1 lb. lean ground beef
Cook the ground beef with sofrito, onions, peppers, cilantro, and recao until the meat is done. Add the olives, capers, salt and pepper, and tomato sauce. Cook another 5 minutes or so to cook down any extra liquids. That's it.
In Puerto Rico picadillo is used for
stuffing, which needs to be moist but not runny, so not a lot of tomato
sauce is used. But if you are serving it as a side dish use more tomato
sauce. Usually a dish like this uses more sofrito, but I like to see
the chopped spices so I reduce the amount of sofrito and add chopped
Cocina Criolla . . . con sabor!