Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, puerto rican picadillo. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Puerto Rican Picadillo is one of the most favored of recent trending meals in the world. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Puerto Rican Picadillo is something which I’ve loved my whole life. They’re nice and they look fantastic.
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. If you're used to American cuisine, the best way to describe picadillo or Carne molida is to call it a hash.
To begin with this particular recipe, we have to first prepare a few components. You can have puerto rican picadillo using 17 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Puerto Rican Picadillo:
- Prepare lbs. Ground Chuck
- Get Olive Oil
- Make ready Minced Garlic (your preference)
- Get Medium / Large Onion Cubed
- Make ready Green Bell Pepper Cubed
- Make ready Sofrito (I have a recipe for this)
- Make ready Sazon with Culantro and Achiote
- Prepare toasted Almonds
- Prepare halved Green Olives
- Take Capers
- Make ready Raisins
- Prepare each Salt and Pepper
- Prepare Ground Cinnamon
- Prepare Ground Cloves
- Take Bay Leaves
- Prepare Diced Fire Roasted Tomatoes
- Take White Vinegar
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. 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.
Instructions to make Puerto Rican Picadillo:
- In 1 Tbsp Olive Oil, sweat the Onion, Bell Pepper, Garlic, Sofrito, and Sazon for 5-6 minutes. Remove and set aside in bowl.
- 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.
- 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.
- 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.
- 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.
- There's just something about my Caldero that makes this so much better. Not necessary though.
These Puerto Rican picadillo empanadas are filled with a rich Puerto Rican-style ground beef and potato hash. I partnered with Libby's Vegetables for today's recipe, using Libby's Sliced White Potatoes to make the prep a lot quicker and easier. Recreate the recipe year-round and learn more about Libby's Vegetables. This Puerto Rican Picadillo is a delicious blend of ground meat, peppers, onions, potatoes, olives, cilantro and spices in a savory tomato based sauce. 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.
So that’s going to wrap this up with this special food puerto rican picadillo recipe. Thank you very much for your time. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
