PORK PICADILLO EMPAñADAS WITH CHIPOTLE SALSA
Categories Appetizer Bake Raisin Pork Tenderloin Almond Sour Cream Bon Appétit Sugar Conscious Kidney Friendly Peanut Free Soy Free No Sugar Added
Yield Makes 24
Number Of Ingredients 23
Steps:
- For filling:
- Heat oil in large nonstick skillet over medium-high heat. Add pork, serrano chili, chili powder, cumin, cinnamon and allspice to skillet and stir 3 minutes. Add raisins and lime juice; boil until almost all liquid evaporates, about 1 minute. Remove from heat. Mix in almonds and sour cream. Season with salt and pepper. Cool.
- For dough:
- Butter 2 large baking sheets. Mix flour, Masa Harina, baking powder and salt in large bowl. Stir in melted butter. Whisk water and 1 egg in small bowl to blend. Add to flour mixture; knead in bowl until smooth pliable dough forms, about 2 minutes. Working with half of dough at a time, roll out on floured surface to 1/8-inch thickness. Using 3 3/4-inch-diameter biscuit cutter, cut out rounds. Reroll scraps and cut out additional rounds for a total of 12 rounds per dough half.
- Whish remaining egg in small bowl to blend. Place 1 tablespoon filling in center of each dough round. Lightly brush edges with egg. Fold dough over, pressing edges with fork to seal. Place on prepared baking sheets. (Can be made 1 day ahead. Cover with plastic wrap; chill.)
- Preheat oven to 375°F. Brush empanadas with beaten egg. Bake until light golden brown, about 25 minutes. Serve with Chipotle Salsa and sour cream.
PORK PICADILLO
This minced pork dish from the Philippines with a rainbow assortment of bell peppers is easy to prepare and yet very tasty.
Provided by lola
Categories Meat and Poultry Recipes Pork Ground Pork Recipes
Time 35m
Yield 6
Number Of Ingredients 10
Steps:
- Heat the olive oil in large skillet over medium heat. Cook and stir the onion and garlic in the oil until tender, about 5 minutes. Remove the onion and garlic from the pan and set aside. Crumble the pork into the skillet and cook until no longer pink. Return the onion and garlic to the skillet and stir through the pork. Season with salt and pepper. Cover the skillet and cook the mixture for 5 minutes. Stir the green bell pepper, red bell pepper, yellow bell pepper, and raisins to the mixture; cover and cook another 5 minutes. Add the spinach to the skillet and stir just before serving.
Nutrition Facts : Calories 486.1 calories, Carbohydrate 13.1 g, Cholesterol 122.7 mg, Fat 32 g, Fiber 2.8 g, Protein 36.2 g, SaturatedFat 10.8 g, Sodium 169.4 mg, Sugar 7 g
PORK PICADILLO TAMALE PIE
Picadillo, a spiced ground meat found in many Latin dishes, gets an updated take in this perfect-for-company dish.
Provided by Bree Hester
Categories Entree
Time 45m
Yield 6
Number Of Ingredients 23
Steps:
- In 12-inch skillet, heat oil over medium-high heat. Add pork; cook, breaking up clumps with spoon. Stir in chile, cumin, cinnamon, oregano, pepper flakes and allspice. Cook about 6 minutes or until pork is no longer pink. Add onion; cook and stir 5 minutes longer.
- Add garlic; cook 1 minute. Stir in brown sugar, tomato paste, vinegar, olives and capers. Season well with salt and pepper. Add water; reduce heat so mixture simmers. Simmer 15 minutes (sauce will thicken).
- Meanwhile, heat oven to 450°F. In 3-quart saucepan, heat chicken broth to boiling. With whisk, slowly stir in polenta. Cook about 3 minutes, stirring constantly, until polenta thickens. Stir in butter and honey. Season well with salt and pepper.
- Pour pork mixture into ungreased 12x8-inch (2-quart) glass or ceramic baking dish. Spread polenta mixture over pork mixture. Sprinkle cheese over top.
- Bake 2 to 3 minutes or until cheese melts and bubbles.
