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close up of a bowl with beef picadillo with tortillas in the backgrounds.
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5 from 3 votes

Mexican Picadillo

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 mins
Cook Time15 mins
Course: Main Course
Cuisine: latin
Servings: 4
Calories: 270.66kcal

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
  • 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

Calories: 270.66kcal | Carbohydrates: 25.36g | Protein: 28.91g | Fat: 6.13g | Saturated Fat: 2.66g | Cholesterol: 70.31mg | Sodium: 916.36mg | Potassium: 1068.54mg | Fiber: 4.28g | Sugar: 3.92g | Vitamin A: 4023.49IU | Vitamin C: 16.48mg | Calcium: 69.28mg | Iron: 6.25mg