Brazilian Picadillo Recipes

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BRAZILIAN PICADILLO

My aunt introduced me to this delicious dish. In the past few years I've made changes and come up with what my family feels is the best Brazilian dish around! A great chili alternative and it freezes well.

Provided by JRICE

Categories     100+ Everyday Cooking Recipes

Time 1h30m

Yield 12

Number Of Ingredients 15



Brazilian Picadillo image

Steps:

  • In a large stock pot, heat 1 tablespoon of olive oil over medium heat. Saute garlic, onion and green pepper until onions are transparent. Transfer onion mixture to a bowl and set aside. In the same pot, heat the remaining olive oil and brown the ground beef.
  • In a separate saucepan, combine the olives, capers, vinegar, salt, pepper, cinnamon, cloves, bay leaves and hot sauce. Let simmer over medium heat for 10 minutes.
  • Place the olive mixture and the onion mixture into the pot with the ground beef. Add the half drained tomatoes and cook for 1 hour over medium heat; stirring occasionally.

Nutrition Facts : Calories 291.7 calories, Carbohydrate 9.8 g, Cholesterol 74.3 mg, Fat 17.9 g, Fiber 2.6 g, Protein 23.5 g, SaturatedFat 6 g, Sodium 1063.7 mg, Sugar 4.4 g

2 tablespoons olive oil
7 cloves garlic, chopped
1 ½ cups chopped onion
1 ½ cups chopped green bell pepper
3 pounds lean ground beef
1 (5 ounce) jar green olives, pitted and halved
5 ounces capers, rinsed and drained
¼ cup white vinegar
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon ground cinnamon
1 teaspoon ground cloves
2 dried bay leaves
¼ teaspoon hot sauce
6 cups canned tomatoes, half-drained

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



Classic Cuban-Style Picadillo image

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

1 tablespoon olive oil
1 clove garlic, minced, or more to taste
1 small onion, chopped
½ green bell pepper, chopped
1 pound lean ground beef
6 large pitted green olives, quartered
½ cup raisins
1 tablespoon capers
1 (8 ounce) can tomato sauce
2 (1.41 ounce) packages sazon seasoning (such as Goya®)
1 tablespoon ground cumin
1 teaspoon white sugar
salt to taste

PICADILLO

Provided by Aarón Sánchez

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 14



Picadillo image

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.

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

CHEF JOHN'S PICADILLO

A Cuban creation, picadillo is one of the world's great ground meat dishes. I went with beef, but you can add some pork and/or chorizo. Serve it with rice.

Provided by Chef John

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 55m

Yield 4

Number Of Ingredients 15



Chef John's Picadillo image

Steps:

  • Heat oil in a large skillet over medium-high heat. Add ground beef and break up into small pieces with a spoon or spatula as it browns. Cook until meat completely loses its pink color, 8 to 10 minutes. Add diced onion and salt. Cook until onions turn translucent, about 5 minutes. Add pepper, cumin, cinnamon, bay leaves, and cayenne pepper. Cook 2 minutes. Add garlic and cook 1 minute.
  • Stir in red wine vinegar, crushed tomatoes, and water. Cook a few minutes while deglazing pan. Add currants; bring back to a simmer. Reduce heat to medium-low; cover and cook until meat is tender, 15 to 20 minutes.
  • Gently stir in sliced olives; cover and cook another 10 to 15 minutes.

Nutrition Facts : Calories 485.4 calories, Carbohydrate 26.3 g, Cholesterol 111.4 mg, Fat 27 g, Fiber 5.5 g, Protein 37 g, SaturatedFat 9 g, Sodium 1509.8 mg, Sugar 7.9 g

2 teaspoons olive oil
1 ½ pounds ground beef (85% lean)
1 cup diced yellow onions
1 teaspoon salt, plus more to taste
½ teaspoon freshly ground black pepper
2 teaspoons cumin
½ teaspoon ground cinnamon
2 bay leaves
¼ teaspoon cayenne pepper
4 cloves garlic, minced
3 tablespoons red-wine vinegar
3 cups crushed tomatoes
¼ cup water
¼ cup currants or raisins
½ cup sliced pimiento-stuffed green olives, or to taste

PICADILLO

Picadillo is one of the great dishes of the Cuban diaspora: a soft, fragrant stew of ground beef and tomatoes, with raisins added for sweetness and olives for salt. Versions of it exist across the Caribbean and into Latin America. This one combines ground beef with intensely seasoned dried Spanish chorizo in a sofrito of onions, garlic and tomatoes, and scents it with red-wine vinegar, cinnamon and cumin, along with bay leaves and pinches of ground cloves and nutmeg. For the olives you may experiment with fancy and plain, but rigorous testing here suggests the use of pimento-stuffed green olives is the best practice. A scattering of capers would be welcome as well.

