Meat Filling


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Picadillo is a dish that is similar to hash and mainly used as a filling for many Puerto Rican dishes like alcapurrias, piononos, piñón, pastelón, pastelillos, rellenos de papa, etc.  We traditionally prepare the meat filling with ground beef.  Since most of my recipes are a healthier version of the Puerto Rican cuisine, I use ground turkey to minimize the fat content.

Picadillo comes from the Spanish term to “picar” which means to chop or to mince.  When completely cooked along with all the ingredients, the ground turkey should have a chopped or minced texture.  The Picadillo (meat mixture) can also be served with white rice for a complete meal when not used as a meat filling.

How to Prepare our Meat Filling Known as Picadillo!

Pour 1 to 2 tablespoons of extra virgin olive oil into the skillet, ½ teaspoon of Lite salt (or to taste), ½ teaspoon oregano leaves and 3 minced garlic cloves.

Continue by pouring ⅓ cup of tomato sauce, 1½ teaspoons capers, 8 pimiento-stuffed green olives, chopped or cut into halves, 3 sprigs of chopped cilantro and 2 to 3 tablespoons of sofrito made with culantro. 

What is Sofrito!

Our Sofrito is a special blend of herbs and vegetables sautéed in annatto oil and tomato sauceIt is the basic condiment that gives the Puerto Rican cuisine its unique flavor and aroma.  Today the puréed herbs and vegetables that is prepared in advance for future use is commonly referred to as “Sofrito.”  Click on the link to learn how to make a large batch of Sofrito or How to Make Sofrito for a Single Meal

Add 2 seasoning envelopes with coriander and annatto (to add color and flavor).  Click on the link to learn how to create your own Special Blend of Seasonings.

Stir all the ingredients until well blended and sauté for 3 to 5 minutes over low heat.

We are Ready to Start Cooking the Ground Turkey!

Let’s add 1 pound of ground turkey.  You can use ground beef if you so desire.

Stir the ground turkey until it is completely coated with the tomato-oil based sauce.  Cover skillet with lid and cook over medium-low heat for approximately 3 minutes.     

After 3 minutes of cooking, stir the meat frequently to obtain a minced or chopped texture by continuing to break up the meat with the spoon.  Cover skillet with lid and continue cooking for approximately 25 minutes but this time stirring occasionally. 

The Picadillo (meat filling) has the uniform minced texture that we are looking for.   The Picadillo can now be incorporated as a meat filling or it can be served over white rice for a complete meal.

Click on the link to learn How to Prepare White Rice.   

Click on the button below to watch my YouTube video on How to Prepare the Picadillo!

Recipe and Nutritional Facts

Nutritional information is provided as a courtesy and is approximate only.  Please refer to our Nutritional Facts Disclaimer for more information.


Stuffed Ripe Plantains

  • Author: Aida's Kitchen®
  • Prep Time: 30 Minutes
  • Cook Time: 1 Hour 30 Minutes
  • Total Time: 2 hours
  • Yield: 8 Servings 1x


Baked plantains (shaped into a canoe) filled with seasoned ground turkey and topped with shredded Gouda cheese!



  • 8 ripe plantains, both ends cut off
  • 2 cups shredded Gouda cheese
  • 1 to 2 tablespoons extra virgin olive oil
  • 2 to 3 tablespoons sofrito
  • 3 garlic cloves, minced
  • ⅓ cup tomato sauce
  • 8 pimiento-stuffed green olives, chopped or cut into halves
  • 1½ teaspoon capers
  • ½ teaspoon salt (low sodium)
  • ½ teaspoon oregano leaves
  • 3 sprigs chopped cilantro
  • 2 seasoning envelopes with coriander and annatto
  • 1 pound ground turkey


Meat Mixture:

  1. Pour all ingredients into skillet except ground turkey.
  2. Stir all ingredients and sauté for 3 to 5 minutes.
  3. Place ground turkey in skillet and coat with tomato-oil based sauce.
  4. Cover with lid and cook over medium-low heat for 3 minutes.
  5. Stir the meat frequently to obtain a minced or chopped texture by continuing to break up the meat with the spoon.
  6. Cover skillet with lid.  Continue cooking for approximately 25 minutes but this time stirring occasionally until the meat mixture has a uniform minced texture.

Bake Ripe Plantains

  1. Place ripe plantains in baking pan lined with aluminum foil and bake at 350°F for 30 minutes.
  2. Peel ripe plantains and make a deep slit lengthwise, leaving at least ¼ to ½-inch space at both ends.  Do not cut through the bottom side of plantain.
  3. Gently open wide the slit, shaping the plantain into a canoe, so we can fill the cavity with the meat mixture.
  4. Fill the plantain with the meat mixture and sprinkle the meat filling with shredded Gouda cheese.  Continue this process with the remaining baked plantains.
  5. Place the stuffed ripe plantains into a glass baking pan 13 X 9 X 2 inches.  Bake at 350°F for 30 minutes or until the cheese is completely melted.
  6. Serve warm.


Do not overbake the ripe plantains where the flesh starts coming out from both ends.

  • Category: Stuffed Ripe Plantains
  • Cuisine: Puerto Rican

Keywords: Canoas de Platano Maduro

Nutritional Facts Disclaimer

Category: Meat, Recipes

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