Picadillo is a delicious and super easy dish to make and a great one to add to your meal prep dishes since it is so versatile. Picadillo is the name given on the islands for minced meat that can preferably be beef but could be pork, chicken, or turkey; it was initially made by the humblest residents during the colonial period, especially at the end of the 18th century and the beginning of the 19th century. One of the first references to “picadillo a la habanera or habanero picadillo” is found in the Puerto Rican cookbook “Carmencita o La Buena Cocinera” (1899) by Puerto Rican cook Eladia Martorelli. Chopping or mincing meat was a solution for families who did not have access to better cuts of beef, and for a long time, it was considered a “useful meal.”
This dish is said to be born in Spain, picadillo meaning any ground or chopped meat. Still, it is eaten worldwide in different places ranging from Cuba, Argentina, Spain, Puerto Rico, Philipines (giniling), and many other places, but they all have their version with minor variations; some recipes even call for raisins. In Cuba, for example, there are two well-known recipes, picadillo a la criolla and picadillo habanero, one has sauce and fried egg, and the other doesn’t. That’s how many variations exist; on the same island, you can find the same dish under different names with slight twists.
Here, I will share how most people I know make it in Puerto Rico. Picadillo in Puerto Rico is served with rice too, but it is so versatile that it plays a role in many dishes like empanadillas, rellenos, etc. It is just ground beef, well seasoned with sofrito and seasonings, olives, you can add potatoes, fried ripe plantains, etc., to make it fit your like or purpose. I keep this recipe very basic and straightforward, so you can alter the flavor to suit the preparation by adding whatever you want. I love garlic (plus it is healthy), so I like a healthy amount, but you can always avoid it or reduce it.
Want to make infused picadillo? Reduce the amount of oil used in the first step and add 2 tbsp of infused oil to the meat when almost done (5 minutes until done), or you can always add tincture reduction. Is crucial to use lean ground meat.
Ingredients:
Annatto oil (you can use olive oil)
1 pound of ground beef (preferably lean)
3 tbsp Sofrito
1/2 white onion chopped
3 cloves of garlic minced
2 tbsp garlic powder
1 tbsp onion powder
1 finely chopped culantro (recao) leaf or 1/4 bunch of chopped cilantro
4-5 tbsp tomato sauce or 2 tbsp of tomato paste (optional)
1/2 tsp dried oregano (thyme works too)
6-8 green olives (I use pepper stuffed olives)
1 small potato (small diced) optional*
1/2 roasted red bell pepper or about 3 piquillo peppers roughly chopped
a few capers (optional)
1/4 cup of water
Salt & pepper
Method:
In a pan over medium heat, pour a splash of olive oil and throw in the onion and garlic; after a minute, add the sofrito and cook for another minute or two.
Add the ground meat with all the seasonings, break it down with a spatula or spoon, and add the tomato sauce and olives.
*Add the water and potatoes if using and stir; if not using potatoes, just cook with the lid on and only add a splash of water to marry the flavors, not the whole stated amount.
Turn the heat down to medium-low and put a lid on. Cook until the potatoes are tender. It is crucial to cut the potatoes small because they take some time to cook, and you don’t want to overcook the meat while the potatoes are done.
Once everything is cooked thoroughly, you can take the lid off and cook some more if you want to evaporate some of the liquid left and get a less saucy picadillo.
Serve over white rice and a side of tostones or fried ripe plantains; you can fry an egg and place it over the picadillo, make lettuce wraps, tacos, or use it as stuffing for turnovers, rellenos, alcapurrias, and such. There are many options to use picadillo.
Enjoy!
The author shall not be liable for any damage or injury alleged to be caused, directly or indirectly, by the information provided here. Neither is responsible for any allergic reaction or adverse reaction to any ingredient (including infusions). No legal, nutritional, or medical advice is intended with this information, and under no circumstances should any infused product be given to children without professional medical guidance.