Plantain and Ground Beef Puerto Rican
This Carne Molida (Puerto Rican Picadillo) recipe is a hyper-tasty seasoned footing beef used equally a filling to several Puerto Rican appetizers and dishes or merely eaten with rice.
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Carne Molida in English language translates simply to ground meat. This Puerto Rican Picadillo is a succulent blend of footing meat, peppers, onions, potatoes, olives, cilantro and spices in a savory tomato plant based sauce.
It is very like to a Cuban, Dominican and Mexican Picadillo recipe with slightly different spices and ingredients and is used in a variety of Puerto Rican dishes.
For example, it is the filling to "Empanadillas de Carne (Puerto Rican Meat Turnovers)" to "Pastelillos de Carne (Puff Pastry Meat Pies)," to "Puerto Rican Lasagna" to "Puerto Rican Spaghetti (Espagueti con Carne)," and "Pastelon (Puerto Rican Plantain Lasagna)," just to name a few.
Carne Molida is very like shooting fish in a barrel to make and highly flavorful! Within a few minutes y'all volition accept a tasty seasoned footing meat recipe that yous volition surely proceed coming back to.
Not certain what to make for dinner?
With but a handful of ingredients y'all volition ever be ready to make this piece of cake delicious Puerto Rican Picadillo and serve aslope white rice, habichuelas guisadas (Puerto Rican Beans), garlic tostones (Fried Garlic Plantains) and slices of avocado. Absolute YUM!
Ingredients for Carne Molida (Puerto Rican Picadillo)
- 1 pound ground meat
- i irish potato cubed
- i small white onion chopped
- i/2 a greenish pepper chopped
- 2 tablespoons of Puerto Rican Sofrito
- ii garlic cloves minced
- 2 tablespoons pimiento blimp olives cut in half or three
- i bundle of Sazón with Culantro and Annato
- iv ounces of tomato plant sauce
- half a handful of fresh cilantro
- i/iv teaspoon oregano
- i/viii teaspoon of cumin
- one capful of cherry or white vinegar
- i/iv loving cup water
***Note: If you live in an expanse where yous can can notice culantro leaves in your produce department, add i to ii chopped leaves to ground meat. It brings the flavors of the ground meat to a whole other level of deliciousness!
How to Brand Carne Molida (Puerto Rican Picadillo)
Begin with adding the footing meat to a skillet over medium heat. Suspension ground meat apart with a spoon or spatula.
Add together the peppers, onions, sofrito, garlic, sazon, oregano, cumin and vinegar and mix well. Lower estrus and cook for 10 minutes covered.
Annotation: If footing meat is too oily, bleed some of the oil out of pan.
Add together love apple sauce, olives, water, potatoes and cilantro. Stir well. Cook for xv minutes covered.
Carne molida is done.
Serve Carne Molida With or Utilise equally a Filling For
- Arroz Blanco ( Puerto Rican White Rice)
- white rice and habicuelas guisadas (Puerto Rican Beans)
- filling for Empandillas de Carne (Puerto Rican Empanadas)
- filling for Pastelillos de Carne (Puff Pastry Meat Pies)
- Empanadas
- Pastelon (Puerto Rican Plantain Lasagna)
- Rellenos de Papa (Blimp Tater Balls)
- Beefiness Mofongo (Puerto Rican Beefiness and Plantains)
- Canoas de Platano (Blimp Plantains)
*The discussion pastelillos is also synonymous to empanadillas in Puerto Rican culture.
- ane lb ground meat
- one-2 potatoes cubed into minor pieces
- 1 small-scale onion chopped
- ane/ii green pepper chopped
- 2 tbsp Puerto Rican sofrito
- ii garlic cloves minced
- 2 tbsp pimiento stuffed olives cut in half
- i parcel Sazón with Culantro and Annato
- 4 ounces lycopersicon esculentum sauce I use Goya brand
- half a handful of fresh cilantro coarsely chopped
- i/iv teaspoon oregano
- i/eight teaspoon cumin
- one capful of white or cherry-red vinegar
- one/four loving cup water
- table salt to taste optional
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Begin with calculation the ground meat to a skillet over medium heat. Break ground meat apart with a spoon or spatula.
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Add together the peppers, onions, sofrito, garlic, sazon, oregano, cumin and vinegar and mix well. Lower heat and melt for 10 minutes covered.
Annotation: If footing meat is too oily, drain some of the oil out of pan.
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Add tomato plant plant sauce, olives, h2o, potatoes and cilantro. Stir well. Melt for fifteen minutes covered.
Carne molida is done.
Serving: vi g | Calories: 230 kcal | Carbohydrates: 7 m | Poly peptide: 14 one thousand | Fat: fifteen one thousand | Saturated Fat: v g | Cholesterol: 53 mg | Sodium: 147 mg | Potassium: 426 mg | Fiber: ane thou | Carbohydrate: i 1000 | Vitamin A: ninety IU | Vitamin C: xiv.4 mg | Calcium: 33 mg | Iron: 2.nine mg
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Source: https://samuelsyoungs1965.blogspot.com/2022/05/carne-molida-de-res-ground-beef.html
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