I can personally attest to the awesomeness of the pastelitos and empanadas you can make with picadillo. I have a simple recipe for pastelitos that will have you eating them in less than 1 hour. Ya tu sabes…
i was there to personally witness the fabulousness of this picadillo masterpiece. it was, as dora the explorer says, “delicioso!”…of course, jose doesn’t know who dora is b/c his son is only 9 months old…but he will…
MmmmmMmmmm I love a good Picadillo, I finally have a recipe to stick with too I experimented so much with Picadillo, but always go back to my grandmothers basics. It’s easy and delicious.
Just add 1 1/2 lbs. ground beef to a pan season with salt, let it brown and cook in there, chop up sofrito and add once the beef releases fat and water evaporates. Cook down, add 1 cup tomato sauce cook a bit, add water bring to a boil, season with a little comino, stir well, the olives and capers if using. Let boil uncovered 3-5 minutes, turn off add your “Papa frita” stir well.
It’s so good!!!
Raisins are alright but my dad will kill me since he hates them. But I always have to have the “Papa frita”
sometimes we cook the sofrito first and then add the meat like you did 🙂
I love picadillo; but never, ever with raisins. I actually made picadillo tonight. Growing up Abuela and Mami made it without raisins or potatoes. My husband likes potatoes in picadillo, so I now add potatoes.
I can’t wait to make this. I will have to use the capers and not the green olive, as I only like the purple and black olives. As a southerner, we like to eat a lot of foods over rice and this sounds perfect. Thank you so much!
Comment by Paula Coxwell — April 2, 2016 @ 9:59 pm
Thank you so much for this recipe! My boyfriend is half Cuban and says it reminds him of his grandmas picadilo. Esta buenisimo! I’ve made it at least 5 times by now and every time it’s been on request. Simply amazing.