Why You’ll Love This Recipe
You’ll love Puerto Rican Picadillo for its bold, layered flavors and versatility. It’s quick to prepare, uses simple pantry ingredients, and delivers an authentic Caribbean taste. Whether you’re serving it for a weeknight meal or as a filling for party appetizers, this dish brings warmth and flavor to any table. Plus, it’s easily adaptable to your preferences — make it spicier, sweeter, or even vegetarian.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Ground beef (preferably 80/20 for the best flavor)
- Olive oil
- Sofrito (a blend of onions, peppers, garlic, and herbs)
- Tomato sauce
- Tomato paste
- Green olives, sliced
- Capers (optional)
- Raisins (optional for sweetness)
- Bay leaf
- Ground cumin
- Dried oregano
- Adobo seasoning or salt and pepper to taste
- Potatoes, peeled and diced (optional)
- Fresh cilantro for garnish
Directions
- Heat olive oil in a large skillet over medium heat.
- Add sofrito and sauté for about 2–3 minutes, until fragrant.
- Stir in the ground beef, breaking it apart with a wooden spoon. Cook until browned and no longer pink.
- Add tomato sauce, tomato paste, cumin, oregano, and bay leaf. Stir to combine.
- Mix in olives, capers, and raisins (if using). Simmer for 10–15 minutes to let the flavors meld.
- If using diced potatoes, add them at this stage, cover, and cook until tender (about 10–12 minutes).
- Adjust seasoning with adobo, salt, or pepper to taste.
- Remove the bay leaf and garnish with chopped cilantro before serving.
Servings and timing
This recipe serves 4 to 6 people.
Preparation time: 10 minutes
Cooking time: 25 minutes
Total time: 35 minutes
Variations
- Vegetarian Picadillo: Replace ground beef with lentils or plant-based crumbles.
- Sweet and Savory Twist: Add more raisins or a bit of diced sweet plantain for a touch of sweetness.
- Spicy Version: Stir in chopped jalapeños or a dash of hot sauce.
- Turkey Picadillo: Use ground turkey for a lighter version with less fat.
- No-Potato Option: Skip the potatoes for a saucier consistency, great for empanada filling.
Storage/Reheating
Store leftover Picadillo in an airtight container in the refrigerator for up to 4 days. To reheat, warm it in a skillet over medium heat until heated through, adding a splash of water if it’s too thick. For longer storage, freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
FAQs
What is sofrito?
Sofrito is a flavorful Puerto Rican base made from blended onions, garlic, peppers, and herbs used in many traditional dishes.
Can I make Picadillo ahead of time?
Yes, Picadillo tastes even better the next day as the flavors develop further.
What can I serve with Picadillo?
It’s traditionally served with white rice, tostones (fried plantains), or alongside beans.
Can I use ground chicken instead of beef?
Absolutely. Ground chicken or turkey works well and keeps the dish lighter.
Is Picadillo spicy?
Puerto Rican Picadillo is not typically spicy, but you can add heat if you prefer.
What kind of olives should I use?
Use green Spanish olives with pimentos for the most authentic flavor.
Can I add vegetables?
Yes, you can include diced carrots, peas, or bell peppers for extra texture and nutrition.
How do I thicken Picadillo if it’s too saucy?
Let it simmer uncovered for a few more minutes until the excess liquid evaporates.
Can I use this Picadillo for empanadas?
Definitely — just cook it until slightly thicker so it holds well in the pastry.
How long does Picadillo last in the freezer?
It can be frozen for up to 3 months without losing flavor or texture.
Conclusion
Puerto Rican Picadillo is a timeless classic that brings the vibrant flavors of the Caribbean straight to your kitchen. With its rich blend of savory beef, aromatic sofrito, and tangy olives, this dish is both comforting and versatile. Perfect for family dinners or creative meal preps, it’s a recipe you’ll return to again and again.
PrintPuerto Rican Picadillo
Puerto Rican Picadillo is a savory, comforting ground beef dish simmered in sofrito, tomato sauce, and spices with briny olives and a hint of sweetness. Perfect with rice or as a filling for empanadas, it’s a flavorful, authentic taste of Puerto Rico that’s easy to make and endlessly versatile.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4–6 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Puerto Rican
- Diet: Halal
Ingredients
- 1 lb ground beef (80/20 preferred)
- 2 tbsp olive oil
- 1/2 cup sofrito (onions, peppers, garlic, herbs)
- 1/2 cup tomato sauce
- 1 tbsp tomato paste
- 1/4 cup green olives, sliced
- 1 tbsp capers (optional)
- 2 tbsp raisins (optional)
- 1 bay leaf
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp adobo seasoning or salt and pepper to taste
- 1 cup diced potatoes (optional)
- Fresh cilantro, chopped (for garnish)
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add sofrito and sauté for 2–3 minutes until fragrant.
- Stir in ground beef, breaking it apart with a spoon, and cook until browned and no longer pink.
- Add tomato sauce, tomato paste, cumin, oregano, and bay leaf. Mix well.
- Stir in olives, capers, and raisins (if using). Simmer for 10–15 minutes to let flavors meld.
- If using potatoes, add them now, cover, and cook until tender, about 10–12 minutes.
- Season with adobo, salt, or pepper to taste. Remove bay leaf.
- Garnish with chopped cilantro before serving.
Notes
- For a thicker texture, simmer uncovered for a few minutes longer.
- Skip the potatoes if using the Picadillo as empanada filling.
- Add diced sweet plantains for a sweet-and-savory touch.
- Use lean ground turkey or chicken for a lighter version.
- Leftovers taste even better the next day as flavors develop.
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 3g
- Sodium: 670mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 75mg
