Easy Puerto Rican Picadillo Recipe (Stewed Ground Beef)

Savor the rich and comforting flavors of our classic Puerto Rican Picadillo recipe. This traditional Latin dish combines seasoned ground beef with olives, raisins, and aromatic spices. This hearty recipe is perfect for an easy weeknight dinner, bringing a delightful balance of sweet and savory to your table.

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What Is Picadillo?

Picadillo is a popular dish in many Latin American countries. It is usually made with ground beef and tomato sauce or paste as the base. This dish has many different variations depending on the country — for example, it is known as carne molida in the Dominican Republic. This Puerto Rican style picadillo recipe has olives, raisins, potatoes, and sofrito in it. I lovingly consider it Puerto Rican comfort food.

Picadillo Ingredients

Ground Beef

Ground beef is the main ingredient in this dish.

Adobo

Not to be mistaken for the fiery sauce chipotles are packed in, Adobo is an all-purpose seasoning used in Latin American cuisine. I usually use the Goya brand, but many other brands are out there, such as Badia & Loisa.

Peppers & Onions

In this recipe, I combine red peppers, green peppers, and yellow peppers. They are all bell peppers, so they taste mild and slightly sweet. You can substitute any of these with cubanelle peppers.

Tomato Paste

I use tomato paste here because of its deep, concentrated flavor. Before adding the paste to the beef, be sure to cook out the paste’s acidity for a few minutes so it won’t be bitter.

Puerto Rican Sofrito

This is a traditional seasoning base used in Puerto Rican cooking. You can buy it at the grocery store, but if you have the time, I highly suggest making it yourself. This way, you get a fresher taste and can control the salt and oil in your dish. You can find my tried and true recipe for it here.

Olives

I usually use Spanish olives or manzanillas in this recipe. These olives come pre-pitted and stuffed with pimiento, so you won’t have to worry about choking hazards, which makes this very kid-friendly.

Raisins

This is a point of contention for many. Some people love raisins, and some hate them in savory applications. Whichever way you sway, lean into it! I LOVE raisins in this savory dish, so sometimes I add a little extra. You can do the same, or you can leave them out completely if you’re not a fan. I have also substituted dried cranberries for raisins on occasion when they were all I had on hand, and it came out just as great!

*a full list of ingredients can be found below in the recipe card

How To Make Puerto Rican Picadillo

1. Heat olive oil in a large skillet over medium-high heat. Add the ground beef and season with adobo seasoning. Sear the ground beef until browned, breaking it up as it cooks.

2. Reduce the flame to medium heat, and once the beef is browned, add the diced onion, green pepper, and yellow pepper. Cook for a few minutes until the vegetables start to soften.

3. Season the mixture with cumin, garlic powder, and the sazon packet.

4. Add the tomato paste and cook until it turns a brick red shade, about five minutes. Stir in the sofrito, olives, raisins, and potatoes. Add enough water to cover the meat mixture (about three cups).

5. Bring the mixture to a boil, then reduce the heat to a simmer. Cook until much of the water evaporates, the potatoes have cooked through, and the mixture becomes saucy. Add a little water if the mixture dries too much before the potatoes are softened. Stir occasionally so the bottom of the pan doesn’t burn. Finish by stirring in chopped fresh cilantro & serve.

What Can I Serve With Picadillo?

I usually enjoy picadillo with a side of white rice or alongside tostones (twice-fried green plantains) or maduros (fried sweet plantains). You can also serve it with arroz con gandules (rice with pigeon peas).

Frequently Asked Questions

More Puerto Rican Recipes:

• HOMEMADE PUERTO RICAN SOFRITO RECIPE (AUTHENTIC RECAITO)
• TOSTONES RECIPE (CRISPY TWICE-FRIED GREEN PLANTAINS)
• ARROZ CON GANDULES (RICE WITH PIGEON PEAS)

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