This picadillo and its variations are the most popular way to fill anything from empanadas to stuffed potatoes, or yucca fritters like alcapurrias.
- Author: Zoe Morman
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Meats
- Method: Saute
- Cuisine: Puerto Rican
- One pound of ground beef
- 1 tablespoon ground garlic
- salt and pepper to taste
- 1 teaspoon of ground paprika
- 1 teaspoon of annatto
- 1 teaspoon of cumin
- 1 teaspoon of coriander
- 1 tablespoon of sofrito
- 12 or as you like pimento-stuffed manzanilla olives (green olives)
- 1 cooked potato, diced
- 2 hard-boiled eggs (optional)
- Raisins, to taste (optional)
- Heat the skillet to medium heat.
- Add ground beef and begin to sear.
- Start breaking up the clumps of beef with a spoon, spatula, or a meat chopper.
- Once the meat begins to sweat and brown, add all the spices and sofrito.
- Continue to cook until meat is fully cooked and browned.
- Add olives, potatoes, hard-boiled eggs, and raisins if you would like to add that distinct Puerto Rican flavor.
Keywords: picadillo, ground beef, empanada filling