Tofu Picadillo Recipes

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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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