Best 5 Cuban Picadillo Empanada And Cilantro Cream Sauce Recipes
Cuban picadillo empanada and cilantro cream sauce is a flavorsome and enticing dish that combines the enticing flavors of Cuban cuisine with the vibrant and aromatic nuances of fresh cilantro. This recipe is a mouthwatering journey that will transport you to the vibrant streets of Havana, igniting your senses with its savory and irresistible aromas. Indulge in the symphony of flavors as you explore the tantalizing fusion of seasoned picadillo filling, enclosed within crispy golden empanada shells, and topped with the delicate and refreshing cilantro cream sauce. Dive into the intricate layers of flavors, textures, and aromas, and let your taste buds dance with delight as you relish this culinary masterpiece.
Check out the recipes below so you can choose the best recipe for yourself!
CLASSIC CUBAN-STYLE PICADILLO
Here is a classic Cuban recipe for ground beef that is typically eaten over white rice. It can also be used as a filling for tacos or empanadas. It's delicious with fried ripe plantains.
Provided by Amalloch
Categories World Cuisine Recipes Latin American Caribbean
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Heat olive oil in a skillet over medium heat; cook and stir garlic, onion, and green bell pepper in the hot oil until softened, 5 to 7 minutes.
- Crumble ground beef into the skillet; cook and stir until browned completely, 7 to 10 minutes.
- Stir olives, raisins, capers, tomato sauce, sazon seasoning, cumin, sugar, and salt through the ground beef mixture.
- Cover the skillet, reduce heat to low, and cook until the mixture is heated through, 5 to 10 minutes.
Nutrition Facts : Calories 349.7 calories, Carbohydrate 23.8 g, Cholesterol 74.3 mg, Fat 18.5 g, Fiber 2.4 g, Protein 23.7 g, SaturatedFat 6 g, Sodium 3571.8 mg, Sugar 16.6 g
EASY CUBAN PICADILLO
My girlfriend gave me this delicious recipe years ago. I've made it ever since for family and friends, and they all love it. My daughter loves to take leftovers to school for lunch the next day. -Marie Wielgus, Wayne, New Jersey
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, cook and crumble beef with pepper and onion over medium-high heat until no longer pink, 5-7 minutes. Stir in tomato sauce, olives, raisins and vinegar; bring to a boil. Reduce heat; simmer, uncovered, until raisins are softened, 5-6 minutes., Serve with rice. If desired, top with fresh cilantro to serve.
Nutrition Facts : Calories 363 calories, Fat 13g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 683mg sodium, Carbohydrate 36g carbohydrate (7g sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges
CILANTRO SAUCE FOR CHILEAN EMPANADAS
I learned to make empanadas over 25 years ago from a Chilean friend. It's the empanada recipe that has beef, onions, garlic, hard-boiled eggs, raisins, etc. While I could find similar recipes for the empanadas on RecipeZaar, I could not find one for the sauce that you pour inside the empanada after baking it, and before eating it. And well...............that's just a shame! So I thought I'd post the one I was taught to make. After making this batch, I pour smaller servings into individual little bowls so each person can spoon a little sauce into their empanada before every bite. Please feel free to tweek according to taste. Also, we think this sauce tastes better the next day after making it. Enjoy!
Provided by GarlicQueen 1
Categories Sauces
Time 15m
Yield 3-4 cups, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Chop cilantro and green onions.
- Mince garlic.
- Put chopped cilantro, green onions and minced garlic in a bowl.
- Add oil and lemon juice.
- Pour hot water over all to cover. (like the consistency of thick soup).
- Add hot sauce to taste.
- Add more lemon juice to taste if needed.
- Let sit for about 5 minutes to soften vegetables.
Nutrition Facts : Calories 50, Fat 4.6, SaturatedFat 0.6, Sodium 7.8, Carbohydrate 2.3, Fiber 0.8, Sugar 0.7, Protein 0.6
CUBAN PICADILLO
I received this wonderful recipe of beef, olives, and sweet peppers from my son's Cuban grandmother. We serve it over black beans and rice with fried plantain on the side, it's amazing!
Provided by booghierbaby
Categories World Cuisine Recipes Latin American Caribbean
Time 50m
Yield 8
Number Of Ingredients 10
Steps:
- Brown the ground beef in a Dutch oven or large pot over medium-high heat until crumbly and no longer pink, about 10 minutes. Pour off any excess grease, then stir in the onion and garlic; cook for 2 minutes before adding the red pepper, green pepper, raisins, olives, tomato paste, water, and cilantro. Bring the mixture to a simmer, then reduce heat to medium-low, cover, and simmer 10 minutes, or until the peppers have cooked to your liking.
Nutrition Facts : Calories 539.3 calories, Carbohydrate 44.5 g, Cholesterol 103.4 mg, Fat 27.6 g, Fiber 4.6 g, Protein 32.9 g, SaturatedFat 8.7 g, Sodium 1786.2 mg, Sugar 31.1 g
CUBAN PICADILLO
This meat mixture is cooked with a sofrito and can be served on rice with eggs or in tortillas like a taco. Goes well with fried plaintains.
Provided by PalatablePastime
Categories One Dish Meal
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Heat olive oil in a large skillet and add the sofrito (garlic, onions, green pepper, jalapeno, cilantro, capers, olives, bay leaves and cumin seeds).
- Cook the sofrito until it is fragrant and the onions are translucent; remove from pan and set aside.
- Brown ground beef in pan and drain fat.
- Add sofrito to the beef along with the tomatoes, vinegar, and cayenne pepper.
- Simmer for 45 minutes on low heat.
- Serve over rice, with a fried egg on top, garnished with pimiento, if desired.
- Another option to serve is to spoon it into corn tortillas, with lettuce, tomato, green onions, jalapenos, cheese, and hot sauce, like a taco.
Tips:
- When browning the beef, use medium-high heat and make sure the beef is in a single layer in the pan.
- Don't overcrowd the pan when cooking the vegetables. If necessary, cook them in batches.
- Season the picadillo generously with salt and pepper. You can also add other spices, such as cumin, oregano, or chili powder, to taste.
- Don't overcook the picadillo. It should be cooked through, but still have some moisture.
- Let the picadillo cool slightly before filling the empanadas. This will make them easier to fold.
- When frying the empanadas, use a heavy-bottomed pan and make sure the oil is hot before adding them.
- Fry the empanadas in batches, and don't overcrowd the pan. This will help them cook evenly.
- Serve the empanadas with your favorite dipping sauce, such as cilantro cream sauce, salsa, or guacamole.
Conclusion:
Cuban picadillo empanadas are a delicious and easy-to-make appetizer or main course. They are perfect for parties or potlucks, and they can be made ahead of time. The picadillo filling is flavorful and versatile, and it can be used in a variety of other dishes, such as tacos, burritos, or enchiladas. The cilantro cream sauce is a refreshing and flavorful complement to the empanadas. If you are looking for a new and exciting Latin American dish to try, Cuban picadillo empanadas are a great option.
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