Recipe: Perfect 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 is our version of chili without beans or sloppy Joe meat and is used as a main meal or as. 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. 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 3 of lbs. Ground Chuck.
2. Prepare 2 Tbsp of Olive Oil.
3. You need 6-10 Cloves of Minced Garlic (your preference).
4. Prepare 1 of Medium / Large Onion Cubed.
5. It's 1 of Green Bell Pepper Cubed.
6. It's 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. It's 1/3 Cup of toasted Almonds.
9. Prepare 2/3 Cup of halved Green Olives.
10. It's 1/3 Cup of Capers.
11. Prepare 1/2 Cup of Raisins.
12. Prepare 1 tsp. of each Salt and Pepper.
13. It's 1 tsp. of Ground Cinnamon.
14. You need 1 tsp. of Ground Cloves.
15. You need 2 of Bay Leaves.
16. It's 1 can of Diced Fire Roasted Tomatoes.
17. You need 2 Tbsp of White Vinegar.

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). 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).

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..

However, Puerto Rican carne molida is slightly different than Cuban picadillo and is. How to Make Carne Molida (Puerto Rican Picadillo). Begin with adding the ground meat to a skillet over medium heat. Break ground meat apart with a spoon or spatula. "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.