Picadillo is a traditional Latin American dish that is made using ground beef. However, ground turkey may be used instead if you are trying to stay away from the beef. Ingredients vary from different parts of the Caribbean Islands. For example, Puerto Rico picadillo uses sofrito (recaíto) and Cuban picadillo usually has potatoes and raisins. One thing that is consistent with all variations of picadillo, is that it includes the amazing bell peppers and tomato sauce! This dinner meal is very similar to the dish “hash” in the United States and around the world.
- 1 lb ground beef
- 2 tbsp olive oil
- 1/3 cup sofrito
- 1/2 cup yellow onionchopped
- 1/3 cup green bell pepper seeded & chopped
- 1/3 cup red bell pepperseeded & chopped
- 1 8 oz. can tomato saucegoya brand
- 1/4 cup olives with pimento sliced
- cilantro for garnish
- salt for taste
Start by adding the olive oil inside a medium sized pan over medium to high heat. Sauté the sofrito for two to three minutes. After your sofrito is slightly brown, turn down the heat to low-medium, and add in the yellow onion with the bell pepper chopped mix. Stir occasionally for two to three minutes.
Thereafter, pour in your tomato sauce, sliced olives, and add your ground beef. Stir the picadillo until it is evenly mixed and bring heat to medium. Cover pan to hold in moisture and to cook the beef faster.
Uncover pan occasionally to stir the picadillo. Once the beef is browned and well done, you may lower heat to reach your desired sauce consistency. However, the picadillo should not be runny. Serve with white rice, salt for taste, and use chopped cilantro as garnish.