Ingredients
- 1 lb Ground beef
- 1 tbsp Garlic powder
- 1 tsp Salt
- 1/4 tsp Black pepper
- 1/2 cup Diced onions about 1/2 an onion
- 1/3 cup Diced green pepper about 1/2 a pepper
- 3 Garlic cloves
- 1 tbsp Oil
- 1/2 cup Tomato sauce
- 1 packet Sazon Goya sin achote without annalto
- 1 Idaho potato optional
- 1/3 cup Olives optional
- 1/4 cup Raisins optional
Instructions
- In a bowl, season the meat with the garlic powder, salt, and pepper. Set aside.
- Dice the onions, peppers, and garlic. (You can place it in a food processor if you have one)
- Heat the oil in a pan over medium-high heat (about 2-3 minutes).
- Once the oil is heated, stir in the onions, peppers and garlic to make a sofrito. Cook until the onions start to become transparent (about 5 minutes).
- Add the meat and stir it into the sofrito. Let cook for about 5 minutes, until all the meat is brown.
- Add the tomatoe sauce, Sazon Goya sin achote, olives (optional), and raisins (optional) to the meat. Bring to a boil. Lower the heat to low afterwards and let it simmer for about five minutes.
- If adding the fried potatoe cubes, peel the potatoe and cut into 1/2 inch slices. Cut the slices in half, and then into three pieces, making potatoe cubes about 1/2 inch think. Heat, about an inch of oil, over high heat. Once hot (about 3-5 minutes), add the cubes of potatoes and let cook for about 7 minutes, until they become golden brown. After, transfer to a plate lined with paper towl, and then stir them into the picadillo once it is done cooking.
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