Pimientos Rellenos con Picadillo de Carne Deshebrada (Stuffed Bell Peppers with Shredded Brisket)
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
12 mins
-
Cook Time
7 hrs
-
Total Time
7 hrs 12 mins
-
Servings
12 to 16 servings
-
Calories
329 kcal
-
Course
Main Course
-
Cuisine
Mexican
Pimientos Rellenos con Picadillo de Carne Deshebrada (Stuffed Bell Peppers with Shredded Brisket)
Report
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.
Share:
Ingredients
Shredded Beef (Carne Deshebrada):
- 3 pounds beef brisket or chuck roast
- 3 bay leaves
- 2 large or 4 small peeled cloves garlic
- ½ teaspoon peppercorn medley grinder ground
- ½ teaspoon whole peppercorn
- 1 tablespoon salt
- 1 teaspoon ground black pepper
- 3 cups water
Picadillo:
- 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 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)
Instructions
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.
Picadillo:
- 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.
Notes
- For a stunning presentation, use different colored bell peppers.
Nutrition Information
Show Details
Calories
329kcal
(16%)
Carbohydrates
22g
(7%)
Protein
28g
(56%)
Fat
14g
(22%)
Saturated Fat
4g
(20%)
Cholesterol
74mg
(25%)
Sodium
1326mg
(55%)
Potassium
967mg
(28%)
Fiber
6g
(24%)
Sugar
12g
(24%)
Vitamin A
6034IU
(121%)
Vitamin C
168mg
(187%)
Calcium
68mg
(7%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 12to 16 servings
Amount Per Serving
Calories 329 kcal
% Daily Value*
| Calories | 329kcal | 16% |
| Carbohydrates | 22g | 7% |
| Protein | 28g | 56% |
| Fat | 14g | 22% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 74mg | 25% |
| Sodium | 1326mg | 55% |
| Potassium | 967mg | 21% |
| Fiber | 6g | 24% |
| Sugar | 12g | 24% |
| Vitamin A | 6034IU | 121% |
| Vitamin C | 168mg | 187% |
| Calcium | 68mg | 7% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
Other Recipes
You'll Also Love
