Showing posts with label ground beef. Show all posts
This super easy Mexican picadillo ranchero is made with a combination of ground beef and pork, along with tender pieces of potato simmered in an onion, garlic, tomato, and serrano chile broth.


Easy Mexican Picadillo Ranchero - lacocinadeleslie.com


Mexican Picadillo

Picadillo is a comfort food classic in every Mexican kitchen whether you're in the US or Mexico! It's one of those Mexican recipes that varies from family to family. I have about six different picadillo recipes--including my suegra's Shredded Beef (de bistec) and my abuelito's Ground Beef Picadillo w/ Veggies--in my repertoire, and even then I'm always tweaking the recipes by either switching up the sauce or the veggies, so I never make my picadillo the same way twice. Except for this super easy picadillo ranchero with potatoes.

Easy Picadillo with Potatoes recipe - lacocinadeleslie.com

Picadillo ranchero, which really is the easiest picadillo ever, is one my suegra taught me how to make and it has always been one of my "go to" recipes for when I need to get lunch (our biggest meal of the day in Mexico) on the table. If you love simple, uncomplicated recipes, then this is the picadillo for you. You can serve picadillo ranchero on it's own with plenty of warm corn tortillas. Or you can serve it as a filling for tacos, burritos, tortas, sopes, gorditas, enchiladas, chiles rellenos, and even tamales. The possibilities are endless.


Yield: 8 servings

Easy Picadillo Ranchero with Potatoes

This super easy Mexican picadillo ranchero is made with a combination of ground beef and pork, along with tender pieces of potato simmered in an onion, garlic, tomato, and serrano chile broth.
prep time: 10 MINScook time: 35 MINStotal time: 45 mins

ingredients:


  • 4 roma tomatoes, cut in quarters 
  • 2 to 3 serrano chiles, stems removed 
  • 2 garlic cloves 
  • 1/2 medium white onion 
  • 2 cups water 
  • 2 tablespoons vegetable oil 
  • 1 lb. lean ground beef 
  • 1 lb. lean ground pork 
  • 5  medium potatoes, peeled and diced 
  • Fresh cilantro (optional) 

instructions


  1. Puree the tomatoes, serrano chiles, garlic, onion, and water in a blender until smooth; set aside. 
  2. Sauté the ground beef and pork in the vegetable oil over high heat until lightly browned; season with salt and black pepper. 
  3. Stir in the potatoes and tomato puree; season generously with salt and black pepper to taste. Add in a couple of sprigs of fresh cilantro. Bring to a boil over high heat. Cover and reduce heat to low; let simmer for about 20 minutes until the potatoes are cooked through and almost all of the liquid has evaporated. Serve with warm corn or flour tortillas. Buen provecho! 
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Easiest Picadillo Ever!

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Tacos de Lechuga are a delicious way to enjoy tacos, even if you're on a low carb diet.


Tacos de Lechuga - lacocinadeleslie.com

Okay boys and girls, we are almost halfway through the A to Z Recipe Challenge. Today's recipe is brought to you by the letter L and these Tacos de Lechuga (Lettuce Tacos).

Tacos de Lechuga #AtoZrecipechallenge

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Traditional Mexican Picadillo made with ground beef and vegetables in a ancho and guajillo chile broth.


Ground Beef Picadillo - lacocinadeleslie.com

Continuing on with the A to Z Recipe Challenge, G is for ground beef. When I think of ground beef, the first thing that pops into my head is Pappy's Picadillo. Pappy's ground beef picadillo was part of our regular weekly dinner rotation when I was growing up, although he'd switch up the ingredients every now and then.

Ground Beef Picadillo #AtoZrecipechallenge

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With the exception of my Secret Recipe Club posts, I've done a terrible job lately of sharing recipes and blogging. A rather interesting project presented itself, and I've spent the better part of the last two months working on it. This "project" is a dream come true for me, and a part of me still can't believe it's really happening. But, it is! And for that I am extremely grateful.



Salsa Verde Ground Beef Tacos w/ Corn and Nopales

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Leslie's Best Chili - lacocinadeleslie.com

Grab a spoon and bring your appetite, because this week we're having a Chili Cook-Off #SundaySupper style!

Growing up chili was something we always got from a can. As unappetizing and unappealing as that sounds to me now, back then I considered it a treat. I loved that canned chili. It wasn't until years later after Hubby and I got married that I tried my hand at making my own chili from scratch, in hopes of changing my Hubby's mind about chili. Thankfully it was just the canned stuff that Hubby had a problem with, and once I had my first taste of real homemade chili I never went back to the canned stuff.

Leslie's Best Chili w/ Beans #SundaySupper #ChiliCookOff

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We're baaaack! After a short 2 month hiatus, girlichef & I are back to bring you more She Made/Ella Hace. Our theme this month: Football Eats! Today's recipe combines two of my favorite foods to eat when watching The Big Game (or any other major sporting event)...cheeseburgers and pizza.

