Pimientos Rellenos con Picadillo de Carne Deshebrada
Father’s Day is dedicated to giving back to our dads that do so much for us throughout the year. Since my dad is in El Paso, I’m treating my hubby and what a better way to show him how much I appreciate him then to cook him up something delicious. This dish is meaty that any carnivore will devour, but at the same time full of delicious veggies and a complete meal we can all enjoy. The picadillo I grew up eating is made with ground beef, but this picadillo is elevated made with brisket or chuck roast. Cook your meat in a slow cooker Saturday, and Sunday you can make the picadillo and stuff the bell peppers and have a colorful and scrumptious meal in 30 minutes. This quick and easy dish will look like you worked very hard, when it is actually not difficult to prepare. Maybe get your children involved and help you chop the veggies.
I developed this recipe in collaboration with Las Palmas to reduce time in the kitchen without losing the flavor that so many generations have enjoyed. I hope you enjoy this recipe and video of my mom and I cooking together as much as I do.
Pimientos Rellenos con Picadillo de Carne Deshebrada (Stuffed Bell Peppers with Shredded Brisket)
Shredded Beef (Carne Deshebrada):
- 1 tablespoon canola oil or shortening
- 2 medium russet potatoes, peeled and diced
- 2 carrots, peeled and chopped
- 2 zucchini or Mexican squash, chopped
- 6 tomatillos , husks removed, rinsed, chopped
- 1 Roma tomato, chopped
- 1 small onion, chopped
- ½ cup Las Palmas diced green chiles
- Cooked and shredded beef
- 1 28-ounce can Las Palmas green enchilada sauce
- ½ cup water
- Salt to taste
- 12 bell peppers, your choice of color
- 2 tablespoons olive oil
- ½ cup crumbled queso fresco
- Cilantro, for garnish (optional)
Shredded Beef (Carne Deshebrada):
- Place the brisket on a large skillet on the stovetop and sear for 5 minutes on each side to form a nice brown crust.
- After searing make three deep slits in the meat. Insert bay leaves, garlic cloves, and peppercorns into the slits.
- Place meat, salt, pepper, and water in a slow cooker. Cook on low for 6 hours turning after 3 hours.
- Remove the meat and discard the bay leaves and peppercorns and coarsely shred the meat and discard fat pieces.
- Once the meat is cooked, coarsely shred the beef. Put the meat back into the liquid and allow the meat to soak some of the juices.
- Heat oil in a large skillet. Place the potatoes and carrots in a caldero (stockpot) cover and cook for about 10 minutes, until potatoes and carrots are tender.
- Uncover and add zucchini, tomatillos, tomato, onion, chile, and cook for an additional 2 minutes
- Add shredded beef and combine.
- Add sauce, water, and stir. Let mixture come to a boil. Add salt to taste. Lower the heat and simmer for 20 to 30 minutes.
- Rinse the peppers. Cut the tops off and remove the white flesh and seeds. Rinse out the inside of each pepper. In a large stockpot parboil the peppers, about 3 minutes. Remove the peppers and drain any excess water that is inside them. Brush each pepper with olive oil.
- Heat up a comal (griddle) and place the peppers on their side on the comal, about 1 minute on each side, just long enough to sear the sides of each pepper.
- Stuff each pepper with some picadillo.
- Plate 1 pepper per plate, top with crumbled queso fresco, and garnish with cilantro.