Carne Molida
"Carne Molida, or Puerto Rican Picadillo, is a beloved dish in my weekly meal lineup. While it shares similarities with my Cuban picadillo, this version features the delightful addition of potatoes and a flavorful sofrito."
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Ingredients
- 1 ½ pounds 90% lean ground turkey
- ¼ cup sofrito
- 8 ounce can tomato sauce
- ¾ cup diced potato
- ½ teaspoon ground cumin
- ¼ teaspoon Sazon seasoning or ground achiote
- 1 cup water
- 2 tbsp pitted green olives or alcaparrado
- ¼ cup chopped cilantro
- 1 bay leaf
- 4 cloves garlic
- ½ teaspoon kosher salt
- 1 small onion
Equipment Needed
- large deep skillet
Instructions
- 1
Heat a large skillet on high and add the ground meat, seasoning it with salt. As the meat cooks, use a wooden spoon to break it apart into smaller chunks. Once browned, lower the heat to medium-low and incorporate the onions, garlic, and sofrito. Sauté this mixture for approximately 4 to 5 minutes, stirring occasionally.
- 2
Stir in the tomato sauce, diced potatoes, and either pitted green olives or alcaparrado along with 2 tablespoons of their brine. Add water, cumin, and achiote, mixing well. Include the cilantro and bay leaf, then cover the skillet. Allow it to simmer on low heat until the meat and potatoes become tender and the sauce thickens, which should take around 30 minutes.