Picadillo

Isn't this just a fun word to say? Picadillo! We wanted something for dinner to use the sofrito, and this is what I decided to make. Wayne thinks it will be delicious as an empanada filling, and I want to try it over rice. We'll do both, just because we can!

Puerto Rican Style Picadillo

• 1 pound ground beef
• 1 yellow onion, diced
• 1 red bell pepper, diced
• 1/3 cup sofrito
• 2 teaspoons Sazon seasoning (see here)
• 3 bay leaves
• 1 (15 ounce can) tomato sauce
• 1/4 cup water
• 1/3 cup stuffed green olives, halved
• Salt to taste

Brown the beef with the onion, pepper and sofrito. Stir in the remaining ingredients and let simmer for about 15 minutes. Garnish with cilantro, if desired.

This did make a great empanada filling, using the recipe for the dough we've used before.

Note: We have made Picadillo before - a Cuban version from the Columbia Restaurant Cookbook which we used to make Papas Rellenas. Most of the ingredients were the same, but I'll record them here, just in case you want to use them as inspiration to create your own version.

Picadillo or Cuban Beef Hash

• 1/4 cup vegetable oil
• 1 cup onions, finely chopped
• 2 large green peppers, finely chopped
• 2 teaspoons minced garlic
• 2 cups chopped canned tomatoes
• 2 pounds lean ground beef
• 1 teaspoon oregano
• 4 bay leaves
• 1/2 teaspoon ground cumin
• 2 teaspoons salt
• 1/2 teaspoon black pepper
• 1 tablespoon white vinegar
• 1/4 cup raisins
• 1/2 cup small pimento-stuffed green olives
• 1/4 cup burgundy wine, optional

Heat oil and sauté onions and green peppers until soft but not brown. Add garlic and tomatoes, stirring until most of the liquid in the pan has evaporated. Add ground beef, oregano, bay leaves, cumin; cook until meat is no longer red. Stir in salt, pepper, vinegar, raisins, olives and wine. Cook on low for about 15 minutes. Traditionally, this is served over fluffy white rice with fried ripe plantains. Serves 4-6.