Delicious Picadillo Recipe with Bone Broth and Creative Uses in Empanadillas and More

Coach Mira Johnson
Nov 12
3 min read

Delicious Picadillo Recipe

Picadillo is a classic dish that brings together ground beef, potatoes, olives, and bay leaves in a rich, flavorful stew. This hearty meal is a staple in many Latin American and Spanish kitchens, loved for its comforting taste and versatility. Adding bone broth to the recipe not only deepens the flavor but also boosts its nutritional value, making picadillo a wholesome choice for any meal.

How to Make Traditional Picadillo with Bone Broth

Seasoned Ground Beef /Picadillo

1 tsp. Avocado oil

1.5 lb. Ground beef

3 tbsp. Adobo’ Zon original

½ diced onion,

Handful of fresh chopped Recao, oregano, parsley

3 sweet peppers (ajies dulces)

2 cups of diced tomatoes

Handful manzanilla Olives

1 Small diced potato about (2 cups)

4 Bay leaves

To prepare picadillo, start with quality ground beef. Add Adobo'Zon original and brown the meat in a pan until it’s fully cooked and slightly caramelized. This step builds a savory base for the stew.

Next, add diced potatoes. They absorb the flavors and add a satisfying texture. Olives bring a salty tang that balances the richness of the beef, while bay leaves infuse the dish with a subtle herbal aroma. At this point you can taste and add more Adobo'Zon original, or to enhance the color, add Adobo'Zon with Achiote.

Instead of using plain water or stock, incorporate bone broth. Bone broth is made by simmering bones for hours, extracting minerals, collagen, and gelatin. This addition enriches the stew with a deep, meaty flavor and provides benefits like improved joint health and digestion support.

Simmer the mixture gently until the potatoes are tender and the flavors meld together. The result is a comforting, savory stew with layers of taste and texture.

Using Picadillo in Empanadillas

One of the most popular ways to enjoy picadillo is as a filling for empanadillas. These small turnovers are perfect for snacks, appetizers, or even a light meal.

To make empanadillas, roll out dough and cut it into circles. Spoon a generous amount of cooled picadillo onto each piece, then fold and seal the edges. You can bake or fry them until golden brown.

The combination of the savory picadillo filling with the crispy pastry creates a delightful contrast. Empanadillas are also portable and easy to share, making them great for gatherings or lunchboxes.

sofrito, garlic, diced tomatoes and adobozon

Other Creative Recipes Using Picadillo

Picadillo’s versatility extends beyond empanadillas. Here are some creative ways to use this flavorful stew:

Stuffed Peppers: Hollow out bell peppers and fill them with picadillo. Bake until the peppers are tender and the filling is heated through.
Taco Filling: Warm tortillas and spoon picadillo inside. Top with fresh cilantro, diced onions, and a squeeze of lime for a quick taco.
Rice Bowls: Serve picadillo over steamed rice with a side of black beans and avocado slices for a balanced meal.
Pasta Sauce: Mix picadillo with tomato sauce and toss with pasta for a meaty, comforting dish.

Benefits of Adding Bone Broth to Picadillo

Bone broth enhances picadillo in several ways:

Flavor Depth: The slow-cooked broth adds a rich, savory taste that plain stock or water cannot match.
Nutritional Boost: Bone broth contains minerals like calcium and magnesium, as well as collagen, which supports skin and joint health.
Better Texture: The gelatin in bone broth gives the stew a silky mouthfeel and helps thicken the sauce naturally.
Digestive Support: Bone broth contains amino acids that may aid digestion and gut health.

Using bone broth turns a simple stew into a nourishing meal that supports overall wellness.

Tips for Perfect Picadillo Every Time

Use fresh ingredients, especially quality ground beef and fresh potatoes.
Don’t skip browning the meat; it adds essential flavor.
Adjust the seasoning with salt, pepper, and a pinch of cumin or smoked paprika for extra warmth.
Let the stew simmer slowly to allow flavors to develop fully.
If you want a thicker stew, mash some of the potatoes into the sauce or cook uncovered for a few minutes.