Mexican Picadillo

close up of a bowl with beef picadillo with tortillas in the backgrounds.

This recipe for picadillo is delicious on its own, served with a salad and some tortillas. But what truly makes this recipe a winner is that it also makes a fabulous filling for tacos, stuffed peppers and you can even use it to make Picadillo soup! This recipe for picadillo is delicious on its own, served with a salad and some tortillas. But what truly makes this recipe a winner is that it also makes a fabulous filling for tacos, stuffed peppers and you can even use it to make Picadillo soup!

Prep Time30

Cook Time15

Course: Main Course

Cuisine: latin

Servings:

Calories: 270.66kcal

Author: Nancy Buchanan

Ingredients

1 Tbsp. vegetable oil
1 lb. lean ground meat
1 ½ cups white rose or yukon gold potatoes, cut into ½ inch dice about 2 potatoes
¾ cup carrots about 2 carrots
1½ cups onions diced
4 cloves garlic divided
1 tsp. cumin
1 tsp. salt
1 cup low sodium beef stock
1 14 oz. can diced tomatoes in juice
1 Serrano or jalapeno chili
2 Tbsp. capers
2 Tbsp. raisins
2 Tbsp. cilantro chopped

Instructions

Tomato Puree

Puree the tomatoes, ½ cup diced onion,chile and garlic. Set aside.

For the Picadillo:

In a large skillet heat the vegetable oil over medium high heat.
Add the meat, 1 cup diced onion and minced garlic and cook until the meat is no longer pink - about 3 - 5 minutes.
Add the potatoes and carrots and stir to combine.
Cook for another 3 - 5 minutes.
Add the cumin and salt and stir to combine.
Add in the tomato puree and beef stock and stir.
Bring the mixture to a boil and then reduce to a simmer.
Simmer for 15 - 20 minutes or until the potatoes and carrots are tender.
Taste and adjust seasonings. Stir in the capers and raisins if using.
Garnish with chopped cilantro and serve.

Notes

Ground beef - I used a lean ground beef (10% fat) but you can use a higher fat ground beef as well.
Potatoes - I recommend using a waxy potato like White Rose or Yukon Gold potatoes. Starchy potatoes like russets break down and become mushy!
Carrots and Potato Size: Cutting the carrots and potatoes into an even ½ inch dice helps them to cook evenly!
Chile Peppers - Chile peppers definitely vary in heat! For a less spicy Picadillo, remove the seeds and membrane from the chile before pureeing it. If you are really spice sensitive, you can start with ½ or even ¼ of a pepper. After you've made the Picadillo, if it isn't spicy enough, add a little hot sauce until it's the right level of spicy!
STORAGE: You can store the Picadillo in the refrigerator for up to two days after cooking. You can re heat the Picadillo on the stove in a skillet or saucepan or in the microwave.
FREEZING: Picadillo freezes really well. Place in a freezer safe container and store for up to 3 months. To defrost, place in the refrigerator and allow to thaw overnight. To reheat, follow the directions outlined above.

Nutrition