Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, puerto rican picadillo. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Puerto Rican Picadillo is one of the most favored of recent trending meals on earth. It is enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. They’re fine and they look fantastic. Puerto Rican Picadillo is something which I’ve loved my entire life.
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.
To begin with this recipe, we have to first prepare a few components. You can have puerto rican picadillo using 17 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Puerto Rican Picadillo:
- Get 3 lbs. Ground Chuck
- Make ready 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
- Get 1/3-1/2 Cup Sofrito (I have a recipe for this)
- Take 1 packet Sazon with Culantro and Achiote
- Get 1/3 Cup toasted Almonds
- Get 2/3 Cup halved Green Olives
- Make ready 1/3 Cup Capers
- Make ready 1/2 Cup Raisins
- Get 1 tsp. each Salt and Pepper
- Get 1 tsp. Ground Cinnamon
- Prepare 1 tsp. Ground Cloves
- Take 2 Bay Leaves
- Prepare 1 can Diced Fire Roasted Tomatoes
- Take 2 Tbsp 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. 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. This Puerto Rican Picadillo is a delicious blend of ground meat, peppers, onions, potatoes, olives, cilantro and spices in a savory tomato based sauce.
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 Sancocho Soup, hearty and delicious with a side bowl of White Rice. Puerto Rican Style beans - A hearty red beans simmered in an aromatic sauce with big bold flavors. "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. This Puerto Rican Lasagna uses sweet fried plantains instead of lasagna noodles. Picadillo came to Puerto Rico via Cuba, and we have adopted it because of its versatility.
So that’s going to wrap it up for this exceptional food puerto rican picadillo recipe. Thanks so much for reading. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
