Lots of cultures have a Picadillo, It can be found in Cuban, Puerto Rican, and Filipino food. I have been making a batch weekly to have different flavors added to my rotation.
Sazon Seasoning.
Picadillo starts with Sazon seasoning. I stole the basis from skinnytaste and as usual made it my own. I did not want to get a store bought one. I’m not adverse to MSG but want to control my intake.
- Garlic powder
- Onion powder
- dried cilantro
- dried coriander
- dried cumin
- dried oregano
- anatto powder
- paprika
- salt
- pepper
equal parts of all the above added to the mini chop and blitzed until uniform in texture. This dried seasoning blend keeps well in an air tight container.
Making the Picadillo
- Ground chuck
- 1 cup of frozen peas
- 1 cup chopped carrots
- 1 onion
- 6-10 cloves of garlic
- Sazon seasoning (see above)
- cubed potatoes are optional. I omit them.
Brown the beef and then add the onions garlic and saute until tender. The Sazon seasoning is added and bloomed in the oil until fragrant. The peas and carrots are added and water or beer to cover. Simmer until the carrots are tender. Potato cubes can be added for a more traditional blend.
Picadillo Empanadas
The filling once cool can be added to pie crust to create empanadas.
Picadillo Empanads in waiting 
Picadillo Empanads air fried 
Picadillo Empanads with ready made pie crust 
Picadillo Empanads meal prep