Cuban-style Picadillo is a blend of beef, onion, garlic and tomatoes that is simmered over low heat to blend flavors. It is pictured here as a dip and served with pita wedges, but may also be served alongside Cuban-style rice and black beans.
Stovetop Directions:
Heat oil in large pot over medium-high heat. Add onion, garlic, and bay leaves; saute until onion is soft, about 5 minutes. Add beef; saute until cooked, breaking up with back of fork or a whisk, about 7-10 minutes. Drain meat to remove excess oil. After drained, stir meat and onion mixture back into pan & add all remaining ingredients. Simmer until picadillo thickens, stirring occasionally, about 8 minutes. Season to taste with salt and pepper. Discard bay leaves and serve warm with Cuban-style rice and black beans or as a dip with pita wedges.
Slow Cooker Directions:
Add beef to pan and saute until cooked, breaking up with back of fork or whisk, about 7-10 minutes. Drain beef to remove excess oil and then transfer beef to slow cooker. Place all remaining ingredients into the slow cooker and cook on low heat for 6-8 hours or high heat for 3 to 4 hours. Season to taste with salt and pepper. Discard bay leaves and serve warm with Cuban-style rice and black beans or as a dip with pita wedges.
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Serving Size: 1 Serving (299g) | ||
Recipe Makes: 6 | ||
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Calories: 521 | ||
Calories from Fat: 300 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 33.4g | 44 % | |
Saturated Fat 10.3g | 52 % | |
Monounsaturated Fat 17.5g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 101.5mg | 31 % | |
Sodium 261.8mg | 9 % | |
Potassium 943.8mg | 25 % | |
Total Carbohydrate 26.9g | 8 % | |
Dietary Fiber 3.5g | 14 % | |
Sugars, other 23.4g | ||
Protein 30.3g | 43 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 521
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