Puerto Rican Picadillo Recipe

4.50 from 8 votes

Savor the rich, bold flavors of Puerto Rican Picadillo, where ground meat meets a symphony of spices, olives, and raisins, creating a mouthwatering experience of island cuisine.

Prep Time15

Cook Time30

Total Time45

Course: Main Dish

Cuisine: Latin

Diet: Gluten Free, Dairy Free

Servings:

Calories: 357kcal

Author: Linda

Equipment

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 tsp dry adobo
1 large potato small diced
10 pimiento-stuffed olives cut in half
2 bay leaves
1/2 cup water
2 tbsp tomato paste
1/2 cup raisins optional

Instructions

Heat a large pan over medium-high heat. Add 2 tablespoons of olive oil, then add the onions, garlic, and sofrito. Sauté until the onions are translucent, about 5 minutes.
Add the beef to the pan. Pour the remaining tablespoon of olive oil over the beef, and then sprinkle the 1/2 teaspoon adobo on top. Stir and break up the beef into crumbles until well combined.
Add the potatoes, olives, bay leaves, raisins (if using), water, and tomato paste to the pan. Stir until 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.
Lastly, remove the bay leaves and transfer the beef mixture to a bowl. Let the mixture cool for 5 minutes. Serve and enjoy!

Video

Notes

Store Puerto Rican Picadillo in an airtight container in the refrigerator for up to 3-4 days to maintain its freshness. To freeze, use a freezer-safe container; it will stay good for about 3 months.

When you're ready to enjoy it again, thaw it in the refrigerator overnight. To reheat, you have two convenient options: warm it in a saucepan over medium heat on the stovetop until heated through, or microwave it in a microwave-safe dish, stirring occasionally, until it's evenly heated.

Nutrition