Recipe courtesy of Sol Hernandez


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  • Level: Easy
  • Total: 40 min
  • Prep: 15 min
  • Cook: 25 min
  • Yield: 4 to 6 servings
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2 tablespoons canola or vegetable oil

1/2 pound ground beef (needs some fat)

1/3 cup recaito (cilantro-based seasoning sauce)

2 cloves fresh, peeled and crushed garlic

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

3/4 cup tomato sauce

1 tablespoon dried oregano

1/2 cup small Spanish olives with pimento


  1. For the Picadillo:
  2. Heat oil in a medium sized heavy saute or frying pan over medium-high heat. Add ground beef and stir for 3 to 5 minutes until the color of the beef is brown and pink. Add recaito and stir. Lower flame to medium, add garlic and salt and pepper. Stir in the tomato sauce, oregano and olives and let simmer for 10 to 15 minutes. Store in the refrigerator until ready to use.

Cook’s Note

This recipe may seem a bit salty for some palates, but when paired with the sweet plantains in the pastelon dish it balances well. If you use this in a different dish you may want to alter the amount of salt.