Hi friends!! If you've been following this page awhile, you'll know that my hubs is Puerto Rican. Puerto Ricans proudly refer to themselves as Boricua...a person from Puerto Rico or of Puerto Rican heritage. Hubs also proudly refers to himself as a Nuyorican--because he was born in the Bronx. His mom came to the Bronx as a toddler from Puerto Rico. Anyhow....one of our favorite dishes from his Mami' is the Nuyorican version of Picadillo. This is a dish common throughout the Caribbean. We originally learned to make empanadas (large fried dumplings or meat pies) with it, but found that it is FABULOUS over baked potatoes. Enjoy!!
3/4 jar Goya Pitted Alcaparrado (order from Amazon here). This is a jarred mix of green olives, pimentos, and capers). Drain liquid into a bowl, put 3/4 of the jar on a cutting board or into a food processor and coarse chop. Add leftover liquid back into the jar and keep in the fridge for up to 3 months.
1 pound ground chuck
1 medium onion, chopped
2 large garlic gloves, minced
4 heaping kitchen tablespoons of Goya Recaito (order from Amazon here). This is a jarred green sauce made from Culantro, Green Pepper, Garlic, and Onion
2 large Russet baking potatoes
Salt and Pepper
Shredded cheddar or Monterey Jack
Preheat oven to 425 degrees, and place racks on the the low and medium setting. Heat a large skillet, and add ground chuck, onion, and garlic. Lightly salt and pepper. LIGHTLY. Cook over medium high heat until burger is cooked, stirring every so often. Add Alcapurrado and Recaito and stir in well. Cook until the liquid is mostly cooked off. Taste and salt if needed (highly unlikely). Turn off until time to serve, leave on stove.
Wash Russet potatoes, pierce with a fork or paring knife twice on each site, and rub with a little oil, then salt and pepper. Place directly on oven rack and put a piece of foil or a cookie sheet below them to catch any drips. Cook for 1 hour, turning 1/2 turn halfway through. Will be ready when fork tines slide in easily. At this point, turn the heat on the Picadillo to medium and heat up.
To serve: Place potato in bowl or on plate. Cut longwise, and then crosswise and squeeze the side till the lovely potato fluffs out. Sprinkle with cheddar or Monterey jack cheese, and pile warmed Picadillo on top.