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Picadillo

Name: Picadillo
Prep time: PT20 minutes
Cook time: PT35 minutes
Total time: PT55 minutes
Yield: 6
Cuisine: Mexico
Ingredients: 500 g Ground beef (80/20 or 85/15 recommended for best flavor); 2 medium Potatoes (peeled and cut into 1/2-inch cubes); 3 medium Tomatoes (ripe, for blending); 1 medium Yellow onion (finely chopped); 2 medium Carrots (peeled and finely diced); 2 cloves Garlic (minced); 1 tbsp Olive oil; 1 tsp Cumin (ground); 1/2 tsp Dried oregano (Mexican oregano preferred); 1/4 cup Raisins (optional, for a touch of sweetness); to taste undefined Salt; to taste undefined Black pepper; 1/2 cup Water or beef broth (as needed for simmering)

A classic Mexican comfort food, Picadillo is a flavorful hash made with seasoned ground beef, tender potatoes, sweet carrots, and a savory tomato base. It's incredibly versatile and can be enjoyed on its own or as a filling for tacos, empanadas, and more.

準備時間20 minutes

調理時間35 minutes

合計時間55 minutes

分量6

難易度Easy

2件の編集· Feb 8

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👨‍🍳 作り方

1
Prepare the tomato base: Roughly chop the tomatoes and place them in a blender. Blend until smooth. Set aside.
⏱️ 5 minutes
2
Brown the ground beef: Heat the olive oil in a large skillet or Dutch oven over medium-high heat (190°C / 375°F). Add the ground beef and cook, breaking it up with a spoon, until it's nicely browned and no pink remains, about 8-10 minutes. Drain off most of the excess fat, leaving about 1 tablespoon for flavor.
⏱️ 10 minutes
3
Sauté aromatics and vegetables: Add the chopped onion and diced carrots to the skillet with the beef. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
⏱️ 7 minutes
4
Add potatoes and spices: Stir in the cubed potatoes, ground cumin, and dried oregano. Cook for 2 minutes, stirring to coat the vegetables and beef with the spices.
⏱️ 2 minutes
5
Simmer the picadillo: Pour the blended tomato mixture into the skillet. Add the optional raisins if using. Stir everything together. Bring the mixture to a gentle simmer. Reduce the heat to medium-low (150°C / 300°F), cover the skillet, and let it simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork. Stir occasionally and add a splash of water or broth if the mixture becomes too dry.
⏱️ 20 minutes
6
Season and serve: Once the potatoes are tender, taste the picadillo and season generously with salt and freshly ground black pepper. Stir well. Serve hot.
⏱️ 1 minute

調理履歴を記録する

💡 プロのコツ

✓For a smoother texture, you can finely mince the potatoes and carrots.
✓Picadillo is excellent served over white rice, as a filling for tacos or burritos, or inside empanadas.
✓Leftovers can be refrigerated for up to 3 days and reheat well.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

Add 1/2 cup of chopped green olives along with the tomatoes for a briny kick.
Omit the potatoes for a lighter, quicker version.
Include a pinch of cinnamon or a bay leaf during simmering for added depth of flavor.