Cisco’s Picadillo

Cisco's Picadillo

Cisco’s Picadillo

Cisco’s Picadillo

I love this recipe—not just because of how delicious it is.  But it is one of those that in my cookbook is handwritten, with measurements like “a little of this, handful of that types.”  So, though I don’t have exact measurements for every ingredient on this one– I have yet to make it anything other than AMAZING.  Before I was a stay at home Mommy, I taught in high school.  And one of my classroom neighbors was a friend of mines Dad, Cisco—the best Cuban cook I’ve ever met.  When I was pregnant with Hannah, he would send his kids to my room with food—all the time!!  He made this recipe for us on a teachers’ work day one time, and I thought I’d died and gone to heaven it was so good.  I still cannot order this at a Cuban restaurant—knowing it will not measure up to his recipe.  So, here it is, non measurements and all.

*Side Note:  I usually skip the potatoes, just to be more figure friendly.  But add them by all means if you want!  YUM!

Ingredients

2 pounds ground beef (I usually buy the “meatloaf pack” with beef and pork)
1/2 tsp. – 1 tsp. Onion powder
1/2 tsp. to 1 tsp. Garlic powder
1/2 tsp. to 1 tsp. Black pepper
1 tsp. Kosher salt
1 tsp. Oregano
1-2 T. Cumin
1 tsp. Parsley
2 Bay leaves
Olive oil
1 large onion diced
3 garlic cloves minced
2 peppers (any combination of yellow, orange, red or green) diced
1 T. capers
Couple green olives with olive water from the jar some whole, some halved
Handful of raisins
1 28 ounce can crushed tomatoes
1 28 ounce can tomato sauce
2 potatoes peeled and diced
Mrs. Dash
Plantains (very ripe) *I have the hardest time getting them to be “just right” so, I buy a bag of frozen ones (maduros) at the grocery store.
½ – 1 cup frozen peas
¼ cup pimentos

Serve with rice and black beans

Directions

Night Before (I ALWAYS forget to do this, so no worries if you forget too, just throw it on when you are making it)

Season 2 lbs. with onion powder, garlic powder, salt and pepper.  Brown the meat in a large skillet.  Once browned, drain and set meat aside.  Add some olive oil (or coconut oil) to the pan and sauté the onion and peppers until soft over medium-high heat.  Add the garlic, capers, olives-with a tablespoon or two of the olive water.  Season with oregano, cumin, parsley and a bay leaf or two.  Throw in a handful of raisins.  Let simmer for about 3-5 minutes.  Add the browned meat, the crushed tomatoes and the sauce and let simmer for 10-15 minutes.

Season the potatoes with Mrs. Dash and in a separate pan brown them in olive oil and add to the meat mixture when they are soft.

For the plantains: preheat oil to 350 degrees F.  Fry maduros until golden brown (almost black) and drain on a paper towel.  Let them cool.  Once cooled, add them the pan with everything else.

Let everything simmer for another 10-20 minutes.

Add the frozen peas and pimentos and let simmer a final 3-5 minutes.

Season with salt to taste.

Serve hot with rice and black beans.

Enjoy!

*If you have the time and can make this earlier in the day, let it simmer for a few hours…makes it that much better…mmm

Recipe Courtesy of Cisco Escobar

Lucy loves the maduros!

Lucy loves the maduros!

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Pork and Pumpkin Chili

 

Pork and Pumpkin Chili

Pork and Pumpkin Chili

Pork and Pumpkin Chili

Ingredients

3 pounds boneless pork shoulder, trimmed and cut into 1/2-inch cubes
1 12 -ounce bottle Mexican lager
Kosher salt
2 to 3 chipotle peppers in adobo sauce, finely chopped
3 teaspoons dried oregano, preferably Mexican
2 15 -ounce cans pure pumpkin
1/2 cup sour cream
1/4 cup vegetable oil
2 medium tomatoes, roughly chopped
1 poblano pepper, seeded and chopped
2 medium white onions, diced
1/4 cup chili powder, plus more for sprinkling
4 cloves garlic, finely chopped
1 bunch mustard greens, stems removed, leaves roughly chopped
4 cups water
Lime wedges, for serving

Directions

Combine the pork, beer, 2 cups water and 2 teaspoons salt in a large pot and bring to a simmer over medium heat, skimming the foam off the surface. Add the chipotles and 1 1/2 teaspoons oregano, cover and cook about 30 minutes.

Mix 3 tablespoon pumpkin, the sour cream and salt to taste in a bowl; cover and chill.

Heat the vegetable oil in a skillet over medium heat. Add the tomatoes, poblano, onions and 2 teaspoons salt; cook until soft, 15 minutes. Add the remaining 1 1/2 teaspoons oregano, the chili powder and garlic; cook 5 minutes. Add the remaining pumpkin and cook 5 minutes.

Add the tomato mixture to the pork and add the remaining 2 cups of water and simmer until the meat is tender, about 30 minutes. Add the greens and cook 10 more minutes. Season with salt. Ladle the chili into bowls; top with the pumpkin cream and more chili powder. Serve with lime wedges.

Recipe courtesy of Food Network Magazine.

*I made a few changes to this recipe.  For the original recipe search Pork and Pumpkin Chili on the Food Network website.

**Also, I always have left over chipotle peppers.  I throw them into a Ziploc and into the freezer until next time I need them.