My son Nick is the one who actually came up with the idea for this recipe about 8 or 9 years ago when he couldn't decide which of his two favorite foods in the whole wide world he wanted to eat at his birthday party. One day he'd choose pizza, then minutes later he'd change his mind and say he wanted cheeseburgers, only to change his mind again minutes after that. I suggested we serve both, but then he came up with the genius idea of combining to the two into a Cheeseburger Pizza, that way he'd get the best of both worlds. And the rest as they say is history.  Now Cheeseburger Pizza is a beloved family favorite.

Cheeseburger Pizza {She Made/Ella Hace}

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If you've ever found yourself standing in your kitchen, asking "Ground beef, again???  What can I possibly make with it today that my family will love?", then you've come to the right place.  Ground Beef was our feature ingredient for the Food of the Month Club last month, and today, I am finally getting around to posting the delicious Round-Up.  (So sorry for the delay.)

To start things off, our friends from Peru Delights introduce us to Rocoto Relleno.  Rocotos may look like your ordinary bell pepper, but after one bite, you'll definitely taste the difference, because these gorgeous little peppers are definitely packing heat.  Stuffed with minced or ground meat and lots of ooey, gooey melted cheese, my mouth is watering just thinking about them.



Corina from Searching for Spice puts a flavorful twist on a family favorite with these Mediterranean Meatballs, that includes a little chorizo in the mix.



Sarah shares her spicy New Mexican Meatloaf , on her new blog, A Kitchen Canvas.





Girlichef is serving up big bowls of spicy Pasilla Bolognese Spaghetti.






Elizabeth from The Law Student's Cookbook prepared Baker's Edge Lasagna, that she baked in a special pan that guarantees that everyone gets an edge piece.






Heather from Malice in Dunderland has a meat-free alternative with these Native American Sweet Meatballs that are actually made with tofu!  




And last but not least, I made Sloppy Jose's; a slightly spicier version of Sloppy Joe's.


A big thank you to all of my foodie friends for sharing their favorite Ground Beef recipes.  If you would like to be featured in the next Food of the Month Club Round-Up, tune in later today to find out what ingredient (or theme) will be our next Food of the Month. 


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Where's the Beef? {FOTMC Ground Beef Round-Up}

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♫ Celebrate good times, c'mon!  Let's celebrate! ♪ 

After weeks of planning and months of stressing, the two days that my family have been looking forward to are finally here...

Nick & Hope on their first day of school August 2011

My babies are graduating.  

Tomorrow, my son Nick will be graduating from Primaria (elementary school/6th grade). And on Friday, my daughter Hope will be graduating from Secundaria (junior high/9th grade).

Just writing about it is making me tear up.

Over the next two days, we will be busy attending commencement ceremonies and graduation masses at church, snapping countless photos of the kiddies with their madrina and padrino (godparents for the graduation mass), and celebrating it all with one heck of a graduation party.


I couldn't be any prouder of my kiddies.    And I couldn't be any happier to be celebrate them and these precious academic milestones.  Not to mention the end of yet another great school year.  I've been celebrating that for a little over a week now.   


And what better way to celebrate the end of the school year than with a sandwich my kiddies love...Sloppy Joe's.  Or as we like to call them,  Sloppy Jose's.  



Sloppy Jose's
(recipe adapted from The Encyclopedia of Sandwiches)

Ingredients:
  • 2 lbs. ground beef
  • 3 big roma tomatoes, diced
  • 1 large bell pepper, diced 
  • 1 medium onion, diced
  • 1 to 2 serrano chilies, finely chopped (optional) 
  • 2 cloves garlic, minced
  • 2 (8oz.) cans tomato sauce
  • 1/4 cup catsup
  • 4 tablespoons brown sugar (I used azucar mascabado) 
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Salsa Maggi (optional)
  • Seasoning Salt & Black Pepper
  • Hamburger Buns

Directions:
Heat 3 tablespoons of vegetable oil in a large skillet over medium-high heat.  Cook the ground beef in the skillet until completely brown; season with seasoning salt and black pepper.  Add the tomato, onion, bellpepper, serrano chilies, and garlic.  Cook for an additional 3 to 5 minutes or until the onion and bellpepper have softened.  Stir in the tomato sauce, brown sugar, Worcestershire sauce, and Salsa Maggi.  Reduce heat to low, cover skillet and let simmer for about 10 minutes.

Spoon filling onto toasted hamburger buns.  Enjoy!!!





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Celebrating the end of the school year with Sloppy Jose's

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I know I'm a little late in making this month's announcement for Food of the Month Club, and for that I apologize.

June is the last month of school for all of my kiddies, and with my oldest two graduating from elementary school and junior high next month, my life has been nothing but end-of-the-school-year class meetings and graduation planning committees.  Not to mention that I've already had to attend a couple of PTA meeting at the high school my daughter Hope will be attending starting in August.

But things are finally starting to settle down a little, at least for a week or two.  Plenty of time to host another Food of the Month Club party.

With summer just around the corner and June being the beginning of grilling season, I thought it appropriate that we feature an ingredient we can have some fun with on the grill.  That's why June's Food of the Month is....

