Hello everybody, it’s John, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, puerto rican picadillo. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
A classic, home-style, Latin American dish. There are many variations, but this is my favorite so far! The picadillo meat is used in various Puerto Rican recipes.
Puerto Rican Picadillo is one of the most popular of current trending foods on earth. It is enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. They are fine and they look wonderful. Puerto Rican Picadillo is something which I’ve loved my whole life.
To get started with this particular recipe, we must first prepare a few ingredients. 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 3 lbs. Ground Chuck
- Get 2 Tbsp Olive Oil
- Make ready 6-10 Cloves Minced Garlic (your preference)
- Get 1 Medium / Large Onion Cubed
- Prepare 1 Green Bell Pepper Cubed
- Take 1/3-1/2 Cup Sofrito (I have a recipe for this)
- Prepare 1 packet Sazon with Culantro and Achiote
- Make ready 1/3 Cup toasted Almonds
- Prepare 2/3 Cup halved Green Olives
- Make ready 1/3 Cup Capers
- Make ready 1/2 Cup Raisins
- Prepare 1 tsp. each Salt and Pepper
- Make ready 1 tsp. Ground Cinnamon
- Take 1 tsp. Ground Cloves
- Get 2 Bay Leaves
- Prepare 1 can Diced Fire Roasted Tomatoes
- Take 2 Tbsp White Vinegar
Puerto Rican Picadillo Recipe – fragrant, flavorful ground beef stew with olives and raisins. Easy and no fuss cooking; perfect for lazy weeknight meals or for parties served as stuffing for bell peppers. This Puerto Rican Picadillo is a delicious blend of ground meat, peppers, onions, potatoes, olives, cilantro and spices in a savory tomato based sauce. 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.
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.
Puerto-rican style… and that's what PICADILLO (peek-ah-deeyo) essentially is, but way When I thought about making Picadillo with the ground Ostrich meat I had (I know, fancy fancy - it's soooooo. Carne molida is a Puerto Rican ground beef recipe that is similar to picadillo (a name that might be more familiar). However, Puerto Rican carne molida is slightly different than Cuban picadillo and is. "Picadillo" was not always made with beef; "picadillo de ave" was a minced fowl with white sauce. In Puerto Rico it is used as a filling for empanadas, alcapurria, piononos and other fritters. Puerto Rican Picadillo is a ground beef hash made with beef, potatoes and sofrito.
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