May 19, 2010

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Filed under: beef — Jose @ 5:00 am

Hacked By Not Matter who am i ~ i am white Hat Hacker please update your wordpress

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  1. I can personally attest to the awesomeness of the pastelitos and empanadas you can make with picadillo. I have a simple recipe for pastelitos that will have you eating them in less than 1 hour. Ya tu sabes…

    Comment by Mildred — May 19, 2010 @ 8:23 am

  2. i was there to personally witness the fabulousness of this picadillo masterpiece. it was, as dora the explorer says, “delicioso!”…of course, jose doesn’t know who dora is b/c his son is only 9 months old…but he will…

    Comment by annieinexile — May 19, 2010 @ 1:30 pm

  3. MmmmmMmmmm I love a good Picadillo, I finally have a recipe to stick with too I experimented so much with Picadillo, but always go back to my grandmothers basics. It’s easy and delicious.

    Just add 1 1/2 lbs. ground beef to a pan season with salt, let it brown and cook in there, chop up sofrito and add once the beef releases fat and water evaporates. Cook down, add 1 cup tomato sauce cook a bit, add water bring to a boil, season with a little comino, stir well, the olives and capers if using. Let boil uncovered 3-5 minutes, turn off add your “Papa frita” stir well.

    It’s so good!!!

    Raisins are alright but my dad will kill me since he hates them. But I always have to have the “Papa frita”

    sometimes we cook the sofrito first and then add the meat like you did 🙂

    http://nathanscomida.blogspot.com/2008/07/picadillo-salteado-con-papas-cuban-beef.html

    Comment by Nathan — May 20, 2010 @ 1:22 pm

  4. Hey Nathan, thanks for your (as usual) informative and energetic comments. Yes, of course there are lots of ways to make picadillo and I’m sure your version is delicious but not as good as mine 😀

    Comment by Jose — May 20, 2010 @ 3:15 pm

  5. LOL. I promise I’ll try your recipe someday maybe next time I make Picadillo :)it probably won’t be better than my abuela’s 😛 ha ha.

    Comment by Nathan — May 20, 2010 @ 3:25 pm

  6. I love picadillo; but never, ever with raisins. I actually made picadillo tonight. Growing up Abuela and Mami made it without raisins or potatoes. My husband likes potatoes in picadillo, so I now add potatoes.

    Comment by M @ bettycrapper — May 21, 2010 @ 5:45 pm

  7. Thank you so much for this receipy 🙂

    Comment by Tim — April 23, 2011 @ 2:18 am

  8. […] pie.  There was food from other cultures that as a child I adopted as my own: Cuban sandwiches, picadillo, Greek salads and […]

    Pingback by Food Makes a Place a Home | Ditch Chicken ~ A Food & Drink Adventure — July 19, 2013 @ 1:18 pm

  9. […] Picadillo from Arroz y Frijoles – easy to make, sweet and savory at the same time. So good on day two or three! […]

    Pingback by Eat ALL the Food! | Ditch Chicken ~ A Food & Drink Adventure — February 8, 2014 @ 12:54 pm

  10. I like to use thick chunks of fresh tomatoes and green peppers and whole pimento stuffed green olives the last 6 to 10 minutes so they are crisp but heated and serve over rice.

    I usually substitute wine for the sherry and add after onions, garlic & spices so the aroma steams up and then brown the beef followed by the vegetables.

    Also I like your idea of the petite peas and fried potato chunks – made even mixing red & yellow for added color. I’d leave the peas until the end so they stay a vivid green and do not over cook.

    Comment by Anita D — August 21, 2015 @ 1:49 pm

  11. Nice post, thanks. I signed up to RSS on this blog.. Thiet Ke Web .

    Comment by thiet ke web fpt — November 9, 2015 @ 6:43 pm

  12. I can’t wait to make this. I will have to use the capers and not the green olive, as I only like the purple and black olives. As a southerner, we like to eat a lot of foods over rice and this sounds perfect. Thank you so much!

    Comment by Paula Coxwell — April 2, 2016 @ 9:59 pm

  13. Thank you so much for this recipe! My boyfriend is half Cuban and says it reminds him of his grandmas picadilo. Esta buenisimo! I’ve made it at least 5 times by now and every time it’s been on request. Simply amazing.

    Comment by Jenn — January 27, 2017 @ 7:48 pm

  14. Hi – My family loved this recipe but now it’s gone. Can you please repost it? I can’t seem to find one like it!

    Comment by Amber — March 15, 2017 @ 12:59 pm

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