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Carne Molida

4.93 from 14 votes

Carne Molida (Puerto Rican Picadillo) is a staple in my dinner rotation, which is very similar to my Cuban picadillo, but it’s made with potatoes and sofrito.

Prep Time: 10

Cook Time: 45

Total Time: 55

Yield: 4 servings

Course: Dinner, main dish, Meal Prep

Cuisine: Latin, Puerto Rican

Equipment

large deep skillet

Ingredients

1 ½ pounds 90% lean ground turkey (ground beef, or ground bison)
½ teaspoon kosher salt
1 small onion (minced)
4 cloves garlic (minced)
¼ cup sofrito
8 ounce can tomato sauce
¾ cup diced potato (¼-inch dice (5 oz))
½ teaspoon ground cumin
¼ teaspoon Sazon seasoning or ground achiote
1 cup water
2 tbsp pitted green olives or alcaparrado (chopped plus 2 tbsp brine)
¼ cup chopped cilantro
1 bay leaf

Instructions

In a large skillet over high heat brown the meat, season with salt and cook breaking it up as it cooks with a wooden spoon into small pieces. Reduce heat to medium-low, add the onions, garlic and sofrito and cook, stirring 4 to 5 minutes.
Add the tomato sauce, diced potatoes, pitted green olives or alcaparrado with 2 tablespoons of the brine, water, cumin, achiote and cook, stirring. Add the cilantro and bay leaf, cover and cook on low until the meat and potatoes are tender and the sauce thickens, about 30 minutes.

Nutrition

Serving: 1¼ cups, Calories: 362kcal, Carbohydrates: 18g, Protein: 40.5g, Fat: 17g, Saturated Fat: 4g, Cholesterol: 129mg, Sodium: 816mg, Fiber: 3g, Sugar: 6.5g

- WW Points: 1

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