puerto rican picadillo recipe
The Best puerto rican picadillo recipe
What I love most about this recipe is how versatile it is. You can serve it over rice for a classic Puerto Rican meal, stuff it into empanadas for a handheld snack, or even use it as a filling for tacos or lettuce wraps if you’re looking for something a little different. It’s also a great way to sneak in some veggies—bell peppers, tomatoes, and onions all blend right into the mix without anyone complaining. Plus, it’s packed with protein and fiber, so it keeps everyone full and energized. Whether it’s a quick weeknight dinner or a dish I’m bringing to a potluck, picadillo never lets me down.
Puerto Rican Picadillo
A classic Puerto Rican comfort dish featuring seasoned ground beef, potatoes, and olives in a savory tomato-based sauce. This hearty and flavorful meal is perfect served over white rice or with warm bread.
🥘Ingredients
- 1 lb ground beef (85% lean)
- 1 medium onion, finely chopped
- 1 bell pepper, finely chopped
- 4 cloves garlic, minced
- 1 (8 oz) can tomato sauce
- 2 tbsp tomato paste
- 1/2 cup sofrito (store-bought or homemade)
- 1/4 cup alcaparrado (olives, capers, and pimientos mix)
- 1/2 cup raisins (optional)
- 1 medium potato, peeled and diced
- 1 packet (1.5 oz) sazón con culantro y achiote
- 1 tsp adobo seasoning
- 1 tsp dried oregano
- 1 bay leaf
- 1/2 tsp ground cumin
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 1/2 cup water or beef broth
- Salt to taste
- Cooked white rice
- Fried sweet plantains (maduros)
- Crusty bread
👨🍳Directions
-
1
Heat olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and bell pepper, sautéing for 3-4 minutes until softened. -
2
Add the minced garlic and cook for an additional 30 seconds until fragrant. -
3
Increase the heat to medium-high and add the ground beef. Cook, breaking it apart with a wooden spoon, until browned (about 5-7 minutes). Drain excess fat if necessary. -
4
Stir in the tomato sauce, tomato paste, sofrito, sazón, adobo, oregano, cumin, black pepper, and bay leaf. Mix well to combine. -
5
Add the diced potato, alcaparrado, raisins (if using), and water or beef broth. Stir to incorporate all ingredients. -
6
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 15-20 minutes, stirring occasionally, until the potatoes are tender and the sauce has thickened. -
7
Taste and adjust seasoning with salt if needed. Remove the bay leaf before serving. -
8
Serve hot over cooked white rice, with fried sweet plantains or crusty bread on the side.
🔧Equipment
- Large skillet or Dutch oven
- Cutting board
- Chef’s knife
- Wooden spoon
- Measuring cups and spoons
- Mixing bowl
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Puerto Rican Picadillo Works
❓ Frequently Asked Questions About Puerto Rican Picadillo
1. What is Puerto Rican picadillo made of?
Puerto Rican picadillo is a flavorful ground beef dish made with a mix of ingredients including ground beef (or sometimes ground turkey or pork), sofrito (a blend of peppers, onions, garlic, and cilantro), tomatoes or tomato sauce, olives, capers, raisins, and spices like cumin, oregano, and bay leaves. Some variations also include potatoes or bell peppers for extra texture.
2. What makes Puerto Rican picadillo different from other picadillos?
Puerto Rican picadillo stands out due to its unique blend of sweet and savory flavors. Unlike Cuban or Mexican picadillo, which may include potatoes or hard-boiled eggs, the Puerto Rican version often features raisins, olives, and capers, giving it a distinct sweet-and-salty taste. The use of sofrito and adobo seasoning also sets it apart.
3. Can I make Puerto Rican picadillo ahead of time?
Yes! Puerto Rican picadillo tastes even better the next day as the flavors meld together. You can store it in the refrigerator for up to 3–4 days or freeze it for up to 3 months. Reheat it on the stove or in the microwave, adding a splash of water or broth if it dries out.
4. What do you serve with Puerto Rican picadillo?
Puerto Rican picadillo is traditionally served with white rice, but it also pairs well with tostones (fried plantains), maduros (sweet fried plantains), or a side of beans. Some people enjoy it in tacos, empanadas, or even as a filling for pastelillos (turnovers).
5. Is Puerto Rican picadillo spicy?
Puerto Rican picadillo is not typically spicy, but it has a rich, savory flavor with a hint of sweetness from the raisins. If you prefer heat, you can add diced jalapeños, a pinch of cayenne pepper, or a dash of hot sauce to the recipe.