Nutrition Facts : ServingSize 1 Serving
PORK PICADILLO
We like this versatile mixture, a Latin-American favorite, with rice; the smoky, sweet, tangy flavors of our version skew Mexican.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes Ground Pork Recipes
Time 1h
Yield Makes 8 cups
Number Of Ingredients 13
Steps:
- In a 5-quart pot or Dutch oven, heat oil over medium. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onion is soft, 3 to 5 minutes.
- Add tomato paste, chipotles, chile powder, cinnamon, and cloves; cook until fragrant, about 1 minute. Add pork; cook, stirring occasionally, until no longer pink, 7 to 8 minutes.
- Add tomatoes and puree, and vinegar; bring to a boil. Reduce to a simmer, and cook, partially covered, until thick, 35 to 40 minutes. Add raisins. Serve with white rice, if desired.
PORK PICADILLO LETTUCE WRAPS
Warm pork and cool, crisp lettuce are a combination born in culinary heaven. My spin on a lettuce wrap is chock-full of scrumptious flavor and spice. -Janice Elder, Charlotte, North Carolina
Provided by Taste of Home
Categories Appetizers
Time 3h
Yield 2 dozen.
Number Of Ingredients 15
Steps:
- Mix garlic and seasonings; rub over pork. Transfer to a 5-qt. slow cooker. Add onion, apple, sweet pepper and tomatoes. Cook, covered, on low 2-1/2 to 3 hours or until meat is tender. , Remove pork; cool slightly. Shred meat into bite-size pieces; return to slow cooker. Stir in raisins and olives; heat through. Serve in lettuce leaves; sprinkle with almonds.
Nutrition Facts : Calories 75 calories, Fat 3g fat (1g saturated fat), Cholesterol 21mg cholesterol, Sodium 235mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 8g protein.
PORK-PICADILLO TAMALES
Pork sweetened with raisins fills these tasty tamales. The banana leaf wrappers give them even more flavor.
Provided by My Food and Family
Categories Mexican Dinner
Time 1h25m
Yield 12 servings
Number Of Ingredients 12
Steps:
- Beat first 4 ingredients in large bowl with mixer on low speed until blended. Gradually add water, beating well after each addition until light and fluffy.
- Heat dressing in medium skillet on medium-high heat. Add meat and chili powder; cook 5 min. or until lightly browned, stirring occasionally. Stir in raisins and olives; cook 2 min. Remove from heat.
- Spread about 1/3 cup masa dough into 5x3-inch rectangle down center of each of 12 banana leaf pieces. Top each with 1/3 cup meat mixture. Fold in sides of leaves to completely enclose filling. Tie closed with strips cut from some of the remaining banana leaves.
- Pour 3 cups water into tamalera pot or 8-qt. stockpot fitted with steamer basket. Line bottom of tamlera liner or steamer basket with some of the remaining banana leaves. Add tamales, overlapping as necessary to fit; cover with remaining leaves or damp kitchen towel. Cover with lid. Bring water to boil on medium-high heat; simmer on medium-low heat 1 hour or until tamales pull away from leaves, adding more boiling water to pan and adjusting heat as necessary to maintain a gentle boil. Serve tamales topped with salsa.
Nutrition Facts : Calories 250, Fat 16 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 35 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 9 g
CRISPY MASA BOATS WITH PORK PICADILLO
Categories Blender Pork Tomato Fry Cocktail Party Cinco de Mayo Buffet Raisin Hot Pepper Cinnamon Hominy/Cornmeal/Masa Simmer Bon Appétit
Yield Makes about 24
Number Of Ingredients 20
Steps:
- For picadillo:
- Place pork in heavy medium saucepan. Add pinch of salt and enough cold water to cover by 1/2 inch. Bring to simmer over medium heat. Reduce heat to medium-low and simmer gently, uncovered, until meat is tender, about 1 hour 10 minutes. Cool meat in broth. Using slotted spoon, transfer meat to work surface; discard broth. Shred meat coarsely into large bowl.
- Place tomatoes with juices and chiles into blender and puree. Heat oil in heavy large skillet over medium-high heat. Add onion and sauté 3 minutes. Add garlic and sauté 1 minute. Add pork and sauté until browned, about 10 minutes. Mix in raisins, vinegar, pepper, and cinnamon, then tomato puree. Simmer until picadillo is thick, stirring often, about 6 minutes. Season to taste with salt. (Can be made 1 day ahead. Cover and chill. Rewarm over low heat before using.)
