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Before you jump to Picadillo for Empanadas recipe, you may want to read this short interesting healthy tips about Choosing Healthy Fast Food.
Almost every “get healthy” and “weight loss” document you study will tell you to skip the drive through and make all of your meals yourself. There’s some value to that. Once in a while, though, you definitely do not wish to make a full meal for your family or even just for yourself. Sometimes just about all you want is to go to the drive through and get home as soon as possible. There isn’t any reason that you shouldn’t be authorized to do this and not be plagued by remorse about slipping on your diet. This is because most popular fast food restaurants around are trying to “healthy up” their selections. Here is the way to find healthy food at the drive through.
Go for the side dishes. Not so long ago, the only real side dish item available at a fast food restaurant was French fries. Now more or less all of the famous fast food places have widened their menus. There are lots of salads out there today. You could also select Chili. Baked potatoes can even be purchased. You could possibly get fruit. There are a lot of options that you can choose that do not force you to eat foods that have been deep fried. When you get your dinner through a drive through window, opt for side dishes instead of just grabbing something premade. When you choose to do this you are able to keep your fat content and also calorie counts low.
Common logic tells us that one positive way to get healthy and shed pounds is to by pass the drive through and to remove fast food restaurants from your thoughts. While, in most cases, this is a good plan, if you make sensible choices, there is no reason to feel guilty for visiting a drive through one or two times a month. Occasionally, permitting someone else cook dinner is just the thing you need. When you want healthy menu items, you do not have to feel guilty about visiting the drive through.
We hope you got benefit from reading it, now let’s go back to picadillo for empanadas recipe. You can have picadillo for empanadas using 12 ingredients and 5 steps. Here is how you achieve that.
The ingredients needed to prepare Picadillo for Empanadas:
- Use 1 pound ground beef (80/20 or 70/30 is fine - I wouldn't go much leaner than that)
- Get 1/2 cup finely chopped onion (the fine chop is important because you don't want large pieces tearing your pastry)
- Take 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)
- Provide 2 Tablespoons minced garlic (3 to 4 medium cloves)
- Prepare 1/4 cup raisins
- Provide 8 green pitted olives, cut in thirds
- Provide 3 oz. tomato paste (basically half of one of those small cans)
- Get 1 teaspoon salt
- Take 1 teaspoon cumin
- Provide 1/2 teaspoon black pepper
- Use 1 bay leaf (or 1/2 teaspoon crushed bay)
- Provide neutral oil
Steps 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.
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