Puerto Rican Picadillo

Ingredients

• 454 g (1 pound)ground beef
• 30 ml (2 tablespoons)sofrito
• 30 ml (2 tablespoons)tomato sauce
• 7.5 ml (1 1/2 teaspoons)sazón
• 5 ml (1 teaspoon)adobo
• 60 ml (1/4 cup)manzanilla olives
• 120 ml (1/2 cup)water

Instructions

1. 1

   Cook the sofrito

   Set a large pan over high heat and add the sofrito and tomato sauce. Cook for about 2 minutes, stirring a couple of times so the sofrito does not stick to the bottom.

2. 2

   Add the beef

   Add the ground beef, sazón, adobo, olives and water. Break the beef into small pieces as it cooks to prevent lumps, then cook for 10 minutes. Serve.

What is Puerto Rican picadillo?

Picadillo is a family of seasoned minced-meat dishes found across Latin cuisines. Puerto Rican versions commonly build flavour with sofrito and seasonings, and may include olives for a briny note.

This version keeps the ingredient list short and cooks the beef with tomato sauce and water in one pan. The olives and seasonings give the meat a savoury, lively flavour without a long simmer.

Nutrition and macros by portion

The nutrition label shows one serving as written: 305 calories, 20g protein, 1g carbs, 24g fat.

The beef supplies most of the protein and fat, while the tomato sauce and seasonings contribute a small amount of carbohydrate. Serve a portion with vegetables and rice or beans to make a more rounded plate.

The flavour base

Sofrito: add it with the tomato sauce at the start so it has a little time to cook and flavour the pan. Stir regularly over the high heat to keep it from catching.

Seasonings: sazón and adobo season the beef as it cooks. Since both contribute flavour, taste the finished dish before adding any extra salt.

Choosing the beef

Ground beef: the recipe does not specify a fat percentage, so use the type you prefer. A fattier mince will make the finished picadillo richer; if there is a lot of excess fat, drain some before serving.

Break it up: use a spoon or spatula to crumble the beef as it cooks. Smaller pieces take on the seasonings more evenly and are easier to serve.

Getting the texture right

Water: it helps the beef cook with the seasonings and keeps the pan from becoming too dry. The finished dish should be moist rather than soupy.

Doneness: cook the beef for the stated 10 minutes, breaking it up as you go, and check that no pink remains. If liquid is still pooling in the pan, let it bubble briefly until the texture suits you.

Olives in every bite

Manzanilla olives bring a salty, tangy contrast to the beef. Stir them in with the meat and seasonings so their flavour spreads through the pan.

If your olives are whole, chop them before cooking for a more even distribution. Keep their brine out unless you want a saltier result.

What to serve with it

Rice is a straightforward partner for the savoury meat and its pan juices. Beans or boiled vegetables also make a filling plate.

For a lighter accompaniment, serve the picadillo with a generous portion of vegetables. Add the beef just before eating so its juices can season the sides.

Recipe notes & tips

• Stir the sofrito and tomato sauce a couple of times during their first 2 minutes in the pan.
• Break the beef into small pieces as soon as you add it.
• Use a large pan so the beef can cook in an even layer.
• Taste before adding extra salt, as adobo and olives can both be salty.
• If the picadillo looks too wet at the end, simmer it briefly to reduce the liquid.

Variations

• Add potatoes: cut them into small pieces and cook until tender before serving.
• Use turkey: swap in ground turkey for a different mince, adjusting the cooking as needed.
• Add capers: stir in a small amount alongside the olives for extra briny flavour.
• Make it spicier: add chopped chilli with the sofrito.
• Serve in wraps: spoon the picadillo into warm wraps with a fresh salad.

Common mistakes to avoid

• Leaving the sofrito unstirred: it can stick over high heat, so stir it a couple of times during the first 2 minutes.
• Keeping the beef in large clumps: break it up as it cooks for a more even texture.
• Adding extra salt too soon: taste first because the adobo and olives already bring saltiness.
• Expecting a dry finish: the water helps keep the meat moist, so reduce it briefly only if the pan seems too liquid.
• Crowding a small pan: use a large pan so the mince can cook evenly.

How to store

Cool leftovers promptly and keep them in a covered container in the fridge for up to 3–4 days. Reheat in a pan or microwave until steaming hot throughout; add a splash of water if the meat has dried out.

Frequently asked questions