Picadillo

[SmokinEdge]

This is just comfort food around here. There really isn’t a recipe per say it’s made more on the fly by eyeball just home cooking, but if anyone is interested I’ll try to give some good idea of ingredients amounts. This follows close to my New Mexican taco meat recipe with some changes. Find that recipe here,

https://www.smokingmeatforums.com/threads/new-mexico-taco-meat.309024/

Picadillo is basically that taco meat with fresh tomatoes added. By itself it’s delicious comfort food, but here I get in the ditch a bit and combine a Chile relleno twist.

Picadillo finished in the skillet. This was done with fresh ground pork but beef is more traditional.

Now we build a nice layer of Picadillo in a cake pan, we are making a casserole of sorts.

Here we make a layer of roasted green Chile stuffed with cheese. This is the start of the relleno part.

Here we pour over an egg mixture with a little milk beaten well.

Cover with grated cheese to be baked until cheese is brown.

All done. You can see that egg around the edges, it’s all through the dish and browned slightly.

Plated with beans, avocado and Elote corn dish. Now this is comfort food to me. So delicious.

Thanks for looking. I’ll break it down best I can if you like, but it’s all very simple for a cook to assemble.

 

[chilerelleno]

Yes'sir pile it on and pass me a plate, please and thank you.

 

[Chris_in_SoCal]

That's right up my alley. Looks great.

 

[Redicans]

Yep I would love a plate of that!! Total comfort food meal!

 

[BrianGSDTexoma]

Wow that looks good Eric. I gonna have to do this.

 

[lilhef]

looks great ...would eat 10/10!

 

[JLeonard]

Oh man! I would so hurt myself with that!

Jim

 

[JLinza]

I don't know how I missed this. But that looks darn good

 

[indaswamp]

That looks awesome Eric!!

 

[SmokinEdge]

Thank you all for the kind words. I really appreciate that. I hope you give this Picadillo a try. Follow my recipe in my first post (link) this makes perfect taco meat but is versatile and can make rellenos or used as a stuffing for ABTS or roasted chiles, or just load in a tortilla and make a hard/soft taco. Also it works great as a stand alone plated with beans and rice. I hope you enjoy.

 

[BrianGSDTexoma]

This is getting moved up the list.

 

[sawhorseray]

LOOKS DELICIOUS ERIC, LOVE CHILIRELLENO, GONNA TRY THIS! RAY

 

[Jim_C]

That looks like a plate of good old comfort food.

I have not seen Elote corn. It looks like corn, mayo, cilantro, green onion?

 

[chef k-dude]

What a great idea. I'll have to add this idea to my casserole list for casserole season. I love chili relleno but hate making it traditionally, this is a great way to get the gist without all the hassle.

What cheese did you use to stuff the peppers with?

That looks like a plate of good old comfort food.

I have not seen Elote corn. It looks like corn, mayo, cilantro, green onion?

It's usually done on the cob but some folks make a corn salad like that. Your ingredients are right/close...plenty of recipes on the web. Some use a mixture of mayo and sour cream, a spice mix and shredded cheese sprinkled on the cob-style elote after the wet coating.

 

[SmokinEdge]

I have not seen Elote corn. It looks like corn, mayo, cilantro, green onion?

Elote is Mexican street corn. It can be made on the cob or cut off. The corn really should be roasted on the cob on the grill. I prefer to then cut the corn off the cob, then add mayo, Chile powder, cilantro, lime and Cotija cheese. Salt and pepper to taste.

 

[SmokinEdge]

What cheese did you use to stuff the peppers with?

We use oaxaca cheese which is just the Mexican version of mozzarella. I think the Oaxaca is better in Mexican dishes and mozzarella for everything else. Oaxaca is maybe drier and tastes just slightly different. Get some and try it some time.

 

[SmokinEdge]

This is getting moved up the list.

Get after it Brian. You will enjoy this dish. It’s great leftover for breakfast too.

LOOKS DELICIOUS ERIC, LOVE CHILIRELLENO, GONNA TRY THIS! RAY

Thank you Ray. This nails that flavor profile of Relleno with much less trouble. The Picadillo addition makes it a complete meal, I add beans on the side.

 

[forktender]

This is just comfort food around here. There really isn’t a recipe per say it’s made more on the fly by eyeball just home cooking, but if anyone is interested I’ll try to give some good idea of ingredients amounts. This follows close to my New Mexican taco meat recipe with some changes. Find that recipe here,

https://www.smokingmeatforums.com/threads/new-mexico-taco-meat.309024/

Picadillo is basically that taco meat with fresh tomatoes added. By itself it’s delicious comfort food, but here I get in the ditch a bit and combine a Chile relleno twist.

View attachment 718788
Picadillo finished in the skillet. This was done with fresh ground pork but beef is more traditional.

View attachment 718789
Now we build a nice layer of Picadillo in a cake pan, we are making a casserole of sorts.

View attachment 718790
Here we make a layer of roasted green Chile stuffed with cheese. This is the start of the relleno part.

View attachment 718791
Here we pour over an egg mixture with a little milk beaten well.

View attachment 718792
Cover with grated cheese to be baked until cheese is brown.

View attachment 718793
All done. You can see that egg around the edges, it’s all through the dish and browned slightly.

View attachment 718794
Plated with beans, avocado and Elote corn dish. Now this is comfort food to me. So delicious.

Thanks for looking. I’ll break it down best I can if you like, but it’s all very simple for a cook to assemble.

I'm having the El Carnicero at our Mexican store dice up 5 lbs of pico de porco for me tomorrow. I'm making this, after seeing you post this up.

Furthermore, I absolutely LOVE Elote, but seeing that I'm not big on Mayo, I use Crema Fresca in place of it, my wife LOVES Mayo, but she likes the Elote made with the Crema Fresca much better, try it next time, I think you'll dig it.

 

[WstTxSmokes]

This is just comfort food around here. There really isn’t a recipe per say it’s made more on the fly by eyeball just home cooking, but if anyone is interested I’ll try to give some good idea of ingredients amounts. This follows close to my New Mexican taco meat recipe with some changes. Find that recipe here,

https://www.smokingmeatforums.com/threads/new-mexico-taco-meat.309024/

Picadillo is basically that taco meat with fresh tomatoes added. By itself it’s delicious comfort food, but here I get in the ditch a bit and combine a Chile relleno twist.

View attachment 718788
Picadillo finished in the skillet. This was done with fresh ground pork but beef is more traditional.

View attachment 718789
Now we build a nice layer of Picadillo in a cake pan, we are making a casserole of sorts.

View attachment 718790
Here we make a layer of roasted green Chile stuffed with cheese. This is the start of the relleno part.

View attachment 718791
Here we pour over an egg mixture with a little milk beaten well.

View attachment 718792
Cover with grated cheese to be baked until cheese is brown.

View attachment 718793
All done. You can see that egg around the edges, it’s all through the dish and browned slightly.

View attachment 718794
Plated with beans, avocado and Elote corn dish. Now this is comfort food to me. So delicious.

Thanks for looking. I’ll break it down best I can if you like, but it’s all very simple for a cook to assemble.

That’s looks amazing. Bookmarking this for fall.

 

[Rafter H BBQ]

Wow Eric, sorry to be late to the party… but that is awesome and definitely going on the menu here soon. Thanks for sharing.