Picadillo

Picadillo

Picadillo is a beloved dish in Latin American cuisine that tantalizes the taste buds with its rich flavors and comforting simplicity. This hearty stew typically features a flavorful combination of ground meat, aromatic vegetables, and savory spices, resulting in a dish that's as satisfying as it is delicious.

 

Servings

6

Prep Time

15 Min

Cook Time

45 Min

Ingredients

Sofrito

  • Olive oil

  • 1 onion, quartered

  • 1 bell pepper, quartered

  • 1 cubanelle pepper, quartered

  • 6 cloves garlic

  • 1 jalapeño, seeded & diced

  • 1/2 bunch cilantro + extra for garnishing

  • 2 green onions

  • 1 tbsp apple cider vinegar

 

Picadillo

  • 1 onion, diced

  • 1 bell pepper, diced

  • 1 large russet potato, peeled & diced

  • 2 lbs ground beef

  • 4 tbsp Noshejan Lobo Rojo Adobo

  • 2 cups packaged chopped tomatoes with juice

  • 1/2 cup sliced pimento-stuffed green olives

 

Instructions

Combine 1 tbsp oil, onion, bell pepper, cubanelle pepper, garlic, 1/2 of the jalapeño, cilantro, green onions, and vinegar in a food processor. Blend until well mixed and coarse, not smooth. Set your sofrito aside.

Heat 2 tbsp olive oil over medium-high heat in a large pot or dutch oven. Add the diced onion, bell pepper, and potato and cook until lightly caramelized about 10 minutes. Remove from pot and set aside.

Add the ground beef to the pot and cook over medium-high heat until no longer pink. Return the cooked veggies and mix well.

Add the Noshejan Lobo Rojo Adobo and mix well. Cook for 3 minutes.

Add half of the sofrito and mix well. Save the rest for future use.

Add the tomatoes and green olives and mix well.

Reduce heat to medium-low and simmer, uncovered, for 20 minutes.

Serve over cooked rice, garnished with cilantro.

 

Recipes that use Noshejan Lobo Rojo Adobo Picadillo:

Mini Picadillo Empanadas

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