Ground Beef! 


Whether you'll be grilling hamburgers, or rolling meatballs for spaghetti or Caldo de Albondigas, after this month's edition of the Food of the Month Club, we'll all be able to answer the age old question of "Where's the beef?"

And because I know some of my foodie friends are vegetarians and because I don't want anyone to feel left out, I'll also accept recipes using texturized soy.   I use it often in my kitchen for recipes like Ceviche de Soya.  (A big thank you to Malice from Malice in Dunderland for the suggestion.)  

As always, I'm looking forward to what everyone will be making.



 How to participate:
  1. Cook up something delicious using Ground Beef as one of the main ingredients.  
  2. Post the recipe(s) on your blog, making sure to link to this page in your blog post(s).  You can also add the Food of the Month Club badge to your post and/or sidebar.  (Grab the code for the badge here.) 
  3. Email your entries to me at leslielimon@lacocinadeleslie.com by June 29th.  (Current recipes only.) Be sure to  include:
*Your name 
*Your blog name 
*Permalink to your blog post 
*Photo of your recipe or permission to pull one from your post

       4.  Visit La Cocina de Leslie at the end of this month for the Ground Beef recipe round-up.   


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Food of the Month Club: June

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Chimichangas.  Now that's a word I don't hear everyday in Mexico.  And it wasn't a word I heard growing up in the States either.

When I was little, my grandmother would wrap whatever leftovers she had (mostly beans) in flour tortillas, then fry them in oil until they were golden brown. She called them Burritos Fritos (fried burritos). 

I loved Burritos Fritos and often took them to school for lunch.

It wasn't until I was in my teens, that we learned that these fried burritos had another name.

Now, I've mentioned that my grandparents and I would go camping almost every weekend in Oak Glen, California. Every Friday evening, there was a potluck for all of the campers.

Well, one weekend, Gramm completely forgot about the potluck.  She looked inside our camper's very small refrigerator, hoping to find a little inspiration to prepare a quick dish to share with our fellow campers.

She pulled out a plastic bowl with leftover refried beans, a block of cheese and flour tortillas.  In no time at all, Gramm had prepared a platter full of her Burritos Fritos. 

A few of the women at the potluck raved about how good Gramm's Chimichangas tasted.

Gramm and I weren't sure what a Chimichanga was, and informed the ladies that what they were eating were Burritos Fritos.

The kind ladies were a little surprised to learn that we, being Mexicans and all, didn't know what a Chimichanga was.  They explained that these fried burritos were sold at many a Mexican restaurant and were called Chimichanga's.

Who knew?!

I now make Chimichangas for my kids and they find the name rather amusing.

Chimichangas can be made with just about anything; refried bean, carne asada, grilled chicken, you name it!  I prepared mine with Ground Beef filling.

Traditionally, Chimichangas are deep-fried in oil.  But I prefer to toast mine on a comal (griddle).  And to "kick them up a notch", I like to top them with a little cheese and sauce.

Chimichangas

Ingredients:

  • 3 large dried ancho chilies
  • 2 cups water
  • 1 medium onion, finely chopped
  • 1 to 2 cloves garlic, finely chopped
  • 2 pounds ground beef, pork or chicken
  • 2 medium tomatoes, finely chopped
  • 2 roma tomatoes, cut in large chunks
  • 1/2 medium onion, cut in large chunks
  • 1 clove garlic
  • 1 teaspoon chicken bouillon
  • Flour Tortillas
  • Shredded Manchego or Cheddar cheese


Directions:
In a small saucepan, bring the dried ancho chilies and 2 cups of water to a boil.  Remove from heat and let cool slightly.



Remove the seeds and stems from the chilies.  Puree in blender, with the water they were cooked in, until smooth.



Heat 2 tablespoons of vegetable oil in a large skillet, over high heat.  Sauté the chopped onion and garlic for 2 minutes.  Add the meat and continue to cook over high heat until the meat is no longer pink.



Stir in the tomatoes and chili puree; season with salt and pepper.  Cover skillet and reduce heat to low.  Let simmer until almost all of the liquid has absorbed.



While the meat is cooking, puree the tomato and onion chunks, with the garlic, chicken bouillon and 2 cups of water.



Pour puree into a saucepan.  Bring to a boil over medium heat.  Reduce heat and continue to simmer until the sauce reduces slightly.



Heat the flour tortillas over very low heat, on a comal or griddle, just until they are very soft and pliable.



Spoon 2 to 3 tablespoons of ground beef filling onto the center of the tortilla.



Fold the outside edges of the tortilla over the filling slightly, to prevent filling from spilling.



Finish rolling up the tortilla to form a burrito.



Place the burritos seam side down on the comal or griddle and toast the burritos until they are a light golden brown on all sides.



To serve, place the burritos seam-side down on a plate.  Top with shredded cheese and warm tomato salsa.  Serve with Mexican Rice and Refried Beans.  Enjoy!!!



With Love,

Chimichangas

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