Puerto Rican-Style Picadillo Recipe: Easy to make at home

Cooking Puerto Rican-style picadillo is one of my favorite ways to bring a little Caribbean flavor on the road. It's quick, full of flavor, and perfect for meal prep. You can make a big batch and use it in all sorts of ways-tacos, rice bowls, empanadas, and more!

I just adore Latin American food, and I make it in my RV quite often. Recipes like Lechon Asado (a flavorful pork roast with tender, juicy meat, and crispy golden skin), Air Fryer Tostones (fried plantain chips), and Habichuelas Guisadas (Puerto Rican stewed beans), just to name a few, but Picadillo is my favorite because it's easy and I can use it in so many different ways!

This is part of my Forks in the Road: Recipes From Across America series, where week by week, I'll explore the foods and flavors of America and recreate the most popular recipes from all 50 states.

What is Picadillo?

Picadillo (or carne molida) is a ground meat dish that's popular all across Latin America. Every region has its own twist, but the Puerto Rican version is seasoned with sofrito, adobo, sazon, and usually includes olives, tomato sauce, and maybe even a few raisins or diced potatoes, depending on who's cooking.

It's hearty, savory, and the kind of comfort food that tastes even better the next day.

Picadillo is one of those classic Puerto Rican dishes that works in all kinds of meals. You can spoon it into empanadas, tacos, or stuffed peppers, pile it over rice, or even use it as a nacho topping or sandwich filling. It's rich, savory, and just a little tangy-comfort food with bold flavor that goes with just about everything.

Why This Picadillo Recipe Works for RV Kitchens

• Simple Ingredients: Most of what you need is shelf-stable or easy to keep in a small fridge.

• One-Pot Meal: You can cook it on the stovetop or in the Ninja Foodi if you don't want to heat up the kitchen. Less mess, fewer dishes-always a win in a tiny kitchen.

• Versatile: Serve it in different ways throughout the week.

• Great for Meal Prep: Make a big batch and then freeze it in individual ziplock bags to have on hand for dinner any night of the week. Just pull out a bag in the morning, and at the end of the day, it will be thawed and ready to use. 

• Freezer-Friendly: Portion it out in zip-top bags and freeze flat to save space.

RV Cooking Tip: Freeze stews and sauces flat in ziplock bags. They'll thaw faster and stack neatly in small freezers. When ready to use, thaw in warm water-no container cleanup needed!

Different Variations of Picadillo

Every family has their own version of picadillo. Some include raisins for a little sweetness, others add potatoes or carrots for bulk. You can also use ground turkey, chicken, or a plant-based option instead of beef.

So, whether you're savoring Dominican, Cuban, or Puerto Rican-style picadillo, you can expect a delicious and distinct taste experience with each variation.

Can't find an ingredient while you're traveling? Don't stress-use what you have. Latin seasonings like adobo, sazon, and sofrito are easy to order online if they're not available locally.

If this is your first time making Puerto Rican food, this is a great recipe to start with. It is so simple, and the flavors are incredible. Don't be intimidated by all of the Latin ingredients. Most of them can be found on the international aisle at the local grocery store.  If you are somewhere that you don't have access to them, you can still make a tasty dish even if you are missing an ingredient or two. Just keep in mind that you can find anything on Amazon! 

Let's Gather Up The Ingredients

Organizing all of your ingredients ahead of time not only streamlines the cooking process but also ensures you have everything required to complete the dish successfully. You can find the exact ingredient amounts in the recipe card below.

• Ground Beef - I like using 80/20 for the best flavor.

• Sofrito - This fragrant blend of herbs and veggies is the base of most Puerto Rican dishes. You can buy it premade or make your own.

• Olive Oil - For sautéing the veggies.

• Bell Peppers - I usually go with red and orange for sweetness and color.

• Garlic & Onion - Fresh and finely chopped.

• Sazón - Sazón creates the flavor and the color that you see in most Puerto Rican dishes.

• Adobo - This all-purpose seasoning blend, packed with garlic and spices, might not be the most important ingredient, but it's definitely one worth having in your pantry. If you can find it, give it a try! It adds great flavor to ground beef, chicken, fish, and even roasted veggies. Once you start using it, you'll probably reach for it more often than you think.

• Oregano & Cumin - Classic Latin spices.

• Tomato Sauce - Adds richness and balances the spices.