- For dough shells:
- Combine fresh masa or masa harina mixture, lard, flour, baking powder, and salt in large bowl. Knead well, adding more warm water by tablespoonfuls as needed until dough is soft, smooth, and pliable but not sticky. Divide dough into 12 equal pieces; shape into balls. Place on sheet of foil. Cover with plastic wrap to prevent drying.
- Flatten balls with moistened fingertips to 2 1/2x3/4-inch disks. Heat heavy large griddle or skillet over medium-high heat. Place 3 disks on griddle. Cook until outsides are light brown but insides are still soft and uncooked, about 3 minutes per side. Transfer disks to baking sheet. Repeat with remaining disks.
- Using greased knife, cut each disk horizontally in half; turn so uncooked sides are up. Using fingertips, flatten uncooked center of each and pinch edge of soft dough between fingertips to form 1/4- to 3/8-inch-high rim.
- Pour enough oil into large skillet to reach depth of 1/2 inch. Attach deep-fry thermometer and heat oil to 350°F to 360°F. Fry 4 dough shells at a time until lightly browned and crunchy outside but still tender inside, about 1 minute. Using slotted spoon, transfer shells to paper towels to drain. Spoon warm filling into each shell. Sprinkle with almonds and serve.
PORK PICADILLO
Add an eclectic flavor note to this easy ground Pork Picadillo dish with tomato sauce, almonds and raisins. Serve this Pork Picadillo hot in warm tortillas and top it with sour cream.
Provided by My Food and Family
Categories Home
Time 25m
Yield Makes 8 servings.
Number Of Ingredients 10
Steps:
- Brown meat in large skillet on medium heat; drain. Add onions; cook until tender.
- Stir in tomato sauce, almonds, raisins, dressing and bouillon; bring to boil. Reduce heat to low; simmer 10 min., stirring occasionally. Stir in parsley.
- Serve hot with warm tortillas; top with sour cream.
Nutrition Facts : Calories 460, Fat 27 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 85 mg, Sodium 520 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 26 g
PRESSURE-COOKER PORK PICADILLO LETTUCE WRAPS
Warm pork and cool, crisp lettuce are a combination born in culinary heaven. My spin on a lettuce wrap is chock full of scrumptious flavor and spice. -Janice Elder, Charlotte, North Carolina
Provided by Taste of Home
Categories Appetizers Dinner Lunch
Time 55m
Yield 2 dozen.
Number Of Ingredients 16
Steps:
- Mix garlic and seasonings; rub over pork. Transfer to a 6-qt. electric pressure cooker. Add onion, apple, sweet pepper, tomatoes and water. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high and set time for 25 minutes. When finished cooking, allow pressure to naturally release for 10 minutes and then quick-release any remaining pressure according to manufacturer's instructions. , Remove pork; cool slightly. Shred meat into bite-size pieces; return to pressure cooker. , Select saute setting and adjust for low heat. Stir in raisins and olives; heat through. Serve in lettuce leaves; sprinkle with almonds.
Nutrition Facts : Calories 75 calories, Fat 3g fat (1g saturated fat), Cholesterol 21mg cholesterol, Sodium 232mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 8g protein.
PORK PICADILLO PIE
Sweet and spicy with chili sauce, raisins and green olives.
Provided by Lynnda Cloutier @eatygourmet
Categories Pork
Number Of Ingredients 13
Steps:
- Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9 1/2- or 10-inch deep-dish glass pie plate.
- Spray 12-inch skillet with cooking spray; heat over medium-high heat until hot. Add pork and onion; cook 3 to 5 minutes, stirring occasionally, until pork is no longer pink
- Add tomatoes, corn, green chiles, chili sauce, olives, raisins, cumin and salt. Heat to boiling. Reduce heat to medium; simmer 5 minutes, stirring occasionally, until slightly thickened. Remove from heat; cool 5 minutes.
- Spoon mixture into crust-lined pie plate. Cut 4 wide slits or small designs in second crust; place crust over pork mixture. Seal edge and flute edge. Brush crust with milk; sprinkle with cornmeal.
- Bake 25 to 35 minutes or until deep golden brown. Cover crust edge with 2- to 3-inch-wide strips of foil after 10 to 15 minutes of baking to prevent excessive browning. Let pie stand 5 to 10 minutes before serving
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love