Picadillo Puertorriqueño
Basic Recipe

1 lb. lean ground beef
¼ cup ready made sofrito
½ cup diced onions
½ cup diced bell pepper (green and yellow or red)
½ cup chopped cilantro
2 recao leaves
¼ cup sliced olives
1 tbsp. capers
salt and pepper to taste
4 oz tomato sauce

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 ingredients.

Cocina Criolla . . . con sabor!