Puerto Rican Picadillo. 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.

A classic, home-style, Latin American dish. There are many variations, but this is my favorite so far! This Puerto Rican Picadillo is a delicious blend of ground meat, peppers, onions, potatoes, olives, cilantro and spices in a savory tomato based sauce.

Hello everybody, hope you're having an incredible day today. Today, I'm gonna show you how to make a special dish, puerto rican picadillo. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Puerto Rican Picadillo is one of the most well liked of recent trending meals in the world. It's simple, it is quick, it tastes yummy. It is enjoyed by millions daily. They are fine and they look wonderful. Puerto Rican Picadillo is something which I've loved my entire life.

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.

To get started with this particular recipe, we have to first prepare a few ingredients. 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:

{Make ready 3 of lbs. Ground Chuck.
{Prepare 2 Tbsp of Olive Oil.
{Make ready 6-10 Cloves of Minced Garlic (your preference).
{Get 1 of Medium / Large Onion Cubed.
{Prepare 1 of Green Bell Pepper Cubed.
{Prepare 1/3-1/2 Cup of Sofrito (I have a recipe for this).
{Get 1 packet of Sazon with Culantro and Achiote.
{Take 1/3 Cup of toasted Almonds.
{Prepare 2/3 Cup of halved Green Olives.
{Prepare 1/3 Cup of Capers.
{Get 1/2 Cup of Raisins.
{Prepare 1 tsp. of each Salt and Pepper.
{Take 1 tsp. of Ground Cinnamon.
{Prepare 1 tsp. of Ground Cloves.
{Get 2 of Bay Leaves.
{Get 1 can of Diced Fire Roasted Tomatoes.
{Take 2 Tbsp of White Vinegar.

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. Puerto Rican Picadillo often consists of ground beef simmered in a tomato sauce with bell peppers, onions, olives and capers and sometimes includes potatoes and raisins. It is most often used as a filling for alcapurrias (a popular fritter recipe using masa dough), pastelillos de carne (meat turnovers made with flaky dough), pastelón (Puerto. Puerto Rican Picadillo Recipe - fragrant, flavorful ground beef stew with olives and raisins.

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..

Makes an easy and no-fuss lazy weeknight meal or for parties served as stuffing for bell peppers, tacos, burritos, enchiladas, and empanadas. My Puerto Rican recipe series continues. The first is for Puerto Rican Picadillo, which is a ground beef hash. Picadillo can be served as-is over rice, used in Papas Rellenas (another Puerto Rican favorite), or even as an alternative taco filling (shh don't tell my Mexican grandmother…). 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.

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