Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, puerto rican picadillo. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
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.
Puerto Rican Picadillo is one of the most popular of recent trending meals on earth. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. Puerto Rican Picadillo is something which I’ve loved my entire life. They are nice and they look fantastic.
To get started with this recipe, we have to 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:
- Get lbs. Ground Chuck
- Make ready Olive Oil
- Prepare Minced Garlic (your preference)
- Make ready Medium / Large Onion Cubed
- Prepare Green Bell Pepper Cubed
- Take Sofrito (I have a recipe for this)
- Take Sazon with Culantro and Achiote
- Take toasted Almonds
- Make ready halved Green Olives
- Take Capers
- Prepare Raisins
- Make ready each Salt and Pepper
- Take Ground Cinnamon
- Prepare Ground Cloves
- Prepare Bay Leaves
- Make ready Diced Fire Roasted Tomatoes
- Take White Vinegar
Makes an easy and no-fuss lazy weeknight meal or for parties served as stuffing for bell peppers, tacos, burritos, enchiladas, and empanadas. 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.
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.
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. 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. But if you are serving it as a side dish use more tomato sauce. Usually a dish like this uses more sofrito, but I like to see the chopped spices so I reduce the amount of sofrito and add chopped ingredients..
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