Welcome to Jeff and Jo’s Puerto Rican Kitchen, where we share easy and authentic Puerto Rican recipes. Today, we have a special treat for you: picadillo! But before we begin, let me share two exciting things with you.
First, check out this awesome chef jacket with our logo on it. I can’t wait to show it off on our channel. It’s a real chef jacket, complete with a shoulder pocket for my tasting spoon. Some might say it’s not the traditional way, but I’m loving it, and I hope you do too.
Second, we are launching our very own website, JeffandJoPR.com. We’ve noticed that some of you had trouble finding the ingredients in the video descriptions. So, we decided to create a website where you can find all the recipes, ingredients, step-by-step instructions, and links to our videos. Our goal is to make it as easy as possible for you to make delicious Puerto Rican food at home. So, check it out and let us know what you think.
Now, let’s dive into the dish: Picadillo. Picadillo, which means “chopped finely,” is a seasoned ground beef dish. While you can enjoy it on its own, it’s commonly used as a component in other recipes. For example, we’ve used picadillo in our pastelon de maduro and pastelillo de carne. Today, we’ll focus on making the picadillo itself, making it easier for you to find and use in your own cooking.
To make this dish, you’ll need ground beef, cubanelle peppers, garlic, onion, sofrito, olives, tomato sauce, adobo seasoning, annatto oil, and vegetable oil. It’s a simple recipe, so let’s get cooking!
Preparation
Start by finely dicing the garlic, onion, pepper, and olives. The name “picadillo” suggests that everything should be finely chopped to ensure even cooking. Try to keep all the veggies around the same size.
Cooking
Heat a wide saucepan over medium-high heat and add the vegetable oil and annatto oil. Once hot, add the ground beef and sauté it, using a spatula to break it into small pieces. Remember, we want the meat to be finely minced for that authentic picadillo texture.
As you cook the meat, you’ll notice liquid accumulating in the pan. Keep cooking until most of the liquid evaporates. Then, add the diced veggies and sauté for 3-4 minutes until the onions turn translucent.
Next, add the sofrito and sauté for an additional 2-3 minutes. Finally, add the tomato sauce and adobo seasoning, and continue sautéing until any remaining liquid has evaporated.
Seasoning and Storage
Taste the picadillo and adjust the salt if necessary. Once seasoned to perfection, remove it from the heat and let it cool down. If you’re not planning to eat it right away, transfer the picadillo to an airtight container and refrigerate it. It can stay fresh for a couple of days and be used in various Puerto Rican dishes.
And there you have it – a delicious batch of picadillo! This versatile dish is packed with deep flavors from the peppers, onions, garlic, and sofrito – the essence of Puerto Rican cuisine. Stay tuned for our upcoming video, where we’ll show you how to incorporate picadillo into piononos. Don’t forget to click the like button, subscribe to our channel, and share the love with your friends.
For more delightful Puerto Rican recipes and tips, visit El Reno Ok.
Enjoy and see you next week for another episode of Jeff and Jo’s Puerto Rican Kitchen!
