This Puerto Rican-style picadillo is similar to Cuban and Dominican versions, which rely on sofrito or recaito, a pureed or finely minced base of onions, garlic, mild peppers, cilantro and its more pungent cousin, culantro. Add the onion and bell pepper, if using, and cook, stirring often, just until they begin to brown, about 3 minutes. Bring to a simmer and cook over medium heat for another 5 minutes, using a spoon or spatula to break up any large chunks of tomato. Garnish with the reserved cilantro leaves and serve the picadillo hot, with cooked rice. NOTE: You may replace the onion, bell pepper, garlic and cilantro with 3/4 cup prepared or homemade sofrito (see related recipe).

Source: Washington Post February 18, 2021 16:52 UTC