Picadillo de Carne is one of the most versatile recipes you will ever find and is the building block to many Puerto Rican recipes. Used in everything from festival food like Pasteliios de Carne to the classic Carne con Arroz y Habichuelas! This smells so good while cooking, you will sneak a spoonful every time you are cooking it! Have fun with this one, trying over some pasta, make a fusion taco bowl with a Puerto Rican flair, or simply on top of some eggs for breakfast, this will fast become a staple in your kitchen.
Check out Tony's best-selling Puerto Rican cookbook that goes perfectly with La Criolla!
Servings: 5
Prep Time5 minsCook Time30 minsTotal Time35 mins
Ingredients:
2 tbsp Achiote Oil
¼ cup Puerto Rican Sofrito (need a recipe? - https://youtu.be/s9IZT3v1P2Y )
¼ cup La Criolla Alcaparrado Olives With Capers and Pimiento, Chopped
1 lb Ground Beef
2 tbsp Tomato Paste
Salt
Pepper
1Heat achiote oil in a large saute pan or skillet over medium heat. Add sofrito and chopped alcaparrado and cook for about 5 minutes. The Sofrito should be simmering and the moisture just starting to evaporate.
2Add ground beef, breaking it up in the pan, and brown until most of the moisture has cooked off. Stir in tomato paste and cook for a couple of minutes. Remove from heat, and salt and pepper to taste.
3Make this recipe your own by adding any of the following before adding in the ground beef; 1/2 Cup onions, Diced. 1/2 Cup Green Pepper, Diced. 1/2 Cup cilantro, Chopped, or 2 culantro leaves chopped!
Ingredients
Ingredients:
2 tbsp Achiote Oil
¼ cup Puerto Rican Sofrito (need a recipe? - https://youtu.be/s9IZT3v1P2Y )
¼ cup La Criolla Alcaparrado Olives With Capers and Pimiento, Chopped
1 lb Ground Beef
2 tbsp Tomato Paste
Salt
Pepper
Directions
1Heat achiote oil in a large saute pan or skillet over medium heat. Add sofrito and chopped alcaparrado and cook for about 5 minutes. The Sofrito should be simmering and the moisture just starting to evaporate.
2Add ground beef, breaking it up in the pan, and brown until most of the moisture has cooked off. Stir in tomato paste and cook for a couple of minutes. Remove from heat, and salt and pepper to taste.
3Make this recipe your own by adding any of the following before adding in the ground beef; 1/2 Cup onions, Diced. 1/2 Cup Green Pepper, Diced. 1/2 Cup cilantro, Chopped, or 2 culantro leaves chopped!
Notes
Picadillo de Carne is one of the most versatile recipes you will ever find and is the building block to many Puerto Rican recipes. Used in everything from festival food like Pasteliios de Carne to the classic Carne con Arroz y Habichuelas! This smells so good while cooking, you will sneak a spoonful every time you are cooking it! Have fun with this one, trying over some pasta, make a fusion taco bowl with a Puerto Rican flair, or simply on top of some eggs for breakfast, this will fast become a staple in your kitchen.
Check out Tony's best-selling Puerto Rican cookbook that goes perfectly with La Criolla!
Servings: 5
