Picadillo Quick

a close up o empanada filling on an empanada dough before being closed. Ground beef, potatoes, olives, hard boiled eggs, and cilantro

This picadillo and its variations are the most popular way to fill anything from empanadas to stuffed potatoes, or yucca fritters like alcapurrias.  


  • 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)


  1. Heat the skillet to medium heat.
  2. Add ground beef and begin to sear.
  3. Start breaking up the clumps of beef with a spoon, spatula, or a meat chopper.
  4. Once the meat begins to sweat and brown, add all the spices and sofrito.
  5. Continue to cook until meat is fully cooked and browned.
  6. 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

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