Good morning here we will give you a recipe puerto rican picadillo which is delicious The way preparing it is very very easy. You just need to be careful to get results from puerto rican picadillo which has aroma and taste that able evoke our tastes.

So that the result of puerto rican picadillo, what needs to be done is first from the type of material, then selection of fresh and good ingredients, to how to processing and serving it. No need doubt if want prepare puerto rican picadillo the delicious as long as you know the tricks and how to make this dish you can be serving very special.

Ingredients and seasonings required for make

1. Take 3 lbs. Ground Chuck
2. Take 2 Tbsp Olive Oil
3. Prepare 6-10 Cloves Minced Garlic (your preference)
4. Use 1 Medium / Large Onion Cubed
5. Prepare 1 Green Bell Pepper Cubed
6. Take 1/3-1/2 Cup Sofrito (I have a recipe for this)
7. Take 1 packet Sazon with Culantro and Achiote
8. Prepare 1/3 Cup toasted Almonds
9. Prepare 2/3 Cup halved Green Olives
10. Prepare 1/3 Cup Capers
11. Prepare 1/2 Cup Raisins
12. Take 1 tsp. each Salt and Pepper
13. Prepare 1 tsp. Ground Cinnamon
14. Prepare 1 tsp. Ground Cloves
15. Prepare 2 Bay Leaves
16. Prepare 1 can Diced Fire Roasted Tomatoes
17. Prepare 2 Tbsp White Vinegar

Here's what you'll need to make it: olive oil yellow onion, diced red bell pepper, diced sofrito ground beef (lean) sazon seasoning adobo seasoning bay leaves can of tomato sauce pimento stuffed olives, sliced in half water salt to taste How to Make Picadillo Heat a large pan using medium-high heat. Sauté until the onions are translucent. Add the beef to the pan and pour the remaining Tablespoon of olive oil over the beef and then pour the dry adobo on top of the beef. Tomato sauce or paste Ground cumin Sazon with achiote Adobo all purpose seasoning Garlic powder Dried oregano Salt Stuffed olives (optional) Cubed potatoes (for empanadas) Cooking the Picadillo The easiest part of this Puerto Rican Style Picadillo recipe is the execution.

How to cook Puerto Rican Picadillo:

1. In 1 Tbsp Olive Oil, sweat the Onion, Bell Pepper, Garlic, Sofrito, and Sazon for 5-6 minutes. Remove and set aside in bowl.
2. Add remaining Tbsp of Olive Oil and brown Ground Chuck. When browned, drain fat and add Onion, Bell Pepper, Garlic and Sofrito mixture to skillet and set aside.
3. In small skillet, simmer Vinegar, Olives, Capers, Raisins, Salt and Pepper, Cinnamon, Cloves and Bay leaves for up to 10 - 12 minutes stirring to distribute flavors.
4. In separate skillet, toast the almonds. You want them brown, but not burned. These add a very nice texture!! When done, add them to the meat mixture.
5. At this point, add the Olive and Caper mixture (in step 3) to the Ground Chuck mixture. Add Almonds and Diced Tomatoes. Bring up to heat and turn to simmer for approximately one hour. You're going to LOVE how your house is smelling.
6. There's just something about my Caldero that makes this so much better. Not necessary though.
7. Done and ready to serve!

Start by cooking the homemade sofrito in a pan with a tiny bit of olive oil. Sauté the diced onions, minced garlic, and the sofrito in the oil. Meanwhile, drizzle remaining olive oil, adobo seasoning, and salt over the ground beef, add this to the skillet when the onion is soft and translucent. The first is for Puerto Rican Picadillo, which is a ground beef hash. Picadillo can be served as-is over rice, used in Papas Rellenas (another Puerto Rican favorite), or even as an alternative taco filling (shh don't tell my Mexican grandmother…).

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