Picadillo (Ground Beef & Potatoes)

Picadillo has roots in Cuban cooking, but this Dominican version makes it our own. The beef cooks down with potatoes that soak up all that rich, savory flavor. Simple, hearty, and always best served over white rice.

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Table of Contents

• Ingredients

• Step-by-Step Instructions

• Notes from My Kitchen

Ingredients

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• 2 tbsp oil

• 1 small red onion, diced

• 6 garlic cloves, grated (or 1 tbsp garlic paste)

• ½ red bell pepper, diced

• ½ green bell pepper, diced

• 1 tbsp olives

• 1 chicken bouillon cube (or beef bouillon if preferred)

• 2 tbsp sofrito

• 2 lbs ground beef

• 1 tbsp adobo

• 1 tbsp black pepper

• 1 tbsp onion powder

• 1 tsp oregano

• 1 tsp cumin

• 2 tbsp soy sauce

• 2 tbsp tomato paste

• 3 small potatoes, peeled and cubed

• 2 cups water (more if needed)

• Fresh cilantro

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Step-by-Step Instructions

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1. Build the base

   In a pot over medium heat, add oil.
   Add diced red onion, grated garlic, bell peppers, olives, and chicken bouillon cube. Stir and cook until softened.

2. Add sofrito & beef

   Add sofrito and ground beef. Break the meat down into the vegetable base.
   Cook for about 5 minutes until browned.

3. Season

   Add black pepper, adobo, onion powder, oregano, cumin, soy sauce, and tomato paste. Stir well to fully combine.

4. Add potatoes & liquid

   Add cubed potatoes and 2 cups of water. Cover and cook on medium heat for 25 minutes.

5. Finish

   Stir and check that potatoes are tender. Garnish with fresh cilantro.

6. Serve

   Serve warm, preferably with white rice.

Notes from My Kitchen

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1. Chicken bouillon is traditional for that flavor boost.

2. Potatoes absorb all that delicious seasoning.

3. Great for tacos, empanadas, or over rice.

Author: Michelle Disla

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Picadillo (Ground Beef & Potatoes)

Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

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Ingredients

• 2 tbsp oil
• 1 small red onion, diced
• 6 garlic cloves, grated (or 1 tbsp garlic paste)
• ½ red bell pepper, diced
• ½ green bell pepper, diced
• 1 tbsp olives
• 1 chicken bouillon cube (or beef bouillon if preferred)
• 2 tbsp sofrito
• 2 lbs ground beef
• 1 tbsp adobo
• 1 tbsp black pepper
• 1 tbsp onion powder
• 1 tsp oregano
• 1 tsp cumin
• 2 tbsp soy sauce
• 2 tbsp tomato paste
• 3 small potatoes, peeled and cubed
• 2 cups water (more if needed)
• Fresh cilantro

Instructions

1. In a pot over medium heat, add oil. Add diced red onion, grated garlic, bell peppers, olives, and chicken bouillon cube.
2. Stir and cook until softened.
3. Add sofrito and ground beef. Break the meat down into the vegetable base.
4. Cook for about 5 minutes until browned.
5. Add black pepper, adobo, onion powder, oregano, cumin, soy sauce, and tomato paste.
6. Stir well to fully combine.
7. Add cubed potatoes and 2 cups of water. Cover and cook on medium heat for 25 minutes.
8. Stir and check that potatoes are tender. Garnish with fresh cilantro.
9. Serve with white rice

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