Hi, I am Laura. Today, we’re going to prepare picadillo for empanadas recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I’m gonna make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Picadillo for Empanadas Recipe
Picadillo for Empanadas is one of the most favored of current trending meals in the world. It is simple, it’s fast, it tastes delicious. It is appreciated by millions every day. Picadillo for Empanadas is something which I have loved my entire life. They are nice and they look wonderful.
To begin with this particular recipe, we must prepare a few ingredients. You can have picadillo for empanadas using 12 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Picadillo for Empanadas:
- Get 1 pound ground beef (80/20 or 70/30 is fine - I wouldn’t go much leaner than that)
- Make ready 1/2 cup finely chopped onion (the fine chop is important because you don’t want large pieces tearing your pastry)
- Get 1/2 cup finely chopped bell pepper (you can use any color, but I like the red or orange because they’re sweeter and look prettier in the filling)
- Prepare 2 Tablespoons minced garlic (3 to 4 medium cloves)
- Prepare 1/4 cup raisins
- Prepare 8 green pitted olives, cut in thirds
- Get 3 oz. tomato paste (basically half of one of those small cans)
- Get 1 teaspoon salt
- Take 1 teaspoon cumin
- Take 1/2 teaspoon black pepper
- Take 1 bay leaf (or 1/2 teaspoon crushed bay)
- Prepare neutral oil
Instructions to make Picadillo for Empanadas:
- In a 10 or 12 inch pot or pan, sweat the onions, peppers and garlic in 1 Tablespoon of oil over medium low heat until the onions are translucent. This should take 3 to 4 minutes. (Sweating them requires a lower heat than saute, but this results in sweeter and softer vegetables which will also yield better to the dough. Plus the garlic won’t burn even if you throw it in at the same time as the onions and peppers.)
- Push the refrito to the side of the pan and add 1 Tablespoon of oil to the center. Give the oil about 10 seconds to heat up and then add your tomato paste right on top of it (this will caramelize the tomato and give it sweetness and depth), along with the cumin, black pepper, bay leaf and salt.
- Stir to incorporate all the ingredients in the pan, and add the ground beef, spreading it evenly over the surface area of the pan. Because you’re simmering the beef at a lower heat, you’ll find that you don’t have to constantly break up the beef as usually needed when cooking at high heat. Other than a light sizzle right when the meat hits the pan, it shouldn’t be sizzling and/or actively bubbling. If it is, turn the heat down a touch.
- Simmer the ground beef for 10 to 12 minutes, stirring occasionally. Then stir in raisins and simmer another 1 or 2 minutes. (I like to add the raisins toward the end so they can retain their shape and texture. Also, if olives are your thing, this is where you’d add them.)
- At the end, you’ll see your picadillo swimming in a little puddle of fat. I drain the fat by pushing all the picadillo over to one side of the pan and resting that side on the burner so the fat can drain to the lower part of the pan. In about 10 minutes, most of the fat should be drained, and you haven’t dirtied another dish in the process.
So that is going to wrap it up for this exceptional dish picadillo for empanadas recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Let’s cook!