Provided by Sam Sifton

Time 1h

Yield 6 servings

Number Of Ingredients 15



Picadillo image

Steps:

  • Put the olive oil in a large, heavy pan set over a medium-high flame, and heat until it begins to shimmer. Add onions, chorizo and garlic, stir to combine and cook until the onions have started to soften, approximately 10 minutes.
  • Add the ground beef, and allow it to brown, crumbling the meat with a fork as it does. Season to taste with salt and black pepper.
  • Add tomatoes, vinegar, cinnamon, cumin, bay leaves, cloves and nutmeg and stir to combine. Lower the heat, and let the stew simmer, covered, for approximately 30 minutes.
  • Uncover the pan, and add the raisins and the olives. Allow the stew to cook for another 15 minutes or so, then serve, accompanied by white rice.

Nutrition Facts : @context http, Calories 472, UnsaturatedFat 18 grams, Carbohydrate 22 grams, Fat 33 grams, Fiber 4 grams, Protein 24 grams, SaturatedFat 11 grams, Sodium 653 milligrams, Sugar 13 grams, TransFat 1 gram

2 tablespoons extra-virgin olive oil
2 medium-size yellow onions, peeled and chopped
2 ounces dried chorizo, diced
4 cloves garlic, peeled and minced
1 1/2 pounds ground beef
Kosher salt and freshly ground black pepper
4 ripe tomatoes, chopped, or one 28-ounce can whole tomatoes, drained and crushed
2 tablespoons red-wine vinegar
1 tablespoon ground cinnamon
2 teaspoons ground cumin
2 bay leaves
Pinch of ground cloves
Pinch of nutmeg
2/3 cup raisins
2/3 cup pitted stuffed olives.

PICADILLO

This could be where Sloppy Joes came from! It's a wonderful Cuban recipe that I've served like chili or over a roll or even over cornbread! Total comfort food.

Provided by devilsdancefloor

Categories     Meat and Poultry Recipes     Pork

Time 55m

Yield 6

Number Of Ingredients 21



Picadillo image

Steps:

  • Heat the olive oil in a large skillet over medium heat. Add the ground beef and chorizo sausage. Cook and stir until no longer pink, about 10 minutes.
  • Drain off some of the grease, and stir in the onions and bell pepper. Cook until soft, then add the garlic. Season with cumin, chili powder, oregano, paprika, cayenne and cinnamon. Cook and stir for about one minute to release the fragrance. Pour the tomatoes and beef stock into the pan, along with the sugar. Set the heat to low, cover, and simmer for 20 to 30 minutes.
  • Stir the raisins, olives, capers and vinegar into the pan, and simmer uncovered for 5 minutes. Add the almonds and lime juice, and cook until they are heated, then serve.

Nutrition Facts : Calories 485.6 calories, Carbohydrate 22.6 g, Cholesterol 79.3 mg, Fat 32.7 g, Fiber 3.2 g, Protein 25.5 g, SaturatedFat 10 g, Sodium 867.2 mg, Sugar 14.2 g

2 tablespoons olive oil
1 pound ground beef
½ pound chorizo sausage, chopped
1 large onion, chopped
½ cup chopped red bell pepper
2 cloves garlic, chopped
1 tablespoon ground cumin
2 teaspoons chili powder
1 teaspoon dried oregano
1 teaspoon paprika
¼ teaspoon cayenne pepper
¼ teaspoon ground cinnamon
1 ½ cups canned diced tomatoes
¾ cup beef stock
1 tablespoon white sugar
½ cup raisins
¼ cup chopped pimento-stuffed green olives
2 tablespoons apple cider vinegar
1 tablespoon capers, drained
⅓ cup slivered almonds, toasted
1 tablespoon lime juice

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