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Recipe: Appetizing Puerto Rican Picadillo

Puerto Rican Picadillo. Authentic Puerto Rican Picadillo The picadillo meat is used in various Puerto Rican recipes. Traditional recipes include alcapurrias (a popular fried finger food using masa dough and picadillo as a filling), pastelillos de carne (meat turnovers using a flaky dough surrounding the picadillo meat), and many other island recipes. Puerto Rican picadillo uses sofrito, which is a traditional, flavorful condiment of Puerto Rico.

But you can also make this with ground chicken or turkey for a leaner (if less traditional) dish. Then I like to use green, red and yellow peppers, because I'm kinda colorful! This Puerto Rican Picadillo is a delicious blend of ground meat, peppers, onions, potatoes, olives, cilantro and spices in a savory tomato based sauce. You can have Puerto Rican Picadillo using 17 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Puerto Rican Picadillo

  1. It’s 3 of lbs. Ground Chuck.
  2. You need 2 Tbsp of Olive Oil.
  3. It’s 6-10 Cloves of Minced Garlic (your preference).
  4. Prepare 1 of Medium / Large Onion Cubed.
  5. You need 1 of Green Bell Pepper Cubed.
  6. Prepare 1/3-1/2 Cup of Sofrito (I have a recipe for this).
  7. It’s 1 packet of Sazon with Culantro and Achiote.
  8. It’s 1/3 Cup of toasted Almonds.
  9. You need 2/3 Cup of halved Green Olives.
  10. You need 1/3 Cup of Capers.
  11. It’s 1/2 Cup of Raisins.
  12. You need 1 tsp. of each Salt and Pepper.
  13. You need 1 tsp. of Ground Cinnamon.
  14. It’s 1 tsp. of Ground Cloves.
  15. You need 2 of Bay Leaves.
  16. Prepare 1 can of Diced Fire Roasted Tomatoes.
  17. You need 2 Tbsp of White Vinegar.

It is very similar to a Cuban, Dominican and Mexican Picadillo recipe with slightly different spices and ingredients and is used in a variety of Puerto Rican dishes. Puerto Rican Picadillo Recipe – fragrant, flavorful ground beef stew with olives and raisins. Makes an easy and no-fuss lazy weeknight meal or for parties served as stuffing for bell peppers, tacos, burritos, enchiladas, and empanadas. In Puerto Rico picadillo is used for stuffing, which needs to be moist but not runny, so not a lot of tomato sauce is used.

Puerto Rican Picadillo step by step

  1. In 1 Tbsp Olive Oil, sweat the Onion, Bell Pepper, Garlic, Sofrito, and Sazon for 5-6 minutes. Remove and set aside in bowl..
  2. Add remaining Tbsp of Olive Oil and brown Ground Chuck. When browned, drain fat and add Onion, Bell Pepper, Garlic and Sofrito mixture to skillet and set aside..
  3. In small skillet, simmer Vinegar, Olives, Capers, Raisins, Salt and Pepper, Cinnamon, Cloves and Bay leaves for up to 10 – 12 minutes stirring to distribute flavors..
  4. In separate skillet, toast the almonds. You want them brown, but not burned. These add a very nice texture!! When done, add them to the meat mixture..
  5. At this point, add the Olive and Caper mixture (in step 3) to the Ground Chuck mixture. Add Almonds and Diced Tomatoes. Bring up to heat and turn to simmer for approximately one hour. You're going to LOVE how your house is smelling..
  6. There's just something about my Caldero that makes this so much better. Not necessary though..

But if you are serving it as a side dish use more tomato sauce. Usually a dish like this uses more sofrito, but I like to see the chopped spices so I reduce the amount of sofrito and add chopped ingredients. 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.

Qummi44
Qummi44 Share recipes via blog posts, recipes that are easy to follow. A large collection of recipes that have been shared, follow step by step if you are interested in these recipes. Hopefully this can be useful for all of us.

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