Picadillo
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.
🧂 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 Salt
- to taste Black pepper
- 1/2 cup Water or beef broth(as needed for simmering)
👨🍳 Instructions
- 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
💡 Pro Tips
- ✓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.
✨ Twist Ideas
Inspiration for your own version of this recipe
- 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.