By: Franchesca Livraghi | @breakthrukitchen

Picadillo is one of those easy meals that makes the most out of simple ingredients. Ground beef gets cooked down with onions, peppers, garlic, Loisa Organic Adobo, Organic Sazón, Oregano, Cumin, and a big spoonful of Loisa Recaito for that fresh, homemade flavor. Tomato sauce gets it nice and saucy, olives add a little saltiness, and everything simmers together until it’s rich and flavorful and ready to pile over a plate of white rice. 

Picadillo is a Puerto Rican classic, and if you’re Puerto Rican you’ve probably had it with a plate of white rice and maduros more times than you can count. And it’s just as popular in Cuban kitchens, but the Cuban version usually includes potatoes, which you can easily add here for a heartier dish. Just toss them in when you add the water so they cook through and soak up all that seasoned sauce by the time it’s ready to serve.

An easy way to turn ground beef into dinner

Picadillo comes together in about 30 minutes, all in one pan. It’s a four-step recipe that everybody should know how to make because it’s perfect for keeping dinner easy and stress free. Let it simmer until the flavors meld and the beef is tender, and you’ll have a quick, affordable meal ready to serve.

Use 80/20 ground beef

I always go for 80/20 ground beef when making picadillo because the extra fat keeps the meat juicy, tender, and full of flavor as it simmers. That fat helps carry all the seasonings, sofrito, and sauce so every bite tastes rich and well seasoned. If you prefer, you can drain off all the excess fat after browning the meat and before adding your seasonings, but leaving a little behind makes a big difference in taste. Leaner beef works too and it will still be good, but you won’t get that same depth of flavor or the silky texture that extra bit of fat brings.

Use Loisa’s Recaito to give natural flavor

Loisa’s Recaito really makes a difference in the flavor. It’s made with cilantro, culantro, garlic, and other fresh ingredients that give the picadillo that deep, home-cooked taste right from the start. It’s the kind of flavor you just can’t get from plain seasoning alone.

Keep the picadillo saucy

The sauce is what makes picadillo so good, so don’t cook it down until it’s dry. You want just enough to mix into your rice. If you do overcook it and it dries out, add a little more water and let it simmer again until most of the liquid is absorbed.

How to serve picadillo

The classic way is over white rice with avocado and sweet fried plantains on the side, but a side of Loisa’s boxed yellow rice or rice and beans would also be delicious! And since the meat is so flavorful it’s also amazing spooned into picadillo empanadas, served inside tacos, or layered into pastelón. However you serve it, a little fresh cilantro on top is a must.