**Mouthwatering Texas-Style Picadillo: A Culinary Symphony of Beef, Veggies, and Spices**
Embark on a culinary journey to the heart of Texas with our tantalizing Texas-style picadillo. This delectable dish is a harmonious blend of savory ground beef, an array of colorful vegetables, and a symphony of aromatic spices that dance on your palate. Savor the tender beef enveloped in a rich, flavorful tomato-based sauce, perfectly complemented by the vibrant medley of crisp bell peppers, succulent tomatoes, and sweet carrots. Each bite is a fiesta of textures and flavors, enhanced by the subtle warmth of chili powder, the earthy notes of cumin, and the vibrant zest of lime juice. Discover the versatility of picadillo as you explore our diverse collection of recipes, ranging from the traditional to the contemporary, each offering a unique twist on this beloved dish.
PICADILLO
Provided by Food Network
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Cook beef in a large pan over medium heat until browned. Add granulated garlic, onion, salt and pepper and mix the seasonings into the beef, then stir in tomatoes and jalapenos. Let simmer, stirring occasionally, for 20 minutes. Stir in the green beans and let simmer, stirring occasionally, for 10 minutes.
TACOS DE PICADILLO
In Texas, picadillo is a ground-beef mixture that can be tucked into tacos, stuffed into peppers or burritos, or even eaten like stew with tortillas. Adán Medrano, a chef and writer whose work focuses on the Mexican-American food he grew up on in South Texas, created this dish based on the rolled tacos served for nearly seven decades at the Malt House in San Antonio, a beloved Texas Mexican spot that was demolished in 2018. The meat is flavored with what Mr. Medrano calls the "holy trinity," a Texas Mexican spice paste of peppercorns, cumin and garlic. While many Mexican-Americans soften the tortillas in hot oil as for enchiladas, Mr. Medrano dips them in caldito, a broth created from the picadillo liquid.
Provided by Rachel Wharton
Categories dinner, easy, meat, tacos, main course
Time 1h
Yield 10 tacos
Number Of Ingredients 12
Steps:
- Use a mortar and pestle to mash the garlic, cumin seeds and peppercorns into a smooth paste. Add 1/4 cup water and mash until the paste is incorporated into the water. Transfer the mixture to a measuring cup. (Alternately, blend the garlic, cumin seeds and peppercorns in a blender with about 1/4 cup water, occasionally scraping down the sides of the blender until very well blended, about 5 minutes.)
- To make the picadillo, heat the oil in a large, deep skillet over medium-high. Add the beef and let it brown, breaking it up with a wooden spoon, until mostly cooked through, about 8 minutes. Add the onion and cook, stirring occasionally, until the onion becomes translucent and the meat is fully crumbled, 3 to 4 minutes.
- Add half the blended garlicky liquid to the beef, along with 1/4 teaspoon salt and about 1 cup water. (The water should cover the beef by about two-thirds.) Let the mixture come to a simmer over medium heat. Let cook, occasionally scraping the bottom of the skillet using a wooden spoon to release any browned bits, until the liquid reduces slightly, 5 to 7 minutes. Turn off the heat and season to taste with salt.
- Drain most but not all of the liquid from the beef picadillo into another skillet (you'll want to retain just enough to keep the meat moist), then cover the beef picadillo and set aside.
- To the excess beef cooking liquid, add the remaining blended garlicky liquid, 1 cup water and 1/8 teaspoon salt. Bring the mixture to a strong simmer over medium-high heat and let it cook for about 5 minutes, then reduce the heat to medium-low. Season to taste with salt.
- Taste the drained beef picadillo, season to taste, and add a few spoonfuls of the reduced broth to season the meat, if desired.
- Lay one tortilla in the skillet containing the simmering broth and let it soak just until slightly softened, 5 or 6 seconds (enough time for the tortilla to absorb the flavors of the broth without absorbing too much liquid and falling apart). Working quickly, use a spatula to remove the softened tortilla from the skillet, allowing excess liquid to drip off, and lay the tortilla down on a plate. Spoon about 1/4 cup beef picadillo down the middle. Roll the taco and transfer it to a platter, seam side down. Repeat this step until you have filled all of the tortillas. Discard any remaining broth.
- Sprinkle the tacos with the shredded lettuce and diced tomato. Serve with rice and beans and salsa, if using.
Nutrition Facts : @context http, Calories 189, UnsaturatedFat 6 grams, Carbohydrate 13 grams, Fat 11 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 4 grams, Sodium 214 milligrams, Sugar 1 gram, TransFat 1 gram
CLASSIC CUBAN-STYLE PICADILLO
Here is a classic Cuban recipe for ground beef that is typically eaten over white rice. It can also be used as a filling for tacos or empanadas. It's delicious with fried ripe plantains.
Provided by Amalloch
Categories World Cuisine Recipes Latin American Caribbean
Time 30m
Yield 4
Number Of Ingredients 13
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.
Nutrition Facts : Calories 349.7 calories, Carbohydrate 23.8 g, Cholesterol 74.3 mg, Fat 18.5 g, Fiber 2.4 g, Protein 23.7 g, SaturatedFat 6 g, Sodium 3571.8 mg, Sugar 16.6 g
AUTHENTIC MEXICAN PICADILLO
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
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
PICADILLO TACO
Growing up in Texas where cattle is raised, ground beef is the most affordable cut of meat. My family learned many different ways to stretch out our meal. This recipe is a wonderful blend of ground beef, onions, and potatoes.
Provided by Deborah Garza
Categories Tacos & Burritos
Time 30m
Number Of Ingredients 12
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.
Tips:
- Choose high-quality ingredients: Fresh, flavorful ingredients will make all the difference in your picadillo. Look for ripe tomatoes, tender beef, and flavorful spices.
- Don't overcrowd the pan: When browning the beef, do it in batches if necessary to avoid overcrowding the pan. This will help the beef brown evenly and prevent it from stewing.
- Cook the picadillo low and slow: This will allow the flavors to meld and develop. Simmer the picadillo for at least 30 minutes, or up to an hour if you have time.
- Season to taste: Taste the picadillo before serving and adjust the seasonings as needed. You may want to add more salt, pepper, cumin, or chili powder.
- Serve with your favorite sides: Picadillo is traditionally served with rice, beans, and tortillas. However, you can also serve it with pasta, potatoes, or vegetables.
Conclusion:
Texas-style picadillo is a delicious and versatile dish that can be enjoyed by people of all ages. It's perfect for a weeknight meal or a special occasion. With its simple ingredients and easy-to-follow instructions, this recipe is sure to become a family favorite. So next time you're looking for a flavorful and satisfying meal, give Texas-style picadillo a try. You won't be disappointed!
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