Ingredients
- (for 1lb ground beef)
- 1 lb. 80/20 ground beef
- 2 -1/2 tbsp Canola oil
- 1 cup diced: red, green pepper and onion (for a total of 1 cup)
- 3 to 4 cloves garlic (mash in pilon)
- 1 tbsp salt *level
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/8 tsp turmeric
- ½ tsp ground peppercorn (pepper)
- 2 heaping tsp Sofrito
- ½ tsp oregano
- 1/8 tsp cumin
- 1 tbsp tomato sauce (Goya-Spanish Style)
- 5 olives sliced and diced rinse very well
Directions
- Turn stove on low. Add Canola oil.
- Sauté peppers and onion, and turn flame to medium, hearing it sauté.
- Mash garlic in pilon and add to peppers and onion in pan.
- Seasoning: add salt, garlic powder, onion powder, turmeric and pepper.
- Stir all ingredients in pan. Add Sofrito, oregano, and cumin.
- Stir again.
- Add beef, and stir to mix with the other ingredients.
- Cover pan and let cook for 15 minutes.
- Add olives and tomato sauce. Stir again.
- Cover and cook for another 5 min.
- Turn off stove.
our chefs
What is the difference between Goya sofrito and Goya recao?
For picadillo, do I use sofrito, recao or both? Unfortu itly i can’t find fresh culantro in my area.
Ayleen
I assume one has tomato and the other doesn’t. Fresh is always best. We ship our sofrito in the US made fresh and shipped weekly.
Goya Sofrito and Goya Recao are different and can be used together. If I find fresh recao, I use it when I make my fresh sofrito at home. The Freakin Rican Sofrito is delicious and I buy it at the restaurant or order it on line. Why make Sofrito when Derick Lopez does it the best!!
Awww Nancy, thank you so much!
I was a little disappointed, it lacked the flavor I was expecting and just a little salty. My mom is from Bayamon and she used to make this all the time growing up.