Picadillo is a traditional dish made in many Latin American countries and the Philippines (where it is known as giniling, and also arroz a la Cubana). Picadillo is made with ground beef, tomatoes (tomato sauce may be used as a substitute), and other ingredients that vary by region. It is often served over rice or used as a filling in empanadas, tacos, savory pastries or croquettes.
Cuisine Latin Caribbean
Ingredients
Ingredients needed
2poundsof 80/20 ground beef
One 8 ounce can tomato sauce
One envelope reduce salt chicken bouillon seasoning
One envelope Sazon culantro y achiote
1teaspoonminced garlic
3 1/2tablespoonsof sofrito
Half a teaspoon ground cumin
1teaspoonoregano
5 to 6olives with pimentos
2-3tablespoonsfresh cilantro
1/2teaspoonto 1 teaspoon Adobo Goya
Instructions
Preparation
Adding a half a teaspoon olive oil to deep skillet. Add ground meat and cook until brown thoroughly. Stir and using utensil apply chopping motion to break the meat into small pieces.
Add adobo and continue to stir. After about one minute of stirring, add reduce salt chicken bouillon seasoning.
Add 3 1/2 tablespoons sofrito and stir.
Add minced garlic and continue to stir, combining all of the ingredients.
Add Sazon seasoning and stir.
After stirring for an additional one minute add olives, oregano, ground cumin and fresh cilantro.
Once all of the herbs and spices are combined. Lower flame. Add tomato sauce and water.
Stir gently. Cover with a lid. And allow the Picadillo to simmer until the water dries out of the skillet.
If making Picadillo to serve with rice, allows some of the water to remain, if you want gravy. But, if making Picadillo as a filling for empanadas let all of the water dry out of the skillet.