Recipe: Delicious Puerto Rican Picadillo

Puerto Rican Picadillo. 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.

Picadillo can be served as-is over rice, used in Papas Rellenas (another Puerto Rican favorite), or even as an alternative taco. Today's video is a classic Puerto Rican dish, picadillo. Picadillo is our version of chili without beans or sloppy Joe meat and is used as a main meal or as. You can cook Puerto Rican Picadillo using 17 ingredients and 6 steps. Here is how you cook that.

Ingredients of Puerto Rican Picadillo

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

Puerto Rican Picadillo instructions

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..

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.