Mexican Picadillo Recipe: Another easy and quick dinner. Mexican Picadillo is simple yet big in flavor. It is made with ground beef and potatoes simmered in tomato sauce. I love pairing this dish with rice and some fresh flour tortillas for a filling weeknight meal.
Ground beef and potatoes make up this comforting, nostalgic dish. Everyone has their unique method of preparing this recipe since it adapts itself wonderfully to individual variations. And this recipe is a straightforward version.
I have made this recipe a lot of times, and this still never fails to impress me. And with a few suggestions, you can simply alter this recipe to make it perfect for you and your family.
Mexican Picadillo
- I often like to use four Roma tomatoes in place of tomato sauce. I blend the tomatoes, but you can also finely dice them.
- You are also welcome to add peas and carrots or other vegetables of your choice. For a more traditional touch, consider incorporating parsley, blanched almonds, or raisins. These ingredients bring a delightful mix of flavors and textures to your picadillo.
- For this recipe, you can swap beef broth in place of beef bouillon. If you’re aiming for that classic authenticity, don’t forget to toss in some olives—green olives are a popular choice—and a bay leaf for an aromatic depth.
- If you are like me and love a little more kick, you can throw in some jalapeno to the dish or other chili. This can elevate the heat level, making each bite tantalizingly spicy.
- If you like your Picadillo to be more of a stew, just add extra broth or tomato sauce. You might also consider adding potatoes for heartiness or even some green peas for a pop of color and sweetness.
- As I said, this Mexican Picadillo is super versatile! This is the epitome of a warm and fuzzy meal, perfect for customizing to suit your taste while honoring traditional flavors.
Regional Variations of Picadillo
Picadillo is a versatile dish that morphs beautifully with the influence of different regions, each adding its unique touch. Here’s a closer look:
Cuban-Style Additions
- Often includes carrots, olives, almonds, and raisins, bringing a sweet and savory mix.
Protein Variations
- While ground meat is a staple in many picadillo recipes, some regions experiment with chicken or seafood for an interesting twist.
Spice and Flavor Options
- Guajillo or ancho peppers are popular in certain areas, contributing a rich, earthy taste. These peppers can transform the flavor profile dramatically.
Sweet Enhancements
- In some regions, sweet ingredients like honey are used, altering the texture and adding a depth of sweetness that diversifies the experience of eating picadillo.
Picadillo is not just a dish but a canvas for culinary creativity. Wherever you go, expect unique local variations and feel free to adjust it according to your taste.
What You Need To Make Mexican Picadillo:
Ground beef: You can try substituting the beef with pork, chicken, or turkey.
Tomato sauce: Use four Roma tomatoes (blended or finely diced).
Beef broth: Or swap with either chicken or vegetable stock.
Green bell pepper: For this recipe, I used bell peppers for a milder version. If you want extra heat, throw in a Serrano pepper. Jalapeno peppers are also a great option.
Potato: Use either russet or gold potatoes.
Seasonings: Salt, Ground black pepper, Ground coriander, Ground cumin
Garlic
Onion
Bay leaf
When making picadillo, you have several options for root vegetables to replace potatoes. Consider using rutabagas for a subtly sweet, earthy flavor. Yellow beets are another choice, offering a vibrant color along with their mild taste. Sweet potatoes can add a touch of sweetness and a hearty texture to your dish. Each of these alternatives provides a unique twist on traditional picadillo, allowing you to explore different flavors and textures.
Steps To Make Mexican Picadillo
Step 1: Cook and break up the ground beef in a large skillet on medium heat until mostly browned. Then, drain and return to heat.
Step 2: Throw in the diced onions, green bell pepper, and potatoes. Cook further on medium heat until tender.
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Green bell pepper:
Potatoes:
Step 3: Next, add the garlic and cook for 30 seconds more.
Step 4: Stir in the tomato sauce, beef broth, salt, pepper, cumin, and coriander. Then, add the bay leaf.
Beef broth:
Ground cumin and coriander:
Step 5: Let the mixture simmer for 10 minutes, covered.
Step 6: Take the lid off, stir, and cook for 10 minutes. At this point, the potatoes should be tender, and most of the liquid is gone.
Step 7: Pair this Mexican Picadillo with rice and flour tortillas.
Frequently Asked Questions
What should we eat with Mexican picadillo?
Picadillo is most commonly eaten with white rice, but Cilantro Lime Rice is a delicious alternative. However, I would avoid Mexican rice since there are too many competing flavors. It goes well with quinoa, cauliflower rice, or spaghetti squash if you’re watching your carb intake.
How to store leftover picadillo?
Leftover picadillo may be kept in the fridge for up to 5 days if stored in sealed containers. Warm it up in a hot pan, and it’ll be ready to eat again.
Or store in vacuum-sealed bags and freeze for up to 3 months.
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Planning to try this recipe soon? Pin it for a quick find later!
Delicious Mexican Picadillo Recipe
Ingredients
- 4 cloves garlic minced
- ½ c. onion diced
- 1 pound ground beef
- 1 green bell pepper diced
- 2 c. potato peeled and diced
- 1½ c. beef broth
- 8 oz. tomato sauce
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 bay leaf
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Put the ground beef in a large pan and cook it over medium heat. Using a wooden spoon, break up the meat while it cooks over medium heat. Brown most of the meat, then remove excess fat and return it to the stovetop.
- Mix in the potatoes, onions, and green pepper. To soften the onion and peppers, keep cooking them over medium heat. Add garlic and continue cooking for 30 seconds.
- Add the tomato paste and beef broth. Season with salt, pepper, cumin, and coriander. Stir everything together. Then, toss in the bay leaf.
- Bring everything to a simmer, cover, and cook for 10 minutes.
- When potatoes have softened, and most of the liquid has been absorbed, take off the cover, stir, and simmer with the lid off for an additional 10 minutes.
- Take the pan off the heat and spoon the picadillo onto serving plates. Serve warm with rice and flour tortillas. Enjoy!
Notes
What Are Some Other Popular Mexican Recipes to Try?
If you’re eager to explore more delicious Mexican dishes, here are some tasty options you shouldn’t miss:
- Rich Red Enchilada Sauce: A flavorful base perfect for any enchilada dish.
- Spicy Chicken Enchiladas Rojas: A mouth-watering combination of tender chicken wrapped in corn tortillas and drenched in a vibrant red sauce.
- Zesty Green Enchilada Sauce: This tangy and fresh sauce is essential for many authentic Mexican meals.
- Cheesy Chicken Enchiladas Verde: Juicy chicken enveloped in a green sauce and baked to perfection with gooey cheese.
- Creamy Rajas Poblanas: Savory roasted poblano strips swimming in a delectable cream sauce.
- Slow Cooker Pork Carnitas: Tender, flavorful pork marinated and slow-cooked to infuse bold Mexican spices.
- Savory Mexican Chicken Tortas: Enjoy a hearty sandwich filled with succulent chicken and various toppings.
- Classic Mexican Rice: A popular side dish that perfectly complements any main course with its rich and aromatic flavors.
Experiment with these options for an unforgettable culinary journey into Mexican cuisine.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
One Response
Kid friendly recipe! I added tomato paste and no coriander. And put it in a tortilla. I will be making again!