Puerto Rican Picadillo
Enjoy the delightful and flavorful Puerto Rican Picadillo, a versatile base for many beloved dishes. This quick and easy recipe is perfect for regular weekday meals, whether as a filling or a main course.
Servings: 8 servings
Calories: 158kcal
Ingredients
- 1 lb ground beef
- 1 tablespoon garlic Ground or paste
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 tablespoon Sofrito
- 12 green olives roughly chopped
Notes
- When browning the ground beef, you are looking for a few things:
- Every cook meat.
- Make sure to break big clumps into smaller clumps. This helps with even cooking the meat.
- We want to remove the pink from the meat before seasoning it to ensure it is partly cooked. This way, you know there are no raw particles left behind.
- If using potatoes and raisins.
- Add the potatoes raw with the onions or,
- Fry them and set them aside. If fried potatoes are used, add them along with the olives.
- Add the raisins with the garlic to allow them to plump while cooking.
- One pound of picadillo will fill about 20 small empanadas.
- When using picadillo as a filling for empanadas, allow the mixture to cool before filling the empanadas.
- I use tomato paste instead of tomato sauce because it renders excellent flavor, and I can control the amount of liquid throughout the process.
Nutrition
Serving: 3oz | Calories: 158kcal | Carbohydrates: 1g | Protein: 10g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 162mg | Potassium: 178mg | Fiber: 0.5g | Sugar: 0.1g | Vitamin A: 171IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg
