©2023
AuthorDartagnan"Boricua Style Puerto Rican Picadillo is the heart of this fun recipe"
You can certainly make this all at once, but the Puerto Rican Picadillo is much better if prepared a day in advance and reheated and strained again.
As well is the Candied Hot Hatch Chiles. Of course, to make it simpler, just use a jar of Candied Jalapeños or the like. But you’ll love the Hatch peppers that way.
Day Of: Preheat over to 350°. Pam ceramic ramekins. Line sheet pan with foil and place Bradley rack on top.
In a small skillet, sauté onions in olive oil with SPG to taste, add Goya Adobo Caliente. Sauté until just soft. Strain off liquids well. Set aside.
Place frozen tots standing upright in dish. Season over the top with Goya Sazón and Pico de Gallo con Límon. Bake for 20 minutes. Remove from oven.
Now layer thin layer of sautéed onions on top of the tots.
Next layer Picadillo, gently mashing down to get as much meat on as possible. But not too hard.
Next layer are the chiles.
Now comes the Sofrito, cover well.
Finish with as much cheese as you can get on each dish.
Place ramekins on racked sheet pan and heat for 5 minutes, until heated through and cheese is melted.
Remove, garnish with scallions. let rest 5 minutes.
A must! Serve with homemade thick Cremé Fraiche or kids will love it with ketchup.
Ingredients
Directions
You can certainly make this all at once, but the Puerto Rican Picadillo is much better if prepared a day in advance and reheated and strained again.
As well is the Candied Hot Hatch Chiles. Of course, to make it simpler, just use a jar of Candied Jalapeños or the like. But you’ll love the Hatch peppers that way.
Day Of: Preheat over to 350°. Pam ceramic ramekins. Line sheet pan with foil and place Bradley rack on top.
In a small skillet, sauté onions in olive oil with SPG to taste, add Goya Adobo Caliente. Sauté until just soft. Strain off liquids well. Set aside.
Place frozen tots standing upright in dish. Season over the top with Goya Sazón and Pico de Gallo con Límon. Bake for 20 minutes. Remove from oven.
Now layer thin layer of sautéed onions on top of the tots.
Next layer Picadillo, gently mashing down to get as much meat on as possible. But not too hard.
Next layer are the chiles.
Now comes the Sofrito, cover well.
Finish with as much cheese as you can get on each dish.
Place ramekins on racked sheet pan and heat for 5 minutes, until heated through and cheese is melted.
Remove, garnish with scallions. let rest 5 minutes.
A must! Serve with homemade thick Cremé Fraiche or kids will love it with ketchup.