Puerto Rican Picadillo. A classic, home-style, Latin American dish. There are many variations, but this is my favorite so far! The first is for Puerto Rican Picadillo, which is a ground beef hash.
Please share with those that you think might like to make it.
The picadillo meat is used in various Puerto Rican recipes.
Puerto Rican Sofrito (recaíto) is used in this recipe and is, in my opinion, the seasoning that makes this meal absolutely amazing.
Surprisingly this is a simple recipe just when the other ones. I think the hardest allocation is to find the best ingredients so you can enjoy the savory Puerto Rican Picadillo for your breakfast with your connections or family. You can have Puerto Rican Picadillo using 17 ingredients and 6 steps. Here is how you cook it.
Ingredients of Puerto Rican Picadillo
- Prepare 3 of lbs. Ground Chuck.
- Prepare 2 Tbsp of Olive Oil.
- You need 6-10 Cloves of Minced Garlic (your preference).
- It's 1 of Medium / Large Onion Cubed.
- Prepare 1 of Green Bell Pepper Cubed.
- It's 1/3-1/2 Cup of Sofrito (I have a recipe for this).
- You need 1 packet of Sazon with Culantro and Achiote.
- It's 1/3 Cup of toasted Almonds.
- You need 2/3 Cup of halved Green Olives.
- You need 1/3 Cup of Capers.
- Prepare 1/2 Cup of Raisins.
- Prepare 1 tsp. of each Salt and Pepper.
- You need 1 tsp. of Ground Cinnamon.
- It's 1 tsp. of Ground Cloves.
- Prepare 2 of Bay Leaves.
- Prepare 1 can of Diced Fire Roasted Tomatoes.
- It's 2 Tbsp of 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. 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.
Puerto Rican Picadillo instructions
- 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 Picadillo recipe: Try this Puerto Rican Picadillo recipe, or contribute your own. Puerto Rican Recipes and Puerto Rican style dishes. Enjoy these Tostone Nachos with beef picadillo, cheese and avocado or use your favorite toppings! Picadillo (Spanish pronunciation: [pikaˈðijo], "mince") is a traditional dish in many Latin American countries and the Philippines (where it is known as giniling, and also arroz a la Cubana). This Puerto Rican Lasagna uses sweet fried plantains instead of lasagna noodles.
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