Picadillo
The recipe Picadillo can be made in around 40 minutes. For $2.72 per serving, you get a main course that serves 4. One portion of this dish contains approximately 32g of protein, 10g of fat, and a total of 292 calories. Plenty of people made this recipe, and 384 would say it hit the spot. Head to the store and pick up cayenne pepper, pepper, scallions, and a few other things to make it today. It is a good option if you're following a gluten free, dairy free, paleolithic, and primal diet. It is brought to you by Eating Well. With a spoonacular score of 84%, this dish is awesome. Try Chorizo and Beef Picadillo (Picadillo de Carne y Chorizo), Picadillo, and Picadillo for similar recipes.
Servings: 4
Preparation duration: 30 minutes
Cooking duration: 10 minutes
Ingredients:
1/8 teaspoon cayenne pepper
4 teaspoons chili powder
2 eggs, (optional)
3 cloves garlic, minced
1/2 cup golden raisins
1/2 cup chopped pitted green olives
3/4 teaspoon ground cinnamon
1 1/2 teaspoons ground cumin
1 pound lean ground beef, or ground turkey breast
2 teaspoons extra-virgin olive oil
1 medium onion, chopped
1 1/2 teaspoons dried oregano
1/2 teaspoon freshly ground pepper
1/2 cup chopped scallions, divided
2 tablespoons tomato paste
1 cup water
Equipment:
sauce pan
wooden spoon
frying pan
colander
Cooking instruction summary:
If using eggs, place in a small saucepan and cover with cold water. Bring to a boil; simmer on medium-low for 15 minutes. Drain; let cool; peel and slice.Meanwhile, cook meat in a large nonstick skillet over medium-high heat, crumbling it with a wooden spoon, until no longer pink, about 5 minutes. Transfer to a colander; drain off fat.Add oil to the skillet. Add onion, 1/4 cup scallions and garlic; cook over medium heat, stirring often, until softened, 2 to 3 minutes. Stir in chili powder, oregano, cumin, cinnamon and cayenne; cook, stirring, until fragrant, about 1 minute. Add raisins, olives, tomato paste, water and the browned meat; stir to blend. Reduce heat to low, cover and simmer, stirring occasionally, for 10 minutes. Season with pepper. Garnish with the remaining scallions and the hard-cooked eggs, if desired.
Step by step:
1. If using eggs, place in a small saucepan and cover with cold water. Bring to a boil; simmer on medium-low for 15 minutes.
2. Drain; let cool; peel and slice.Meanwhile, cook meat in a large nonstick skillet over medium-high heat, crumbling it with a wooden spoon, until no longer pink, about 5 minutes.
3. Transfer to a colander; drain off fat.
4. Add oil to the skillet.
5. Add onion, 1/4 cup scallions and garlic; cook over medium heat, stirring often, until softened, 2 to 3 minutes. Stir in chili powder, oregano, cumin, cinnamon and cayenne; cook, stirring, until fragrant, about 1 minute.
6. Add raisins, olives, tomato paste, water and the browned meat; stir to blend. Reduce heat to low, cover and simmer, stirring occasionally, for 10 minutes. Season with pepper.
7. Garnish with the remaining scallions and the hard-cooked eggs, if desired.
Nutrition Information:
covered percent of daily need
Related Videos:
Picadillo - How to Make a Beef Picadillo Recipe
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