Picadillo is a traditional dish in many Latin American countries; it’s made with ground meat, tomatoes, and regional ingredients. The Puerto Rican and Cuban versions include olives and on occasion capers, and is usually served with black beans and rice.
Ingredients: (Serves 4)
- 1 1/2 lbs. ground beef
- 1 1/2 tsp. Goya Adobo All-Purpose Seasoning with Pepper
- 2 tbsp. Goya Extra Virgin Olive Oil
- 1/2 cup finely diced onion
- 1/2 cup Goya Sofrito
- 1/2 cup Goya Tomato Sauce
- 1 tbsp. Goya Golden Cooking Wine
- 1 tbsp. Goya Cider Vinegar
- 2 packets Sazón Goya with Coriander and Annatto
- 1/8 tsp. Goya Ground Cumin
- 1/2 cup water
- 1/4 cup diced Goya Pimientos
- 1/4 cup sliced Goya Pitted Spanish Olives
- Season meat with Adobo and set aside.
- In skillet, heat oil on medium. Stir in the onion and cook until tender and slightly colored.
- Stir in meat, breaking it up as it browns. When browned, pour off excess fat.
- Stir in remaining ingredients, bring to a simmer, lower heat and cook for 15 minutes or until desired consistency. Stir often.
- Serve with white rice.