Picadillo

We all love to eat our favorite foods during the holidays, don't we? At our house, early in December, we take requests every year from each family member and make a list. One of my all-time favorite foods is sweet fried plantains! This dish is on my list to make for my family during the holidays. Yum! - Sandra from 37 Cooks



Picadillo
by Carlos

2 Tablespoons Goya Extra Virgin Olive Oil
1/2 cup of Goya Frozen Sofrito (I usually make my own, but we’ll get to that another time)
1/4 cup of Goya Pitted Alcaparrado, finely chopped
1 pound of ground beef, pork or chicken (my personal preference is pork)
1 Tablespoon Goya Tomato Paste
1 packet of Goya Sazon with Culantro and Achiote
Sea salt and ground pepper to taste


Heat the olive oil in a pan over medium heat. Saute sofrito for a few minutes, then add the alcaparrado. Add the ground meat and stir to break up any lumps. Saute until meat is fully cooked. Add tomato paste and Sazon, stirring until meat is colored throughout. Add salt and pepper to your liking, as the Sazon and the alcaparrado already have salt. Serve with white rice and beans, or with any of the other options I listed in my bio. Buen Provecho!

See Carlos' original post here.