, stirring to break up any lumps. Cook for 7 to 8 minutes until browned. Drain off any fat. Stir in 1 cup of the water, the cumin, garlic powder, salt, and pepper and cook for 8 to 10 minutes.
• 2. Add the onion, tomatoes, and bell pepper and cook until the vegetables are tender, about 10 minutes. Stir in the remaining 2 cups water and simmer for 8 minutes.
• Variation
• To make this really interesting, add some pecans and raisins to the picadillo 2 minutes before it's done. This variation makes a great stuffing for Chiles Rellenos.

TEXAS PICADILLO

Steps:

• Sauté beef, garlic, and onions in a large cast iron skillet, over medium heat, until meat is brown.
• Drain excess fat. Mix in all the other ingredients and cook covered over medium low heat 20 to 25 minutes, stirring occasionally.
• This may be served with refried beans, or as a filling for tacos (2 corn tortillas) or burritos (flour tortillas). Warm tortillas first.