View Full Version : ISO picadillo recipe
Looking for a good picadillo recipe. I know that I will eliminate the olives and almonds that I've seen in most recipes because of my mom's request, but would like to see all of your tasty recipes for picadillo.
05-22-2005, 03:58 PM
What are you going to use it for? That may make a difference. My MIL made it frequently and simply for tacos, enchiladas etc. She was born in Mexico and DH grew up in San Antonio. She would brown some ground beef, drain off the oil, add a minced garlic and about 1/4 cup minced onion and cook that a bit then add some chopped canned tomatoes with some of the juice and let this mixture cook just a short while adding only salt. This is plain and simple. No heat was ever added, my FIL made the salsa every night and that is how they added the heat to the food. I personally like to add just a pinch of cumin and just a pinch of chili powder and black pepper.
05-22-2005, 04:01 PM
2 pounds ground round
1 tablespoon olive oil
1-1/2 cups thinly sliced onion
1 garlic clove, minced
1-1/2 cups (1/4-inch-thick) slices yellow bell pepper, each slice cut in half
1-1/2 cups (1/4-inch-thick) slices red bell pepper, each slice cut in half
1 cup finely chopped carrot
3/4 cup golden raisins
1/2 cup dry white wine
1/4 cup sliced pimento-stuffed manzanilla or green olives (about 15 olives)
2 tablespoons balsamic vinegar
1-1/2 teaspoons salt
1/8 teaspoon black pepper
2 bay leaves
1 (14.5-ounce) can no-salt-added stewed tomatoes, undrained
1 (8-ounce) can no-salt-added tomato sauce
Cook beef in a large nonstick skillet over medium-high heat until browned; stir to crumble. Remove from pan; drain well.
Add oil to pan. Add onion and garlic; sauté 3 minutes. Add bell peppers and carrot; sauté 3 minutes. Return beef to pan. Stir in raisins and remaining ingredients; bring to a boil. Reduce heat; simmer for 15 minutes, stirring occasionally. Discard bay leaves.
NUTRITIONAL INFO: calories: 280 carbohydrates: 24 g cholesterol: 70 fat: 9.1 g sodium: 557 mg protein: 26.4 g calcium: 46 mg iron: 3.8 mg fiber: 2.2 g
YIELD: 8 servings (serving size: 1 cup)
-I used 1-1/4 lbs. ground turkey instead of 2 lb. ground round
-I omitted the olives 'cause we don't like them and might have substituted capers for them but I can't remember
-I sub'ed green pepper for the yellow pepper
-I used regular dark raisins instead of golden
I use 1 pound of ground turkey and then follow the recipe as written.
05-22-2005, 08:17 PM
I posted one we liked here (http://sweetnicks.blogspot.com/2005/04/little-bit-of-havana.html) - hope this helps. :)
05-23-2005, 07:51 AM
This recipe is courtesy of my ex-BF's Cuban grandmother. I am now a vegetarian, but I still make it with tofu crumbles (we especially like SmartLife brand), and it still great! I don't necessarily eat the olives, but having them in the recipe is a must for the flavor.
served with black beans and rice
*2-3 cloves fresh garlic pressed or diced (or more/less to taste)
*1 large white onion (I actually use yellows or sweets)
*1 green bell pepper
7-8 pimiento pitted green olives
1 small can (approx. 7 ½ oz.) tomato sauce
splash of dry white cooking wine
1 tbsp. cumin
1 packet of Sazon Goya con azafron seasoning (for yellow coloring) (or just saffron if that is what you have)
2 ½ pounds ground chuck (beef)(I use veggie crumbles -- 1 pkg.)
7 medium or 4 large red potatoes – quartered
olive oil (for sauteeing)
*Save a small portion of each (raw) to add to black beans in a separate pot.
In a large stock pot on medium high heat sautee onions and garlic in olive oil and wine until onions change color. Add green peppers, cooking until they are glossy, then tomato sauce. Add ground beef to mixture and brown. Do not use too much liquid (wine, tomato sauce) while browning meat. Add potatoes, olives and seasoning. Cook until potatoes are done.
Preparation of black beans:
1 can black beans
¼ cup lemon juice
Simmer in a small pot until liquid thickens. Serve with white rice.
For my black beans (which ex-BFs mother taught me to make) I make a sofrito of 2 garlic cloves, mashed, a quarter of an onion (chopped) and a quarter of a bell pepper (sliced into strips). Sautee these in small amount of EVOO, in a small pan. Add about 2 tsp. tomato paste. When the vegetables are soft, add to the above black bean mixture. Cook until sauce thickens.
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