This Puerto Rican Picadillo recipe is packed with bold flavors from sofrito, olives, and garlic, and can be served up so many ways!
Here are a few more Puerto Rican recipes that are also packed with flavor that you will love: Puerto Rican Pernil, Saucy Puerto Rican Beans and Potatoes, Papas Rellenas
and Puerto Rican Chicken Stew.
Picadillo is a very common Latin dish that has many different varieties. Depending upon where you are having Picadillo it will likely be slightly different. For example, this Puerto Rican Picadillo is specifically Puerto Rican because of the use of sofrito in this dish, which is a common Latin cooking base.
Please note that there are two types of sofrito used in Latin cooking. One includes tomatoes and the other does not. For this Puerto Rican recipe, you want to use the one without tomatoes, which is often also known as Recaito. You can usually find this Goya Recaito in your grocery store or from Amazon.
Common ways to serve this Picadillo recipe is over a bed of rice or on a tortilla to make a taco. What is great about this dish is that it is so versatile that you can use it however you see fit! This is also a popular recipe that is used for filling Puerto Rican Empanadas.
How to Make Picadillo
Heat a large pan using medium-high heat. Add 2 Tablespoons of olive oil and then add the onions, garlic and sofrito. Sauté until the onions are translucent. About 5 minutes.
Add the beef to the pan and pour the remaining Tablespoon of olive oil over the beef and then pour the dry adobo on top of the beef. Stir and break up the beef into crumbles until it is well combined.
Add the potatoes, olives, bay leaves, raisins (if using), water, and tomato paste to the pan. Stir until it is well combined.
Increase the heat to high to bring the beef mixture to a boil.
Lower the heat to a simmer, cover and let cook for 10 minutes.
Uncover and let simmer for another 10 minutes or until the sauce thickens.
Remove the bay leaves and transfer the beef mixture to a bowl. Let the mixture cool for 5 minutes.
Serve how you like and enjoy!
Storage and Reheating:
Storage:
You can store this dish in an airtight container for 3-4 days in the fridge.
Reheating:
When reheating this dish you can do so in the microwave but it is recommended to heat it back up in a skillet on the stovetop on medium-high heat.
Freezing:
You can freeze this dish in an airtight container in your freezer for 2-3 weeks.
Recipes to Pair with Picadillo:
How To Cook The Perfect White Rice
Puerto Rican Picadillo Recipe
Ingredients
- 3 Tablespoons olive oil - divided
- 1 large sweet yellow onion - small diced
- 4 cloves of garlic - minced
- 1/4 cup sofrito
- 1 pound ground 80/20 beef
- 1/2 teaspoon dry adobo
- 1 large potato - small diced
- 10 pimiento-stuffed olives - cut in half
- 2 bay leaves
- 1/2 cup water
- 2 Tablespoons tomato paste
- 1/2 cup raisins - optional
Instructions
- Heat a large pan using medium-high heat. Add 2 Tablespoons of olive oil and then add the onions, garlic and sofrito. Sauté until the onions are translucent. About 5 minutes.
- Add the beef to the pan and pour the remaining Tablespoon of olive oil over the beef and then pour the dry adobo on top of the beef. Stir and break up the beef into crumbles until it is well combined.
- Add the potatoes, olives, bay leaves, raisins (if using), water, and tomato paste to the pan. Stir until it is well combined.
- Increase the heat to high to bring the beef mixture to a boil.
- Lower the heat to a simmer, cover and let cook for 10 minutes.
- Uncover and let simmer for another 10 minutes or until the sauce thickens.
- Remove the bay leaves and transfer the beef mixture to a bowl. Let the mixture cool for 5 minutes.
- Serve and enjoy!
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What is the primary difference of this Puerto Rican style to the Cuban style picadillo?
I just ordered the Recaito and will try this version.
Thank you!
The Cuban version is very similar. Some Cuban versions are made with beef or a combination of beef, pork and chorizo.
Cubanos also lean more tomato-forward! 🙂