I love Latin food and are always experimenting with recipes, from Bistec Encebollado to Pernil, Barbacoa to Ropa Vieja and so many more. This picadillo is so versatile, great in tacos, burritos, empanadas or alongside rice and plantains. Today I’m using the basic stovetop method, but read on for crock pot and instant pot methods…
What is Picadillo?
Picadillo is a very traditional home-style dish cooked in Spain and many Latin American countries, as well as the Philippines. Basically, it is a well seasoned ground meat mixture, known as Carne Molida in Spanish. For some different flavors, check out my Filipino Picadillo recipe. It has countless variations, and one may argue theirs is the best. Yet when I try different styles, I feel every single one is the winner. You can play with ingredients, add this subtract that, and each version turns out mighty good! How can you go wrong with all those fragrant Latin herbs and spices? The adobos and sofritos mixed with ground meat, mostly beef or pork, but sometimes both. And then in goes tomato, peppers, onions, olives… yes, olives… ever hear of olives in a meat stew? But you find them in lots of Cuban or Latin Recipes. And some, but not all, use raisins. I have experimented with many different variations and I love the sweetness of raisins mixed in with the saltiness of olives in my picadillo. So, how did I cross paths with picadillo? Can you believe I didn’t even know such deliciousness existed just a few years back? But it was just destiny that when we were in one of the Latin restaurants here. Remember, I live in sunny Florida where you find nice Latin restaurants… it was recommended by our waiter. God bless that soul. I was blown over by the fragrances and the flavors of the dish! I made sure I perfected my own version. Check out our collection of favorite Ground Beef Recipes!
Ingredients Needed
As I said, it’s usually made with ground beef or a mixture of ground beef and pork. But you can also make this with ground chicken or turkey for a leaner (if less traditional) dish. Then I like to use green, red and yellow peppers, because I’m kinda colorful!
Onions. Garlic… you didn’t think I would forget my garlic, did you? Olives, raisins, tomato sauce, olive oil, oregano, cumin, cilantro…
Now you are going to learn about some Puerto Rican pantry staples. First comes Adobo seasoning, an all purpose seasoning salt with mixed spices and garlic. I often use Goya brand… I love Goya products when it comes to Latin recipes… but sometimes I make my own, which I am using in this recipe. Hmm… future post idea!
Then it’s sofrito’s turn. Sofrito is a green base puree or seasoning, which you find in most Latin refrigerators, or sometimes frozen as ice cubes. No need to thaw before cooking and just throw in your dish! I like to make it in big batches, as it freezes well.
If I am in a hurry, I just use my Goya sofrito. The result is almost the same as homemade sofrito. Almost… but there is nothing like homemade. So if you really feel like tangoing in the kitchen, yes, go ahead and make this great green base in bulk. It’s too easy!! Store as frozen cubes so you can just use when needed.
Check out my super easy Homemade Sofrito Recipe!
Another seasoning I use for picadillo is one you would find in the Latin section of most grocery stores… Sazon Goya (the “cilantro y achiote” variety).
Picadillo Recipe
I start by sautéing onions, garlic, and peppers in a little olive oil until they soften up a bit. Once they’re nice and tender, I add in a good glob of sofrito for that extra flavor boost. Once they’re nice and tender, I add in a good glob of sofrito for that extra flavor that is must in all my Puerto Rican food. Next, I toss in the ground beef and let it brown, breaking it up as it cooks. I season it with sazon, oregano, cumin, and then stir in some tomato sauce. After that, I throw in a handful of olives and a few raisins—almost done! I let it cook for 5 minutes and its ready to serve.
Crock Pot method
Now, if I’m in the mood to take it easy, I like too use my crockpot. I season the ground beef with adobo first. In a skillet, I heat some olive oil and sauté the onions, bell peppers, and garlic until the onion turns translucent. Once that’s done, I add the ground beef, crumbling it as it browns. After the beef is cooked, I transfer everything to the slow cooker. Then, I add in the sazon, sofrito, oregano, cumin, tomato sauce, and a splash of water. I stir it all together and close the lid. I let it cook on low for 6-7 hours, or if I’m short on time, 3-4 hours on high. I throw in the olives and raisins during the last hour, and that’s it—perfectly tender Picadillo, ready to enjoy! Check out our collection of favorite Crockpot Recipes!
Instant Pot method
Are you hooked on this kitchen gizmo, like me? Picadillo is very easy in your pressure cooker. Season the meat with adobo. Press sauté button on your instant pot and add in oil. When hot, sauté onion, garlic and bell peppers until they are soft and the onion is translucent. Add in meat and crumble while sautéing, till it’s no longer pink. Add in sofrito and cook for a minute. Add in sazon seasoning, oregano, cumin and tomato sauce. Pour in a quarter cup of water and mix well. Cover, seal the lid, and cook on high pressure for 15 minutes. Use a natural or quick release, then open the lid.
Serving Suggestions
We go all out on Latin nights… rice, black beans and, of course, plantains! Check out my Tostones recipes for a great side. It also makes a great filling for tacos, burritos and empanadas.
How to make Puerto Rican Empanadas
This Picadillo makes a great filling for empanadas, know in Spanish as pastelillos de carne. And they’re surprisingly easy! I use store bought empanada shells, which you can find in the Latin section of your grocery store’s freezer aisle. Separate the empanada dough disks. Fill half of a disk with two tablespoons of picadillo, leaving about a half inch around the edge uncovered. Fold the other half of the dough over and crimp the edges with a fork. Heat about half inch of oil in a pan over medium high heat. Once hot, fry the empanadas for about 3-4 minutes per side, then remove to a paper towel lined plate. I hope you love this Puerto Rican Picadillo as much as we do. It has surely become one of our easy, yet tasty, weeknight staples. If you try this recipe, please leave a comment and review, I love hearing from you. And be sure to subscribe to the GypsyPlate mailing list, we’re always cooking up great new recipes for you!
Puerto Rican Picadillo, on my GypsyPlate… Enjoy!
Need more 30-minute-or-less dinner ideas? Kung Pao ChickenChili Lime Shrimp Tacos with Mango SalsaBlackened (AKA Cajun) Shrimp and GritsChicken Lettuce Wraps with Peanut SauceFlank Steak FajitasEasy Creamy Chicken SkilletMongolian BeefWelsh Rarebit
