Recipe of Speedy Puerto Rican Picadillo

Hello everybody, welcome to my recipe site. Today I’m gonna show you how to prepare a special dish, Puerto Rican Picadillo. It is one of my favourite food recipe, this time i will make it a little bit tasty. This will be really delicious.

Puerto Rican Picadillo Recipe. A classic, home-style, Latin American dish. There are many variations, but this is my favorite so far!

You can cook Puerto Rican Picadillo using 17 ingredients and 6 steps. Here is how you cook that.

Ingredients of Puerto Rican Picadillo

1. Take 3 of lbs. Ground Chuck.
2. Take 2 Tbsp of Olive Oil.
3. It’s 6-10 Cloves of Minced Garlic (your preference).
4. It’s 1 of Medium / Large Onion Cubed.
5. Prepare 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. Take 1/3 Cup of toasted Almonds.
9. Prepare 2/3 Cup of halved Green Olives.
10. Make ready 1/3 Cup of Capers.
11. Make ready 1/2 Cup of Raisins.
12. Prepare 1 tsp. of each Salt and Pepper.
13. Take 1 tsp. of Ground Cinnamon.
14. You need 1 tsp. of Ground Cloves.
15. Take 2 of Bay Leaves.
16. You need 1 can of Diced Fire Roasted Tomatoes.
17. It’s 2 Tbsp of White Vinegar.

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 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.

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..

Picadillo is our version of chili without beans or sloppy Joe meat and is used as a main meal or as.Puerto Rican Picadillo: beef hash seasoned with sofrito.Great with rice, or as a filling for empanadas, papas rellenos and tacos! (Popular in Cuban and Latin American cuisine).

This Puerto Rican Picadillo is a delicious blend of ground meat, peppers, onions, potatoes, olives, cilantro and spices in a savory tomato based sauce. "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.The picadillo is then used in empanadas or papa rellenos.Homemade Saźon Seasoning for Puerto Rican Picadillo Tacos.