The Best Beef Picadillo – Puerto Rican Style
Puerto Rican Picadillo
Ingredients
- 2 lbs lean ground beef
- 1/2 onion
- 1/2 red bell pepper
- 2 Tbsp olive oil
- 3 yellow potatoes (optional)
- 10 green olives
- 8 garlic cloves
- 3 Tbsp sofrito (click for recipe) or Loisa Sofrito
- 1/2 tsp Loisa Organic Adobo
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp Chicken Better Than Bouillon Paste (powder or fresh stock is fine too)
- 1/2 tsp dried oregano leaves
- 2 dried bay leaves
- 1/4 tsp kosher salt
- 1/2 tsp black pepper
- fresh cilantro for garnish
Directions
- Start by heating the sauce pan to medium heat, then once hot add your olive oil to the pan
- Add the sofrito and let cook for 2 minutes, then add your ground beef
- Season the meat with salt, pepper, Adobo, Sazon, garlic powder, and onion powder, and cook until brown and a crust has formed at the bottom of your pan
- Once the meat has been browned, remove from the heat and set aside
- Bring the heat down to medium-low and add your chopped onion, red bell pepper, sliced olives, minced garlic, and diced potatoes
- Allow to cook for 10 minutes before adding the meat back into the pan
- Deglaze the pan with 1/2 cup of water and the Better Than Bouillon Paste, or chicken stock/broth, then add your bay leaves
- Allow to cook together for 20-30 minutes until meat appears crisp/brown, and liquid has mostly evaporated
- Garnish with chopped fresh cilantro
- Serve alongside plain white rice/tostones/amarillos