Wednesday, December 12, 2012

Picadillo Puertorriqueño

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.

1 lb. lean ground beef
¼ cup ready made sofrito
½ onion (diced)
½ bell pepper (any color, diced)
3 tablespoon chopped cilantro
2 recao leaves
¼ cup pitted sliced or whole spanish olives
2 teaspoon adobo seasoning
1 teaspoon black pepper
1 teaspoon pepper flakes
1 teaspoon garlic powder
1 teaspoon onion powder
1 packet sazon seasoning  
4 oz tomato sauce

  1. Heat a skillet on medium heat
  2. Add ground beef and let it brown a few minutes
  3. Using a spoon, drain or skim any excessive amount of oil from the pot
  4. Stir in sofrito, onions, peppers, cilantro, and recao, cover pot and let cook for 3-5 minutes
  5. Add olives, tomato sauce and the other seasoning and spices.
  6. Cover and cook another 10 minutes or so to cook down any extra liquids.

         Enjoy stuffed in empanadas or served on the side of rice.

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