"true classic Puerto Rican Picadillo at it's best"
Share
Yields1 ServingPrep Time20 minsCook Time35 minsTotal Time55 mins
2lbsfresh ground sirloin (or 90% ground beef)
Pam
1tbspAdobo Goya
1envelope Goya Ham Seasoning
3tbspGoya Sofrito
2cloves garlic, minced
1envelope Sazon Anchote
10green olives with pimento and a little brine
1tsporegano
1tspcomino
8ozGoya Tomato Sauce
Fresh Cilantro Leaves, chopped
⅔cupgood water, you may not use it all
NOTES:
1
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.
DIRECTIONS:
2
Spray a 3 quart pan with Pam and bring to medium high heat, adding lean ground beef.
3
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.
4
One at a time and in order add and continue cutting and folding; Adobo Goya, then Goya Ham Seasoning.
5
Bring heat to high and add sofrito, cutting and folding.
6
Next add garlic and let cook a couple minutes, careful not to burn, so keep cutting and folding.
7
Now add Sazon Achote, mix in well then add and chop up olives, pimentos and a little brine in pan.
8
One at a time, add oregano and Comino, combining well and letting cook a couple minutes.
9
Lowering heat to medium, add tomato sauce and cut in and mix well.
10
Now add chopped cilantro leaves.
11
For Empanadas, add very little water to keep dry… Cover and simmer 10 minutes.
12
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.
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.
DIRECTIONS:
2
Spray a 3 quart pan with Pam and bring to medium high heat, adding lean ground beef.
3
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.
4
One at a time and in order add and continue cutting and folding; Adobo Goya, then Goya Ham Seasoning.
5
Bring heat to high and add sofrito, cutting and folding.
6
Next add garlic and let cook a couple minutes, careful not to burn, so keep cutting and folding.
7
Now add Sazon Achote, mix in well then add and chop up olives, pimentos and a little brine in pan.
8
One at a time, add oregano and Comino, combining well and letting cook a couple minutes.
9
Lowering heat to medium, add tomato sauce and cut in and mix well.
10
Now add chopped cilantro leaves.
11
For Empanadas, add very little water to keep dry… Cover and simmer 10 minutes.
12
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.
AuthorDartagnan