• Green Olives - Look for the ones with pimentos!

• Fresh Cilantro - A handful goes a long way.

• Salt & Pepper - To taste.

How to Make Puerto Rican Style Picadillo

Chop your veggies: Dice your bell peppers, onions, garlic, olives, and cilantro.

Sauté: Heat olive oil in a large pan over medium heat. Sauté the onions, peppers, and garlic until soft. Stir in the sofrito and cook until fragrant.

Brown the beef: Add the ground beef and season with adobo. Cook until browned, breaking it up as you go.

I've found that ground chuck usually doesn't need draining, but if there's a lot of excess fat in the pan, go ahead and pour some off.

Add seasoning: Stir in the tomato sauce, sazon, cumin, and oregano. Mix well.

At this point, your kitchen will be filled with the magnificent aroma of Latin herbs and spices.

Simmer: Toss in the olives and cilantro. Cover and simmer for about 10-15 minutes until the flavors come together and the mixture starts to thicken up a bit

Taste and adjust: Add salt and pepper if needed. Adobo and sazon are salty, so taste first.

Popular Serving Suggestions

Over Rice: Serve picadillo over a bed of white rice with a side of black beans. The rice absorbs the savory flavors of the dish, creating a hearty and satisfying meal. 

Tacos or Tortillas: Spoon it into warm tortillas to create tasty tacos. Top with your favorite garnishes such as shredded cheese, chopped tomatoes, salsa, guacamole, or sour cream for added flavor and texture.

Empanadas: Use it as a filling for empanadas. Wrap the flavorful meat mixture in pastry dough and bake until golden brown and crispy. These handheld delights are perfect for a portable and delicious meal or snack. Wrap them in foil and take them on a hike!

Stuffed Peppers: Scoop out the insides of some bell peppers and stuff them with picadillo. Pop them in the oven and bake until the peppers are soft and the filling is warmed through. The sweetness of the peppers pairs perfectly with the savory meat mixture.

Nachos: Layer tortilla chips with picadillo and your favorite toppings such as melted cheese, jalapeños, diced tomatoes, onions, and sour cream. Pop them in the oven until the cheese is melted and bubbly for a tasty and satisfying appetizer or snack. Not traditional, but seriously good.

Sandwiches or Wraps: Spread it on bread or tortillas and create a flavorful sandwich. Add lettuce, tomatoes, avocado slices, or any other toppings you enjoy to create a delicious handheld meal.

Pastelón (Puerto Rican Lasagna): This plantain-based casserole is a staple in Puerto Rican and Dominican cuisine. It consists of sliced or mashed plantains that are layered with Picadillo and shredded cheese. 

Breakfast Burritos: Start your day with a bit of a twist by using picadillo as a filling for breakfast burritos. Add scrambled eggs, cheese, and your favorite breakfast ingredients. Roll it all up in a tortilla for a satisfying and protein-packed breakfast on the go.

Picadillo is super versatile, so don't be afraid to get creative with how you serve it. Mix and match with your favorite toppings, sides, or whatever you've got on hand to make it your own.

This popular dish is the base for SO many Latin recipes! I hope you will experiment with different ways to use it.

Storing leftover Picadillo

This stores well in the refrigerator for up to 3-4 days in an airtight container. Simply reheat on the stovetop or in the microwave.

Freeze for up to 3 months. Make sure it has cooled completely before storing it in an airtight container or ziplock bag.

Ninja Foodi Method

1. Season the ground meat with Adobo.
2. Add oil to the pressure cooker and press the sauté button. Once hot, add in the onion, garlic, and bell peppers. Sauté till they are soft and the onion is translucent.
3. Add the ground beef and crumble into small pieces while sautéing until it has browned.
4. Add sofrito and cook until fragrant. Add in Sazon seasoning, oregano, cumin, and tomato sauce. Stir with a wooden spoon until combined.
5. Cover, seal the lid, and cook on high pressure for 15 minutes.
6. Use natural or quick release and open the lid.
7. Add the olives and cilantro. Give it a stir and taste for seasoning. Add salt if necessary. 

If you are enjoying my Forks in the Road series, check out more of the classic recipes I have adapted from around the United States.

DID YOU MAKE THIS RECIPE?

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As always, I will be back next week with more delicious recipes from my RV kitchen to yours!

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This post was originally published on June 6, 2023, and has been updated with helpful tips to make the recipe even better.

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