©2019
AuthorDartagnan"true classic Puerto Rican Picadillo at it's best"
This is not difficult at all. The steps are like adding one ingredient, stirring and then adding the next. But do items one at a time and in order.
Have everything ready in order and it will be much easier.
Spray a 3 quart pan with Pam and bring to medium high heat, adding lean ground beef.
Immediately and continuously begin cutting meat and folding with a metal spoon. You’re going to want this when finished to be about the size of bb’s.
One at a time and in order add and continue cutting and folding; Adobo Goya, then Goya Ham Seasoning.
Bring heat to high and add sofrito, cutting and folding.
Next add garlic and let cook a couple minutes, careful not to burn, so keep cutting and folding.
Now add Sazon Achote, mix in well then add and chop up olives, pimentos and a little brine in pan.
One at a time, add oregano and Comino, combining well and letting cook a couple minutes.
Lowering heat to medium, add tomato sauce and cut in and mix well.
Now add chopped cilantro leaves.
For Empanadas, add very little water to keep dry… Cover and simmer 10 minutes.
For main entrée with rice, add water a little at a time up to full amount, mix well, cover and simmer 10-15 minutes until natural sauce forms.
Ingredients
Directions
This is not difficult at all. The steps are like adding one ingredient, stirring and then adding the next. But do items one at a time and in order.
Have everything ready in order and it will be much easier.
Spray a 3 quart pan with Pam and bring to medium high heat, adding lean ground beef.
Immediately and continuously begin cutting meat and folding with a metal spoon. You’re going to want this when finished to be about the size of bb’s.
One at a time and in order add and continue cutting and folding; Adobo Goya, then Goya Ham Seasoning.
Bring heat to high and add sofrito, cutting and folding.
Next add garlic and let cook a couple minutes, careful not to burn, so keep cutting and folding.
Now add Sazon Achote, mix in well then add and chop up olives, pimentos and a little brine in pan.
One at a time, add oregano and Comino, combining well and letting cook a couple minutes.
Lowering heat to medium, add tomato sauce and cut in and mix well.
Now add chopped cilantro leaves.
For Empanadas, add very little water to keep dry… Cover and simmer 10 minutes.
For main entrée with rice, add water a little at a time up to full amount, mix well, cover and simmer 10-15 minutes until natural sauce forms.