Carne Molida, the Puerto Rican version of picadillo, is a weeknight favorite in my kitchen. Similar to Cuban picadillo but with the addition of potatoes and the bright flavor of sofrito, this hearty ground-meat dish is comforting, flexible, and excellent for meal prep. It pairs beautifully with rice and a crisp cabbage salad or can be transformed into empanadas, tacos, stuffed peppers, and more.
Carne Molida (Puerto Rican Picadillo)
This version of carne molida is simple to make, full of flavor, and easy to scale up for a larger family. Use lean ground turkey, beef, or bison depending on preference. The base of the flavor is sofrito — a fragrant Puerto Rican blend of onion, garlic, peppers, and culantro — along with tomato sauce, sazon or achiote, and a touch of cumin. Olives or alcaparrado add a briny note, while potatoes simmered in the sauce give the dish body and comfort.
Why You’ll Love This Carne Molida Recipe
Carne molida is a family-style comfort dish that evokes home-cooked meals and summer visits to Puerto Rico for those of us with Puerto Rican relatives. The combination of sofrito, tomato, and a touch of achiote creates a deeply savory profile that is both familiar and distinct.
- Versatile: Eat it on rice, fill empanadas, layer in a casserole, or use it for tacos and breakfast scrambles.
- Protein-packed: A single serving delivers a substantial amount of protein, making it satisfying and filling.
- Diet-friendly: This recipe can be adapted to many dietary preferences. Use lean turkey for fewer calories or beef for a richer flavor; omit olives if you prefer.
Carne Molida Ingredients
This recipe relies on a few key flavor builders—sofrito, sazon or achiote, and olives or alcaparrado—alongside simple staples like onion, garlic, tomato sauce, and potatoes. Exact measurements are listed in the recipe section below.
- Meat: 90% lean ground turkey, or swap ground beef or bison.
- Aromatics: Onion and garlic for a savory base.
- Sofrito: Fresh or store-bought; it’s the flavor backbone of many Puerto Rican dishes.
- Tomato Sauce & Liquid: Tomato sauce plus water helps create the simmering sauce.
- Potatoes: Russet or Yukon Gold, diced into small cubes so they cook through in the sauce.
- Seasoning: Kosher salt, ground cumin, and sazon seasoning or ground achiote for color and depth.
- Olives/Alcaparrado: Chopped green olives or alcaparrado with a little brine for tang; omit if you dislike olives.
- Herbs: Fresh cilantro and a bay leaf to finish.
Variations
Make the dish heartier by adding diced carrots, bell peppers, or poblano; for a lower-carb version, reduce the potatoes and serve over cauliflower rice. Swap ground turkey for beef if you prefer a richer profile.
How to Make Carne Molida
The method is straightforward: brown the meat, soften the aromatics, add the tomato sauce, potatoes, seasonings, and olives, and simmer until tender and thickened. The full, printable recipe follows.
- Brown the meat: Heat a large deep skillet over high heat. Add the ground meat and kosher salt, breaking it up as it browns. When mostly cooked, reduce the heat to medium-low.
- Sauté aromatics: Add the minced onion, garlic, and sofrito to the pan and cook, stirring, for about 4–5 minutes until fragrant and softened.
- Simmer: Stir in tomato sauce, diced potatoes, chopped olives or alcaparrado with 2 tablespoons of brine, water, cumin, and sazon or ground achiote. Add cilantro and a bay leaf. Cover and simmer on low for about 30 minutes, or until the potatoes are tender and the sauce has thickened. Adjust seasoning with salt as needed and remove the bay leaf before serving.
Ways to Serve Carne Molida
Carne molida is remarkably adaptable. Serve it over steamed rice with a side of quick cabbage slaw, or use leftovers in any of these ideas:
- Shepherd’s Pie: Layer meat in a casserole, top with mashed potatoes or mashed cauliflower, and bake until golden.
- Empanadas: Fill discs of empanada dough with a couple of tablespoons of carne molida, seal, and bake or air-fry until crisp.
- Tacos & Tostadas: Spoon onto tortillas or tostada shells and top with cheese, onions, and cilantro.
- Quesadillas: Melt cheese and meat inside a tortilla for a quick meal.
- Breakfast Scramble: Fold into scrambled eggs and finish with hot sauce.
- Stuffed Peppers: Use the carne molida as a filling for bell peppers and bake until tender.
Storage
This dish is ideal for meal prep because it reheats well and can be repurposed throughout the week.
- Refrigerate: Store in an airtight container for up to 4 days.
- Freeze: Freeze in a sealed container or heavy-duty freezer bag for up to 6 months.
- Reheat: Warm on the stove over medium heat or microwave until heated through.
Full Recipe
Carne Molida
Puerto Rican-style picadillo made with ground meat, sofrito, tomato sauce, potatoes, and olives. Serves 4.
Ingredients
- 1 ½ pounds 90% lean ground turkey (or ground beef or bison)
- ½ teaspoon kosher salt
- 1 small onion, minced
- 4 cloves garlic, minced
- ¼ cup sofrito
- 8 ounces tomato sauce (1 small can)
- ¾ cup diced potato, ¼-inch dice (about 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 with the salt, breaking it into small pieces as it cooks. Reduce heat to medium-low.
- Add the onion, garlic, and sofrito. Cook, stirring, for 4–5 minutes until softened and fragrant.
- Stir in the tomato sauce, diced potatoes, chopped olives or alcaparrado with 2 tablespoons of brine, water, cumin, and achiote. Add cilantro and the bay leaf, cover, and simmer on low until the meat and potatoes are tender and the sauce has thickened, about 30 minutes. Remove the bay leaf before serving.
Nutrition (per serving)
Calories: 362; Protein: 40.5 g; Carbohydrates: 18 g; Fat: 17 g; Fiber: 3 g; Sodium: 816 mg.
More Latin-Style Recipe Ideas
- Arroz con Pollo
- Black Beans and Rice
- Carne Guisada (Latin Beef Stew)
- Barbacoa-style Beef