Quick & Easy Puerto Rican Picadillo Recipe
In the hunt for something new, quick, and tasty for dinner tonight? This quick & easy Puerto Rican Picadillo recipe (ground beef) is the answer! The best no-fuss, hearty weeknight dinner entree.
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Today I was not really in the mood for cooking, but I wanted comfort food. Something that was quick and easy to make but would end up having tons of flavor while transporting me back home. As soon as I saw the ground beef, I knew I needed to make Puerto Rican style picadillo!
The word “picadillo” comes from the Spanish term “picar” which is to chop or mince. It is typically made from ground beef or as we call it, carne molida. It can be made as a stand-alone entrée or as a filling for appetizers such as empanadas. The picadillo dish is a staple in Puerto Rican recipes but it also has its variations in other Latin American countries such as Cuba and Mexico. It is one of the most popular dishes in Latin America.
Making picadillo took me all the way back to my beautiful home, Puerto Rico. I remember as a kid, and even as an adult, being so excited whenever I walked through the house and smelled the delicious meat mixture in the skillet. It meant I was either eating empanadillas, papas rellenas (potato balls), or a good serving of beef over white rice, my favorite. You can imagine that making it tonight brought back many sweet memories of family dinners and afternoons with friends. It was delicious and soothing!
What you need.
For this Puerto Rican picadillo recipe, you need a large pan or large skillet to make your picadillo. You also need the following ingredients: 1 lb ground beef (lean), 1 tbsp cooking olive oil, 1 medium onion diced, 4 cloves of garlic minced, and 1 medium golden potato peeled and diced to about ¼”. Additionally, you need 2 tbsp of home-made sofrito, 1 packet of sazon Goya, 1 beef bouillon cube (or packet), 4 oz of tomato sauce or 2 tbsp of tomato paste, whichever is in your pantry works. Lastly, you need adobo seasoning, a dash of cumin, 2 bay leaves, 1/8-1/4 cup of water or broth, and a few green olives (optional).
If you do not have sofrito at hand, check out my Simple and Delicious 10-minute Sofrito de Puerto Rico recipe. It is very easy to make and packed with flavor. That way you will always have some at hand for future recipes!
What to do.
Once you have all your ingredients, set your skillet or frying pan to medium-high heat. Once it is hot add your oil and diced onions. Stir them around so they are coated in oil and do not burn. While, your onions cook, peel and dice your potato into ¼” cubes. As soon as the onions begin to look transparent, add the garlic and cook for about 30 seconds or until fragrant.
At this point, add your sofrito, sazon, beef bouillon, and tomato sauce or paste. Then, add the potatoes and with a wooden spoon or spoonula, stir them until they are completely coated with the ingredients you added previously. Add your ground beef and separate it well (“chop” it) so there are no lumps.
Sprinkle the meat mixture generously with adobo, then add a dash of cumin. Remember cumin has a strong flavor so do not overdo it as it will overpower the entire dish. Mix everything well. If you like green or Spanish olives, this is the moment to add them. I am not a fan so I do not use them but most Puerto Rican households do. Now, add 1/8 – ¼ cup of vegetable or beef broth. If you have neither, you may add water. You simply want the mixture to have some moisture in it so the potatoes cook properly.
Stir everything well and add bay leaves, then cover with a lid and reduce to medium-low heat. Simmer the picadillo for about 7-10 minutes or until the potatoes are nice and soft. Once it is done, remove bay leaves and serve your picadillo over white rice with a salad or a side of plantains. Oh, and do not forget the avocado! 😊
A few notes to keep in mind.
If you want to make this recipe somewhat healthier, you can use ground turkey or any ground meat that is leaner. Also, if you want to add green or red bell pepper when cooking the onions, feel free to do so as well. It is delish! Lastly, the picadillo can be refrigerated for up to 3-4 days in an airtight container.
I hope you enjoyed this quick and easy Puerto Rican picadillo recipe! Let me know what you think and if you change anything. I always like to hear about the different variations people have for each dish.
¡Buen provecho from The Happy Wookiee!
Quick & Easy Puerto Rican Picadillo Recipe (Ground Beef)
Equipment
- 1 large frying pan or skillet
Ingredients
- 1 lb ground beef (lean)
- 1 tbsp cooking olive oil
- 1 medium onion diced
- 4 cloves garlic minced
- 1 medium golden potato
- 2 tbsp home-made sofrito
- 1 packet sazon con culantrio y achiote (Goya)
- 1 beef bouillon cube
- 4 oz tomato sauce (or 2 tbsp tomato paste)
- Adobo seasoning
- 1 dash cumin
- 2 bay leaves
- 1/8 - 1/4 cup water or broth*
- a few green olives optional
Instructions
- Set a large skillet to medium-high heat. Once hot add olive oil.
- Add thinly diced onions and stir.
- While the onions cook, peel and dice your potato into ¼” cubes.
- Once the onions start to look transparent, add your garlic and cook for about 30 seconds.
- Add the sofrito, sazón, bouillon cube and tomato sauce. If you do not have tomato sauce, you can use about 2 tbsp of tomato paste instead.
- Immediately add your diced potato. Use a spoonula or wooden spoon to stir and coat the potatoes with the ingredients in the skillet.
- Add ground beef and separate it (“chop” it) to where there are no lumps.
- Sprinkle generously with adobo and add a dash of cumin. Cumin has a strong flavor so do not overdo it as it will overpower the entire dish.
- If you like green or Spanish olives, this is the moment to add them.
- Add 1/8 – ¼ cup of vegetable or beef broth. If you have neither, you may add water.
- Stir everything well and add bay leaves.
- Cover and reduce to medium-low heat. Simmer the meat mixture for about 7-10 minutes or until the potatoes are nice and soft.
- Once it is done, remove bay leaves and serve your picadillo over white rice with a salad or a side of plantains. Oh, and do not forget the avocado! 😊
- ¡Buen provecho from The Happy Wookiee!
Notes
- If you want to make it healthier, you can use ground turkey or any ground meat that is leaner.
- If you want to add green or red bell pepper when cooking the onions, feel free to do so as well.
- The picadillo can be refrigerated for up to 2 days in an airtight container.
