Puerto Rican Picadillo
Puerto Rican Picadillo is homey, cozy food. It's not fancy, but it's incredibly flavorful and a staple of many Puerto Rican homes.
Equipment
- Measuring cups
- Measuring spoons
- Large, heavy pan such as a dutch oven or cast iron plan
Ingredients
Sofrito
- 2 tablespoons olive oil
- ⅓ red bell pepper diced (approximately ½ cup)
- ½ medium yellow onion diced (approximately ½ cup)
- ⅓ green bell pepper diced (approximately ½ cup)
- 2 garlic cloves minced
- 4-5 sprigs cilantro chopped
Picadillo
- 1 small tomato chopped (approximately ½ cup)
- 1 pound lean ground beef
- 1 tablespoon adobo
- 1 teaspoon salt* (based on a salt-free adobo)
- 2 small potatoes chopped in ½ inch cubes (optional)
- ¼ cup green olives stuffed with pimento chopped
- ¼ cup raisins chopped (chopping is optional)
Instructions
Make Sofrito
- In a large pan, heat olive oil at medium heat. Add onions and green and red bell pepper and sauté for approximately 5 minutes, until onions begin to become translucent and vegetables begin to soften. Add garlic and cilantro and stir until just fragrant, about 30 seconds.
Complete Picadillo
- Turn heat up to medium-high. Add tomato and sauté for 1-2 minutes. Add ground beef, adobo, and salt, and cook beef until it browns.
- Add potatoes and ½ cup water. Turn heat to low. Cover and simmer for 10 minutes to allow potatoes to cook. Test potatoes to make sure they are tender when poked with a fork. If water cooks down before potatoes are cooked, add an additional ½ cup of water.
- Uncover and test potatoes with a fork to make sure they are tender. If they need additional cooking time, simmer covered for an additional 5 minutes. Add green olives and raisins, stirring to incorporate and simmering until excess moisture evaporates. Taste and add salt as desired.
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